Effects of Ethylene Degreening on Peel Color, Physical Quality, and Chemical Content of Ambon Kuning (Musa acuminata Colla)

The natural ripening of ambon kuning, a typical banana widely consumed in Indonesia, tends to produce a non-uniform yellowish peel color of the fruits. Some degreening techniques using calcium carbide or ethepon, although improving the peel color appearance, may pose a safety risk compared to ethylene degreening, a technique using ethylene gas, a gas naturally produced by the fruit. This study aimed to determine the effect of ethylene degreening on changes in peel color, physical quality, and chemical content of ambon kuning and determine the combination of treatment that produces the best results. Taguchi design, with two levels for each of the three treatment factors (ethylene gas concentrations of 185.2 and 277.8 ppm, storage temperatures of 16±1 and 29±1 °C, and gas exposure time of 48 and 72 hours) was applied to banana samples stored in a hermetic bag in a temperature-controlled container. Grey Relational Analysis (GRA) was applied to get the best results considering multiple performance measures: peel color (measured as lightness L*-, green -a*-, and yellow b*-values), hardness of peel and pulp, total dissolved solids, total chlorophyll, and total carotenoids contents. The best results were obtained when degreening was carried out with a gas concentration of 185.2 ppm at a storage temperature of 16±1 °C for 48 hours

Characterization of Physical and Chemical Quality of Selected Indonesian Rice based on Geographical Origin

Local rice with typical quality characteristics that linked strongly with its geographical origin needs to be promoted as geographical indication products for marketing and legal protection purposes. Characterization of both physical and chemical quality parameters, therefore, need to be studied. A local rice variety called ‘Rojolele’ and the other rice variety for comparison purposes was collected from different regions in Central Java province and determined their quality parameters. The results then were tested with ANOVA. Rice quality characteristic differences among various geographical origins were observed and discussed in this paper. Keywords: Geographical Indication; Quality; Rice; Rojolel

A Multidimensional Approach in Assessing Geographical Indication Product Sustainability: Salak Pondoh Sleman

Salak Pondoh Sleman (SPS) is an exotic fruit which has geographical indication certification, a sign indicating the unique characteristics inherent in a product due to the influence of its geographical origin. Its unique characteristics can only be found in certain areas. Thus, it is necessary to consider the concept of sustainable agricultural development of the product, involving several dimensions such as environmental, organizational, and technological. The study aimed to assess the sustainability of SPS as a product with geographical indication certification and identify the most influential sustainability attributes in the selected dimensions. A rapid appraisal method of the multidimensional scaling technique was performed to achieve the objective of this study, further mentioned as RAPSalacca. The result showed that the sustainability level of SPS plantation system was classified as ‘quite sustainable,’ with a sustainability index of 59.83. Furthermore, the sustainability analysis of the selected dimensions denoted the important attributes to the sustainability in each dimension, which is further explained in this paper

Consumer Behavior in Their Buying Decision Process of Agro-Geographical Indication Products in Yogyakarta

Geographical Indication (GI) defined as a designation used for products that strongly attached with their origins. The purposes of the study are: to find out consumer behavior at all buying decision stages, to see their perception of agro-geographical indication products, and to determine the most considered attributes in buying decision process of the products. Questionnaires had been distributed to 240 respondents using a purposive sampling technique to collect relevant data for achieving the research’s purposes. Population proportion and Fishbein multi-attributes model were used to analyze the obtained data. Buying decision process of agrogeographical indication products was differentiated into five stages, namely: need recognition; information gathering; alternatives evaluation; purchase decision; and post-purchase behavior. We found the importanceof product’s authenticity at the first stage of buying decision process; the internet and social media as the primary source for GI’s product information at the second stage; and product indigenousness at the third stage. At the fourth stage, most consumers bought the product in the traditional market; and the fifth stage, we found that most of them satisfied with the products, its price, and considered to purchase more in the future. Most of the consumer has a good perception of GI products. However; they had not prioritized GI products over other similar products. The quality of the GI products was the most considered factor in buying decision

Possibility of Some Indigenous Spices as Flavor Agents to Enrich Indonesia Flavor Database

Indonesia has huge potency of herbs and spices, some of them are vetiver, lime leaves and Indonesian basil. They have contribution on foods, drinks and traditional treatments. To determine their characteristics, they were distillated by boiling them with water then extracted by rotary vapor, before they were tested by Gas Chromatography – Mass Spectrometry. The essential or volatile oils detected by GS-MS depicted their specific contents and approved by Similarity Index in WILEY.LIB.Keywords: Distillation, essential oil, flavoring agent, GC-MS, herbs

The Effect of Perceived Quality, Price, and Product Safety on Loyalty Consumer XYZ Products

Herbal skincare products are becoming more popular nowadays as consumers’ concern regarding the negative side effects of synthetic ingredients are rising as well. XYZ is a newcomer herbal skincare brand from Indonesia and currently has not become one of the 10 famous cosmetic brands in Indonesia. This research was conducted to determine the description of consumer perceptions regarding the quality, price and safety of XYZ products and its influence on consumer loyalty. Questionnaires are distributed online by using google forms to make it easier to cover a wide area. Data collection is done by nonprobability sampling method using purposive and snowball sampling. There were 400 respondents obtained with the criteria of women who have bought and used XYZ products in Indonesia. This research used quantitative, qualitative and descriptive analysis methods. The obtained data was then analyzed by using multiple linear regression method with the help of SPSS software. Based on the conducted research, the results showed the average consumer agrees that XYZ has good product quality, affordable prices and safe to use. Perceived quality, price and safety have a significant effect on the XYZ consumer loyalty products, both partially and simultaneously. Quality perception has the strongest influence whereas, safety perception has the weakest influence on the consumer loyalty

Education for Sustainable Development through Dissemination of Good Cleaner Production Practices: University – Industry Collaboration toward Sustainable Agroindustry (A case on Pondoh Snake Fruit based SME)

Higher education plays an important role in the implementation of Education for Sustainable Development (ESD). Together with industry, the collaboration can provide a wider multiplier effect. Among others, agro-industry is one of sector that provides vast employment opportunities both on- and off-farms, which potentially improve welfare of human involved. However, its activities in effort to meet the needs of rapid increase of world’s population faced with scarcity problems, sometimes merely focus on economic sustainability. Therefore, disseminating good cleaner production practices, which emphasizes the reduction or removal of environmental contamination at the source (front of pipe concept) can be done to educate agro-industrial actors to implement sustainable development. Collaboration model between university and agro-industry in Education for Sustainable Development of Agroindustry is discussed in the paper.Keywords: cleaner production, sustainable agro-industry, university – industry collaboration

The quality analysis of “JOSS” (Jatisarono Organik Sehat Sejahtera) organic rice

Consumption of organic rice continues to increase accompanied by the increasing number of organic rice products in the market. This results in increasingly tight competition for organic rice product. One of the efforts for a new product to be accepted by consumers is by paying attention to its quality. In addition, it is also necessary to know the level of consumer acceptance on the product. The main subject of this research is JOSS Organic Rice, a local product from Yogyakarta Special Region that is currently in the phase of introduction to the market. The purpose of this study is to conduct an analysis of the quality profile of JOSS Organic Rice and its level of consumer acceptance. The rice samples used in this study are white organic aromatic rice from JOSS Organic Rice (Menor), Brand X (Mentik Susu), and Brand Y (Pandan Wangi). The samples have the same limitations in terms of location, price, and production period. The physical quality testing includes attributes such as rice color, rice dimensions, and rice hardness. Meanwhile, the chemical quality testing includes moisture content, whiteness, and cooked rice shelf life. Rice dimensions are calculated using ImageJ, hardness is tested using a Universal Testing Machine, moisture content is measured using an moisture analyzer, rice color is assessed using a chromameter, rice stickiness is measured using a spektrofotometer. JOSS Organic Rice has the characteristic of having a dull white color, medium rice grain shape, but it tends to break easily. The texture of the cooked rice from JOSS Organic Rice is not too sticky nor too loose. Based on consumer acceptance tests, JOSS Organic Rice scored highest in rice stickiness, while the attribute related to rice appearance had the lowest consumer acceptance score. These results proved that the most disliked of JOSS Organic Rice’s appearance surprisingly resulted in the most preferred cooked rice by consumers

Diskriminasi Produk Berindikasi Geografis dari Daerah Istimewa Yogyakarta menggunakan Kandungan Mineral

AbtrakPenelitian ini bertujuan membedakan produk-produk berindikasi geografis dari Daerah Istimewa Yogyakarta menggunakan kandungan mineralnya. Kandungan dari empat elemen, yaitu Cu, Fe, Mn dan Zn, pada sampel salak pondoh dan nira kelapa yang merupakan produk berindikasi geografis dari Daerah Istimewa Yogyakarta diukur menggunakan Atomic Absorption Spectrometry (AAS). Data yang diperoleh kemudian diolah menggunakan diagram pencar dan analisis diskriminan. Penggunaan diagram pencar elemen Fe dan Mn mampu memisahkan sampel salak pondoh Sleman dengan sampel dari daerah lain, sementara penggunaan Canonical Discriminant Analysis mampu memisahkan sampel nira kelapa Kulonprogo dari daerah lain dengan tingkat ketepatan prediksi mencapai lebih dari 80%.Kata kunci: indikasi geografis, nira kelapa, salak pondoh, Yogyakarta AbstractThis study aims to discriminate Yogyakarta’s geographical indication products using their mineral contents. Mineral content of four elements, Cu, Fe, Mn, and Zn, in pondoh snake fruit and coconut sap which are geographical indication products from Yogyakarta Special Region (DIY) were measured by Atomic Absorption Spectrometry (AAS). The collected data were then analyzed with scatter and discriminant analysis. Scatter diagram of Fe and Mn was able to discriminate Sleman’s Pondoh snake fruits from other regions while Canonical Discriminant Analysis was able to separate Kulonprogo’s coconut sap samples from the other investigated regions with accurate prediction rate more than 80%.Keywords: coconut sap, geographical indication, pondoh snake fruit, Yogyakart

Analysis of the Effect of Conveyor Speed in Cryo-Grinding System on Matcha Product Quality

In a cryo-grinding system, a conveyor is one of the important components. On the conveyor, the time of stay of raw materials can be varied, allowing for differences in product quality resulting from different cryo-grinding conveyor speeds. The purpose of this study is to determine the best level of conveyor speed treatment in the cryo-grinding system to produce matcha products with the best color, water content, and water activity. In this study, the variations of conveyor speed on the cryo-grinding system used were 20 rpm, 30 rpm, 40 rpm, and 50 rpm. The matcha samples obtained were tested for color quality (L*, a*, b*) using a chromameter, moisture content value using a moisture analyzer, and water activity using an AW meter. The data were analyzed using one-way ANOVA and if significantly different, it was continued with Duncan’s test. To determine the best treatment level, the effectiveness index calculation was used. Based on the research and discussion that has been done, the calculation results using the effectiveness index show that the best level of conveyor speed treatment in the cryo-grinding system is at a speed of 40 rpm. At 40 rpm conveyor speed, the test results of L notation color were 53.21, a* notation color was -7.54, b* notation color was 28.11, water content value was 9.29%, and water activity value was 0.69