bluuebunny/crossref_metadata_2025 huggingface dataset:
Classification of large green chilli maturity using deep learning
Authors: Hendrawan Y , Rohmatulloh B , Prakoso I , Liana V , Fauzy M R , Damayanti R , Hermanto M B , Al Riza D F , Sandra
Published: December 2021

Chili (Capsicum annuum L.) is the source of various nutraceutical small molecules, such as ascorbic acid (vitamin C), carotenoids, tocopherols, flavonoids, and capsinoids. The purpose of this study was to classify the maturity stage of large green chili into three maturity levels, i.e. maturity 1 (maturity index 1 / 34 days after anthesis (DAA)), maturity 2 (maturity index 3 / 47 DAA), and maturity 3 (maturity index 5 / 60 DAA) by using convolutional neural networks (CNN) based deep learning and computer vision. Four types of pre-trained networks CNN were used in this study i.e. SqueezeNet, GoogLeNet, ResNet50, and AlexNet. From the overall sensitivity analysis results, the highest maturity classification accuracy of large green chili was 93.89% which can be achieved when using GoogLeNet with SGDmoptimizer and learning rate of 0.00005. However, in further testing using testing-set data, the highest classification accuracy based on confusion matrix was reaching 91.27% when using the CNN SqueezeNet model with RMSProp optimizer and a learning rate of 0.0001. The combination of the CNN model and the low-cost digital commercial camera can later be used to detect the maturity of large green chili with the advantages of being non-destructive, rapid, accurate, low-cost, and real-time.
Improving quality of dragon fruit (hylocereus costaricensis) syrup by processing with double jacket vacuum evaporator
Authors: Susilo B , Sutan S M , Hendrawan Y , Damayanti R
Published: December 2021

Red dragon fruit (Hylocereus costaricensis) is a famous fruit because of its high nutritional content. Although the product diversification of red dragon fruit is quite a lot, however, this product has limited information as a syrup product. The evaporation process for making syrup at the traditional level is usually carried out at high temperatures which results in the high destruction of nutritional content and reduces the quality of syrup. The study of the evaporation process at low temperature and low pressure using a double jacket vacuum evaporator for manufacturing red dragon fruit syrup was conducted in this research in order to improve product quality. The aims of this study are to evaluate the effect of temperature process and vacuum pressure on the quality of red dragon fruit (H.costaricensis) syrup using a double jacket vacuum evaporator and to know the optimum temperature process and vacuum pressure to producing red dragon fruit sirup with higher content of vitamin C. The double jacket evaporator operates at a pressure lower than atmospheric pressure so that there were 9 treatment combinations. The result showed the temperature gave a highly significant effect, especially on vitamin C. It also gave on moisture content and reducing sugar. The temperature gave no significant effect on total sugar content. Whereas, the pressure gave a significant on moisture content, but not gave a significant on vitamin C, reducing sugar content and total sugar content. However, the best treatment for optimum vitamin C is 50 0C/-60 cmHg with 8.75 mg/100 ml.
Potential of impact-based weight sensing of individual Chinese cabbage for real-time yield monitoring
Authors: Kiraga S , Reza M N , Ali M , Chowdhury M , Gulandaz M A , Islam M N , Islam S , Chung S O
Published: December 2021

Yield monitoring is one of the basic components of precision agriculture. It provides information on the spatial variability of yield in the field. The objective of this study was to estimate the weight of Chinese cabbage through impact force measurements using a weighing sensor. The sensor was installed to receive the impact of Cabbage as it dropped off an inclined conveyor. The investigated experimental variables were fall height, plate angle to the horizontal, and conveyor speed. The load cell was calibrated, with an R2 value of 0.96. The mean absolute percentage error (MAPE), root-mean-square error (RMSE), and correlation coefficient (R2) were the statistical indicators used to describe the accuracy of the estimates. The fall height had little effect on the precision of the yield sensor. The least sensing precision was 18.75%, observed at an angle of 30° with a conveyor speed of 0.05ms-1. The MAPE for cabbage weights were<3% at 40° and 0.2 ms−1 for both fall heights. The experiments showed the potential of measuring individual cabbage weights for yield estimation.
Analysis of power requirement of a small-sized tracked-tractor during agricultural field operations
Authors: Ali M , Islam M N , Reza M N , Hong J G , Gulandaz M A , Chung S O
Published: December 2021

A low-powered and high-efficiency electric tracked-tractor would be a suitable option for aged and female farmers to accomplish agricultural field operations such as grass mowing, land leveling, and chemical spraying. The purpose of the study was to analyze the power requirement of a small-sized tracked-tractor during agricultural field operations. A lawnmower and a rear sprayer-trailer were attached to the tractor base, and the average power requirement was measured. The forward speed was considered during the field experiment up to 6 km/h for four different operating stages. The torque data were obtained for unloaded and loaded conditions through a wireless data logger, and a GPS receiver was used to measure the working speed of the tractor. A data acquisition module was used to acquire the sensor signals. The average power requirements for the empty platform with the driver, a lawnmower, a sprayer-trailer (150-L payload), and a lawnmower and 150-L payload trailer were 0.93, 1.27, 1.45, and 1.70 kW, respectively. The result showed the lowest power was required for operating only the tractor, and it was about 51.15% of the motor rated power, where the maximum power consumed approximately 85% of the total rated power to operate both of the lawnmower and sprayer-trailer. The average power requirements of the tracked tractor varied due to the different payloads and operating stages. The experimental results presented in this study would provide guidelines to improve and commercialize the prototype of the small-scaled tracked-tractor for practical use on the agricultural fields.
Irrigation control and image acquisition for rice cultivation in UAE desert soil
Authors: Ali M , Chowdhury M , Islam M N , Islam S , Kiraga S , Jeong J H , Chung S O
Published: December 2021

Precision water management and crop growth monitoring are essential where water is a scarce, especially in desert soils. The purpose of the study was to control the irrigation and real-time image acquisition for monitoring the rice cultivation inside the net house under the UAE desert soil. An automated data acquisition system was constructed, installed, and tested in the experimental site at Al-Foah, Al-Ain. Soil water content sensors were placed in the different depths of desert soils, and an automatic irrigation logic was implemented to maintain the average of 30% desired water content level in desert soils. The irrigation rate was controlled based on the sensor data and the on/off of the pump and valves. When the average soil water content percentage level exceeds 30%, the pump and solenoid valve automatically turned off and vice versa. A Raspberry Pi operating system was used to control the irrigation, and a Raspberry Pi camera system was used to capture the real-time images for monitoring the rice growth and development. A web server was developed to upload and display the sensor values and images using python programing language through the embedded Wi-Fi network service. The web-based monitoring system was allowed to monitor the rice field situation from anywhere and download data from the site. The existing irrigation technique would help to grow the rice in UAE desert soil environments.
Effect of post-harvest temperature of tomato ‘Rinka 409’ on quality and autofluorescence during overripening
Authors: Konagaya K , Takahashi N , Fukugaichi S , Morimatsu K , Kuramoto M
Published: December 2021

Japanese tomato cultivar ‘Rinka 409’ is suitable for harvesting at a fully ripe stage since it remains firm at the stage, resulting in longer shelf life. However, it is difficult to estimate the quality change because its color does not change after the fully ripe stage. For ‘Momotaro,’ we previously proposed a fluorescence-based indicator of overripening; however, its suitability for another cultivar, ‘Rinka 409’, and its relationship with temperature and quality were unclear. Therefore, in this study, we investigated the appropriateness of this fluorescence-based index for the above purposes. In 2021, 45 tomato seedlings planted in 2020 were harvested at the fully ripe stage and used for experiments. Weight loss and firmness were evaluated to determine the quality of the tomatoes. The post-harvest temperatures were set as 10, 17, and 25 °C. The results showed that the rate of weight loss increased linearly, whereas the firmness decreased exponentially. For non-destructive estimation of these properties, the excitation-emission matrix (EEM) was measured in the range of 250–460 nm and 280–750 nm for the excitation and emission, respectively. ‘Rinka 409’ showed a strong fluorescence emission at 400 nm/620 nm of the excitation/emission, respectively, regardless of days and temperature. The fluorescence intensity, as well as the firmness, decreased exponentially. Thus, a linear relationship was observed between them. The firmness of ‘Rinka 409’ can be estimated using a simpler linear regression model using this method than previous researches.
Valorisation of viscera from fish processing for food industry utilizations
Authors: Estiasih T , Ahmadi K , Ali DY , Nisa FC , Suseno SH , Lestari LA
Published: December 2021

Fish viscera is a valuable source of functional materials for the food industry, such as protein, oil, enzymes, protein hydrolysate, peptones, sterols, producing biodiesel, and other oleochemical industries. The major components of fish viscera are oil and protein, and their quantity depends on the fish habitats. Viscera oil from fish contains appreciable amounts of omega-3 fatty acids. The protein of fish viscera is a raw material for protein concentrates, hydrolysate, and bioactive peptides. All are valuable ingredients in food processing and product formulation. Most viscera are fish digestive tracts and organs responsible for producing enzymes, and several enzymes are found in high activity, such as lipases and proteases. The extraction of lipases and proteases from fish viscera and their utilizations have been intensively studied. Currently, the isolation of each major component from fish viscera is conducted separately. Therefore, it is challenging to obtain all valuable components from fish viscera to have a zero-waste process. This article reviews the separation of major components of fish viscera by conventional and emerging technology and the proposed simultaneous and integrative separation of all valuable major components.
Chemical characteristics of Indonesian single-origin cocoa beans and the effect of tempering treatments on dark chocolate - a preliminary study
Authors: Wahyuni N L , Yuwono S S , Mahatmanto T , Fathuroya V , Sunarharum W B
Published: December 2021

The aim of this study was to investigate the effect of geographical origin on the chemical characteristics of cocoa beans and to determine the effect of tempering treatment on the glossiness of dark chocolate. In this study, three roasted single-origin cocoa nibs, i.e., single-origin Kulon Progo, Aceh, and Gunung Kidul, were analysed to determine their moisture content, ash, crude protein, total fat, and pH value, as well as their sensory properties. Kulon Progo cocoa nibs were mostly preferred and further processed into dark chocolate using three tempering variations and analysed to determine their glossiness, texture, and colour. The glossiness level of dark chocolates under different tempering treatments was ranked using RedJade Sensory Software. Data were analysed using Minitab 17.0 Statistical Software. The results show that single-origin cocoa beans from Kulon Progo had the lowest moisture content (1.33 ± 0.015 %) and the highest fat content (54.01 ± 0.434 %). Dark chocolate tempered at 50:32:27:32°C had the most preferred glossy appearance (2.59 out of 3.00).
Lexicon, sensory wheel and kit as sensory communication tools: a review
Authors: Asih N E , Ramadhanty K P , Ramandias J , Azkarama F , Sunarharum W B
Published: December 2021

A lexicon comprises a collection of standardized sensory vocabulary of product along with its unambiguous definitions and references. It is widely used as a communication tool among sensory panel and it provides sensory insights to product developers, marketing professionals, and suppliers, across countries or cultures to describe similar products. Specific sensory lexicon have been developed for beverages, dairy, fruits and vegetables, nuts and grains, soy and meat products, and animal feed. Based on its lexicon, a sensory wheel can be established hierarchically as an overview of the entire product’s sensory attributes. Furthermore, an intense training for panels is necessary to get a good sensory judgement. Sensory panel calibration can be performed such as by using sensory kit as a training tools. The aim of this paper is to review the latest developed lexicon, sensory wheel and sensory kit, as well as its application.
Effect of glucomannan and xanthan gum proportion on the physical and sensory characteristic of gluten-free bread
Authors: Sutrisno A , Yuwono S S , Ikarini I
Published: December 2021

The increasing consumption of white bread causes the demand for raw materials, especially wheat flour to be increased. Whereas the availability of wheat as wheat flour raw material still depends on import supply. Gluten-free bread processing, which is not depending on wheat flour, is necessary to suppress excessive wheat import. As alternatives, flour derived from cereals and tubers, such as rice, corn, potato, and cassava, can be used in bread processing. The absence of gluten from the bread composition results in pale, less fluffy bread and firm crumb, and therefore it is necessary to modify the batter to improve gluten-free bread quality. This research aims to know the effect of the supplement of hydrocolloids glucomannan and xanthan gum on gluten-free batter properties and bread quality. Breads were made of rice flour, potato flour, corn and cassava starch. Batter consistency, bread specific volume (SV), crumb analysis, crust colour, crumb firmness, firmness, cohesiveness and panellists’ preference were determined. This study showed that the combination of xanthan gum: glucomannan on proportion 0.75:0.25 was the highest batter consistencies, highest specific volume, lower firmness, highest cohesive, and most preferred by panellists.
Consumer study of Indonesian coffee leaves tea as traditional drinks
Authors: Fibrianto K , Muthifalyza R , Yuwono S S
Published: December 2021

Coffee leaf tea is a traditional drink obtained by processing coffee leaves and served as tea. Coffee leaf tea is often found in West Sumatra, known as kawa daun. However, coffee leaves have not been widely known in the general public so that coffee leaf tea consumers are rarely encountered. In this study, an analysis was carried out to see consumer preferences for coffee leaf tea. Coffee leaves as a by-product have been declared as a novel food by EU Commission in 2020. Thus, coffee leaf tea products have potential economic value that can be promoted. To determine consumer preferences of Indonesian coffee leaf tea, a descriptive analysis of the consumer using online questionnaire was conducted, followed by conjoint analysis and one-way ANOVA test. As resulted from conjoint analysis, the preferences of Indonesian coffee leaves tea consumer were sequentially driven by level of sweetness, darkness of the colour, and the strength of fragrant. It was observed that gender strongly affected the preference on coffee leaves tea (p-value<0.05).
A short review: Nanocellulose for smart biodegradable packaging in the food industry
Authors: Perdani C G , Gunawan S
Published: December 2021

The role of food packaging has increased beyond by changing consumer preferences and expectations. In addition to these essential functions, the packaging extends shelf life, improves quality, and develops from environmentally friendly material. Nanocellulose is one of the renewable and natural source products that has been widely studied. Nanocellulose can develop into food packaging material due to its properties of oxygen and water vapor barriers when used as layers, fillers in composites and thin films stand cents. However, the use of nanocellulose is still limited due to its lack of physical properties. On the other hand, research in nanocellulose for smart packaging applications enhanced with several sensors or indicators accelerated in the last decade. This review mainly summarizes the fundamental properties of nanocellulose as a food packaging material, preparation nanocellulose material, their application on smart packaging, and their future perspective. The selection of nanocellulose material preparation methods and the selection of active ingredients that play a role in active and intelligent functions in packaging considerably determine the success of nanocellulose applications in food packaging main criticism appears of the difference between the results obtained in the model test and actual food storage conditions.
Characterization of nutritional and functional properties of Lima bean flour (Phaseolus Lunatus L.)
Authors: Palupi H T , Estiasih T , Yunianta  , Sutrisno A
Published: December 2021

Lima beans (Phaseolus LunatusL.) are underutilized crops with an excellent profile. Processing to flour to enhance the starch and protein content, reducing anti-nutritional components and the same time diversifies their use as ingredients by altering their functional properties. The study aims to characterize nutritional, amino acids, anti-nutritional, pasting and functional properties of Lima bean flour from Indonesia’s cultivated plant. The results showed that the Lima bean flour has a high carbohydrate concentration, moderate protein concentration, and low fat concentration. This flour has a balanced amino acid profile, rich in essential amino acids, highlighting them as a source of good quality protein for the food formulation of protein-enriched. The Lima bean flour contained 10.36 mg/g phytic acid, lower in phenolic content (0.63 mg/g) and concentration of HCN (8.83 mg/kg). The functional properties of the Lima bean flour swelling power, solubility, water absorption capacities, and oil absorption capacities were 6.88 g/g, 18.68%, 1.93 g/g, and 1.56 g/g respectively. Pasting properties of Lima bean flour exhibited peak, breakdown, final, and setback viscosity in 1172 cP, 83 cP, 2377 cP, 1288 cP respectively, and temperature pasting was high in 870C. The study may provide useful information to consumers and food manufacturers that Lima bean flour is significant potential used to enhance the nutritional value of cereal-based foods.
Physicochemical characteristics and glycemic index of bread made from purple sweet potato flour, starch, fiber from solid waste of starch processing
Authors: Kweman N T , Julianti E , Romauli N D M
Published: December 2021

This research was purposed to evaluate the characteristics of physicochemical, and glycemic index of bread made from purple sweet potato (PFSP) flour, starch, and fiber (solid waste of PFSP starch processing). The resulting breads were tested for the physicochemical characteristics and using non factorial completely randomized design as research design with 3 types of ingredient used in bread making as a treatment, namely composite flour from a mixture of PFSP flour, starch and fiber with a ratio 75: 5: 20; 100% PFSP flour, and 100% wheat flour. The results showed that differences in flour had a very significant effect on color, texture profile, ash, protein, fat, and total sugar content of bread. Bread made from composite flour in the form of a mixture of PFSP flour, starch and fiber flour, and also bread made from 100% PFSP flour has higher dietary fiber content than bread made from wheat flour. The daily energy sufficiency of the three types of bread is 10-12%. The glycemic index of bread made from composite flour, PFSP flour, and wheat flour were 41.3, 42.1, and 46.3, respectively, which were classified as low categories. Based on the results, PFSP flour, starch, and fiber flour can be used as wheat flour alternative in making bread.
The effect of transglutaminase on gluten-free soy bread baked using ohmic heating
Authors: Hutasoit J P , Sutrisno Aji , Murtini E S , Lastriyanto A
Published: December 2021

This study aims to compare the quality of gluten-free bread made from black soybean flour using and without transglutaminase (TGase) baked using ohmic heating technology. Parameters of bread quality observed were specific volume, moisture content, texture profile analysis, porosity, and color. To understand the changes in the ohmic heating process parameters during baking, an evaluation of temperature, electrical conductivity, current intensity, electrical power parameters was carried out. To analyze the data, the independent sample t-test method was used. The results obtained indicate that the addition of TGase affects the characteristics of the bread and process parameters during baking with ohmic heating. Bread with the addition of TGase has an increase in volume, texture, moisture content, and porosity of the bread that is better than without the addition of TGase. Based on the parameter process, the rate of increase in temperature, electrical conductivity, current, and power intensity is highly affected by the addition TGase. Electrical conductivity increases linearly with increasing temperature.
Jobs Tears (Coix lacryma-jobi L.): the potentials of Indonesian under-utilized grains for herbal tea production
Authors: Budiman B W S , Wardani A K
Published: December 2021

Jobs Tears (Coix lacryma-jobi L.) is one of the potential local food resources which contains highly nutritional and therapeutic values. Owing to its health beneficial compound, Jobs Tears can be considered as a nutraceutical. However, the utilization of this species is still limited due to a lack of awareness and attention from society. To promote utilization of Jobs Tears, by introducing its new acceptable and easy-to-eat products, this study aims to make new Jobs Tears-based herbal tea. Roasting is the critical stage in producing a high quality herbal tea. Roasting temperature and roasting duration treatment will affect the sensory qualities of the tea product. In this study, the different roasting temperatures (80, 100, 120°C) and roasting time (0.5, 1.0 and 1.5 hours) were combined to assess their effect on the organoleptic properties of Jobs Tears herbal tea. The organoleptic properties analysis showed that the best Jobs Tears herbal tea was achieved under a roasting temperature of 100°C for 1 hour. The result obtained in the present study could allow Jobs Tears as a new potential alternative food source.
Optimization of temperature and pasteurization time of soursop juice (Annona muricata) by response surface methodology in pilot scale
Authors: Argo B D , Amaliyah F A
Published: December 2021

Interest in soursop and its derivatives has increased over time, with many scientific articles reporting its health benefits. Several recent studies reported the presence of bioactive compounds and phytochemicals from soursop juice. However, climatic fruit tends to have different post-harvest handling than others. A series of processes from harvesting to extraction played an important role in its final product. The thermal inactivation of the PPO enzyme, which causes brownish color, can be used to improve the quality of soursop juice. This process can be carried out using the MTLT (Mild Temperature Long Time) pasteurization process using a customized double jacket heater by considering the thermoresistence properties of bioactive compounds in soursop juice. This study aims to determine the optimal formulation for process parameters also provide the optimal choice for the pasteurization process in pilot scale and database for the transition to industrial production. Response Surface Methodology (RSM) was a method used to optimize the process and formulation of soursop fruit juice. In this study, two factors were used, namely pasteurization temperature (56-80 °C) and heating time (5-15 min) obtained by previous research to determine the most optimal total Total Phenolic Content (TPC), Total Flavonoid Content (TFC), Color measurement, Total Dissolve Solid and Viscosity.
The effect of methods and drying temperature on glycoside content (Stevioside and Rebaudioside A) in Stevia (Stevia rebaudiana): A systematic review
Authors: Berin A , Sunyoto N M S
Published: December 2021

The utilization of Stevia rebaudiana as an alternative sweetener in Indonesia is still low, this is caused by a lack of information about its processing from raw material until the extraction process to obtain the glycosides content. Glycosides are the sweetener compound in Stevia rebaudiana with a sweet taste up to 300 times of sucrose, which are stevioside and rebaudioside A. To obtain the glycosides content in stevia, stevia needs to be dried after harvest. Then, dried Stevia will be extracted to obtain the glycosides content. The research method used in this study was a systematic review of selected journals on a specific topic, then were analysed in both the theory and content. The purpose of this research is to analysing the effect of drying temperature on different drying methods on the glycoside compound of Stevia rebaudiana, observing drying temperature that is useful to obtain the optimal glycoside compound in Stevia rebaudiana, and to recommend the utilization of Stevia rebaudiana as an alternative sweetener in Indonesia. The result is the high temperature and low temperature can decrease the glycoside compound in Stevia rebaudiana. The dried temperature that is effective for drying stevia leaves to obtain the maximal glycosides is in the range of 40-60°C. The drying method that is effectively used is by an oven at 60°C as the suggested temperature. Stevia’s sweetener is potentially applied and developed in Indonesia and can be served in powder form because it is more efficient and decrease defect in dried condition and a much longer lifetime.
Characteristics changes of Pasuruan locally grown brown sorghum grain due to extrusion process
Authors: Murtini E S , Fathoni S , Wardhana I S
Published: December 2021

Commercial extruded snacks available in the Indonesian market are generally cereal-based, such as from corn and rice, and there is not any that is from brown sorghum. This research aims to study changes in physical and chemical characteristics of brown sorghum grains after extrusion and compare the extrudate characteristics of products from brown sorghum grains, corn, and rice. Brown sorghum grains are de-husked, ground into grits, and extruded using a single screw extruder at 120°C. The resulting extrudates are then analyzed and compared to rice and corn extrudates. There is a change in chemical content after the sorghum grains are extruded. The content of moisture, fat, starch, and protein decreased, while the content of reducing sugar, ash, and fiber increased. The content of anti-nutritional compounds such as tannins, phytates, kafirin, and disulfide bonds decreased; so that the digestibility value increased from 48.44% (grains) to 75.67% (extrudates). Compared with extrudates from rice and corn, sorghum seed extrudate has the smallest expansion ratio, higher density, darker color, but still has a similar quality in texture.
Green awareness and green purchase intention: The moderating role of corporate image
Authors: Lestari E R , Septifani R , Nisak K
Published: December 2021

Customers’ awareness of environmental sustainability plays an important role in green purchase intentions. Understanding the buying behaviour of green products is particularly interesting since the corporate image builds customers trust and becomes a consideration to choose and purchase green products. This research aims to explore the influence of green awareness on the purchase intention of green products by considering the contingency effect of corporate image. The study used a survey questionnaire to collect responses from 155 respondents in Malang-East Java, Indonesia. The research was designed by using Structural Equation Modelling (SEM). Partial Least Square analysed the data. The results show that customers’ green awareness positively affects green purchase intention, while the corporate image was found to have a positive moderating role in the relationship. The research has indicated that corporate image can help develop consumers’ trust in the companies and influence the purchase intention of its product.
Green productivity analysis of raw rubber production
Authors: Septifani R , Astuti R , Kusumastuti Y
Published: December 2021

Rubber is a well-known commodity that has been cultivated for a relatively long time in Indonesia. Rubber plays an essential role in contributing foreign exchange incomes, job opportunities, and providing industrial raw materials. In 2014, Indonesia became the second-largest rubber producer after Thailand, with a rubber yield of 3,979 tons. Increased rubber production is linear to the environmental damage that occurs so that productivity improvement tools based on environmental or green productivity are needed. This research aims to determine the factors influencing productivity level and improvement efforts by considering the environmental performance indicator. The method used is the Environmental Performance Indicator (EPI). Two expert respondents filled the weighted result, i.e., academician and head of waste treatment. The selection of alternative improvement using Benefit-Cost Ratio (BCR). The result is Multi Soil Layering (MSL) which could save the cost of IDR 253,651,626.2 per year or 70% water savings. This alternative can increase productivity by 11.12% from 76.13% to 85.25% and raise the EPI value of 0.766 from 0.201 to 0.967.
Efficiency analysis of tempeh chips production using a data envelopment analysis
Authors: Mustaniroh S A , Akhmad N , Kurniawan M
Published: December 2021

The Small Medium Enterprises (SMEs) clusters of tempeh chips face critical problems in the production process, i.e., the low quality of raw materials, defective products, and fluctuating sales. These issues affect their productivity, leading to impending improvements. One effort to increase productivity is to increase efficiency during the production process. The research objectives are to analyze and improve the efficiency of soybean chips production using Data Envelopment Analysis (DEA). The objects of research are 5 SMEs that are producing tempeh chips in the same classification. The results showed that the efficiency of production variables are losses, labor, and sales results. The efficiency value is 89.4%-100%, which shows that the production process runs inefficiently due to the high number of losses during the production process, inaccurate production targets, low product selling prices, and limited marketing. The suggested improvement for industries is to improve raw material planning and employee performance to reduce the number of losses that occurred, evaluate and upgrade the supply chain management, optimize social media marketing, and increase the competitiveness of tempeh chips products.
The strategy of business model development in mushroom agroindustry
Authors: Citraresmi A D P , Haryati N
Published: December 2021

In general, mushroom business centers spread over the city and regency of Malang have been growing since 2010. These businesses can produce various processed products that are increasingly popular in both local and global markets. To increase business competitiveness, it needs to implement strategic management. This study aims to identify an alternative strategy used to develop the business model of the mushroom agroindustry. The objects of research are 19 mushrooms Small and Medium Enterprises (SMEs) in Malang. This study uses the Business Model Canvas (BMC) approach and Strengths, Weaknesses, Opportunities, Threats (SWOT) analysis to identify the agroindustry conditions, as well as the Analytical Hierarchy Process (AHP) method to determine alternative priorities for business development. Through the combination of SWOT-AHP, the proposed strategies of business development are (1) Weakness-Opportunity (WO) strategy (intensive product marketing through social media); (2) Strength-Opportunity (SO) strategy (development and improvement of product quality to expand the marketing area); (3) Weakness-Threat (WT) strategy (evaluation and improvement of the quality of the partnership relationship to increase partner loyalty); and (4) Strength-Threat (ST) strategy (increased promotion and development of services to face the other food product competitors). BMC development is carried out by adding SO strategy on the value propositions element, the ST and WO strategy on the channel’s element, and the WT strategy on the key partnership element.
Methods for quality coffee roasting degree evaluation: a literature review on risk perspective
Authors: Santoso I , Mustaniroh S A , Choirun A
Published: December 2021

The demand for specialty coffee has increased over the past few years, and several cafes and coffee roasteries are starting to enter the market. Coffee roasting is considered art rather than science that requires a lot of experience from a master roaster. The key parameters used to identify the roast status of the beans are the initial temperature and roasting time from bean samples. The degree of roasting is often the first consideration for consumers when buying coffee. Some of the flavor attributes used to assess coffee are body, aroma, and acidity. Many studies have been done to evaluate the quality of roasted coffee experimentally using different parameters. However, these techniques could not be implemented in real-time and have their limitations. The current need for roasteries is a method of controlling the quality of roasted coffee through risk and a real-time approach. This paper presents a review carried out the methods used to determine roasting degree on risk perspective. This review has covered recent research on coffee roasting evaluation methods on physical, physicochemical, and chemical composition changes.
Clustering of potato chips SMEs in Batu City, Indonesia
Authors: Wahdania N Z , Mustaniroh S A , Santoso I , Purwaningsih I
Published: December 2021

Batu City, Indonesia, has the local product potentials of potato chips with a number of 30 Small Medium Enterprises (SMEs). In improving their competitiveness, SMEs still have problems in product standardization, such as low communication and coordination in production and marketing among SMEs, Government, and marketing agencies. The research aimed to cluster the potato chips SMEs in Batu City for the business development strategy. The study method was the integration of k-means clustering and Fuzzy Analytical Network Process with 9 SMEs as respondents, which met the criteria required. The variables used in clustering are production capacity, number of workers, average turnover, length of operation, and halal certification status. The results showed that the SMEs of potato chips were formed in 2 clusters where cluster 1 (4 SMEs) of a micro-scale and cluster 2 (5 SMEs) of small-scale businesses. Cluster 1 developed the strategy by increasing access to capital, while cluster 2 through marketing access. The success rate of determining the SMEs industrial cluster development strategy will depend directly on the cooperation between institutions include core industries, supporting industries, raw material suppliers, and other supporting institutions.
Cost of quality model in the practice of apple juice processing business unit in Batu City: a comparison
Authors: Rayesa N F , Ali D Y
Published: December 2021

The paper compares the cost of quality models in a different business unit of selected apple juice producers. Data and information were carried out through observation and interviews with key informants and related parties. Further data were analysed using the Activity Based Costing (ABC) approach to get a quality cost model for each business unit. The primary cost analysis shows a similar proportionality between the cost of prevention, appraisal, and cost of failure among three business units. Results illustrated that the higher the production capacity, the higher quality costs that occur or are budgeted for. From the calculation of quality costs, it is known that most of the quality costs come from appraisal costs. The cased business units indicated the high appraisal cost, which does have an impact on the low number of defective or failed products.
Life cycle assessment of bioenergy production from macroalgae : A review
Authors: Pangestuti M B , Suhartini S , Hidayat N
Published: December 2021

The sustainability integration to achieve circular economy pressures the development of renewable raw material and bioenergy sources, including marine biomass such as macroalgae. The consideration of sustainable conversion technology for bioenergy from macroalgae is critically highlighted. Various studies have been emphasized that life cycle assessment (LCA) can be applied to assess the efficacy and environmental aspects of bioenergy production from cradle-to-grave. This systematic review attempts to critically evaluate the development of LCA studies on macroalgae valorisation for bioenergy. Several online databases (i.e., Science Direct, Wiley Online Library, Springer, DOAJ, and MDPI) were used to collect the relevant articles. Then, PRISMA (Preferred Reporting Items for Systematic reviews and Meta-Analyses) method has been selected to screen the most recent research articles (from January 2011 to June 2021) published in peer-reviewed international journals. The studies presented the development, opportunities, challenges, and future research for the commercialization of macroalgae as a sustainable feedstock for bioenergy.
Chemical pre-treatments on oil palm empty fruit bunches: Impacts on characteristics and methane potential
Authors: Rohma N A , Suhartini S , Nurika I
Published: December 2021

Production of biogas from lignocellulosic biomass by anaerobic digestion (AD) has attracted much interest. Oil palm empty fruit bunches (OPEFB), one of lignocellulosic biomass, is highly abundant in Indonesia and has potential as feedstock for bioenergy production such as biogas or methane. Yet, pre-treatments are needed to improve biogas production due to its complex crystalline structures. Chemical pre-treatments with acid or alkaline solution were reported to increase cellulose or highly reduce the lignin content of OPEFB. This study aimed to evaluate the effect of acid and alkaline pre-treatments on the characteristics of OPEFB and methane potential. The acid pre-treatment experimental design was used factor of H2SO4concentration (1, 1.3, and 1.6 (%v/v)) and NaOH concentration (1.8, 2.8, and 3.8 (%w/v)). Methane potential evaluation was carried out using the biochemical methane potential (BMP) test with the Automatic Methane Potential Test System (AMPTS) II under mesophilic condition (37°C), operated for 28 days. The results showed that both dilute acid and alkaline pre-treatment positively impact altering the characteristics of OPEFB, hence the specific methane potential. Alkaline pre-treatment with NaOH 3.8 (%w/v) gave the highest average SMP value of 0.161 ± 0.005 m3CH4/kgVSadded.
Bioconversion of lignin and methane production from Corn cobs (Zea mays) treated by lignin-degrading bacteria
Authors: Nurika I , Rahmadhanti A , Suhartini S
Published: December 2021

Corn cobs are one of the potential feedstocks consisting of cellulose, hemicellulose and lignin, which provide potential lignocellulose biomass to be converted into renewable energy such as biogas through anaerobic digestion (AD). However, the recalcitrant structure of corn cobs lignocellulose makes it resistant to microbial access to the cell wall, and therefore the effective pre-treatment needs to be conducted. The biological pre-treatment using lignin-degrading bacteria is one of the promising bioconversion processes which will help to break down the lignocellulose structure. This study aims to analyse the ability of bacteria,Agrobacterium sp., Lysinibacillus sphaericusandPaenibacillus sp. in degrading lignin of corn cobs and therefore will enhance the methane released from AD. The ability of bacteria to degrade lignin was observed by analysis of total reducing sugar, total soluble phenols, lignin content, and weight loss, while the methane production was determined by the biochemical methane potential (BMP). The percentage of lignin content of untreated and pre-treated corn cobs with bacteriaAgrobacterium sp., L. sphaericusandPaenibacillus sp. is 18.34%; 9.66%; 11.48% and 9.06%, respectively. The methane concentration (specific methane production) produced by using inoculum of Agrobacteriumsp., L. sphaericusandPaenibacillus sp. with the addition of pre-treated corn cobs are 1.79%; 1.16% and 2.51%, respectively. These results were higher than the inoculum with the addition of untreated corn cobs.
Optimization of dissolved proteins in extracts of earthworm (Lumbricus rubellus) with factor adding concentration of papain enzyme and earthworms
Authors: Hidayat N , Nugrahany Y D , Permatasari V R , Nurika I
Published: December 2021

Earthworms (Lumbricus rubellus) can be used as an alternative to meet protein needs. This study aimed to obtain optimal N-Amino and Total Soluble Solid (TSS) results in earthworm extract. Efforts to improve the results of N-Amino and TDS (Total Dissolved Solids) in earthworm extract can be done by hydrolyzing the juice of earthworms with the help of enzyme protease papain under certain conditions, so it will facilitate the process of solving protein content. The experimental design in this study was Surface Methodology Response (RSM) model using thirteen models and two factors, namely the addition of papain enzyme concentration (6%, 8% and 10% (b/v)) and the percentage of earthworm base material (10%, 20% and 30% (b/v)). The results of this study showed the highest total protein value of 47.93% (g/L) obtained at the concentration of earthworms by 30% and 10% of papain enzyme. Then the validation results showed the optimum solution at 30% concentration of earthworms and 10% of papain enzyme that produced an N-Amino response of 7.2% and a TDS of 74% (g/L) with a Desirability of 0.906. N-Amino has a quadratic model with the actual variable equation

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Optimization of fermentation time and grain concentration for water kefir production from butterfly pea flower (Clitoria ternatea)
Authors: Setiawati A E , Kusnadi J
Published: December 2021

Herbal tea is known rich in bioactive compounds and pigments. Herbal tea can be derived from Butterfly pea flowers. Butterfly pea has a high level of anthocyanins and flavonoid levels. However, butterfly pea has not been used optimally in fermentation products such as water kefir. Water kefir has many benefits and potential antioxidant sources. This research aimed to optimize fermentation time (24-48 hours) and concentration grain (5-15%) for the production of butterfly pea water kefir with a good antioxidant activity using response surface methodology. Central Composite Design was used to develop models of the response. The response used in this research is antioxidant activity, flavonoid, anthocyanin and brightness. The optimum condition was obtained at 36 hours 2 minutes of fermentation time, and 15% of grain concentration using Design Expert 10.01. The optimum combination for butterfly pea water kefir resulted in 58 ppm of antioxidant activity, 39 of brightness, 81 mg/g QE of flavonoid and 4.2 ppm of anthocyanin. A validation experiment showed that no significant difference between actual and predicted values based on paired t-test (p>0.05) using Minitab 17.0.
Antimicrobial activity of bacteriocin like inhibitory substance (BLIS) and lactic acid bacteria (LAB) isolated from traditional fermented buffalo milk from West Sumatra, Indonesia
Authors: Hayati F , Yuliana T , Rialita T
Published: December 2021

Food preservation by chemical preservatives addition is not recommended in large quantities. However, lactic acid bacteria (LAB) metabolites can be used as a safe alternative. LAB can produce a type of antimicrobial peptide known as bacteriocin. One source of LAB that can be used as a bacteriocin-producing candidate is dadih, a traditional fermented buffalo milk product from West Sumatra, Indonesia. In this study, eight bacterial isolates isolated from dadih were identified using the catalase test and Gram straining and obtained 6 isolates that were taken as LAB. An antimicrobial activity test was carried out using the diffusion method on LAB liquid isolates suspension and crude bacteriocins from the six isolates. The isolates with the highest antimicrobial activity were DK8, the diameter of inhibiting zone of liquid isolates was 15.75 mm (Salmonella sp.), 14.25 mm (Escherichia coli), and 12.25 mm (Staphylococcus aureus). Meanwhile, the diameter of crude bacteriocin inhibition of DK 8 isolates was 8 mm (Salmonella sp.). 8 mm (E. coli), and 8.5 mm (S. aureus). Furthermore, 16S rRNA sequencing confirmed DK8 as Lactobacillus pentosus.
The role of carbon and nitrogen sources in the production of bioactive compounds in Monascus fermentation products: a mini review
Authors: Widayanti V T , Estiasih T , Zubaidah E , Taher M
Published: December 2021

Angkak is one of the Monascus fermented products with rice as a substrate. In addition, Chinese yam, potatoes, soybean, ginseng and onions can be used as a substrate for fermentation products by Monascus sp. It was known that the fermented product by Monascus sp. produces several bioactive compounds that have antihyperlipidemic activity. These bioactive compounds are monacolin-K and pigment compounds (monascin and ankaflavin). Each of these compounds has different cholesterol inhibitory activity. The production of these bioactive compounds is strongly influenced by the nutritional composition of the fermentation media. The addition of the right carbon and nitrogen sources can accelerate the production of bioactive compounds by Monascus sp.
Extraction and characterization of nano calcium from tilapia (Oreochromis niloticus) scales from Semarang, Indonesia
Authors: Dewi F R
Published: December 2021

The research aims to develop a method to extract nano calcium from tilapia (Oreochromis niloticus) scales. Yielding nano calcium from the fish scale will enable the marine and fisheries community to gain a higher economic value from this untapped source. The first study was designed to find the best acid solution (citric acid and HCl) and time (3 and 6h) for the extraction. The result revealed that calcium extracted with HCl for 3 h had a higher calcium content and yield than other treatments. The following study was conducted to find the best concentration of HCl and time for the extraction. The result revealed that calcium extracted for 30 mins with HCl 0.3 N had calcium content higher than other treatments. The powder is then ground with high energy milling (HEM) at a different time (3 and 2 h, and 15, 30, 35, 60, 75 mins) to get nano-sized particles. The Morphology and elements were analyzed using scanning electron microscopy (SEM) and energy dispersive X-ray (EDX). To conclude, extracting with 0,3 N HCl for 60 mins and with a milling time for 45 mins was the best method to extract nano calcium from tilapia scales. The nano calcium can be used as additional ingredients for snacks to add value.