bluuebunny/crossref_metadata_2025_split huggingface dataset:
Consumer study of Indonesian coffee leaves tea as traditional drinks
Authors: Fibrianto K , Muthifalyza R , Yuwono S S 
Published: December 2021

Abstract
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

Abstract
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

AbstractLima 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

Abstract
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

Abstract
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

AbstractJobs 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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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.