Pub Date : 2023-03-31DOI: 10.21776/ub.afssaae.2023.006.01.3
Nosa Septiana Anindita, Annisa Khumaira
The fermentation of milk by Lactobacillus plantarum AS4 can be classified as a functional or nutraceutical food. Lactobacillus plantarum AS4 is a group of Lactic Acid Bacteria (LAB) isolated from human breast milk, which has the ability as a probiotic in vitro. This research aimed to determine the effect of Lactobacillus plantarum AS4 starter concentration on the characteristics of fermented milk produced. Variations concentration starter used were 0, 2, 4, 6, and 8% with an incubation temperature of 37 °C for 24 hours. Fermentation parameters collected were probiotic viability, total bacteria, titrable acidity, lactose, protein, and fat content. The results showed that variations in concentration starter Lactobacillus plantarum strain AS4 significantly affected the characteristics of fermented milk based on the parameters collected. The viability of fermented milk probiotics increased in milk treated with an 8% starter concentration variation (9.91 ±0.02 log CFU/mL) and total bacteria (8.84 ±0.07 log CFU/mL) in the fermented milk product. The levels of lactic acid (1.66 ±0.06%) and protein (4.32±0.03%) were also increased in fermented milk products with a starter variation of 8%. Significantly, fermented milk products with concentrations starter 8% decreased the pH value (4.10 ±0.01), lactose content (2.33±0.01%), and fat content (2.30±0.05%).
{"title":"The influence of variations in starter concentration Lactobacillus plantarum AS4 indigenous from human breast milk to the characteristics of fermented milk","authors":"Nosa Septiana Anindita, Annisa Khumaira","doi":"10.21776/ub.afssaae.2023.006.01.3","DOIUrl":"https://doi.org/10.21776/ub.afssaae.2023.006.01.3","url":null,"abstract":"The fermentation of milk by Lactobacillus plantarum AS4 can be classified as a functional or nutraceutical food. Lactobacillus plantarum AS4 is a group of Lactic Acid Bacteria (LAB) isolated from human breast milk, which has the ability as a probiotic in vitro. This research aimed to determine the effect of Lactobacillus plantarum AS4 starter concentration on the characteristics of fermented milk produced. Variations concentration starter used were 0, 2, 4, 6, and 8% with an incubation temperature of 37 °C for 24 hours. Fermentation parameters collected were probiotic viability, total bacteria, titrable acidity, lactose, protein, and fat content. The results showed that variations in concentration starter Lactobacillus plantarum strain AS4 significantly affected the characteristics of fermented milk based on the parameters collected. The viability of fermented milk probiotics increased in milk treated with an 8% starter concentration variation (9.91 ±0.02 log CFU/mL) and total bacteria (8.84 ±0.07 log CFU/mL) in the fermented milk product. The levels of lactic acid (1.66 ±0.06%) and protein (4.32±0.03%) were also increased in fermented milk products with a starter variation of 8%. Significantly, fermented milk products with concentrations starter 8% decreased the pH value (4.10 ±0.01), lactose content (2.33±0.01%), and fat content (2.30±0.05%).","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129815061","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-31DOI: 10.21776/ub.afssaae.2023.006.01.8
S. Wijana, Hendrix Yulis Setyawan, Zhi Wan, Mingming Zhu, D. Pranowo, Ika Atsari Dewi, Mega Permata Nareswari
Nipa (Nypa fruticans Wurmb.) belongs to the Arecaceae family, covering 30% of over 4 million ha of mangrove forest in Indonesia. The most valuable part of nipa is the fruits for food, drink, handicrafts, and medicine, leaving empty fruit bunches as waste. The empty fruit bunch waste reaches 75% of the total weight of nipa fruit, producing approximately 6 Mt/ha or over 6 million Mt in a year. Nipa empty fruit bunches (EFB) are biomass containing 27.3% lignin, 36.1% cellulose, and 21.8% hemicellulose. Due to Indonesia’s increasing nipa fruit harvesting, managing and finding a suitable solution to overcome waste issues is essential. In the present review, nipa EFB’s physical and chemical properties were found suitable as a biomass energy source. Nipa’s EFB energy recovery was potentially generated from direct combustion, pyrolysis, and briquette making. The harvesting challenge and emission from direct combustion or pyrolysis process limit the nipa utilization. Education and technology dissemination is required for the coastal communities to assist in utilizing nipa.
{"title":"The potential of Nypa Frutican as an energy source in Indonesia: A review","authors":"S. Wijana, Hendrix Yulis Setyawan, Zhi Wan, Mingming Zhu, D. Pranowo, Ika Atsari Dewi, Mega Permata Nareswari","doi":"10.21776/ub.afssaae.2023.006.01.8","DOIUrl":"https://doi.org/10.21776/ub.afssaae.2023.006.01.8","url":null,"abstract":"Nipa (Nypa fruticans Wurmb.) belongs to the Arecaceae family, covering 30% of over 4 million ha of mangrove forest in Indonesia. The most valuable part of nipa is the fruits for food, drink, handicrafts, and medicine, leaving empty fruit bunches as waste. The empty fruit bunch waste reaches 75% of the total weight of nipa fruit, producing approximately 6 Mt/ha or over 6 million Mt in a year. Nipa empty fruit bunches (EFB) are biomass containing 27.3% lignin, 36.1% cellulose, and 21.8% hemicellulose. Due to Indonesia’s increasing nipa fruit harvesting, managing and finding a suitable solution to overcome waste issues is essential. In the present review, nipa EFB’s physical and chemical properties were found suitable as a biomass energy source. Nipa’s EFB energy recovery was potentially generated from direct combustion, pyrolysis, and briquette making. The harvesting challenge and emission from direct combustion or pyrolysis process limit the nipa utilization. Education and technology dissemination is required for the coastal communities to assist in utilizing nipa.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128769719","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-31DOI: 10.21776/ub.afssaae.2023.006.01.7
Qomarudin Qomarudin
Pandanus amaryllifiolus Roxb is a tropical plant. Pandan leaves offer potential, especially for their function as a source of natural colors, aroma, and antioxidants. 2-Acetyls-1-pyrroline is the primary fragrance compound in pandan leaves. This scent is essential since it acts as the primary contribution of favorable substances which could be good for physical condition and provide flavor for food products. Its sweetness and flavorful taste are known as a natural origin of flavoring. Some previous studies have carried out standard extraction techniques such as maceration, percolation, reflux, and soxhlet in the extraction process of Pandan leaves. However, the process and results come out differently than the current techniques. The modern technique results in an effective extraction moment, and the solvent used is less than in conventional methods. Hence, this paper discussed several highly good methods, such as ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), and supercritical fluid extraction (SFE). The extraction procedure is governed by some aspects that determine the extraction results. The proper extraction method selection also affects the extraction effectiveness. Therefore, enhancing the profitable value of pandan plants can lead to discovering a better-quality extraction technique.
{"title":"Extraction of Pandanus amaryllifiolus Roxb.: A review of methods and the influencing factors","authors":"Qomarudin Qomarudin","doi":"10.21776/ub.afssaae.2023.006.01.7","DOIUrl":"https://doi.org/10.21776/ub.afssaae.2023.006.01.7","url":null,"abstract":"Pandanus amaryllifiolus Roxb is a tropical plant. Pandan leaves offer potential, especially for their function as a source of natural colors, aroma, and antioxidants. 2-Acetyls-1-pyrroline is the primary fragrance compound in pandan leaves. This scent is essential since it acts as the primary contribution of favorable substances which could be good for physical condition and provide flavor for food products. Its sweetness and flavorful taste are known as a natural origin of flavoring. Some previous studies have carried out standard extraction techniques such as maceration, percolation, reflux, and soxhlet in the extraction process of Pandan leaves. However, the process and results come out differently than the current techniques. The modern technique results in an effective extraction moment, and the solvent used is less than in conventional methods. Hence, this paper discussed several highly good methods, such as ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), and supercritical fluid extraction (SFE). The extraction procedure is governed by some aspects that determine the extraction results. The proper extraction method selection also affects the extraction effectiveness. Therefore, enhancing the profitable value of pandan plants can lead to discovering a better-quality extraction technique.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"254 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134255576","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-31DOI: 10.21776/ub.afssaae.2023.006.01.6
Simon Bambang Widjanarko, D. Ulandari, K. Fibrianto
This study aimed to determine the effect of temperature and time of the pregelatinization process on the physical and functional properties of pregelatinized and native walur starch using the central composite design method of response surface methodology (CCD-RSM). Several analyses, including rapid visco analyzer (RVA), scanning electron microscopy (SEM), and X-ray diffraction (XRD), were used to characterize an optimum pregelatinized walur starch (PWS). The optimum conditions for producing PWS were at 87.51oC and 9.71 minutes. The experimental verification data, repeated three times, were not significantly different (P>0.05) from the prediction optimization data generated by the Design Expert Software 7.1.5 Trial Version, which produces PWS with 19.56 ± 0.68 % swelling, 9.87 ± 0.18 % solubility and 835.62 ± 0.84 % water holding capacity (WHC). The result from RVA analysis showed that the pregelatinization process of walur starch increases the peak, final and setback viscosity, peak time, and pasting temperatures but decreases breakdown viscosity. Native walur starch (NWS) had a more crystalline form than PWS on XRD analysis. The SEM analysis revealed that NWS had smooth surface granules compared to PWS granules.
{"title":"Response surface methodology in the optimization of walur (Amorphophallus paeoniifolius var. Sylvestris) starch pregelatinization process","authors":"Simon Bambang Widjanarko, D. Ulandari, K. Fibrianto","doi":"10.21776/ub.afssaae.2023.006.01.6","DOIUrl":"https://doi.org/10.21776/ub.afssaae.2023.006.01.6","url":null,"abstract":"This study aimed to determine the effect of temperature and time of the pregelatinization process on the physical and functional properties of pregelatinized and native walur starch using the central composite design method of response surface methodology (CCD-RSM). Several analyses, including rapid visco analyzer (RVA), scanning electron microscopy (SEM), and X-ray diffraction (XRD), were used to characterize an optimum pregelatinized walur starch (PWS). The optimum conditions for producing PWS were at 87.51oC and 9.71 minutes. The experimental verification data, repeated three times, were not significantly different (P>0.05) from the prediction optimization data generated by the Design Expert Software 7.1.5 Trial Version, which produces PWS with 19.56 ± 0.68 % swelling, 9.87 ± 0.18 % solubility and 835.62 ± 0.84 % water holding capacity (WHC). The result from RVA analysis showed that the pregelatinization process of walur starch increases the peak, final and setback viscosity, peak time, and pasting temperatures but decreases breakdown viscosity. Native walur starch (NWS) had a more crystalline form than PWS on XRD analysis. The SEM analysis revealed that NWS had smooth surface granules compared to PWS granules.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125066311","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-31DOI: 10.21776/ub.afssaae.2023.006.01.2
Nabilla Putri Humala Nasution, V. Paramita, Hermawan Dwi Ariyanto
Edible coating has been widely used in the food and agriculture industry to maintain the quality of food, specifically fresh-cut fruits, and can extend the shelf life of fruits. In this research, Aloe vera-based edible coating was developed with the addition of carboxymethyl cellulose (CMC) and citric acid (CA) as additives to maintain the quality and extend the shelf life of fresh-cut melons (Cucumis melo L). Edible coating based on Aloe vera was made with 30% (v/v) and 50% (v/v) Aloe vera gel and mixed with 1% (w/v) and 3% (w/v) CMC as additives and 1% (w/v) citric acid. Fresh-cut melons were uncoated and coated with six combinations of Aloe vera and CMC concentrations, then stored for ten days at 30 °C. Weight loss, microbiological contamination, ascorbic acid content, titratable acidity, colorimeter analysis, and sensory analysis were evaluated every two days to assess the quality of fresh-cut melons. The findings indicated that the samples coated with 50% (v/v) Aloe vera gel and 3% (w/v) CMC had superior effectiveness and the highest quality in terms of weight loss, microbiological contamination, ascorbic acid content, titratable acidity, colorimeter analysis, and sensory evaluation.
{"title":"Development of edible coating based on Aloe vera gel to extend the shelf life of fresh-cut melon","authors":"Nabilla Putri Humala Nasution, V. Paramita, Hermawan Dwi Ariyanto","doi":"10.21776/ub.afssaae.2023.006.01.2","DOIUrl":"https://doi.org/10.21776/ub.afssaae.2023.006.01.2","url":null,"abstract":"Edible coating has been widely used in the food and agriculture industry to maintain the quality of food, specifically fresh-cut fruits, and can extend the shelf life of fruits. In this research, Aloe vera-based edible coating was developed with the addition of carboxymethyl cellulose (CMC) and citric acid (CA) as additives to maintain the quality and extend the shelf life of fresh-cut melons (Cucumis melo L). Edible coating based on Aloe vera was made with 30% (v/v) and 50% (v/v) Aloe vera gel and mixed with 1% (w/v) and 3% (w/v) CMC as additives and 1% (w/v) citric acid. Fresh-cut melons were uncoated and coated with six combinations of Aloe vera and CMC concentrations, then stored for ten days at 30 °C. Weight loss, microbiological contamination, ascorbic acid content, titratable acidity, colorimeter analysis, and sensory analysis were evaluated every two days to assess the quality of fresh-cut melons. The findings indicated that the samples coated with 50% (v/v) Aloe vera gel and 3% (w/v) CMC had superior effectiveness and the highest quality in terms of weight loss, microbiological contamination, ascorbic acid content, titratable acidity, colorimeter analysis, and sensory evaluation.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116871302","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-31DOI: 10.21776/ub.afssaae.2023.006.01.1
Wike Agustin Prima Dania, Aldo Tafarel, R. Septifani, Y. Amer, L. Doan
Supplier performance is critical in maintaining the stability of the supply chain activities in the agroindustry. Their performance needs to be assessed using relevant factors to choose reliable and dependable suppliers. A significant amount of research has been done to examine essential factors in selecting reliable suppliers in supply chains from various perspectives. The divergence of research findings has led to many assessment factors that must be considered when choosing the supplier. Therefore, this study aimed to analyze factors affecting agroindustry supplier performance using a systematic review. The research from reliable databases such as Elsevier, Emerald, Proquest, and Taylor & Francis from 2010 to 2020 has been analyzed. Similarity and relevance analysis has been applied to form the factors and eliminate the redundant and irrelevant factors. As a result, fourteen suppliers’ performance factors to support an effective supply chain system are identified. These factors include customer care, economics, quality improvement, stakeholder coordination, production performance, organizational improvement, human resources, food safety, risk factors, company image, market, geography, corporate social responsibility (CSR), and environmental management system (EMS).
{"title":"Supplier performance evaluation factors for agroindustrial supply chain: A systematic review","authors":"Wike Agustin Prima Dania, Aldo Tafarel, R. Septifani, Y. Amer, L. Doan","doi":"10.21776/ub.afssaae.2023.006.01.1","DOIUrl":"https://doi.org/10.21776/ub.afssaae.2023.006.01.1","url":null,"abstract":"Supplier performance is critical in maintaining the stability of the supply chain activities in the agroindustry. Their performance needs to be assessed using relevant factors to choose reliable and dependable suppliers. A significant amount of research has been done to examine essential factors in selecting reliable suppliers in supply chains from various perspectives. The divergence of research findings has led to many assessment factors that must be considered when choosing the supplier. Therefore, this study aimed to analyze factors affecting agroindustry supplier performance using a systematic review. The research from reliable databases such as Elsevier, Emerald, Proquest, and Taylor & Francis from 2010 to 2020 has been analyzed. Similarity and relevance analysis has been applied to form the factors and eliminate the redundant and irrelevant factors. As a result, fourteen suppliers’ performance factors to support an effective supply chain system are identified. These factors include customer care, economics, quality improvement, stakeholder coordination, production performance, organizational improvement, human resources, food safety, risk factors, company image, market, geography, corporate social responsibility (CSR), and environmental management system (EMS).","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130176782","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-31DOI: 10.21776/ub.afssaae.2023.006.01.5
Vindhya Tri Widayanti, D. Pranowo, Claudia Gadizza Perdani, Dewi Kurnia Sinta, Shafira Arini Sundari
Dates (Phoenix dactylifera) is a palm-type plant that belongs to the Phoenix genus, which widely grows in the Middle East and South Africa. The use of date seeds was still limited. Dates seeds contain high amounts of nutrient and bioactive compounds, such as fiber, phenols, and antioxidants. The microwave-assisted extraction (MAE) method could increase the extract yields in a shorter time and reduces the solvent volume. This research aimed to evaluate the optimal extraction time and material: solvent (w/v) ratio. The response surface methodology (RSM) with the Central Composite Design (CCD) experimental design with two factors of extraction time (5 - 7 minutes) and the material: solvent ratio (1:10 - 1:50 (w/v)) was employed in this study. The responses were antioxidant activity (IC50), total flavonoid, and density. The results show that the optimum solution was an extraction time of 5.451 minutes and the ratio of material: solvent of 1:10 (w/v). This treatment produced dates seed extract with antioxidant activity IC50 of 28.406 ppm, total flavonoid of 2544.951 mg QE/g, and density of 0.886 g/mL. The verification of the center point was antioxidant activity IC50 of 27.849 ppm (98.04%), total flavonoids of 2573.723 mg QE/g (98.87%), and density of 0.8889 g/mL (99.67%), respectively.
{"title":"Microwave-assisted extraction (MAE) method for optimization of dates seed (Phoenix dactilifera) extraction","authors":"Vindhya Tri Widayanti, D. Pranowo, Claudia Gadizza Perdani, Dewi Kurnia Sinta, Shafira Arini Sundari","doi":"10.21776/ub.afssaae.2023.006.01.5","DOIUrl":"https://doi.org/10.21776/ub.afssaae.2023.006.01.5","url":null,"abstract":"Dates (Phoenix dactylifera) is a palm-type plant that belongs to the Phoenix genus, which widely grows in the Middle East and South Africa. The use of date seeds was still limited. Dates seeds contain high amounts of nutrient and bioactive compounds, such as fiber, phenols, and antioxidants. The microwave-assisted extraction (MAE) method could increase the extract yields in a shorter time and reduces the solvent volume. This research aimed to evaluate the optimal extraction time and material: solvent (w/v) ratio. The response surface methodology (RSM) with the Central Composite Design (CCD) experimental design with two factors of extraction time (5 - 7 minutes) and the material: solvent ratio (1:10 - 1:50 (w/v)) was employed in this study. The responses were antioxidant activity (IC50), total flavonoid, and density. The results show that the optimum solution was an extraction time of 5.451 minutes and the ratio of material: solvent of 1:10 (w/v). This treatment produced dates seed extract with antioxidant activity IC50 of 28.406 ppm, total flavonoid of 2544.951 mg QE/g, and density of 0.886 g/mL. The verification of the center point was antioxidant activity IC50 of 27.849 ppm (98.04%), total flavonoids of 2573.723 mg QE/g (98.87%), and density of 0.8889 g/mL (99.67%), respectively.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128498941","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-31DOI: 10.21776/ub.afssaae.2023.006.01.4
Awal Ramadan, Wike Agustin Prima Dania, Siti Asmaul Mustaniroh
Batu City is the largest apple producer in Indonesia, producing around 55,891 tons. One way to optimize supply chains is sustainable supply chain performance in the economic, social, and environmental fields. Problems in apple chip small- and medium-scale enterprises (SMEs) are the price of apples increases in the dry season, accumulation of apple peel waste, and poor employee work performance. This study aimed to analyze the level of importance variables in measuring the supply chain performance level and the strategies to improve the supply chain of apple chips SMEs in Batu City. The integration of quality function deployment (QFD) and Fuzzy analytical network process (FANP) was used to obtain the level of cooperation interest. Data envelopment analysis (DEA) was used to determine the efficiency of each stakeholder's interest. The results showed that the three highest important cooperative behavior factors were production costs (0.16), raw material costs (0.15), and raw material inventory (0.14). The efficiency level of partner cooperation and apple chip SMEs from 17 SMEs indicated that two partners were inefficient, with an efficiency score of 0.973 (D3) and 0.957 (D4). The improvement strategies proposed to apple chip SMEs were reducing production costs, revising agreements between suppliers and farmers, and implementing information technology.
{"title":"Evaluation of sustainable supply chain performance on apple chips using the integration of quality function deployment, fuzzy analytical network process, and data envelopment analysis","authors":"Awal Ramadan, Wike Agustin Prima Dania, Siti Asmaul Mustaniroh","doi":"10.21776/ub.afssaae.2023.006.01.4","DOIUrl":"https://doi.org/10.21776/ub.afssaae.2023.006.01.4","url":null,"abstract":"Batu City is the largest apple producer in Indonesia, producing around 55,891 tons. One way to optimize supply chains is sustainable supply chain performance in the economic, social, and environmental fields. Problems in apple chip small- and medium-scale enterprises (SMEs) are the price of apples increases in the dry season, accumulation of apple peel waste, and poor employee work performance. This study aimed to analyze the level of importance variables in measuring the supply chain performance level and the strategies to improve the supply chain of apple chips SMEs in Batu City. The integration of quality function deployment (QFD) and Fuzzy analytical network process (FANP) was used to obtain the level of cooperation interest. Data envelopment analysis (DEA) was used to determine the efficiency of each stakeholder's interest. The results showed that the three highest important cooperative behavior factors were production costs (0.16), raw material costs (0.15), and raw material inventory (0.14). The efficiency level of partner cooperation and apple chip SMEs from 17 SMEs indicated that two partners were inefficient, with an efficiency score of 0.973 (D3) and 0.957 (D4). The improvement strategies proposed to apple chip SMEs were reducing production costs, revising agreements between suppliers and farmers, and implementing information technology.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129856557","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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.
{"title":"The potential of spiced tea for health","authors":"Wenny Bekti Sunarharum, Dego Yusa Ali, T. Hasna, Azzahramidha Pradichaputri, Adnel Nathaniela Sabatudung, Nadyah Eka Nurizza, Muhamad Ibnu Shidqi Farras, Annisa Aurora Kartika","doi":"10.21776/ub.afssaae.2022.005.02.8","DOIUrl":"https://doi.org/10.21776/ub.afssaae.2022.005.02.8","url":null,"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.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129945723","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-31DOI: 10.21776/ub.afssaae.2022.005.02.6
Arie Febrianto Mulyadi, S. Sucipto, Sumardi Hadi Sumarlan, Dina Wahyu Indriani, Rafika Arofatul Lama’ah
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.
{"title":"Physicochemical characteristics of pulsed electrical field–sterilized sugarcane (Saccharum officinarum L.) juice with added ginger extract","authors":"Arie Febrianto Mulyadi, S. Sucipto, Sumardi Hadi Sumarlan, Dina Wahyu Indriani, Rafika Arofatul Lama’ah","doi":"10.21776/ub.afssaae.2022.005.02.6","DOIUrl":"https://doi.org/10.21776/ub.afssaae.2022.005.02.6","url":null,"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.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"68 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125205180","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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