Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering最新文献

{"title":"Effect of relative humidity and light exposure on fluorescence compound dynamics, soluble solid and acidity of Japanese Citrus Iyokan during postharvest treatment","authors":"Muharfiza Muharfiza, Dimas Firmanda Al-Riza, Nie Sen, Y. Kohno, Tetsuhito Suzuki, M. Kuramoto, Y. Ogawa, N. Kondo","doi":"10.21776/ub.afssaae.2023.006.02.6","DOIUrl":"https://doi.org/10.21776/ub.afssaae.2023.006.02.6","url":null,"abstract":"The Miyauchi iyokan (iyokan) citrus fruit is typically harvested in late December to prevent damage from the winter weather. At the time of harvest, the ratio of Soluble Solids (SS) to acid content is generally low, commonly used to assess the quality of the juice. Therefore, the goal during postharvest treatment is to decrease the acid content and improve the SS levels. The quality of citrus can be influenced by environmental factors such as relative humidity (RH) and exposure to light, so it is important to monitor their effects. Hence, this study aims to observe the changes in internal quality indicators, such as the SS/acid ratio and fluorescence compounds, under different RH and light conditions to understand how the citrus characteristics are affected. The postharvest treatment involved storing the citrus fruit at temperatures between 5-10°C for two months under various conditions i.e., in the dark and exposed to light, with high RH (80-90%) and low RH (40-50%). The SS/acid ratio did not show significant changes during the two months of storage under any treatments. However, the high RH condition resulted in a slightly higher SS/acid ratio. Similarly, the Tryptophan-like compound did not exhibit any significant response to the different treatments. However, the intensity of fluorescence from polymethoxylated flavones (PMFs) was higher in the dark treatment compared to the light treatment. PMFs play various roles in signaling and defense mechanisms in plants. Additionally, there was a notable increase in PMFs after thirty days of storage, indicating a response to light-induced stress.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127829662","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Colorimeter design for dry food-products inspection using TCS3200 sensor and Arduino Mega-2560","authors":"S. Prabowo, Chandra Kadwa Utama Sutrisno, Krishna Purnawan Candra, A. Rahmadi, Y. Yuliani","doi":"10.21776/ub.afssaae.2023.006.02.4","DOIUrl":"https://doi.org/10.21776/ub.afssaae.2023.006.02.4","url":null,"abstract":"This report describes the successful construction of a Colorimeter CK20.1 prototype using a TCS3200 sensor based on the Arduino Mega-2560 microcontroller for solid foodstuffs inspection. The sample color exposed is presented in RGB form. In this experiment, a commercial colorimeter (ColorFlex EZ Spectrophotometer, with the output, is in L*a*b* form) was applied as a validator of the prototype quality performance on color reading for green beans, wheat flour, palm sugar, ground coffee, and cocoa powder. Data were analyzed for mean comparison using t-test or Mann-Whitney for normally or not normally distributed data, respectively. Before data analysis, the RGB data provided by the prototype was transformed to L*a*b* by the template available from colormine.org and vice versa for the data provided by the ColorFlex EZ. The results showed that color component measurement data from the Colorimeter CK20.1 prototype and the Color FlexEZ were significantly different (p<0.05) for all the foodstuffs observed; however, the color produced by each color component is likely very similar visually. Further development of the CK2.1 prototype is being done to provide a cheap and practical color detector.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"92 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132127414","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Review of types of biomass as a fuel-combustion feedstock and their characteristics","authors":"Nugroho Adi Sasongko, Nurjaman Gunadi Putra, Maya Larasati Donna Wardani","doi":"10.21776/ub.afssaae.2023.006.02.8","DOIUrl":"https://doi.org/10.21776/ub.afssaae.2023.006.02.8","url":null,"abstract":"Biomass is organic matter produced through photosynthetic techniques, each within the form of products and waste. Biomass energy sources have several benefits; amongst others, renewable power to provide sustainable energy sources. Biomass resources are all organic materials that can be renewed, including plants and trees specifically for that energy, food crops, agricultural waste, forestry waste and waste, aquatic plants, animal waste, urban waste, and other waste materials. Improvements in agriculture will lead to increased biomass yields, reduced processing charges, and stepped forward environmental best. Biomass material handling systems constitute a considerable share of investment capital and operating costs in bioenergy conversion facilities. The future improvement of biomass utilization for electricity is collectively burning biomass in current coal boilers and introducing high-efficiency blended-cycle gasification systems, mobile gasoline systems, and modular systems. The use of biomass as gas is more environmentally friendly than fossil fuels. Some types of biomass can be used as a fuel with certain characteristics, such as rice husks and sawdust which will be reviewed in this review. Biomass, as a substitute for coal used as fuel for power plants, has almost similar specifications to coal. Where the value of HHV coal is 5217 kcal/kg (adb) while rice husk, teak sawdust, and Ironwood sawdust have HHV values respectively 3380 kcal/kg (adb), 4460 kcal/kg (adb), and 4465 kcal / kg (adb). Other tests conducted are volatile content, fixed carbon, moisture, and dust content.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131289366","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analyzing the behavior toward Tempeh waste management at the home-scale industry level in Tempeh Village Sukomanunggal Surabaya","authors":"Hardian Eko Nurseto, Muhammad Ainul Fahmi","doi":"10.21776/ub.afssaae.2023.006.02.5","DOIUrl":"https://doi.org/10.21776/ub.afssaae.2023.006.02.5","url":null,"abstract":"Tempeh is a daily food, especially for Indonesians. Many people consume it as a source of protein for their staple food. However, people rarely know how Tempeh is produced in Indonesia. Most Tempeh is made by the home-scale industry, which still lacks in environmental awareness. Therefore, many Tempeh industries still directly dispose of their waste, causing environmental pollution in neighborhood areas. This study aimed to analyze the behaviors of the owners of the Tempeh industry concerning waste disposal or treatment. The respondents in this study were the owners of the home-scale Tempeh industry located in Tempeh Village Sukomanunggal Surabaya City. The collected data were processed using the structural equation model partial least square (SEM PLS) to determine the factors influencing the behavior toward waste disposal or waste treatment. The results showed various factors affecting the owners in disposing or treating waste from Tempeh production. These were Attitude Toward Behavior (ATB), Subjective Norm (SN), Perceived Behavioral Control (PBC), Environmental Awareness (EA), Government Intervention (GI), and Knowledge (KN), which affect the Intention to Manage Tempeh Waste Generation (IMTWP). The findings confirmed that the goal to treat Tempeh waste enhances the owners’ behaviors to manage the disposal or treatment of the waste from Tempeh Village in Sukomanunggal - Surabaya.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132080640","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effect of brewing time on the antioxidant properties and consumer's preference of green tea and jasmine tea","authors":"D. Hartanti, A. Hamad","doi":"10.21776/ub.afssaae.2023.006.02.2","DOIUrl":"https://doi.org/10.21776/ub.afssaae.2023.006.02.2","url":null,"abstract":"Jasmine tea is a popular tea type obtained from scenting tea (Camellia sinensis (L.) Kuntze) leaves with jasmine (Jasminum sambac (L.) Aiton) flowers. This study aimed to evaluate the antioxidant properties and sensory aspects of jasmine and green tea brewed at different times. The commercial jasmine and green tea were brewed in boiling water at a ratio of 1:100 for 0.5, 1, 2.5, 5, 10, 30, and 60 min. The obtained tea was evaluated for colour, pH, total flavonoid content (TFC), total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, and ferric-reducing antioxidant power (FRAP) by standard methods. Thirty-three untrained consumers evaluated the preference for tea from different brewing times. Jasmine tea exerted darker colour, lower pH, higher TFC and TPC, and higher FRAP than green tea. The values of those parameters increased with longer brewing time, with the optimum time being 30 min. However, the longer brewing generated tea liked less by consumers. The most favoured tea was jasmine green tea brewed for 5 min with aroma as the most preferred attribute. Our study suggested that brewing tea for a longer time benefited with better antioxidant properties but disadvantaged in sensory aspects.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"60 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127149517","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antioxidant activity of bioactive peptides from peanuts protein hydrolysate","authors":"Maulidya Rachmawati, Wahyu Intan Prastiwi, Siti Narsito Wulan","doi":"10.21776/ub.afssaae.2023.006.02.1","DOIUrl":"https://doi.org/10.21776/ub.afssaae.2023.006.02.1","url":null,"abstract":"Peanut protein hydrolysate was produced from peanut protein isolate hydrolyzed using Alcalase® 2.4 L. Hydrolysis conditions were optimized using a response surface methodology. The two independent variables were the substrate/enzyme ratio and the hydrolysis time with lower and upper limits of (20:1-50:1 v/v) and (1-3 hours), respectively. Both were designed at three levels of central composite design from the response surface methodology and the degree of hydrolysis as the dependent variable. This study aimed to obtain the optimum conditions for enzymatic hydrolysis of peanut protein isolate using Alcalase to produce protein hydrolysate with the maximum degree of hydrolysis. The optimum hydrolysis conditions obtained were the substrate/enzyme ratio of 20:1 (v/v) and the hydrolysis time of 3 hours with a predicted degree of hydrolysis of 40.54%. The actual experimental results obtained a degree of hydrolysis of 40.35% (p>0.05), which showed no difference between the predicted and experimental results. The highest antioxidant activity was obtained from the combination of these treatments, indicated by IC50 of 5.61 ppm.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"91 11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116252273","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization on turmeric extraction to obtain curcuminoid with low-cost operation technique","authors":"Abil Fadila, E. Mardawati, Desy Nurliasari, R. Kastaman, Selly Harnesa Putri","doi":"10.21776/ub.afssaae.2023.006.02.10","DOIUrl":"https://doi.org/10.21776/ub.afssaae.2023.006.02.10","url":null,"abstract":"Turmeric (Curcuma longa L.) has become one of the potential plants to be developed due to its numerous benefits from the active ingredient, curcuminoid. Curcuminoid has antibacterial, antioxidant, and antihepatotoxic properties that can enhance the absorption of vitamins A, D, E, and K. The process to obtain curcuminoid can be carried out through an extraction process using a solvent. This research aimed to optimize the extraction process of curcuminoid from turmeric at a lower cost. The response surface methodology with a central composite design was used in this study to optimize the concentration of ethanol solvent (50-90%, v/v) and the flow rate of ethanol solvent (20-40 mL/minute) on the yield and curcuminoid. The research results indicate that the optimum conditions for the percolation extraction process (ethanol concentration = 90% and ethanol flow rate = 20 mL/minute) result in a yield value of 22.75% (w/w) and curcuminoid content of 13.54% (w/v). The curcuminoid was characterized based on several parameters, including water content of 11.15% (w/w) and antioxidant activity of 98.39% (w/v). The research concludes that the optimum results of the process conditions demonstrate the percolation extraction method with the variables of ethanol concentration and minimal ethanol solvent flow rate, which require lower costs while yielding optimum yield and curcuminoid content. Therefore, this can be applied in further research on curcumin production or its application in the food and non-food industries.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"389 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131998075","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Prospects of bioinformatics approach for exploring and mapping potential bioactive peptide of Rusip (The traditional Indonesian fermented anchovy): A Review","authors":"Muhammad Alfid Kurnianto, Fathma Syahbanu, Hamidatun Hamidatun, Ifwarisan Defri, Yushinta Aristya Sanjaya","doi":"10.21776/ub.afssaae.2023.006.02.3","DOIUrl":"https://doi.org/10.21776/ub.afssaae.2023.006.02.3","url":null,"abstract":"Rusip is a traditional Indonesian side-dishes food that is a fermented anchovy product originating from Bangka Belitung. During the fermentation, various lactic acid bacteria grew in rusip and produced bioactive peptides because of proteolytic enzyme action. Several treatments to obtain bioactive peptides can be conducted (fermentation, in vivo digestion, and in vitro hydrolysis using enzymes). The in vivo and in vitro methods are a widely used approach, but these methods are costly and time-consuming. These limitations could be solved by the bioinformatics approach. This method manages and interprets information about biological systems that employ computational methods. This study aimed to review recent studies on rusip and similar fermented fish and peptide bioactive with their bioactivity), steps, advantages, and limitations of bioactive peptide studies using the bioinformatics approach. The review article was written using narrative literature review method, which based on in-depth investigation from scientific literatures by identifing keywords, reviewing the content of articles, and synthesizing the findings. The results showed that using bioinformatics has provided opportunities for the development of bioactive peptides. Through this method, bioactive peptide identification begins with determining the main sample protein and the enzymes in protein hydrolysis. The further steps are protein hydrolysis simulation, determining the potential for bioactivity, and molecular docking. The bioinformatics analyses were performed synergistically to predict the protein or peptide characteristics from the sample and its bioactivity and determine its interaction with their receptor. However, despite the advantages, the bioinformatics approach also has several limitations, such as the lack of certain types of proteins or peptides in the database and hydrolysis simulation tool. Combining conventional and in silico methods (hybrid method) is potential to obtain the new and promising bioactive peptides from rusip and other fermented fish (i.e., budu, bekasam, and pla duk ra) and meat products for development product, both functional food and supplements.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"149 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133866131","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Identification of Fusarium oxysporum f.sp cepae race 4 isolated from shallots in East Java Indonesia","authors":"Moch Nur Yudha, Sri Wiyatiningsih, T. Mujoko","doi":"10.21776/ub.afssaae.2023.006.02.9","DOIUrl":"https://doi.org/10.21776/ub.afssaae.2023.006.02.9","url":null,"abstract":"Fusarium oxysporum f.sp cepae (Foce) which causes moler disease, has been mutated into four races. The fourth race is the riskiest due to its vulnerability to being attacked by various cultivars. This research aims to identify the existence of Foce Race 4 in the shallot production center districts. The plant samples attacked by moler disease were taken in three districts (i.e., Magetan, Nganjuk, and Probolinggo) by Purposive Random Sampling method with 5% samples, obtaining 9 Foce isolates. The results were then identified using Volatile Odor Test (VOT), Biochemistry, and Vegetative Compatibility Group (VCG); four were identified as Race 4. Those four isolates were then examined for their virulences towards three cultivars, particularly Bauji, Tajuk, and Biru Lancor. The findings show that all four isolates were noxious and able to plague all the varieties.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"132 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117177152","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pulsed electric field and pre-heating treatment effect on free fatty acid (FFA), pH, vitamin C, and organoleptic properties of milk","authors":"Anugerah Dany Priyanto, T. Estiasih, Angky Wahyu Putranto, Widyasari Widyasari, Pardi Sampe Tola","doi":"10.21776/ub.afssaae.2023.006.02.7","DOIUrl":"https://doi.org/10.21776/ub.afssaae.2023.006.02.7","url":null,"abstract":"The pulsed electric field (PEF)has been extensively studied in milk processing. However, treatment conditions still need to be improved to meet safety for consumption. This study aimed to determine optimum conditions by varying PEF and preheating treatment time. Free fatty acids (FFA), pH, and vitamin C are used to assess the milk quality. Preheating temperature is fixed at 70°C and the treatment time: 10, 20, and 30 minutes. PEF parameters are electric field, 66 μs pulse width, and the applied time of 2, 4, and 6 minutes. The pH value and preheating treatment time show a negative linear relationship in the range of 6.75-7.15, while PEF treatment time did not significantly affect pH. The FFA linearly increases as preheating treatment time increases from 0.0053-0.0097%. Vitamin C decreases as preheating treatment time increase from 0.003-0.0049 mg/ml. PEF treatment significantly affects vitamin C, where vitamin C decreases as treatment time increases. Preheating and PEF treatment time show positive effects on the organoleptic properties of milk. The organoleptic properties values are flavor 3.93, aroma 4.00, and color 3.9 out of 5.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114672231","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}