bluuebunny/crossref_metadata_2025_split huggingface dataset:
Advances in Postharvest Technology and Its Implementation
Authors: Joni Munarso S , Widayanti S M , Qanytah  
Published: June 2022

Abstract
Global food security faces several challenges, including increasing food production to meet the demand of growing population, changing diets, and food losses and food waste. It was reported that one-third of the food produced is lost or wasted (FLW) in between the harvesting process and consumption process. The latest study in Indonesia reported that FLW generation reached 23-48 million tons/year or equivalent to 115-184 kg/capita/year. Postharvest handling and processing technology plays important role in achieving food security. Advances in such technology need to be introduced, along with its potential and implementation prospective. The advances include Smart and Precision Postharvest Practices, harvesting technology, solar dryer (Bubble and Tunnel), cereal storage technology (including IoT application), Active and Smart Packaging, cool chain process, coating technology, etc. Some advances in postharvest processing technology have also been done, with the coverage of production technology, processing technology, packaging technology and management system. There 2 (two) important actors in the technology implementation, i.e., Implementing Agent (IA) and Supportive Agent (SA). It is needed to select IA with high commitment. A technology model should be introduced to the IA, and start from that moment a package of accompaniment to the IA has to be given. Replicating and expanding the model need the role of the SA, especially through incentives policies, either infrastructure or other convenience assistances.
Food quality, safety, and functionality – relevance to nutrition security
Authors: Gidley Michael J 
Published: June 2022

Abstract
Achieving nutrition security through diet quality is a major challenge globally, as reflected in the United Nation’s Sustainable Development Goals. To aid in this, there is a global consensus that diet quality is a result of overall dietary patterns rather than individual nutrients. This puts the emphasis on food quality and availability and is causing a major re-think in the science of nutrition. Recently, the Australian Academy of Science produced a Decadal Plan for the Science of Nutrition (https://www.science.org.au/supporting-science/science-policy-and-analysis/decadal-plans-science/nourishing-australia-decadal-plan) that identified three areas of focus: Social Determinants, Nutrition Mechanisms and Precision Nutrition as well as the Enabling Platforms that should result in greater opportunities to achieve nutrition security. This presentation will discuss these three areas and platforms in the context of targets for agriculture and food processing.
Sensory Profile of Dark Chocolate from Shorter Modification Fermentation
Authors: Rahardjo Y P , Raharja S , Samsudin  , Syamsu K 
Published: June 2022

AbstractThe flavor precursors reached an optimal balance at short fermentation (3-4 days) when compared to the traditional fermentation period (6 days) and have the potential to develop well quality flavors. The study purpose was to determine consumer preferences and sensory attributes of chocolate candy using shorter fermentation (4 days) as raw material. All samples used the same ingredient composition, but bean was produced from three types of the incubator (box fermentation, solar heater and water jacket heater) and reduced pulp prior fermentation. The quantitative descriptive analysis (QDA) used trained assessors to determine the components of quality attributes used as the basis for determining the attributes in the CATA questionnaire. The profile of CATA-sensory also compared to each factor using a multivariate analysis of principal coordinate analysis (PCA). Results showed that all samples have the dominant characteristic of cocoa aroma and easily melts in the mouth. Roasted cacao and caramel are major sensory attributes. The PCA analysis showed added solar heater in fermentation had better taste and aftertaste related to caffeine, sweet and lower oily sensation. For aroma description, The QDA assessor found a specific aroma from roasted cocoa but the aroma was not significantly different on dark chocolate preferences test.
Effect in Ultrasound Usage Time on Chemical and Organoleptic Properties of Robusta Coffee Powder (Coffea canephora. L)
Authors: Hariadi H , Quddus A A , Fizriani A , Mardiana  , Surahman D N , Cahya E A , Hendarwin M A , Dadan R , Sandi D , Widiawati  , Nanda E E 
Published: June 2022

Abstract
Coffee is one of the drinks that people around the world often consume. In this study, coffee was extracted using the ultrasound method. This study aimed to determine the effect of ultrasonic extraction on the chemical and sensory content of Robusta coffee. The research method used was Duncan's test which was divided into using a Randomized Block Design (RBD) method with four treatments P1 (ultrasound 30 minutes), P2 (ultrasound 60 minutes), P3 (ultrasound 90 minutes), P4 (ultrasound 120). The highest caffeine content was 86.33%, the highest water content is P2 (60 minutes ultrasound) 4.13%, the highest ash content is P3 treatment (60 ultrasound minutes) was 3.75%. The highest-fiber content was in P1, and for the sensory test, the panelists tended to prefer P2 with a taste of 4.33, flavor 4.40, color 4.40 of 5.
Physical and Sensory Properties of Modified Canna Edulis Starch-Noodles with the Addition of Guar Gum, CMC, and Arabic Gum
Authors: Widaningrum  , Haliza W 
Published: June 2022

Abstract
This research aimed to study the effects of 1% addition of various hydrocolloids, i.e. guar gum, carboxymethylcellulose (CMC), and Arabic gum, in preparing noodles from Canna edulis starch modified with heat moisture treatment (HMT) in advance. Research results showed that some parameters such as cooking loss were not affected by hydrocolloid except Arabic gum (which resulted in the highest cooking loss). CMC and Arabic gum significantly affected the hardness and elasticity of starch noodles; meanwhile, for the stickiness parameter, guar gum gave the lowest stickiness of starch noodles and was not significantly different from native Canna edulis starch noodles. The addition of hydrocolloids did not significantly affect tensile strength except for the brightness of noodles. From the sensory evaluation perspective, Canna edulis modified starch noodle was likely to be more accepted by the panelists than other starch noodles available in the market.
Optimizing Skim Milk Concentration and Type of Starters in The Processing of a Whey Probiotic Drink
Authors: Usmiati S , Widaningrum  , Budiyanto A , Yuliana T 
Published: June 2022

Abstract
Whey is a by-product of cheese processing. Yet, it still contains nutrition from milk. Thereby, it still can be further processed into another product, such as a whey probiotic drink. This research aimed to obtain probiotic starter and best skim concentration as study their interaction to produce a whey probiotic drink with the quality properties and is sensorically acceptable. The present study used completely randomized design with two factors i.e. type of probiotic starters (Lactobacillus casei and Bifidobacterium longum, and combination of both) and skim milk concentration (5%, 10%, and 15%). Analyzes were performed on pH, total acid, protein, viscosity and total of probiotic bacteria. From nine of treatment combination, four among them were selected to be analyzed for their sensory acceptability. Research yielded a whey probiotic drink using starters of Lactobacillus casei and Bifidobacterium longum with the concentration of skim milk was 15%, pH 3.82, total acid 1.18%, viscosity 53.4 cP, protein 3.24% and total probiotic bacteria 8.18 x 109 CFU/mL. The product had also good overall acceptability.
The Utilization of Off Grade Garlic Bulb Into Garlic Powder and Its Characteristics
Authors: Sasmitaloka K S , Hidayat T 
Published: June 2022

Abstract
During the production process of garlic seeds, about 15 - 20% are not suitable for seed use because of the small size of the cloves (<2.0 cm). Garlic powder has a potential to be developed as a seasoning in cooking, medicine, and industrial raw material. This research aimed to determine the effect of size reduction method and sodium bisulphite concentration on the characteristics of garlic powder from off-grade garlic. The raw material used was off grade garlic of Sangga Sembalun variety. The study was designed using a completely randomized design, which consisted of two factors, namely the size reduction method (x1: chopped and x2: sliced) and concentration of sodium bisulphite solution (y1: 0, y2: 0.5%, y3: 1.0%; y4: 1.5%), with three replication. The results showed that off grade garlic can be used as garlic powder with high lightness and allicin content. The garlic powder produced by the slice method and soaking in 0.5% of sodium bisulphite had a yield of 39.83%, moisture of 8.37%, ash of 3.47%, fat of 0.21%, protein of 18.30%, carbohydrate of 69.63%, allicin of 1.59%, chroma of 13.80, degree of Hue of 71.04, and degree of Lightness (L*) of 89.56.
Nano-encapsulation of Eucalyptus citriodora Oil: Preparation and Characterization
Authors: Wahyuningsih K , Yuliani S , Iriani E S 
Published: June 2022

Abstract

Eucalyptus citriodora oil is an essential oil that contains volatile active compounds. To slow down the process of releasing such volatile compounds, a binding agent such as a polymer matrix is needed. This research aimed to prepare and characterize the properties of Eucalyptus citriodora oil encapsulated in polymer matrices. Development of nanoencapsulated Eucalyptus citriodora was prepared using the melt-dispersion method and polymer matrices (PEG-6000 and paraffin wax) with the addition of Mentha piperita oil as aroma enhancer at a ratio of 1:1. The gas chromatography analysis showed that Eucalyptus citriodora oil contains volatile compounds (citronellal 76.17%). The nanoencapsulated eucalyptus powder produced using the PEG-6000 matrix, in terms of properties, was better than that using paraffin for having smaller particle size and being difficult to agglomerate at room temperature. The average size of oil droplets of nanoencapsulated Eucalyptus citriodora in the PEG-6000 matrix was 235.35 nm with a PDI of 0.339. The morphological analysis using a transmission electromagnetic microscope indicated that the average droplet size was less than 100 nm. This product can be used as a breath-relieving aromatherapy powder by wrapping it in porous paper to be inhaled.
Evaluation of Chemichal Content of Desiccated Coconut Using FT-NIR Spectroscopy
Authors: Yuvita L V A , Budiastra I W , Hasbullah R 
Published: June 2022

Abstract
Desiccated coconut is one of the leading export products of Indonesia with increasing demand. The quality of desiccated coconut is determined by chemical content of lipids and free fatty acids (FFA). The measurement of the chemical content is mostly performed by chemical methods that leave chemical residues and caused health problems. The aim of this research was to use FT-NIR spectroscopy as a rapid method to estimate chemical content of lipids and FFA in desiccated coconut. The FT-NIR spectrometer with a 1000-2500 nm wavelength range was used to measure spectra by reflectance mode from 48 samples. The reference data was performed using the chemical method. The spectra data were pre-treated using SNV, MSC, second derivative, and normalization. The partial least square regression (PLSR) was used to determine the best calibration model to predict chemical content. The best calibration model for predicting chemical content were obtained using original spectra with 16 PLS factors with the accuracy indicators of r = 0.95, SEC = 0.05 % SEP = 0.55 %, CV = 0.85 %, RPD = 3.21 and consistency 82.81 for lipids content, and r= 0.90, SEC = 0.01 %, SEP = 0.01 %, CV= 5.89 %, RPD = 2.09 and consistency of 93.18 for free fatty acids content.
Quality Changes of Garlic Bulbs at Various Levels of Initial Moisture Content and Storage Temperature
Authors: Hidayat T , Sasmitaloka K S , Setyadjit  
Published: June 2022

Abstract
Garlic is a perishable commodity because it contains high moisture content. Therefore, a good storage method is needed to maintain its quality during storage. This study aimed to determine the effect of initial moisture content levels and storage temperature on the quality change of garlic during storage. The raw material used was garlic of the Sangga Sembalun variety. Garlic bulbs that have been initial moisture content of 60-63% (M1) and 65-68% (M2) were put into the knitted packaging. Then, it were stored for 6 months at room temperature/25-30°C (S1); low temperature/2-4°C (S2); combination of room temperature for 2 months and low temperature for 4 months (S3); and combination of room temperature for 3 months and low temperature for 3 months (S4). The results showed that the best storage of garlic at a moisture content of 60-63% with a combination of room temperature for 2 months and low temperature for 4 months, resulting in moisture loss of 2.65%, weight loss 14.85%, firmness 17.45 N, empty bulbs 7.44%, rotten bulbs 2.21% with the lowest decrease in allicin content (61,3%). These storage conditions are recommended for the long-term storage of garlic bulbs.
Oleoresin and Color of Zingiber officinale and Alpinia galanga Powder in Three Types Packaging Material during Storage
Authors: Apriyati E , Djaafar T F , Marwati T , Purwaningsih  , Kobarsih M , Hatmi R U 
Published: June 2022

AbstractGinger (Zingiber officinale) and galangal (Alpinia galanga) are commodities that function as seasoning and herbs. Fresh ginger and galangal have bulky properties and short shelf life, therefore need to be processed into powder. The objective of this research was to analyze the oleoresin content and color of ginger and galangal powdered during storage in a polyethylene terephthalate (PET) bottle, polypropylene (PP) plastic bag, and aluminum foil bag bag. Ginger and galangal were processed into powder, packed, sealed, and then stored ofat 23 - 32 °C (ambient temperature). The analysis of oleoresin and the color of powder was carried out periodically for 3, 6, and 9 months. Ginger powder packaged in PP plastic and aluminum foil bag for 9 months storage had a decrease in oleoresin content of 0.88% and 2.22% respectively, while the decrease in color saturation of ginger powder packaged in aluminum foil bag, PP plastic, and PET bottle were 18.95%, 26.62%, and 22.99% respectively. Galangal powder packaged in PET bottle, aluminum foil bag, and PP plastic during 9 months of storage had a decrease in oleoresin content of 5.19%, 6.59%, and 11.21%, respectively, and a decrease in color saturation of 8.61%, 4.09%, 8.66% respectively.
Effect of Packages, Storage Conditions, and Periods on The Shelf Life of Mung Bean Seeds
Authors: Farhana B , Fajrina N 
Published: June 2022

Abstract
Mung bean seeds (Vigna radiata) are categorized in orthodox seed group that need specific storage room condition and appropriate package in order to maintain their quality and for longer storage. This research aimed to study the effects of storage package types, storage room conditions, and storage periods on the shelf life of mung bean seeds. This research used Completely Randomized Design (CRD) with 3 factors, namely the type of packages (aluminium foil and can), storage room conditions (room temperature and AC temperature), and storage periods (0, 3, 6, 9, and 12 months). The results showed that a single factor, the interaction of two factors, and interaction of three factors namely, storage packages, room conditions, and storage periods had no significant effect in terms of seed moisture content (SMC), growth rate (GR), and maximum potential growth (MPG). It indicated ability of both aluminum foil and can packages in limiting the air (oxygen) and water movement between the outside atmosphere and the stored seeds inside the package during storage. According to the study, aluminum foil and can packages can be used to maintain the quality of VIMA 1 mung bean seeds for 12 months storage at room and AC temperature.
An Energy Potential Estimation of Rice Residue in Indonesia: A Case Study in East Java
Authors: Rhofita E I , Rachmat R , Mayer M , Montastruc L 
Published: June 2022

Abstract
East Java is one of Indonesia’s largest provinces, where rice production always rises every year. The average rice yield from 2008 to 2018 was 247,014.32 tonnes. It will produce a significant quality of biomass, which may be used to generate bioenergy. This study contributes to assessing the energy potential of rice residues such as rice straw and rice husk. It refers to the estimated energy potential of post-harvest residue in 29 districts and 9 cities, based on annual statistical data of rice production and integrated into a geospatial retrieval. The result indicates that rice straw and rice husk's development potential has significantly increased around 8% during the last decade. In 2018, the 38 East Java areas had a combined rice straw and rice husk potential of around 415,970.61 and 55,462.75 tonnes, respectively, equivalent to 238,526 TJ and 32,752 TJ of electrical power potential of around 66 GWh and 9 GWh. Over 20 locations had over 1 TWh of potential power energy of rice straw in all years, although the potential power energy of rice husk occurred since 2011. Overall, utilizing rice residue in small communities would reduce environmental issues and dependency on fossil fuels.
Effect of Combination of Food Additives on Physicochemical and Functional Properties of Egg White Flour
Authors: Hayuningtyas M , Winarti C , Suryana E A , Setyabudhi D A 
Published: June 2022

Abstract
Chicken eggs are a source of protein that is rich in other nutrients, important for the body, relatively affordable, and favored by the community. The processing technology is one solution to increase shelf life, maintain egg availability, and prevent price fluctuations. The use of egg white flour in the food industry is essential to facilitate processing and be more durable. The presence of food additives changes the physicochemical structure of egg white flour and is equivalent to commercial products. Egg white flour has various functions for the food industry, especially, apart from being easy to use, it also reduces storage costs. This study aims to determine the presence of food additives that will affect the physicochemical quality of egg white flour. The measured parameters include color, rehydration power, moisture, ash, protein, fat, carbohydrate content, energy, froth power, solubility, and pH. Based on the characterization results, treatment with the addition of food additives maltodextrin gave the best physicochemical properties of egg flour. Egg white flour produced from this method has a (brightness) (L value) of 93,9; Hue value of 70,7; a value of b is 10,9; and the value of c is 11,6; rehydration powder of 50,3%; water content 76%, ash content 5,12%; protein content of 74,5%; fat content 1,75%; and carbohydrate content of 12,5%; energy 349,9 kal; foaming powder of 300%; pH of 10,6 and solubility of 16%. These results indicate that with the appropriate addition of food additives, egg white flour can reach the SNI standard value and be used in food processed product.
Effect of Cooking Methods on The Physicochemical and Organoleptic Properties of Inpari IR Nutrizinc and Inpari 45 Rice Varieties
Authors: Stephanie E , Widowati S , Mardiah  
Published: June 2022

Abstract
People usually cook rice in various methods, such as using steamer, rice pot and rice cooker. The Inpari IR Nutrizinc variety is claimed to be Zn-rich rice. The quality needs to be traced after it is cooked into steamed rice. This research aim was to study the effect of cooking methods on physicochemical and organoleptic properties of Inpari IR Nutrizinc and Inpari 45 rice varieties. The research design used was factorial randomized block design with 2 treatments i.e., cooking methods (steamer, rice pot and rice cooker) and rice varieties (Inpari IR Nutrizinc and Inpari 45), repeated three times. Results showed that the cooking method by using rice cooker was able to maintain the nutrition better than other treatments. Steamed rice from Inpari IR Nutrizinc has higher nutritional value than steamed rice from Inpari 45 variety, it contained of 54.88% moisture, 0.19% ash, 0.07% fat, 6.03% protein, 38.83% carbohydrate and 14.89 ppm zinc. Consumption of rice with high protein and Zinc content can support government programs in reducing stunting prevalence in Indonesia
The Effect of Carbon Sources and Whey Storage on Physicochemical and Organoleptic Properties of Nata de Whey
Authors: Budiyanto Agus , Usmiati Sri 
Published: June 2022

AbstractWhey is one of milk processing by-product that can be used for nata production. The goal of the study was to determine the carbon sources type and the optimal storage time of whey in the nata de whey production. A factorial completely randomized design with two factors was used as a research design. The first factor was type of carbon sources (glucose and sucrose) with two levels and the second factor was the storage time of whey with four levels (2, 3, 4, and 5 days). The main research showed that he addition of each 10 % sucrose and glucose did not significantly affect the water content, ash content, nata protein content, while showed a significant effect on nata fiber content, texture, and yield when it was stored for 2, 3, 4, and 5 days. The weighting results revealed that the optimal treatment was addition of 10% glucose for 3 storage days, moreover, the sucrose addition was optimum on the 2, 3, and 4 storage days. The organoleptic test showed that the color, texture, appearance, and acceptability were not significantly different, however the taste had significant effect. The best result of nata de whey production was 10% sucrose uses and the 3 days of storage time.
Physicochemical Properties of Flakes Made from Different Maturity Levels of Banana (Musa Paradisiaca) CV. Ambon
Authors: Surahman D N , Ekafitri R , Rahman T , Cahyadi W , Setyadi D A , Astro H M , Indriati A , Andriana Y , Anggara C E W 
Published: June 2022

Abstract
Banana is a fruit that possesses high nutritional contents, especially vitamins and minerals. Banana flour is one of the diversification products in bananas processing that could extend shelf life and add economic benefit, and this product can be further processed into banana flakes. Flakes are ready-to-eat food ingredients that are usually used for breakfast. However, information about the maturity level of bananas on the physicochemical properties of flakes has remained unknown. Therefore, this study aimed to determine the effect of the maturity level of ambon banana flour on the physicochemical properties of banana flakes. The research design used in this study was a randomized block design with the research treatment consisting of 2 factors, namely the maturity level of banana flour (A) and baking time (B) with three replications. The best sample was taken from each group and then the scoring test was carried out until the best sample was obtained. Subsequently, the overall best sample was physicochemically characterized. The results showed that the selected treatment was A1B3 (ripe banana flour, 25 minutes). This study revealed that the flake trials' ripe banana flour from ambon cultivar showed the best physiochemical properties.