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 22 Documents
FRONT MATTER Suhartini, PhD, Sri
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 1, No 2 (2018)
Publisher : Fakultas Teknologi Pertanian, Universitas Brawijaya

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Abstract

Mitigation strategies for supply chain risks in cassava chip SME using house of risk method (A case study in Langgeng Jaya Abadi SME, Malang Regency) Mustaniroh, Siti A.; Ndadari, Dewi A.; Ikasari, Dhita M.
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 1, No 1 (2018)
Publisher : Fakultas Teknologi Pertanian, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2018.001.01.5

Abstract

Langgeng Jaya Abadi is a small- and medium-scale entreprise (SME) located in Malang Regency with main business entity of producing cassava chips. In the operational of the business activities, the SME faced various issues that need to be immediately tackled or maintained by implementing risk mitigation strategies. Problems occured in Langgeng Jaya Abadi SME include a time-delay in delivery of cassava, planning mistakes, poor quality of cassava chips, and the sales fluctuation in cassava flour and and cassava chip. This study aimed to identify risk, as well as to assess and determine the risk mitigation strategies. The method used in the research was house of risk (HOR). The variables studied include supply risk, internal risk and demand risk. Four expert respondent were employed composed of supplier, SME owner, SME employee, and distribution agent. The results indicated that there were 24 risk events and 26 risk agents were identified. Risk assessment demonstrated that 2 priority risk agents include SME’s employee negligence and planning errors. The study further determined six mitigation strategies such as evaluating employee performance, providing reprimands and sanctions, scheduling activities, improving demand information on cassava chips, establishing inventory controls, and improving internal coordination systems.
O2 and CO2 permeability apparatus for sausage edible casing : design and performance test Hawa, La Choviya; Lastriyanto, Anang; Ambarwati, Dyah Ayu Arum
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 2, No 1 (2019)
Publisher : Fakultas Teknologi Pertanian, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2019.002.01.1

Abstract

Edible casing which has good mechanical properties can substitute synthetic packaging to protect products from the evapouration of water, O2 and CO2 transmission, extend shelf life of product and prevent environmental pollution and it can be consumed along with product which packed in it. Therefore, it is important to evaluate permeability of edible casing in order to determine the value of water vapour transmission, O2 and CO2 gas transmission and thickness. The aims of this research were to determine the amount of water vapour transmission by following ASTM Standard E-96 and and evaluate gas permeability. The gas barrier properties of the casing films were analysed using manometric method (ASTM D 1434). The experimental design used in this research was Randomized Block Design with 2 factors; plasticiser type (glycerol, sorbitol, sucrose) and garlic concentration (2.5%, 5%, 10%) with three replicates. The properties evaluated were thickness and value of O2 and CO2 gas transmission. The results showed that type of plasticiser and concentration of garlic affect significantly on thickness, water vapour transmission, O2 and CO2 gas transmission. The interaction of two factors has also significantly affected on thickness, water vapour transmission, O2 and CO2 gas transmission. The best combination according to Zeleny method was obtained on sucrose plasticiser and garlic 5% with thickness 0.073 mm, water vapour transmission 0.56 g/m2/h, O2 gas transmission 1.6 × 10-4 cc.mm/m2.24h.kPa and CO2 gas transmission 3.4 × 10-4 cc.mm/m2.24h.kPa.
BACK MATTER Suhartini, PhD, Sri
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 1, No 1 (2018)
Publisher : Fakultas Teknologi Pertanian, Universitas Brawijaya

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Abstract

Supplementation of snake-head fish bone powder for making cookies Talawi, Abu B.; Almerdian, Almerdian; Ramli, Andi R.; Metusalach, Metusalach; Sukendar, Nandi K.
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 1, No 2 (2018)
Publisher : Fakultas Teknologi Pertanian, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2018.001.02.6

Abstract

Snake-head fish bone is one of industrial fish processing waste which can beused as a mineral source. However, the utilisation of fish bones in foodproducts has not been optimized. The aim of this research was to utilizeSnake-head fish bone for making cookies and to evaluate their chemicalproperties and sensory acceptability of the product. Snake-head fish bone wasfirst steamed, dried, milled into powder then mixed with wheat flour andother additional ingredients. The result showed that cookies which made fromSP-318 formula (20% Snake-head fish bone powder and 80% wheat flour)were the best result for all sensory attributes. It presented like moderately forthe hedonic score. Protein, ash moisture, carbohydrate, and fat contents of theSP-318 formula were 10.77%, 8.10%, 9.25 %, 44.23%, and 7.65%, Overall,this study clearly showed that it was possible to make cookies whichsupplemented by Snake-head fish bone powder and the product did not haveany negative results on sensory attributes.
Formulation of food bar based on Moringa leaves as a functional food for nursing mother Ihwah, A.; Mustaniroh, S. A.; Pranowo, D.
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 1, No 2 (2018)
Publisher : Fakultas Teknologi Pertanian, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2018.001.02.1

Abstract

Indonesian Statistics’ survey in February 2018 showed that the number of female labor force continues to increase every year. Currently, from 134 million (69.20%), 55.44% of them are female workers (72.25 million) with 25 million are of reproductive age. Based on Basic Health Research, the number of mothers who breastfeed their babies is only 42% far below the target of 80%. Mother can consider the amount of nutrition based on age during pregnancy and lactation. However, the food products as a substitute for heavy foods with sufficient nutrition and calories for breastfeeding mothers are currently not available. This study aimed to formulating food products for breastfeeding mothers based on the use of local raw materials such as Moringa leaves. The method used in this research was formulation using linear programming (Linear Programming Solver 1.9.4 software). A hedonic sensory test was employed to determine product acceptance with the rating scale of 1-5 in the range of very dislike to really like. The respondents consisted of 40 panelists. The results showed that the optimal formulation of food bar (in each 150 g of food bars) consisted of Moringa leaf powder (5 g), soy flour (5 g), banana flour (20 g), oat (75 g), ant sugar (22.5 g) and skim milk (22.5 g). The results from the hedonic test indicated a good acceptancefrom the respondents, with the following score: 3.68 on aroma, 3.59 on color, 4.00 on texture, 3.76 on taste and 3.73 on appearance, respectively.
Application of microwave assisted extraction in extracting Torbangun leaves (Coleus ambonicus, L.) and its effects on polyphenol and flavonoids content Hendrawan, Yusuf; Pramesi, Niken Dieni; Rachmawati, Muchnuria; Susilo, Bambang; Wibisono, Yusuf; Dewi, Shinta Rosalia; Izza, Ni'matul
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 1, No 2 (2018)
Publisher : Fakultas Teknologi Pertanian, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2018.001.02.2

Abstract

Torbangun leaves (Coleus ambonicus, L.) contain polyphenol compounds, flavonoids and antioxidant compounds that can be obtained by extraction methods. However, with the conventional extraction method it has the disadvantage of long extraction time and requires a lot of solvents. Therefore, this study discusses the use of microwave assisted extraction (MAE) method to extract the leaves of Torbangun. This study uses two treatment factors on MAE i.e. power variations (100, 180 and 300 Watts) and extraction time (1, 2 and 3 minutes). This study aims to analyze the effect of MAE on the content of polyphenol compounds and flavonoids in the extraction process of Torbangun leaf. The results showed that the highest total phenol (4196.59 mg GAE/g extract) was found in the treatment of 300 watt of power with extraction time of 3-minutes with IC50 value of 9.89 mg/ml. The highest total flavonoid value was 300 watt of power with 1-minute extraction time which was 4.54 mg QE/g DW.
Sorption characteristics of banana slices (Musa paradisiaca L.) var. Raja Nangka by gravity method Hawa, La Choviya; Lastrianto, Anang; Tambunan, Tanti Nirwana
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 1, No 1 (2018)
Publisher : Fakultas Teknologi Pertanian, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2018.001.01.4

Abstract

Banana Raja Nangka (Musa paradisiaca L.) is a type of banana having a low economic value compared to other bananas due to its slight sour taste. Alternative valorisation of the banana is to make is into banana flour. Drying of banana slices var. Raja Nangka is an important factor to produce good quality of banana flour product. Drying is influenced by water content, water activity (aw), relative humidity (RH), moisture content balance, temperature, type of drying, drying rate, etc. The thermodynamic relationship between aw and moisture content balance of food products at constant temperature and pressure can be described by the behavior of moisture sorption isotherm.This research used a static gravimetric method composed of two treatment include desorption and adsorption samples at five levels of aw conditioned by using 5 g saturated salts: KOH (0.0738), MgCl2 (0.3244), CaCl2 (0.6183), NaCl (0.7509), KCl (0.8362) and three levels of temperature (i.e. 30, 40, and 50°C) in triplicate. Analysis of moisture sorption isotherm was carried out by weighing the samples on a daily basis until moisture content balance is reached. Moisture content balance is then fitted by using Wgnuplot software and the curve display is plotted by SM4WIN software.The results  of moisture sorption isotherm indicated that moisture content balance can be obtained within 10 days. The curve of water desorption and adsorption and the curve of hysteresis were well fitted in type II, known as sigmoid type. In the desorption sample, Xm was obtained at 30, 40 and 50°C with the values of 0.148, 0.096, 0.055 (kg water/kg solid) and the adsorption samples were 0.12, 0.059, 0.54 (kg water/kg solid), respectively. The C value of C in desorption sample was 66.18, 34.15, 23.70, while in adsorption samples were 67.88, 21.87, 75.53. The K values in desorption samples were 0.81, 0.86, 0.90 and in adsorption samples were 0.72, 0.89, 0.87.
Production of compost and worm casting organic fertiliser from lumbricus rubellus and its application to growth of red spinach plant (Altenanthera amoena V.) Cholilie, Irvan Adhin; Sari, Tutik Ratna; Nurhermawati, Renica
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 2, No 1 (2019)
Publisher : Fakultas Teknologi Pertanian, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2019.002.01.5

Abstract

Fertiliser is one of the important components in agricultural practices, mainly applied to increase plant’s productivity and soil’s quality. However, the use of chemical fertiliser is still favourable among most of the farmers due to its great contribution on improving crop yields. Currently, organic fertiliser is widely used to substitute chemical fertiliser as it can reduce the risk of build-ups of toxic chemical, making it as sustainable and environmental friendly option in agriculture farming system. There are various types of organic fertilisers, including vermicompost and compost. Worm casting is a type of organic fertiliser produced from a mixture of earthworm drop (or waste) and other organic materials. While compost is an organic fertiliser derived from the decomposition of plant or animal waste and/or a mixture of both wastes. Organic fertiliser can improve the chemical, physical and biological properties of the soil and can be used in various agricultural businesses such as vegetables, ornamental plants, fruits, and etc. This research aimed to compare the quality of vermicompost and commercial compost, as well as to evaluate their application on the growth of red spinach plant growth. The results indicated that vermicompost has superior quality compared with commercial compost. Further application of vermicompost has significantly enhanced the growth of red spinach, as indicated by the highest number of plant leaves and height.
BACK MATTER Suhartini, PhD, Sri
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 1, No 2 (2018)
Publisher : Fakultas Teknologi Pertanian, Universitas Brawijaya

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

Abstract

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