bluuebunny/crossref_metadata_2025_split huggingface dataset:
Preparation of unsaponifiable fraction from crude palm oil: a short review
Authors: Firsta N C , Mentari R D , Salafiah E S , Estiasih T 
Published: May 2020

Abstract
Crude Palm Oil (CPO) is one of vegetable oil obtained by extracting palm fruit mesocarp and has a red color because of the high content of beta carotene. Other bioactive ingredients in CPO include Vitamin E, squalene, and phytosterol found in the unsaponifiable fraction. To obtain multi-component bioactive, a saponification and extraction process is needed. Saponification generally uses strong bases, there are sodium hydroxide and potassium hydroxide. The use of sodium hydroxide as a base catalyst can produce vitamin E and phytosterol which is higher than potassium hydroxide. The use of potassium hydroxide as a base catalyst is able to produce higher yields, beta carotene, and squalene compared to sodium hydroxide.
Effect of concentration of porang flour and temperature on rheological properties of tomato ketchup
Authors: Mubarok A Z , Ananda F Y 
Published: May 2020

Abstract
The rheological properties of fluid and semisolid foodstuffs is important in the design of flow processes in the quality control, storage stability, and in understanding and designing texture of the product. The viscosity of tomato ketchup is one of the major quality components for consumer acceptance. The tomato ketchup is a semisolid material, which obtain its viscosity from naturally occurring pectic substances in fruits. Enzymatic degradation, pectic/protein interaction, pulp content, and homogenization process may affect the consistency of tomato product. These inconsistencies may be diminished by the addition of hydrocolloids. In this study, the flow properties of tomato ketchup were evaluated upon addition of different concentrations of porang flour (0.25%, 0.50% and 0.75%) and in various temperatures (25, 35, 45 and 55 °C). The flow behaviour was characterized by fitting the experimental data of each formulations to the power-law and Herschel-Bulkley model. The Arrhenius equation was used to describe the effects of temperature on the apparent viscosity of the tomato ketchup formulations. The temperature dependency was assessed to evaluate the stabilizing effect of different concentrations of porang flour on tomato ketchup. Increasing porang flour concentration in tomato ketchup resulted in a decline of the activation energy.
Coconut shell-liquid smoke production based on the redistillation-filtration technology and its characterisation
Authors: Putranto A W , Oktaviani A , Puspaningarum F P , Sukardi  
Published: May 2020

Abstract
The utilization of coconut shell waste into liquid smoke has been carried out in recent years. However, the conventional technology that has been applied before only able to produce coconut shell-liquid smoke (CS-LS) in grade C. Whereas the further processing is needed to produce a higher quality of CS-LS into grade A. Hence, the aim of this study is to produce CS-LS based on the redistillation-filtration technology and analysed on its physical and chemical characterisation. The characteristic of CS-LS was analysed not only in physical parameters like yields, pH and density, but also identified of chemical compounds by using GC-MS method. The result showed that the redistillation and filtration technology produce CS-LS grade A and grade C was 2.17% and 0.83% respectively. The CS-LS grade A has pH and density value better than CS-LS grade C and inline with the SmokEz Enviro-23 standard. The CS-LS grade A was composed of 4 main chemical components such as phenolic, alkoxy, cycloacene, and furan compounds. While the CS-LS grade C was composed of 6 main chemical component such as phenolic, carbonyl, acid, alkoxy, ester and cycloalkene compounds. Although CS-LS grade C has more chemical compounds, CS-LS grade A has the highest phenolic compounds which is suitable to be produced commercially as a natural food preservative. Therefore, the application of redistillation-filtration technology in CS-LS production, potentially applied to SMEs or CS-LS industries in Indonesia.
Pandan leaf powder: characteristics and its application in Pandan sponge cake making
Authors: Murtini E S , Yuwono S S , Setyawan H Y , Nadzifah N 
Published: May 2020

Abstract
The unique scent of Pandan leaves is commonly used in traditional food processing. The scent is derived from fresh leaves which become waste after being used. Following the zero-waste concept, this research aimed to convert Pandan leaves into a powder so that it can be fully utilised. This research specifically characterised the Pandan’s powder from various means of drying and obtained the preferred concentration for the making of Pandan sponge cake. The powder was made by using Fresh Pandan leaves that were dried at 40 and 50°C in cabinet dryer, vacuum oven and freeze dryer. The dried leaves were then processed into a powder. The Pandan powder with concentrations of 2.5, 5.0, and 7.5% was added to the Pandan sponge cake formulation. The pandan powder contained 7.9-10.65% moisture, 70.05-161.63 mg/L total chlorophyll and 17.69-23.46% fibre. The best treatment was obtained from Pandan sponge cake with the addition of 2.5% Pandan leaf powder which dried in the cabinet dryer at 40°C for 6 h. The Pandan sponge cake contained 60.30% carbohydrate, 12.73% protein, 5.28% fat, 20.24% water, 1.45% ash, 0.032% sodium and 6.38% crude fibre. The Pandan sponge cake showed pore size of 0.022 mm2, hardness of 603.2 g, cohesiveness of 0.47, springiness of 6.37 mm, with organoleptic score of aroma and colour 5.71 and 5.65 (out of 7). Pandan leaf in powder form is potential to be developed as a food ingredient, because it still provides aroma, contains chlorophyll and fibre, and complies with zero waste concept.
Evaluation of post-harvest coffee to conform with good manufacturing practices (GMP) to develop entrepreneurship
Authors: Prajogo U , Lutfi M , Liana Y , Adi S 
Published: May 2020

Abstract
Coffee has good prospects in agroindustry despite overproduction worldwide. Indonesia is ranked 4th in the world ’s main coffee producer after Brazil, Vietnam, and Colombia. One of the regencies of coffee-producer regions is Ngawi Regency which is located on the slopes of Lawu Mount. Coffee quality is the main criterion to compete with other coffee producers. The way to improve the quality of Indonesian coffee is by upgrading post-harvest handling processes. The aim of this study was the evaluation of the process of post-harvest coffee to conform with GMP (Good Manufacturing Practises) to develop farmers entrepreneurship. The research respondents were 50 coffee farmers obtained by purposive sampling method. The results showed that coffee farmers in Ngrambe Subdistrict, Ngawi District, use the dry process in the process of stripping coffee beans (81.35%). The quality of the coffee picking process is low (53.62%). Generally, coffee farmers do not sort (71.23%). The coffee storage process is also low (52.35%). The efforts required to follow up this research including the dissemination of post-coffee harvest technology that is in accordance with GMP. Furthermore, it can improve the competitive advantages of the product.
Green productivity analysis of tempeh chips production
Authors: Septifani R , Astuti R , Akbar R N 
Published: May 2020

Abstract
Tempe chips is one of the specialities foods of Malang City. An increase in number of domestic tourists in a particular region has contributed in increasing the demand of this kind of specialities food. The purposes of this research were to measure the productivity value, determine several improvement strategic alternatives, and estimate the influence of selected alternative to a better productivity. A suitable approach to help the SMEs to increase productivity and reduce environmental impact is the Green Productivity Method. Green Value Stream Mapping (GVSM) was also used to identify green waste. Green Productivity Index (GPI) of current tempeh chips production was only 0.28 (low). Alternatives were prepared to overcome several green waste problems. The results of the study showed that the most significant waste (sequentially) came from the frying process (emission), seasoning making process (wastewater), and packaging process (solid waste). There were three improvement alternatives to increase productivity values, namely: standardisation of packaging weight into 100 g/package, a blower usage only during frying process, and measurement of water consumption in seasoning process. Selection of best improvement alternative is done by using pairwise comparison method. The findings also confirmed that the alternative with the highest GPI were standardisation of packaging weight (0.30). The application of green productivity might be implemented because it could improve the economic value to be 2.48, and environmental impact (GPI future to be 0.30 and GPI ratio to be 1.08). Future studies could measure productivity with other methods such as Benefit Cost Ratio (BCR).
Sustainability risk management in the agri-food supply chain: literature review
Authors: Choirun A , Santoso I , Astuti R 
Published: May 2020

Abstract
Maintaining an effective risk management procedure can counterbalance a critical effect on supply chains. The Agri-food supply chain has characteristics that are unique and complex if compared with a conventional supply chain. Sustainability risk management in the supply chain is the key to a competitive organisation in the long term. The aim of this paper is to review current research on sustainable risk management in the Agri-food industry chain. These reviews were arranged in steps systematically, ranging from searching related to review of supply chain sustainability risk management (SCSRM), reviewing the general framework of SCSRM and the framework of Agri-food SCSRM. Selection of literature review papers in the period 2010-2019, and obtained 30 papers. Risk aspects were analysed using a multi-dimensional approach (economic, social, environmental, technical, and institutional) that influences the sustainability of the Agri-food industry. The results show that there are few studies focusing on risk management to achieve a sustainable supply chain system. Some studies only focus on Triple Bottom Line elements (economic, social, and environmental). Sometimes, these studies do not consider risks from other elements such as technical and institutional aspects that can be influence the sustainability of the Agri-food industry. Technical aspects such as the reliability of technological systems and institutional aspects as policymakers support sustainability in a business process. The contribution of this paper is to provide an initial theoretical framework to guide researchers in analysing risk through a multi-dimensional approach to sustainability.
The risk assessment analysis of corn chips supply chain using Fuzzy FMEA
Authors: Mustaniroh S A , Murod F A I K , Silalahi R L R 
Published: May 2020

Abstract

Lembah Hijau is one of the SMEs which produces corn chips in Lamongan District. This SME cooperates with corn farmers and retailers who joined the supply chain of corn chips. The uncertainty of the maize cropping pattern, the production process that depends on weather conditions, and the demand for fluctuating corn chips are the factors that can trigger a variety of risks. The research objective was to identify and assess the risk of corn chips’ supply chain in Lembah Hijau and to mitigate the risks. The method used to assess the risk is Fuzzy Failure Mode Effect Analysis (FMEA) by using the questionnaires which were filled by five expert respondents. The raw material, production process and marketing are the variables that will be reviewed. The results showed that by identifying the risk of corn chip supply chain, 14 risks consisting of 3 risks in the raw material variable, 6 risks in the production process variable and 5 risks in the marketing variables were found. Based on the highest Fuzzy Risk Priority Number value of raw material variable, the risk found was the fluctuation of corn price. Meanwhile, the risk in the production process variable was the weather conditions that do not support the production process and the risk in the marketing variable was the return of corn chips product.
Concept of halal food development to support halal tourism: a review
Authors: Addina F N , Santoso I , Sucipto  
Published: May 2020

Abstract
Muslims increasingly represent an influential consumer segment in the tourism and the fastest growing in the global travel industry. For Muslim tourists, halal food is essential during traveling. In the context of halal food tourism, halal and haram describe each of what is allowed or not to be consumed by Muslims in the Qur’an and the Prophet’s Hadith. It is essential to develop halal food in restaurants and food souvenirs to attract travel in halal tourism destinations. This review aims to identify factors in the development of restaurants and food souvenirs to increase halal tourism. In this paper, a systematic review was adopted as the principal methodology for surveying and analyzing the latest literature. Symbols, utilities, and sensory are the focus of the concept of food souvenirs. Unlike food souvenirs, restaurants emphasize food quality, service quality, and the quality of the physical environment. Food can be the function as a unique image for branding. Halal food in restaurants and food souvenirs can increase the attractiveness of halal tourism. The government and business must be able to adjust the criteria for tourist needs with innovation in food souvenirs and improvement in restaurant services. Indonesia, which is rich in tourism and culinary has great potential to expand halal tourism. Food quality, service quality, environmental quality, and halal in sensory, halal in utility, halal in symbolic become an essential focus of developing halal restaurant and halal food souvenirs in halal tourism.
Demand forecasting for crude palm oil (CPO) using the time series method
Authors: Rucitra A L , Pradana M A 
Published: May 2020

Abstract
Palm oil is one of the most consumed and produced oils in the world. It can be used as a raw material for various products such as food, cosmetics, as well as a source of biofuel and biodiesel. One of the companies that produces Crude Palm Oil (CPO) is company X. A fundamental mistake that often occurs in making sales decisions for CPO products is inaccuracy in providing sales predictions. So the aim of this study was to evaluate the demand forecasting made by Company X using the Time Series method. Based on the company’s historical data from January 2013 to December 2017, CPO sales forecasting for 2018 is carried out using the decomposition method, moving average, exponential smoothing, and trend analysis as part of the Time Series method. The forecasting results showed that the highest sales is in May 2018 amounting to 2,105,952 kg and the lowest forecasting in December 2018 about 766,667 kg.
Design of lean production system with simulation model approach in agar powder production
Authors: Setiyawan D T , Nugrahandi K , Effendi M 
Published: May 2020

Abstract
PT. XYZ is a company that produces agar powder. This research aimed to minimize waste that happens in the production process of agar powder by using Lean Manufacturing concept with Value Stream Mapping and Simulation Model. The results of this research indicate there is waste such as human potential, inappropriate design, unnecessary, and with the highest waste is in the form of waiting time. It caused by inconsistent of raw material, unresponsiveness worker, lack of tools that help operator, bottleneck process and unscheduled process. Recommendations for improvement are embracing capacity in filtering workstation, equip workstation with timer, and making production schedule. Based on the simulation that have been done shows reduced total lead time of 2.94 days to 2.27 days or efficiency process increased 22.81%.
Peppermint hard candy packaging design with Kansei engineering
Authors: Effendi M , Anggraeni D , Astuti R 
Published: May 2020

Abstract
Peppermint hard candy is increasing sold in the market. It causes a tight business competition and need some efforts for the product to survive and to win the competition. One effort that can be done is to design peppermint hard candy packaging. This paper describes the peppermint hard candy primary packaging design in accordance with the consumers’ needs. Kansei engineering (KE) was used in this study to translate consumer perceptions of the primary packaging design. Data is processed by using factor analysis and conjoint analysis. Based on the analysis, the design of peppermint hard candy packaging desired by the consumer was plastic, tubular, printed sticker label, flip-top accessory and transparent colors. The label design element has the highest importance value (30.524%) followed by material design elements (29.188%), shape (21.763%), accessories (11.300%) and color (7.226%).
Effect of pre-treatment on anaerobic biodegradability of Gracilaria verrucosa
Authors: Suhartini S , Sihaloho R , Rahmah N L , Nurika I , Junaidi M A , Paul R , Melville L 
Published: May 2020

Abstract
In global world, increasing needs of energy is parallel to the increase of population. The limitation of land availability and change of land use has turning the focus into marine biomass, especially macroalgae, as renewable energy feedstocks. Indonesia is one of the biggest countries producing marine macroalgae. The aim of this research was to evaluate the impact of washing pre-treatment on the characteristics of macroalgae and its biodegradability in anaerobic digestion process. In this study, a biochemical methane potential (BMP) test was carried out using fresh macroalgae, specifically Gracilaria verrucosa. The ratio of inoculum to substrate was 6:1 with operation temperature of 37 °C and incubated for 28 days. Prior the BMP test, the G. verrucosa samples were washed with flowing water for 10 minutes. The findings confirmed for washing pre-treatment was significantly enhance cumulative biogas and methane production by more than 50%. The specific methane potential (SMP) of washed G. verrucosa increased by six-fold, with the value of 0.108 m3 CH4 / kg VS. In this case, reduction of salinity concentration after washing may play an important role in increasing the anaerobic degradability. It was estimated that a high electricity potential is generated from anaerobic digestion of G. verrucosa after washing pre-treatment.
In vitro and in silico analysis of xanthine oxidase inhibitory activity of peanut (Arachis hypogaea L.) shell ethanol extract
Authors: Alvionita M , Dewi L C , Subandi  , Suharti  
Published: May 2020

Abstract
Gout is common inflammatory arthritis caused by the formation of uric acid crystals in a joint. This product is generated by the oxidation reaction of xanthine catalyzed by xanthine oxidase enzyme (XO). Since their influence in gout disease, the discovery of XO inhibitor agents has gained many interests, mainly from natural resources. Some studies showed that bioactive product can replace the common gout medicine, allopurinol, which known to have many negative effects. Thus, this study aimed to determine the inhibitory activity of the bioactive product of peanut shell extract toward xanthine oxidase (XO). Moreover, the inhibitory activity of predicted compounds using in silico analysis was also conducted. There are 4 steps in this work, namely: (1) ethanol extraction of bioactive compounds from peanut shell, (2) phytochemical analysis, (3) in vitro analysis as XO inhibitor and (4) in silico study of predicted bioactive compounds from peanut shell as XO inhibitor. The results had shown that Arachis hypogaea L. epidermis extract contained tannins, polyphenols, flavonoids, alkaloids, and terpenoids, whereas their outer peel extract has the same contents, except tannin. At the same concentration (100 ppm), the inhibition activity of epidermis and peanut shells extract towards XO were equivalent to 12 and 14 ppm of allopurinol, respectively. According to the previous study, the bioactive compounds in the peanut shell were luteolin, 5,7-dihydroxychromone, and eriodictyol. Our in silico analysis has revealed that each of those compounds has binding affinity higher than allopurinol has.
Isolation of lytic bacteriophages and their potential to control Cronobacter spp. - opportunistic food-borne pathogens
Authors: Wardani A K , Nurbayu I R , Qodriyah N L 
Published: May 2020

Abstract
Bacteriophage could be an effective and safe method to decrease the presence of pathogens in food. In this study, lytic phages were isolated and examined for their efficacy to control pathogens. It was isolated using the “plaque assay” method with the indicator bacteria, Cronobacter spp. and the lytic ability of isolated phage was confirmed using turbidity test. The isolated φKA5 from chicken skin samples was able to inhibit the growth of bacterial host (Cronobacter spp.) specifically Cronobacter malonaticus strain 05CHPL53. Infection of Cronobacter malonaticus using φKA5 for 360 minutes showed the significant reduction of Cronobacter growth. Based on morphological classification with the ICTV system, the φKA5 can be classified into the Myoviridae family with a contractile tail. These data suggested that isolated phage from raw chicken skin are potential agents for controlling Cronobacter spp.
Implementation of a quality framework on the launch phase of an automated assembly line for top class automotive chassis
Authors: Bertoldi Alessio , Gherardini Francesco , Leali Francesco 
Published: May 2020

Abstract
Today the assembly lines of cars chassis are highly automated by robotic operations. Even in the top class automotive sector, the production of aluminium chassis involves numerous automated operations, such as TIG and MIG welding, riveting and gluing. This practice allows, on the one hand, to reduce time and costs, improve process repeatability and quality standards. On the other hand, it requires the quality improvement of the whole process (from supplied parts approval to welding reworks minimization). The industrialization phase of a new car chassis and the launch of its automated assembly line are particularly critical, even more if the line has already been designed and only minimally modifiable. Therefore, this paper proposes the implementation of a quality framework to manage the launch of an automated assembly line of a new aluminium chassis of top class cars, selected as a case study. The framework was implemented, aiming at improving the entire process quality, and finally validated by critically comparing the results obtained with those relating to models currently in production. Due to their importance to the final quality, we focused on the welding operations, which require actions both on process parameters and supplied parts approval (e.g. tolerances on parts end cuts). The new line shows a clear improvement compared to the past, with highly significant reduction of welding non-conformances, high quality level and lack of many critical issues of the previous lines thanks to corrective actions taken in the early process stages, during the pilot phase.
Silver Line Defect Reduction of Rear Lens Combination Lamp Process
Authors: Lapwattanamongkol Titiya , Chutima Parames 
Published: May 2020

Abstract
The company in this research supplies the automotive lamps to many automotive manufacturing companies. The research focuses on the Rear Lens Combination Lamp Injection Process which causes a lot of silver line defectives and has the most impact on customer viewpoint. The DMAIC phases of the Six Sigma methodology are applied to solve the problem. New parameters are set at the optimal values as the result of the experimental design and analysis. After the improvement is implemented, the silver line defects are reduced from 10.21% to 2.41% (7.8% defect reduction)