The aim of study are to identify, measure and assess supply chain risks and to determine strategy alternatives to reduce the risk of supply chains at SMEs Kuda Terbang. SMEs Kuda Terbang is one of the business entities producing enting geti in the center of enting geti production in Kademangan, Blitar regency. Problems that occur in the supply chain are low availability of raw materials, production equipment using traditional equipment and fluctuating market demand. The method used in this study is Fuzzy FMEA and AHP. Variables used in this study were ingredients, production and products. Expert respondents used in this study amounted to 6 people for supply chain risk assessment and 2 persons for the determination of supply chain risk mitigation strategies consisting of suppliers, companies, retailers and academics. The risks identified in the ingredients variables are 4 risks, 7 risks on the production variable and 5 risks on the product variables. The highest risk in ingredients variable is the fluctuating ingredients prices (FRPN of 5.67), in production variable is the uncertain production schedule (FRPN of 6.87) and in product variable is the product return (FRPN of 6.83). The priority strategy of supply chain risk mitigation of enting geti at SMEs Kuda Terbang is the quality control with the weight of 0.35.
{"title":"Supply Chain Risk Mitigation of Enting Geti with Fuzzy Failure Mode and Effect Analysis and Analytical Hierarchy Process (Case Study at Small Medium Enterprises of Kuda Terbang, Blitar District, East Java Province, Indonesia)","authors":"S. Mustaniroh, Dania Radyarini, R. L. R. Silalahi","doi":"10.19026/AJFST.17.5998","DOIUrl":"https://doi.org/10.19026/AJFST.17.5998","url":null,"abstract":"The aim of study are to identify, measure and assess supply chain risks and to determine strategy alternatives to reduce the risk of supply chains at SMEs Kuda Terbang. SMEs Kuda Terbang is one of the business entities producing enting geti in the center of enting geti production in Kademangan, Blitar regency. Problems that occur in the supply chain are low availability of raw materials, production equipment using traditional equipment and fluctuating market demand. The method used in this study is Fuzzy FMEA and AHP. Variables used in this study were ingredients, production and products. Expert respondents used in this study amounted to 6 people for supply chain risk assessment and 2 persons for the determination of supply chain risk mitigation strategies consisting of suppliers, companies, retailers and academics. The risks identified in the ingredients variables are 4 risks, 7 risks on the production variable and 5 risks on the product variables. The highest risk in ingredients variable is the fluctuating ingredients prices (FRPN of 5.67), in production variable is the uncertain production schedule (FRPN of 6.87) and in product variable is the product return (FRPN of 6.83). The priority strategy of supply chain risk mitigation of enting geti at SMEs Kuda Terbang is the quality control with the weight of 0.35.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"112 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79843286","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}
The Maillard reaction accompanying the baking of bread largely affects the quality of finished bread and the degree of taste. Particularly, the difference of lipids as a secondary material can be considered as one of the major factors. We examined how the differences in constituent fatty acids of lipids in secondary materials are related to Maillard reaction. Chemical differences in added fatty acids were identified to be a major factor in the induction of the Maillard reaction and lipid peroxidation in bread baking. With saturated fatty acids, a higher carbon number tended to promote the Maillard reaction induction and suppress lipid peroxidation induction. Conversely, with unsaturated fatty acids, a greater degree of unsaturation tended to suppress the Maillard reaction induction and promote lipid peroxidation induction. The present findings clarified the involvement of fatty acid carbon number and degree of unsaturation in the Maillard reaction and lipid peroxidation inductions in bread baking. This phenomenon is a novel finding for the food science field.
{"title":"Relationship between the Maillard Reaction and Lipid Peroxidation in Adding Various Fatty Acids on Bread Baking","authors":"T. Toyosaki, M. Kasai, Yasuhide Sakane","doi":"10.19026/AJFST.17.5997","DOIUrl":"https://doi.org/10.19026/AJFST.17.5997","url":null,"abstract":"The Maillard reaction accompanying the baking of bread largely affects the quality of finished bread and the degree of taste. Particularly, the difference of lipids as a secondary material can be considered as one of the major factors. We examined how the differences in constituent fatty acids of lipids in secondary materials are related to Maillard reaction. Chemical differences in added fatty acids were identified to be a major factor in the induction of the Maillard reaction and lipid peroxidation in bread baking. With saturated fatty acids, a higher carbon number tended to promote the Maillard reaction induction and suppress lipid peroxidation induction. Conversely, with unsaturated fatty acids, a greater degree of unsaturation tended to suppress the Maillard reaction induction and promote lipid peroxidation induction. The present findings clarified the involvement of fatty acid carbon number and degree of unsaturation in the Maillard reaction and lipid peroxidation inductions in bread baking. This phenomenon is a novel finding for the food science field.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78177117","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}
P. A. Montoya, J. M. Pereira, Mario H. Marin Marin
The aim of this study was to evaluate the effect on the physicochemical characteristics of Prato type cheeses with the production of Exopolysaccharides (EPS) by Streptococcus thermophiles and to compare the results obtained with traditionally-manufactured cheese. There are few studies related to exopolysaccharides produced from lactic acid, however, many investigations describe this production as important in improving the physicochemical characteristics in concentrated milk derivatives like yogurt. In the present study, Prato type cheese was elaborated from three formulations: Traditional (T) (adding mesophilic and thermophilic crop), lyophilized (L) (addition of thermophilic crop) and replicate (R) (addition of thermophilic crop replicated). The physicochemical properties determined were fat, moisture, salt, dry matter, total protein, soluble nitrogen at pH 4.6 and nitrogen 12%; the evaluation was performed at 5, 25, 45 and 65 days of ripening, determining that the bonds formed between the exopolysaccharides, milk proteins and bacterial cells influenced in enhancement of these properties while using the treatments L and R. The results were interpreted by analysis of variance and, depending on the significance, Tukey's test was used with a 5% probability level.
{"title":"Exopolysaccharide Production by Streptococcus thermophiles on the Physicochemical Characteristics of Prato Type Cheeses","authors":"P. A. Montoya, J. M. Pereira, Mario H. Marin Marin","doi":"10.19026/ajfst.17.5984","DOIUrl":"https://doi.org/10.19026/ajfst.17.5984","url":null,"abstract":"The aim of this study was to evaluate the effect on the physicochemical characteristics of Prato type cheeses with the production of Exopolysaccharides (EPS) by Streptococcus thermophiles and to compare the results obtained with traditionally-manufactured cheese. There are few studies related to exopolysaccharides produced from lactic acid, however, many investigations describe this production as important in improving the physicochemical characteristics in concentrated milk derivatives like yogurt. In the present study, Prato type cheese was elaborated from three formulations: Traditional (T) (adding mesophilic and thermophilic crop), lyophilized (L) (addition of thermophilic crop) and replicate (R) (addition of thermophilic crop replicated). The physicochemical properties determined were fat, moisture, salt, dry matter, total protein, soluble nitrogen at pH 4.6 and nitrogen 12%; the evaluation was performed at 5, 25, 45 and 65 days of ripening, determining that the bonds formed between the exopolysaccharides, milk proteins and bacterial cells influenced in enhancement of these properties while using the treatments L and R. The results were interpreted by analysis of variance and, depending on the significance, Tukey's test was used with a 5% probability level.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89904369","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}
A. Afriliana, T. Maulana, A. M. Firdaus, A. Subagio
The objective of this research is to determine the effects of residence time during decaffeination process using ethyl acetate solvent in decaffeinated controlled machine. The residence times are 2, 4 and 6 h. Decaffeination process was divided into two steps. First step was steaming process and the second step was caffeine extraction process. The objective of steaming process was to achieve the maximum moisture content of coffee bean, so the ethyl acetate solvent could penetrate the coffee bean. The results of steaming process of Robusta coffee beans in the decaffeinated controlled machine for 4 h indicated resources that the beans and their water adsorbed moisture content Increased from 12 to 52%. At the second step, the beans experienced Darkening of color indicated resources by the decreasing value of L from coffee bean. The Lowest caffeine content of 0.3% gained from the longest residence time of decaffeination process (6 h). Decaffeinated coffee bean has the value of the organoleptic test are in the range of 2-2.5 for aroma, flavor, bitterness and body.
{"title":"Effects of Using Controlled Decafeinated Machine on Quality of Robusta Coffee Bean","authors":"A. Afriliana, T. Maulana, A. M. Firdaus, A. Subagio","doi":"10.19026/AJFST.17.5983","DOIUrl":"https://doi.org/10.19026/AJFST.17.5983","url":null,"abstract":"The objective of this research is to determine the effects of residence time during decaffeination process using ethyl acetate solvent in decaffeinated controlled machine. The residence times are 2, 4 and 6 h. Decaffeination process was divided into two steps. First step was steaming process and the second step was caffeine extraction process. The objective of steaming process was to achieve the maximum moisture content of coffee bean, so the ethyl acetate solvent could penetrate the coffee bean. The results of steaming process of Robusta coffee beans in the decaffeinated controlled machine for 4 h indicated resources that the beans and their water adsorbed moisture content Increased from 12 to 52%. At the second step, the beans experienced Darkening of color indicated resources by the decreasing value of L from coffee bean. The Lowest caffeine content of 0.3% gained from the longest residence time of decaffeination process (6 h). Decaffeinated coffee bean has the value of the organoleptic test are in the range of 2-2.5 for aroma, flavor, bitterness and body.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86979276","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}
J. Figueroa-Flórez, H. Ciro-Velásquez, C. Márquez-Cardozo
The aim of this study was to assess the effect of the incorporation of hydrocolloids and aloe vera on the physicochemical properties and the degree of stability of Tree Tomato Beverages (TTB). The addition of hydrocolloids was used to control the phenomenon of phase separation in TTB during storage. Concentrations of Xanthan Gum (XG) and carboxymethylcellulose (CMC) 0.05% were appropriate in beverage physical stability due to the reduction in sedimentation velocities and high values of zeta potential (ζ>30 mV), without significantly affecting the physicochemical properties and color parameters. The incorporation of aloe vera gel significantly affected the pH and titratable acidity (p>0.05), but its effect on physical instability was not significant. The results suggest that due to the hydrophilic and anionic character of the hydrocolloids, they are useful in the processes of steric and electrostatic stability of TTB.
{"title":"Incorporation of Hydrocolloids and Aloe Vera Gel on Tree Tomato Beverages ( Cyphomandrabetacea S.) Part II: Physicochemical Properties and Colloidal Stability","authors":"J. Figueroa-Flórez, H. Ciro-Velásquez, C. Márquez-Cardozo","doi":"10.19026/AJFST.17.6009","DOIUrl":"https://doi.org/10.19026/AJFST.17.6009","url":null,"abstract":"The aim of this study was to assess the effect of the incorporation of hydrocolloids and aloe vera on the physicochemical properties and the degree of stability of Tree Tomato Beverages (TTB). The addition of hydrocolloids was used to control the phenomenon of phase separation in TTB during storage. Concentrations of Xanthan Gum (XG) and carboxymethylcellulose (CMC) 0.05% were appropriate in beverage physical stability due to the reduction in sedimentation velocities and high values of zeta potential (ζ>30 mV), without significantly affecting the physicochemical properties and color parameters. The incorporation of aloe vera gel significantly affected the pH and titratable acidity (p>0.05), but its effect on physical instability was not significant. The results suggest that due to the hydrophilic and anionic character of the hydrocolloids, they are useful in the processes of steric and electrostatic stability of TTB.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"24 1","pages":"28"},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85749712","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}
{"title":"Organochlorine Pesticides Detection in Blacberry (Rubus sp.,) by Electronic Nose","authors":"Carmine Del, Yoji Lida, E. Maria, A.Munoz Luis","doi":"10.19026/AJFST.16.5944","DOIUrl":"https://doi.org/10.19026/AJFST.16.5944","url":null,"abstract":"","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"89 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76624184","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}
Manjarres Josefa K., Bravo Alejandro, Arias Juan P., Ortega Isabel, Vasquez Andres, A. Mario
{"title":"Biotechnological Production of Xylitol from Oil Palm Empty Fruit Bunches Hydrolysate","authors":"Manjarres Josefa K., Bravo Alejandro, Arias Juan P., Ortega Isabel, Vasquez Andres, A. Mario","doi":"10.19026/AJFST.16.5945","DOIUrl":"https://doi.org/10.19026/AJFST.16.5945","url":null,"abstract":"","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76873967","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}
Perez Jorge A., Andrade Ricardo D., Arteaga Margarita R.
The aim of study was to evaluate the effect of the temperature and concentration of yam starch and pectin on the rheological properties of yogurt. A stationary test was performed using an MCR 302 (Anton Paar) rheometer with concentric cylinder geometry, varying the strain gradient in an ascending (0-100/sec) and a descending (0100/sec), at different temperatures (10, 20 and 30°C, respectively). Yogurts were made using two varieties of yam starch (“Espino” and “Criollo”) and different concentrations of yam starches (0.1, 0.3 and 0.5% w/w, respectively) and pectin at 0.3% w/w was used as a commercial reference. The experimental data were fitted to the power law models, Herschel-Bulkley and Casson. The model that best represented the rheological data was the power law (R2≥0.977, MSE≤0.674). Yogurts with an addition of yam starch presented thixotropy and pseudoplastic behavior (0
{"title":"Effect of the Yam Starch (Dioscorea spp.) and Pectin on the Rheological Properties of Stirred Yogurt","authors":"Perez Jorge A., Andrade Ricardo D., Arteaga Margarita R.","doi":"10.19026/ajfst.16.5956","DOIUrl":"https://doi.org/10.19026/ajfst.16.5956","url":null,"abstract":"The aim of study was to evaluate the effect of the temperature and concentration of yam starch and pectin on the rheological properties of yogurt. A stationary test was performed using an MCR 302 (Anton Paar) rheometer with concentric cylinder geometry, varying the strain gradient in an ascending (0-100/sec) and a descending (0100/sec), at different temperatures (10, 20 and 30°C, respectively). Yogurts were made using two varieties of yam starch (“Espino” and “Criollo”) and different concentrations of yam starches (0.1, 0.3 and 0.5% w/w, respectively) and pectin at 0.3% w/w was used as a commercial reference. The experimental data were fitted to the power law models, Herschel-Bulkley and Casson. The model that best represented the rheological data was the power law (R2≥0.977, MSE≤0.674). Yogurts with an addition of yam starch presented thixotropy and pseudoplastic behavior (0<n<1); However, when pectin was used at 30°C the behavior was dilating (n = 1.23). Yogurts with “Criollo” yam starch have higher consistency, while yogurt with an addition of “Espino” yam starch are more pseudoplastic and have less thixotropy.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78013656","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}
Florez F. Esperanza, Navarro L.G. Zuleima, J. P. E. Paula
{"title":"Food Security and Nutritional Status of Beneficiary Families from the Selection System for Colombian Social Programs in the Municipality of Sitionuevo, Magdalena","authors":"Florez F. Esperanza, Navarro L.G. Zuleima, J. P. E. Paula","doi":"10.19026/ajfst.16.5938","DOIUrl":"https://doi.org/10.19026/ajfst.16.5938","url":null,"abstract":"","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"102 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83055142","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}
Ramiro Torres Gallo, Rafael Enrique Olivero Verbel, Y. P. Ruiz, Cristian M. Ibarguen, Dora L. Navarro
A degree of acceptance of a paste based on orejero seeds (Enterolobium cyclocarpum) was determined with a preference test, for 9 formulations of spreadable pasta, in which was varied the content of pulp, milk and panela. To the formulation with most preferred a categorical scale test by attribute was performed (texture, color, aroma and flavor) with a group of 100 untrained panelists. The results obtained were implemented the corresponding frequency analysis. Furthermore, it was characterized physicochemical, microbiological and textually, determining its ability to be spreadable with a test of retro-extrusion. The formulation that presented better acceptance was F4 (25.6% seed pulp, 69.1% milk, 5.3% panela), which had a high protein content (28.37%), Carbohydrates (30.39%), fiber (13.48) and a good spreadability. Although, was no significant differences in spreadability with the formulation F1 (69% pulp, 2.8% milk) and F3 (28.1% Panela, 79.1% pulp, 2.8% milk, 18.1%).
{"title":"Sensorial Evaluation of a Spreadable Paste based on Orejero Seeds (Enterolobium cyclocarpum) and its Physicochemical, Microbiological and Textural Characterization","authors":"Ramiro Torres Gallo, Rafael Enrique Olivero Verbel, Y. P. Ruiz, Cristian M. Ibarguen, Dora L. Navarro","doi":"10.19026/AJFST.16.5969","DOIUrl":"https://doi.org/10.19026/AJFST.16.5969","url":null,"abstract":"A degree of acceptance of a paste based on orejero seeds (Enterolobium cyclocarpum) was determined with a preference test, for 9 formulations of spreadable pasta, in which was varied the content of pulp, milk and panela. To the formulation with most preferred a categorical scale test by attribute was performed (texture, color, aroma and flavor) with a group of 100 untrained panelists. The results obtained were implemented the corresponding frequency analysis. Furthermore, it was characterized physicochemical, microbiological and textually, determining its ability to be spreadable with a test of retro-extrusion. The formulation that presented better acceptance was F4 (25.6% seed pulp, 69.1% milk, 5.3% panela), which had a high protein content (28.37%), Carbohydrates (30.39%), fiber (13.48) and a good spreadability. Although, was no significant differences in spreadability with the formulation F1 (69% pulp, 2.8% milk) and F3 (28.1% Panela, 79.1% pulp, 2.8% milk, 18.1%).","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83223874","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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