Pub Date : 2018-12-01DOI: 10.21776/ub.afssaae.2018.001.02.5
N. Haryati, M. Surahman, M. Kurniawan, F. Amalia
The development of national industry in Indonesia still faces a number of obstacles such as inadequate infrastructure condition, as well as an increase on subsidised fuel price increase, basic electricity rate and minimum wage. Small and medium scale (SME) food industry is one sector of creative industries with a high contribution to the Indonesian economic development. This study aims to get an overview related to agribased agri-sector SME and to identify internal and external factors to formulate appropriate strategies. The data used were primary data from 30 craftsmen in tempe Sanan Malang Chips Center. Data analysis was done descriptively quantitative using Entrepreneurial Marketing concept consisting of 7 dimensions. The results showed that the SME had a strength in terms of its already known products, the weakness was that the product has not been able to meet the export market share. An appropriate strategy was to improve marketing and processing technology.
{"title":"Entrepreneurial marketing strategy on tempe sanan chips small and medium entreprises in Malang","authors":"N. Haryati, M. Surahman, M. Kurniawan, F. Amalia","doi":"10.21776/ub.afssaae.2018.001.02.5","DOIUrl":"https://doi.org/10.21776/ub.afssaae.2018.001.02.5","url":null,"abstract":"The development of national industry in Indonesia still faces a number of obstacles such as inadequate infrastructure condition, as well as an increase on subsidised fuel price increase, basic electricity rate and minimum wage. Small and medium scale (SME) food industry is one sector of creative industries with a high contribution to the Indonesian economic development. This study aims to get an overview related to agribased agri-sector SME and to identify internal and external factors to formulate appropriate strategies. The data used were primary data from 30 craftsmen in tempe Sanan Malang Chips Center. Data analysis was done descriptively quantitative using Entrepreneurial Marketing concept consisting of 7 dimensions. The results showed that the SME had a strength in terms of its already known products, the weakness was that the product has not been able to meet the export market share. An appropriate strategy was to improve marketing and processing technology.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123802160","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 : 2018-12-01DOI: 10.21776/ub.afssaae.2018.001.02.4
N. Rahmah, B. S. Dewanti, F. Azizah
Pinang (Areca catechu L.) is one of the plantation commodities from the Palmae group. One of the secondary metabolites contained in areca nut is tannin. Tannins are easily soluble in aquadest so extraction using aquadest solvents is the right choice. Extraction with kinetic maceration method with solvents of distilled water combined with digestion is an effective way to increase extract yield and have a fairly small operational risk. Therefore, in this study studied variations in temperature and extraction time using a combination method of kinetic maceration - digestion of the quality of tannins produced. The experimental design in this study consisted of two factors: the first factor was the extraction temperature with three levels, namely 40; 60 and 80 oC and the second factor was extraction time with five levels, namely 4, 6, 8, 10 and 12 hours. The combination of kinetic maceration - the right digestion on yield and quality of areca nut tannin extract (crude areca nut tannin) was obtained at 40 oC with extraction time of 4 hours with a yield value of 12.20% (dry basic), moisture content of 0.023%, tannin content of 424.99 mg GAE / g. (dry basis) and IC50 42.54 ppm.
{"title":"Combination of kinetic maceration - digestion in the extraction of areca seeds (Areca catechu L.)","authors":"N. Rahmah, B. S. Dewanti, F. Azizah","doi":"10.21776/ub.afssaae.2018.001.02.4","DOIUrl":"https://doi.org/10.21776/ub.afssaae.2018.001.02.4","url":null,"abstract":"Pinang (Areca catechu L.) is one of the plantation commodities from the Palmae group. One of the secondary metabolites contained in areca nut is tannin. Tannins are easily soluble in aquadest so extraction using aquadest solvents is the right choice. Extraction with kinetic maceration method with solvents of distilled water combined with digestion is an effective way to increase extract yield and have a fairly small operational risk. Therefore, in this study studied variations in temperature and extraction time using a combination method of kinetic maceration - digestion of the quality of tannins produced. The experimental design in this study consisted of two factors: the first factor was the extraction temperature with three levels, namely 40; 60 and 80 oC and the second factor was extraction time with five levels, namely 4, 6, 8, 10 and 12 hours. The combination of kinetic maceration - the right digestion on yield and quality of areca nut tannin extract (crude areca nut tannin) was obtained at 40 oC with extraction time of 4 hours with a yield value of 12.20% (dry basic), moisture content of 0.023%, tannin content of 424.99 mg GAE / g. (dry basis) and IC50 42.54 ppm.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"153 6","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114029799","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 : 2018-12-01DOI: 10.21776/ub.afssaae.2018.001.02.6
Abu B. Talawi, Almerdian Almerdian, A. Ramli, M. Metusalach, N. K. Sukendar
Snake-head fish bone is one of industrial fish processing waste which can be used as a mineral source. However, the utilisation of fish bones in food products has not been optimized. The aim of this research was to utilize Snake-head fish bone for making cookies and to evaluate their chemical properties and sensory acceptability of the product. Snake-head fish bone was first steamed, dried, milled into powder then mixed with wheat flour and other additional ingredients. The result showed that cookies which made from SP-318 formula (20% Snake-head fish bone powder and 80% wheat flour) were the best result for all sensory attributes. It presented like moderately for the hedonic score. Protein, ash moisture, carbohydrate, and fat contents of the SP-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 which supplemented by Snake-head fish bone powder and the product did not have any negative results on sensory attributes.
{"title":"Supplementation of snake-head fish bone powder for making cookies","authors":"Abu B. Talawi, Almerdian Almerdian, A. Ramli, M. Metusalach, N. K. Sukendar","doi":"10.21776/ub.afssaae.2018.001.02.6","DOIUrl":"https://doi.org/10.21776/ub.afssaae.2018.001.02.6","url":null,"abstract":"Snake-head fish bone is one of industrial fish processing waste which can be used as a mineral source. However, the utilisation of fish bones in food products has not been optimized. The aim of this research was to utilize Snake-head fish bone for making cookies and to evaluate their chemical properties and sensory acceptability of the product. Snake-head fish bone was first steamed, dried, milled into powder then mixed with wheat flour and other additional ingredients. The result showed that cookies which made from SP-318 formula (20% Snake-head fish bone powder and 80% wheat flour) were the best result for all sensory attributes. It presented like moderately for the hedonic score. Protein, ash moisture, carbohydrate, and fat contents of the SP-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 which supplemented by Snake-head fish bone powder and the product did not have any negative results on sensory attributes.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123544636","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 : 2018-12-01DOI: 10.21776/ub.afssaae.2018.001.02.1
A. Ihwah, S. Mustaniroh, D. Pranowo
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 acceptance from 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.
{"title":"Formulation of food bar based on Moringa leaves as a functional food for nursing mother","authors":"A. Ihwah, S. Mustaniroh, D. Pranowo","doi":"10.21776/ub.afssaae.2018.001.02.1","DOIUrl":"https://doi.org/10.21776/ub.afssaae.2018.001.02.1","url":null,"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 acceptance from 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.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"82 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132800259","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 : 2018-12-01DOI: 10.21776/UB.AFSSAAE.2018.001.02.3
S. Wijana, C. G. Perdani, Muhammad I. Febrianata, P. Deoranto
Coffee is a drink suitable for consumption in cold areas. Bromo tourist area is a producer of fennel plants that can be used as a drink to warm the body. This study used Robusta coffee, fennel seed and ginger extract as the basic ingredients for making herbal coffee. The study aimed to obtain a herbal coffee formulation based on fennel seed and ginger extract to enhance and sustain food diversity in Bromo. This study employed the Response Surface Methodology (RSM) method with two factors (i.e. the proportion of Robusta coffee and the proportion of fennel seed and ginger extract) and three responses (i.e. pH, TSS, color L). Selection of the best treatment was carried out by using the effectiveness index method. The best treatment results and optimal solutions for RSM were then tested for antioxidant activity by using DPPH method. The results showed that optimal formulation of coffee (based on RSM) in a proportion of Robusta coffee of 12.50 g (proportion of fennel seed and ginger extract of 10.00 g) has a pH of 5.93, total soluble solids of 12.00 °Brix and L value of26.56 with IC 50 value of 75.50 ppm. Whereas, the best organoleptic result was found from the first treatment, in the proportion of 14.00 g Robusta coffee (with fennel seed and ginger extracts of 10.00 g with a pH value of 5.73, total soluble solids of 13.00°Brix, L * value of 25.06 and IC 50 of 69.50 ppm).
{"title":"Tengger Herbal (concocted) coffee formulation with fennel seed (Foeniculum vulgare) and ginger (Zingiber officinale) extract","authors":"S. Wijana, C. G. Perdani, Muhammad I. Febrianata, P. Deoranto","doi":"10.21776/UB.AFSSAAE.2018.001.02.3","DOIUrl":"https://doi.org/10.21776/UB.AFSSAAE.2018.001.02.3","url":null,"abstract":"Coffee is a drink suitable for consumption in cold areas. Bromo tourist area is a producer of fennel plants that can be used as a drink to warm the body. This study used Robusta coffee, fennel seed and ginger extract as the basic ingredients for making herbal coffee. The study aimed to obtain a herbal coffee formulation based on fennel seed and ginger extract to enhance and sustain food diversity in Bromo. This study employed the Response Surface Methodology (RSM) method with two factors (i.e. the proportion of Robusta coffee and the proportion of fennel seed and ginger extract) and three responses (i.e. pH, TSS, color L). Selection of the best treatment was carried out by using the effectiveness index method. The best treatment results and optimal solutions for RSM were then tested for antioxidant activity by using DPPH method. The results showed that optimal formulation of coffee (based on RSM) in a proportion of Robusta coffee of 12.50 g (proportion of fennel seed and ginger extract of 10.00 g) has a pH of 5.93, total soluble solids of 12.00 °Brix and L value of26.56 with IC 50 value of 75.50 ppm. Whereas, the best organoleptic result was found from the first treatment, in the proportion of 14.00 g Robusta coffee (with fennel seed and ginger extracts of 10.00 g with a pH value of 5.73, total soluble solids of 13.00°Brix, L * value of 25.06 and IC 50 of 69.50 ppm).","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"55 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128721207","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 : 2018-07-01DOI: 10.21776/UB.AFSSAAE.2018.001.01.5
S. Mustaniroh, Dewi A. Ndadari, D. M. Ikasari
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.
朗更嘉亚阿巴迪是一家位于玛琅县的中小企业，主要经营实体是生产木薯片。在业务活动的运作中，中小企业面临着各种问题，需要通过实施减轻风险战略来立即解决或维持这些问题。朗耕Jaya Abadi中小企业出现的问题包括:木薯交货延迟、计划错误、木薯片质量不佳、木薯粉和木薯片销售波动。本研究旨在识别风险，并评估和确定风险缓解战略。本研究采用的方法是风险屋(house of risk, HOR)。研究的变量包括供给风险、内部风险和需求风险。调查采用了由供应商、中小企业老板、中小企业员工和分销代理组成的4位专家受访者。结果表明，共确定了24个风险事件和26个风险因子。风险评估表明，中小企业的员工疏忽和计划错误是2个优先风险动因。该研究进一步确定了六种缓解策略，如评估员工绩效、提供谴责和制裁、安排活动、改善木薯片需求信息、建立库存控制和改善内部协调系统。
{"title":"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)","authors":"S. Mustaniroh, Dewi A. Ndadari, D. M. Ikasari","doi":"10.21776/UB.AFSSAAE.2018.001.01.5","DOIUrl":"https://doi.org/10.21776/UB.AFSSAAE.2018.001.01.5","url":null,"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.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115517922","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 : 2018-07-01DOI: 10.21776/ub.afssaae.2018.001.01.2
W. Sunarharum, S. Yuwono, H. Nadhiroh
Coffee consumption in the world is continuously growing and demanding high quality. Coffee cup quality is a complex matters involving several factors that includes post-harvest processing factor. The objective of this research is to investigate the impact of different coffee post-harvest processing methods i.e. fermentation methods (natural/dry, semi-washed and fully-washed processing), and drying methods (mechanical and sun drying) on the sensory quality of Java Arabica medium-roasted coffee beans. The sensory quality was evaluated through cupping test employing five expert judges. The result revealed that different post-harvest processing factors has a significant influence on coffee sensory quality, particularly on four cupping attributes, namely fragrance/aroma, flavour, defects and final scores. Fermentation using more water and controlled mechanical drying were found to yield a better coffee sensory profile due to less identified defective characters in the cup. Nevertheless, different processing created specific coffee character that would have its own market provided the quality is properly controlled.
{"title":"Effect of different post-harvest processing on the sensory profile of Java Arabica coffee","authors":"W. Sunarharum, S. Yuwono, H. Nadhiroh","doi":"10.21776/ub.afssaae.2018.001.01.2","DOIUrl":"https://doi.org/10.21776/ub.afssaae.2018.001.01.2","url":null,"abstract":"Coffee consumption in the world is continuously growing and demanding high quality. Coffee cup quality is a complex matters involving several factors that includes post-harvest processing factor. The objective of this research is to investigate the impact of different coffee post-harvest processing methods i.e. fermentation methods (natural/dry, semi-washed and fully-washed processing), and drying methods (mechanical and sun drying) on the sensory quality of Java Arabica medium-roasted coffee beans. The sensory quality was evaluated through cupping test employing five expert judges. The result revealed that different post-harvest processing factors has a significant influence on coffee sensory quality, particularly on four cupping attributes, namely fragrance/aroma, flavour, defects and final scores. Fermentation using more water and controlled mechanical drying were found to yield a better coffee sensory profile due to less identified defective characters in the cup. Nevertheless, different processing created specific coffee character that would have its own market provided the quality is properly controlled.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127844444","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 : 2018-07-01DOI: 10.21776/UB.AFSSAAE.2018.001.01.1
M. Arwani, I. Santoso, N. Rahmatin
Supply chain has a principal role in supporting the development of milk processing industry. The supply chain of the dairy industry in Indonesia involves a number of actors and a variety of dairy handling that may lead into potential risks and failures. One of the risks affecting supply chain performance is the adulteration of raw materials. This condition can possibly result in the occurrence of chain’s effect. Thus, it is necessary to build a dynamic model to handle such problems. Dynamic modeling was used in this study. For the initial phase, determination of supply chain risk factor was investigated. Second, modeling of supply chain mitigation risk was conducted by using dynamic system. Dynamic models were used to analyse complex problems with many variables involved. The problem analysis results were modeled in a dynamic system that has an aim to reduce the risk of adulteration. This research has successfully constructed a model consisted of one main variable that can potentially reduce the risk. The foremost recommended strategy was to improve the transparency of supply chain management.
{"title":"A dynamic model for managing adulteration risks of dairy industry supply chain in Indonesia","authors":"M. Arwani, I. Santoso, N. Rahmatin","doi":"10.21776/UB.AFSSAAE.2018.001.01.1","DOIUrl":"https://doi.org/10.21776/UB.AFSSAAE.2018.001.01.1","url":null,"abstract":"Supply chain has a principal role in supporting the development of milk processing industry. The supply chain of the dairy industry in Indonesia involves a number of actors and a variety of dairy handling that may lead into potential risks and failures. One of the risks affecting supply chain performance is the adulteration of raw materials. This condition can possibly result in the occurrence of chain’s effect. Thus, it is necessary to build a dynamic model to handle such problems. Dynamic modeling was used in this study. For the initial phase, determination of supply chain risk factor was investigated. Second, modeling of supply chain mitigation risk was conducted by using dynamic system. Dynamic models were used to analyse complex problems with many variables involved. The problem analysis results were modeled in a dynamic system that has an aim to reduce the risk of adulteration. This research has successfully constructed a model consisted of one main variable that can potentially reduce the risk. The foremost recommended strategy was to improve the transparency of supply chain management.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125930244","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 : 2018-07-01DOI: 10.21776/ub.afssaae.2018.001.01.4
L. C. Hawa, Anang Lastrianto, Tanti Nirwana Tambunan
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 (a w ), relative humidity (RH), moisture content balance, temperature, type of drying, drying rate, etc. The thermodynamic relationship between a w 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 sample s at five levels of a w conditioned by using 5 g saturated salts: KOH (0.0738), MgCl 2 (0.3244), CaCl 2 (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 indicate d 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.
{"title":"Sorption characteristics of banana slices (Musa paradisiaca L.) var. Raja Nangka by gravity method","authors":"L. C. Hawa, Anang Lastrianto, Tanti Nirwana Tambunan","doi":"10.21776/ub.afssaae.2018.001.01.4","DOIUrl":"https://doi.org/10.21776/ub.afssaae.2018.001.01.4","url":null,"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 (a w ), relative humidity (RH), moisture content balance, temperature, type of drying, drying rate, etc. The thermodynamic relationship between a w 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 sample s at five levels of a w conditioned by using 5 g saturated salts: KOH (0.0738), MgCl 2 (0.3244), CaCl 2 (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 indicate d 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.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121467142","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 : 2018-07-01DOI: 10.21776/UB.AFSSAAE.2018.001.01.3
N. Hidayat, R. N. Utami, W. Wignyanto
Earthworm ( Lumbricus rubellus ) is known to contain proteins making it suitable for alternative high-protein resources for feed or animal food. Exctraction of proteins from earthworms is not an easy task and it requires multiple steps for purifying the protein extract. Furthermore, the extraction of earthworm protein is considered as uneconomical due to high operational cost. Therefore, altering the process is necesarry to enhance the extraction. The objective of this research is to optimize the solubility of protein from earthworm juice. The design used in this research is a completely randomized design consisting of two factors which are A (earthworm concentration) and B (extraction time). The results show that solubility of protein was 28.12% and the soluble solid was 67.63%. The optimum process includes earthworm concentration of 15% and extraction time of 90 minutes.
{"title":"The effects of earthworm concentration and extraction time on solubility of protein","authors":"N. Hidayat, R. N. Utami, W. Wignyanto","doi":"10.21776/UB.AFSSAAE.2018.001.01.3","DOIUrl":"https://doi.org/10.21776/UB.AFSSAAE.2018.001.01.3","url":null,"abstract":"Earthworm ( Lumbricus rubellus ) is known to contain proteins making it suitable for alternative high-protein resources for feed or animal food. Exctraction of proteins from earthworms is not an easy task and it requires multiple steps for purifying the protein extract. Furthermore, the extraction of earthworm protein is considered as uneconomical due to high operational cost. Therefore, altering the process is necesarry to enhance the extraction. The objective of this research is to optimize the solubility of protein from earthworm juice. The design used in this research is a completely randomized design consisting of two factors which are A (earthworm concentration) and B (extraction time). The results show that solubility of protein was 28.12% and the soluble solid was 67.63%. The optimum process includes earthworm concentration of 15% and extraction time of 90 minutes.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"79 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127589083","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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