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Abstract Topic: AGRICULTURAL PRODUCT TECHNOLOGY

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A Response Surface Methodology for Optimizing the Non-Gluten Over Ripe Canistel Powder Formulation
Sri Rejeki Retna Pertiwi, Aminullah, Titi Rohmayanti, Hardono

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Corresponding Author
Sri Rejeki Retna Pertiwi

Institutions
Department of Food Technology and Nutrition, Djuanda University

Abstract
Over ripe canistel fruit contains high sugar and carotenoids. As it is an under-utilized fruit, it can be preserved by making it into powder beverage. In the processing of over ripe canistel powder, it is required an amount of water, maltodextrin and tricalsium phosphate (TCP). The objective of this study was to obtain the optimum formula of over ripe canistel powder using vacuum drier. Optimization was done using Design-Expert 7.0 Response Surface Methodology (RSM) software. Formula used in this study consisted of water 53-63%, maltodextrin 10-20%, and TCP 0-2%, with total with total 75% from the total interaction formulas and canistel fruit 25%. Responses of moisture content, yield, and flowability were analyzed. The formula of over ripe canistel powder significantly affected the yield and flowability, but did not significantly affect the moisture content. The optimum formula given by the Design-Expert 7.0 RSM software was 53.94% water, 19.06% maltodextrin, 2% TCP, with desirability value 0.729. The optimum formula gave prediction response values moisture content 4.37%, yield 26.12%, and flowability 30.14%. Results of verification for the optimum formula of over ripe canistel powder were moisture content 4.62%, yield 28.40%, and flowability 31.68%.

Keywords
over ripe canistel, powder, Response Surface Methodology (RSM), vacuum dryer

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/UzrJjaPv7Lbg


Analysis of PEF (Pulsed Electric Field) input energy and its effect to the tannin content of Areca (Areca catechu L.) seed powder extract
NL Rahmah, Sukardi, AM Ahsan

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Corresponding Author
NUR LAILATUL RAHMAH

Institutions
Agro-industrial Technology
Universitas Brawijaya

Abstract
Pretreatment before conducted plant extraction using Pulsed Electric Field (PEF) has been reported improve the yield and quality extracts. The specific input energy of PEF is an energy needed for each unit of volume of material during the PEF process which is expressed in units of kJ / cm3. It was influenced by voltage and duration of PEF. In this study, the relationship between specific input energy using variation voltage and duration of PEF was studied on extraction of areca seed. This research examined tannin levels and changes in areca cell structure before and after PEF. Areca (Areca catechu L.) is one of the plants that contain phenolic compounds as tannin as antioxidant. To obtain this compound, it was required the extraction process of areca seeds. This research used Factorial Randomized Block Design with two factors. The first factor was PEF voltage with three levels of 3, 4 and 5 kV and the second factor was PEF duration with three levels of 3, 5 and 7 minutes. The obtained data was analyzed by ANOVA. The input energy of PEF from 1.92-12.44 kJ/cm3 did not show significant effect on tannin content of areca seeds extract. However, when it compared with control (without PEF), better results was obtained on the tannin content. Scanning Electron Microscopic analysis from areca seed powder showed differences structure between control and PEF treatment. This study indicates that PEF pretreatment offers great promise in tannin extraction.

Keywords
input energy, cell structure, tannin, PEF

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/yQ6dhnCD9Hfe


Antioxidant and antimicrobial activities of beebread harvested from different species honeybee
Firman Jaya (a)*, Djalal Rosyidi (a), Lilik Eka Radiati (a), Sri Minarti (b), Mustakim (a), Agus Susilo (a), Rofian Henis Muslimah (c), Misbah Husolli (c)

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Corresponding Author
Firman Jaya

Institutions
(a) Department of Animal Products Technology, Faculty of Animal Science, University of Brawijaya, Jalan Veteran, Malang 65145, East Java, Indonesia

(b) Department of Animal Production, Faculty of Animal Science, University of Brawijaya, Malang 65145, East Java, Indonesia

(c) Alumni Department of Animal Products Technology, Faculty of Animal Science, University of Brawijaya, Jalan Veteran, Malang 65145, East Java, Indonesia

Abstract
Honeybee can produce bee bread beside the most famous commercial products i.e. honey, propolis and pollen. These products are widely believed to have medicinal benefits. However, there are very few scientific data available on the honeybee-s product to prove the claims. In this study, bee bread from different species honeybee, namely Apis mellifera, Apis cerana, and Trigona spp were evaluated as antioxidants and natural antimicrobial agents. Bee bread from Apis cerana exhibited the highest antimicrobial activity, followed by Apis mellifera and Trigona spp. Meanwhile, bee bread from Apis cerana showed high antioxidant activities as radical scavenger, total flavonoid and todal phenolic. These findings establish the potential of bee bread from Apis cerana as antioxidants and antimicrobial agents, promising natural food supplements and natural preservatives.

Keywords
Apis mellifera; Apis cerana; Trigona spp; radical scavenger; antimicrobial activity

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/JxVnLrE6Bzg3


Appropriate Technology Application of Traditional Clove Oil Production in East Java, an Effort to Up-grade Quality
M Lutfi(a), K Andajani(b), Ilhamuddin(c), H N Utami(d), F N Affifah(a)

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Corresponding Author
Musthofa Lutfi

Institutions
(a)Departement of Agricultural Engineering, Faculty of Agricultural Technology, Brawijaya University
*lutfi[at]ub.ac.id
(b)Department of Indonesian Language and Literature Education, Faculty of Literature, State University of Malang
(c)Department of Psychology, Faculty of Social and Political Sciences, Brawijaya University
(d)Department of Administration of Bussiness, Faculty of Administration Science, Brawijaya University

Abstract
In East Java, there are clove leaves oil refining as a rural people business due to it have been both ease of processing operation and low capital needed. This clove leaves oil production process uses the old leaves that fall naturally when dry season period means it is more conserve and environment friendly. East Java rural distillers have been using only single boiler for steam, water and raw materials so that the investment costs are cheaper. This study aims to find out the use of appropriate technology in clove leaves distillation process to increase clove oil both yield and quality. Two kinds of efforts conducting i.e. introduce leaves crusher as raw material and replace old chamber material with stainless steel. After clove leaves crushed, there are three grades of raw materials i.e. rough leaves, smooth leaves, and non-crushed leaves. Then, they are distilled in the new stainless steel boiler to compare the oil yield and quality. The result of crushed leaves treatment show that there are different volume condensate resulted from the same volume of raw materials i.e. 128.2 liter and 117.2 liter from smooth grade crushed leaves and rough grade respectively. The highest percentage of clove oil (15.07%) get from rough grade crushed leaves. Replacing chamber material with stainless steel affects to brightness of the clove oil. In conclusion, these two kinds of efforts to improve appropriate technology for clove oil production can increase both yield and oil brightness. Furthermore it can improve the competitive advantages of the product.

Keywords
Clove oil, crushing leaves, traditional distillation, Small enterprises

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/4yKZdjM6zWBr


Assessment of Drying Method on Characteristic of Dried Temper Chilli Producing Abon Cabe
N.D.M.Romauli (a*), Hendri F. Purba (b), Tommy Purba (b) and Himsar Ambarita (c)

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Corresponding Author
Nauas Domu Marihot Romauli

Institutions
a) Food Science and Technology, Faculty of Agriculture, Universitas Sumatera Utara, Jl. Prof. A. Sofyan No 3 Kampus USU, Medan 20155, Indonesia
*nauas.hutabarat[at]gmail.com
b) Post Harvest Division, BPTP Sumatera Utara, Jl. Jend. Besar A.H. Nasution no 1B, Medan 20143, Indonesia
c) Sustainable Energy and Biomaterial Centre of Excellent, Universitas Sumatera Utara, Jl. AlmamaterKampus USU, Medan 20155, Indonesia

Abstract
Abstract. Temper chilli is a local chilli variety of Karo District in North Sumatera. The aim of this assessment was to investigate the characteristic of dried Temper Chilli with different drying methods on producing abon cabe. Chilli was cutted half and sliced before dried using solar drying and oven. The pretreatments is to make drying time shorter therefore can get better color and vitamin C. The characteristic parameters were moisture content, colour (L*,a*,b* values), ash and Vitamin C content. The results showed that the colour and vitamin C of dried chilli powder using solar drying was higher than that using oven. In addition, the sensory evaluation of abon cabe using the best quality of dried Temper chilli were observed.

Keywords
temper chilli; drying process; chilli powder

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/jEXcMNGJ6UZg


Coconut Shell-Liquid Smoke Production Based On The Redistillation Technology And Its Characterization
Angky Wahyu Putranto1, Arsyika Oktaviani2, Firda Pramesti Puspaningarum2, and Sukardi2

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Corresponding Author
Angky Wahyu Putranto

Institutions
1) Department of Agricultural Engineering, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia
2) Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia

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 analyzed on its physical and chemical characterization. The characteristic of CS-LS were analyzed 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 also inline with the SmokEz Enviro-23 standard. The CS-LS grade A was composed of 4 main chemical component 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.

Keywords
coconut shell-liquid smoke, redistillation, filtration, grade A, grade C

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/ewUL4ZqHfdBt


Complete Valorization of Whole Parts of Cocoa Fruit towards Sustainable Production System in Cocoa Agroindustry
Ariza Budi Tunjung Sari (*), Noor Ariefandie Febrianto, Misnawi

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Corresponding Author
Ariza Budi Tunjung Sari

Institutions
Indonesian Coffee and Cocoa Research Institute (ICCRI)

Abstract
Cocoa is one of important crops in Indonesia, whereas more than 90% of its plantation is operated by smallholder farmers. Cocoa beans, as the only sellable part of cocoa fruit, constitutes of less than 10% of the total weight of whole cocoa fruit. The remaining husk and pulp are usually discarded, and in certain case become source of pest and disease infestations. This has made a low economic value of cocoa agribusiness. A new approach in cocoa agroindustry is needed to increase the added value of cocoa; this is achieved by utilization of whole parts of cocoa fruit including cocoa husk, pulp, bean, cake and butter. Cocoa fruits from local farmers in Jember and Banyuwangi region were collected. The husks were separated and wet beans were processed into horizontal spinner to extract their pulp. Cocoa husks were chopped and processed into cattle feed. The pulp was stabilized and used as juice drink. Wet beans were straightly dried, heated and cleaned from shells to obtain nibs. Nibs were ground and pressed to separate cocoa butter which was supplied to chocolate candy and cosmetic industries. Remaining solids were soaked in ethanol for overnight to produce polyphenol-rich extract, for further use as antimicrobial agent. Feasibility study was conducted to evaluate the implementation of this production system in farmer level. A cluster of cocoa industry that involves farmer, cocoa processor and food industries should be established.

Keywords
agroindustry, cocoa, bean, husk, pulp, valorization

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/QCWHXTY823EK


Effect of Amplitude Variation and Exposure Time of Ultrasonic Assisted Extraction (UAE) on Dayak Onion Powder Extraction (Eleutherine palmifolia) with Purified Water Solvents
Yusuf Hendrawan; Enny Hutami Herdiningsih; Dewi Maya Maharani; La Choviya Hawa

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Corresponding Author
yusuf hendrawan

Institutions
Department of Agricultural Engineering, University of Brawijaya

Abstract
Dayak onion (Eleutherine palmifolia) is a typical plant of Central Borneo, Indonesia. Dayak onion contains flavonoids, saponins, polyphenols, alkaloids, glycosides, steroids, phenolic, tannins, triterpenoids and quinones, and has bioactivity as an antioxidant. Extraction using the ultrasonic assisted extraction (UAE) method can increase phenol compounds and antioxidants in a shorter time. The purpose of this study was to determine the effect of variations in the amplitude and timing of sonication of purified water-based UAE to increase the value of antioxidant activity and the total value of phenol from Dayak onion powder extract. The amplitude variations used in this study were 20%, 35%, and 50%, and the variations of the sonication time used were 5, 10, and 15 minutes. Testing of antioxidant activity was using the DPPH (1,1-dyphenyl-2-picrylhydrazyl) method and total phenol content was tested by the Folin-Ciocalteu method. In the results of this study, the best value for antioxidant activity on Dayak onion powder extract was at a variation of 50% amplitude and 5-minute sonication time, which was 2.433 ± 0.283 mg / ml. While the best value on the test of total phenol of Dayak onion powder extract was at a variation of 35% amplitude and 5-minute sonication time, which was equal to 6.558 ± 1.68 mg GAE / g. Based on the results of ANOVA statistical analysis, it was found that there was a significant effect on antioxidant activity with a significant value of 0.048 on variations in the combination of amplitude and sonication time.

Keywords
Antioxidant activity; Dayak onion; ultrasonic assisted extraction; total phenol

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/2QcVLTpJkZN4


Effect of Brewing Time and Duration of Listening to Mozart-s Symphony on Emotions and Sensory Perception of Wonosari Green Tea
K Fibrianto, A Izza, P.D.G Caharanis, N. Hasyati, E.S Wulandari

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Corresponding Author
Kiki Fibrianto

Institutions
Brawijaya Senso-Gastronomy Center, Faculty of Agricultural Technology, Universitas Brawijaya

Abstract
Mind and body relaxation can be stimulated by consuming tea and enjoying music. While green tea contains L-theanin which stimulate relaxation, music in general may change moods and emotions. This current study aims to determine the effect of listening to Mozart-s symphony number 6.K.43 at fundamental tone F music on emotion and sensory perception when consuming green tea. Three brewing durations (1, 3 and 5 minutes), 3 levels of listening time to the music (1, 3, and 5 minutes) with 4 different treatment techniques. There were 14 trained panellists involved in the study and they were asked to assess 15 sensory attributes including taste, flavour and mouth-feel of Wonosari green tea on Spectrum method. In general it can be concluded that the music mostly enhance the intensity of sensory attributes (p-value<0.05). It is also important to note that positive emotions improved when respondents listening to Mozart-s regardless the duration of listening.

Keywords
green tea; emotion; sensory, music

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/dVThkJM7fj8n


EFFECT OF CARRIER AGENTS ON THE PHYSICAL PROPERTIES OF PROBIOTICS MICROENCAPSULATED BY SPRAY DRYING
Nadhira S. Adawiyah, Agustin K. Wardani

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Corresponding Author
Nadhira Salsabila Adawiyah

Institutions
Department of Agricultural Product Technology, Faculty of Agricultural Technology
Universitas Brawijaya

Abstract
The use of probiotics as feed supplements in animal production has increased considerably over the last decade, particularly since the ban on antibiotic growth promoters in the livestock sector. Probiotics strain must be able to survive the harsh condition in the stomach and small intestine. Encapsulating probiotic cells with suitable agents helps them resist such adverse conditions. In this study, spray drying was used as an encapsulating method for the preservation of probiotic cultures to enhance its stability and viability as feed supplements in animal production. The encapsulating agents were suspended with Lactobacillus plantarum and drying was carried out in a pilot-plant spray dryer. Partial replacement of maltodextrin, as encapsulating agent, with the gum Arabic and CMC were done to improve the quality of encapsulant. Viability, morphology (by SEM) and several physical properties (yield, moisture content, bulk density, and hygroscopicity) of probiotics microcapsules were analyzed to know the effect of the encapsulating agent to the stability of probiotics microcapsules. The research demonstrated that survival rate of bacteria after drying depended on encapsulant agent. After 30-day-storage of the dried bacteria, the highest survival rate was noted in case of spray-dried cells in Maltodextrin-gum Arabic. While the cells encapsulated in Maltodextrin-CMC cause high viscosity in the suspension that affected stickiness during drying process. The results of viability and morphology that showed through SEM analysis suggest a better protection and thus a higher stability of the probiotic microcapsules produced with partial replacement of maltodextrin with gum Arabic than those produced with maltodextrin only.

Keywords
Microencapsulation, Spray drying, Probiotic bacteria, Maltodextrin, Gum Arabic, CMC, Viability

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/G2F4wAq36gnC


Effect of different manual brewing techniques to the sensory profile of the Indonesian Arabica and Robusta “natural coffees”
W B Sunarharum, R Ahmad

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Corresponding Author
Wenny Bekti Sunarharum

Institutions
Brawijaya Senso-Gastronomy Centre, Sensory and Applied Food Science, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia

Abstract
There are two basic coffee post-harvest processing applied by coffee farmers and industries in the world, namely dry (or natural) processing and wet (or wash) method. As the simplest method of coffee processing, natural method has been much appreciated as the eco-friendly coffee processing method due to its benefit of reducing the use of water resources. The “natural coffee” produced also exhibit specific sensory characters. However, the sensory profile of coffee could be influenced by many other factors including the different brewing method applied. The objective of this research was to study the effect of different manual brewing methods i.e. Indonesian “tubruk” method, Vietnam drip, cold brew, and aero press to the flavour profile of two Indonesian Robusta “natural coffees” origin i.e. Robusta Gayo and Robusta Kerinci. Evaluation was performed on 33 sensory attributes including the separation of rating between dry aroma and wet aroma using Sensory Descriptive Analysis method employing 10 trained student panelists. Data analysis was performed using Minitab 17 and the Unscrambler® X MVA software. The result showed as many as 21 attributes were rated by the panelist while 12 attributes were not rated showing that coffee flavor evaluation remains challenging. Different manual brewing methods was found to have significant impact on 17 sensory attributes, while different Indonesian coffee origin s were rated to have no significant difference only on burnt flavor and body.

Keywords
natural coffee, manual brewing, sensory

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/DcbhPykmGpZF


Effect of Drying Techniques on Microstructure and Functional Properties of Tragacanth-Insulin Microparticles
Mokhamad Nur

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Corresponding Author
Mokhamad Nur

Institutions
Department of Agricultural Product Technology, Faculty of Agricultural Technology, Brawijaya University, Jl. Veteran, 65145, Malang, Indonesia

Abstract
Numerous antimicrobials, hormones and enzymes as bioactive peptides/proteins could take advantage of oral delivery. Microparticles produced by complexation of two polyelectrolytes may have prospective use as a carrier for oral administration of proteins/peptides. Food polysaccharides like alginate, carrageenan, pectin, tragacanth and dextran can be potential excipients for this purpose. In this research, microparticles were created by the inclusion of bioactive protein/peptides into a tragacanth hydrogel accompanied by drying process. Insulin was utilized as a bioactive proteins model. Bioactive protein and tragacanth microparticles created at various pH and drying methods (freeze drying and spray drying) were assessed by SEM analysis and ATR Fourier transform infrared (ATR FTIR). The SEM study revealed that sub spherical microparticle was produced using spray drying process while the porous structure was produced using the freeze drying method. In FTIR study, the complexes between tragacanth and insulin displayed amide absorption bands appearing in the protein spectra and exhibited the formation of new chemical substances. This finding indicates that both spray and freeze dried microparticles may act as a potentially promising device for oral delivery of bioactive proteins and peptides

Keywords
Tragacanth; Freeze Drying; Spray Drying; Microparticles; Oral Delivery; Hydrogel; Insulin

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/VTfFpGb4NCnd


Effect of Extraction Method and Solvent Ratio on Bioactive Compounds of Dayak Bulb Extract (Eleutherine palmifolia L. Merr)
Dego Yusa Ali, Harijono, Sudarma Dita Wijayanti, Vivien Fathuroya, Haniful Fakhrur Razi

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Corresponding Author
Dego Yusa Ali

Institutions
Faculty of Agricultural Technology, Universitas Brawijaya, Malang, East Java, Indonesia

Abstract
Dayak bulb (Eleutherine palmifolia L. Merr) as known as Ghost Onion found in Central Kalimantan. This plant usually used as a medicinal plant. Dayak bulbs have bioactive compounds such as alkaloids, flavonoids, glycosides, saponin, triterpenoids, and quinines. These compounds are useful as antioxidant obtained by extraction. The effectiveness of extraction influenced by the natural composition of dried bulbs, process temperature, air pressure in the process, type of solvent, and extraction method used. Common method used for extractions are maceration, reflux, and soxhlet. Ethanol 96 % and n-hexane were used for extraction. This study aims to determine the effect of extraction methods and combinations of solvents types used. This method for this research using Randomized Block Design Factorial (RBDF), where the first factor is the extraction method consisting of 3 levels (maceration, reflux, and soxhlet) and second factor is the ratio of solvent type which consisted of 3 levels (ethanol and hexane with ratio 70:30, ethanol and hexane with ratio 60:40, and ethanol and hexane with ratio 50:50). Dayak onion extract analysis consist of moisture content, yield, total phenols, total flavonoids, and IC50 antioxidant activity. The observed data were analyze using analysis of variance or ANOVA followed by Duncan test with 99% confidence level. The best treatment was determined using De Garmo method. The results showed that extraction method and ratio of solvent had a very significant effect (α=0,01) to the yield, moisture content, total phenols, total flavonoids, and IC50 antioxidant activity. The best result was extraction by maceration at the ratio 70:30 (ethanol:hexane). It produced 3.76% dry extract yield with 14.01 % moisture content, 8.62 mgGAE/g phenolic content, 28.20 mgQE/g flavonoid contents, and IC50 of the extract was 17.33 ppm.

Keywords
Extraction, Eleutherine palmifolia, Bioactive, Antioxidant, Dayak Bulb

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/apnAGMJgRhjw


Effect of Packaging and Storage Method on Snake Fruit (Salacca Edulis) Quality
1Satria Bhirawa Anoraga, 2Nursigit Bintoro, 2Sunarto Goenadi

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Corresponding Author
Satria Anoraga

Institutions
1Agroindustrial Program, Departement of Bioresources dan Veterinary, Vocational College, Universitas Gadjah Mada, Yogyakarta, Indonesia
2Biosystem and Agricultural Engineering Department, Faculty of Agriculture Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Abstract
Snake Fruit (Salacca Edulis) var. Pondoh is one of potential commodities in Yogyakarta, Indonesia. It has fluctuated price in farmers level. When it cultivated in the peak season, this price getting drop because of the large of supply in the market. The farmers need a solution to prolong the fruits lifetime. Innovation in postharvest tratement is needed to maintain the product quality. Good packaging and storage method can keep the product from undesirable damage. The aim if the study was to investigate the effect of room themperature-RH treatment and packaging method on salak pondoh quality during storage. Salak pondoh were packaged in four variation: a stem of bunch, single fruit, single fruit in plastic (PP), and single fruit in vacuum plastic. All varian sample were storaged in four treaments: ambient room, humidified room, cool storage, and cooled humidified room. The quality parameters were weight loss, moisture content, brix (%), and fruits stress and strain. ANOVA was used for statistical analysis. The result showed that room storage significantly affect the moisture content and brix.

Keywords
salak, packaging, storage, quality, shelf life

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/9UJuZczDwkaj


Effect of postharvest treatments on shelf life and quality of BARI Strawberry-1
Subrina Ayrin, Rafiza Alam Ripa, Md. Golap Hossain, Shreef Mahmood*

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Corresponding Author
Shreef Mahmood

Institutions
Department of Horticulture, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh

Abstract
The experiment was conducted to study the shelf life and physicochemical changes of strawberry under different postharvest conditions. Single factor storage experiment was laid out in a completely randomized design. In the experiment, fruits of BARI Strawberry-1 were stored in eight storage conditions: T1= open condition + ambient temperature, T2= open + 1°C temperature, T3= LDPE bag + ambient temperature, T4= LDPE bag + 1°C temperature, T5= cardboard + ambient temperature, T6= cardboard + 1°C temperature, T7= punnet + ambient temperature, T8= punnet + 1°C temperature. The stored fruit was monitored over a period of 2, 4, 6 and 8 days of storage. Parameters were studied in the experiment includes: firmness, calyx and pericarp color, postharvest decay, weight loss, TSS, titratable acidity, ascorbic acid total phenolics, and changes in anthocyanins. In all cases, fruits stored at ambient temperature lost weight rapidly and within 4 DAS discoloration found in pericarp and calyx color. In contrary, fruits kept in 1°C at cardboard retained pericarp and calyx color greatly up to 8 DAS. Decay symptom occurred in the fruits stored at ambient temperature irrespective of all packaging materials. On the other hand, no decay observed at the fruits stored at 1°C. Changes in firmness, TSS, titratable acidity, ascorbic acid, total phenolics and anthocyanin in the fruits were minimal in the treatment of cardboard at 1°C than those kept in other postharvest treatments. Overall, fruits kept in 1°C showed better storage behavior and quality than ambient temperature.

Keywords
Postharvest, shelf life, quality, strawberry

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/cMThEBeaVPw4


Evaluation of Post-Harvest Coffee to Conform with GMP (Good Manufacturer Practices) to Develop Entrepreneurship
U Prajogo(a) , M Lutfi(b*), Y Liana(c), S Adi(d)

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Corresponding Author
Musthofa Lutfi

Institutions
(a)(c) Department of Management, Malangkucecwara School of Economics, Malang, Indonesia
(b) Department of Agricultural Engineering, Brawijaya University, Malang, Indonesia
*lutfi[at]ub.ac.id
(d) Department of Animal Husbandry, Universitas Muhammadiyah, Malang, Indonesia

Abstract
Coffee, as agroindustry comodity has good prospect in Indonesia although now overproduction worldwide in the world. Now, Indonesia is ranked 4th in the world as main coffee producer after Brazil, Vietnam, and Colombia. One of regency of coffee-producer regions is Ngawi Regency which is located on the slopes of Lawu Mount. Coffee quality is a main criterion to compete with other coffee producer. The way to improve the quality of Indonesian coffee is by upgrading post-harvest handling processes. The aim of this study was evaluation of the process of post-harvest coffee to conform with GMP (Good Manufacturer Process) 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 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%). Kinds of efforts conducting for this reasearch i.e. need for dissemination of post-coffee harvest technology that is in accordance with GMP Furthermore it can improve the competitive advantages of the product.

Keywords
Coffee, Agroindustry, GMP (Good Manufacturer Process), Entrepreneur

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/MHyr3xXP4V9Q


Fermentation Time Optimization of Young Robusta Coffee Leaf Kombucha
K Fibrianto1, N A Muliandari1, L Y Wahibah1, S D Putri1 and A M Legowo2

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Corresponding Author
Kiki Fibrianto

Institutions
1Brawijaya Senso-Gastronomy Center, Faculty of Agricultural Technology, Brawijaya University, Jalan Veteran, Malang 65145, Indonesia
2Faculty of Animal and Agriculture Sciences , Diponegoro University, Jl. Prof. H. Soedarto, S.H. – Tembalang Semarang, Indonesia 50275

Abstract
Kombucha is a fermented drink made from liquid tea. The fermentation is involving bacteria and yeast (SCOBY). The current study aims to investigate the possibility of coffee leaf tea as a raw material for kombucha and to determine the characteristics of coffee leaf kombucha at the optimum antioxidant activity level. This study uses RSM (Response Surface Method) by considering the length of fermentation between 0 and 21 days. The results of fermentation duration optimization showed that the fermentation time for 3 days resulted in optimum IC50 antioxidant activity. The results showed that withering treatment significantly affect the pH values, total sugar, total phenol, and IC50 of young coffee leaf kombucha. The sensory quality also shows that 5 out of 19 attributes, including brown color, sour taste, bitter taste, alcoholic aroma, sour aroma are also affected by the treatment (p-value<0.05). Regardless the chemical and sensory qualities, the kombucha was still significantly accepted (p-value<0.05) by the respondents.

Keywords
kombucha; young robusta coffee leaf, RSM

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/Y34GeqfjUmxH


Formulation of Mashed Potatoes (Solanum Tuberosum L.) As Tengger Culinary Product
C. G. Perdani, S. Wijana, A.Yamin

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Corresponding Author
claudia gadizza perdani

Institutions
Department of agro-industrial technology, faculty of agricultural technology. Universitas Brawijaya

Abstract
Indonesia is one of the tourist destination countries because of its natural beauty. Bromo, Tenger Semeru National Park (TNBTS) is one of the destinations that become the main destination of tourists. In addition to natural attractions, culinary tourism can be an alternative in developing the tourism industry TNBTS. Culinary typical of the region has an important role to attract the hearts of tourists because tourists who come will be interested to try the typical food of the area. Potato is one of the leading commodities in Ngadas Village. The objective of this research is to obtain the optimal composition of the mashed potato product. In this study used linear programming as an optimization analysis with the aim can be used as a reference decision making election composition of the appropriate potato slurry. The design of potato slurry composition was made of 4 types: A composition (using tapioca starch), C composition (using rice flour), C composition (using corn starch) and D composition (without using flour). The best treatment was obtained at the treatment with the addition of corn flour. Preparation of 100 grams of mash potato is made with a dose of 50 grams of potato composition, 20 gram corn flour, 13 ml water, 5 grams of milk, 4 grams of cheese and the rest are salt and pepper. The average value of the panelists favorite on the addition of corn flour is 4.85. The cost of making 200gram mashed potatoes is 5,038.00 (idr).

Keywords
corn flour, culinary, mashed potato, optimize

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/RaDvxX4ENm2Z


Formulation of Vegetable Seasoning Made from Raw Material of Protein Hydrolyzate of Coconut Blondo
Susinggih Wijana, Claudia Gadizza Perdani, Theressa Angela Natasha Noviantoro

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Corresponding Author
Susinggih Wijana

Institutions
Universitas Brawijaya

Abstract
The commercial seasoning that sold in the market containing artificial Monosodium Glutamate (MSG) as a flavor enhancer. However, the excessive use of MSG can endanger the health of the body. Therefore, it requires an alternative non-MSG seasoning. The use of MSG can be replaced with natural ingredients from protein enzymatic such as blondo protein hydrolysate. This study was conducted to understand the nutritional content and glutamic acid of blondo protein hydrolysate, to find out the appropriate formulation in making seasoning of blondo protein hydrolysate, and to understand the acceptance level of seasoning that made of blondo protein hydrolysate. The main study was the production of seasoning formulations with a raw material of blondo protein hydrolysate and additional spices that consisted of sugar, salt, white pepper powder, onion powder, and garlic powder. The formulation was made in 6 treatment levels based on the difference in the proportion of blondo protein hydrolysate, which were; 0%, 2%, 4%, 6%, 8%, 10%. Then tested using scoring test with 30 untrained panelists. The result of the proximate test on the raw material of coconut blondo raw which contained nutrients in the form of 9.09% water, 19.95% protein, 34.51% fat, 5.00% ash, 31.45% carbohydrate. The result of the proximate test on blondo protein hydrolysate were containing 8.21% water, 35.62% protein, 22.18% fat, 3.25% ash, 20.40% carbohydrate, and 10,41% glutamic acid. Based on the scoring test, could be known that the highest score for the parameter of taste, color, and aroma was a formulation with addition blondo protein hydrolysate around 8-10%. Thus, it could be stated that the use of vegetable seasoning products as an MSG alternative was possible and acceptable for consumers.

Keywords
coconut blondo, enzymatic hydrolysis, seasoning.

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/9Xt3aGELnFMR


Functionality and Recent Application of Tragacanth in Foods
Mokhamad Nur

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Corresponding Author
Mokhamad Nur

Institutions
Department of Agricultural Product Technology, Faculty of Agricultural Technology, Brawijaya University, Jl. Veteran, 65145, Malang, Indonesia

Abstract
As a biopolymer, tragacanth is a naturally degradable and biocompatible material. Tragacanth is an anionic polysaccharide derived from a dried exudate from the branches and stems of Astragalus. New biomaterials prepared with tragacanth are presently being designed for food applications. Having a GRAS status from the FDA, this gum is one of the most frequently used natural polymers utilized as coating materials, emulsifier, stabilizing and thickening agent to control the microstructure and texture and to improve viscosity and stability of various food and bioproducts. As a food additive, incorporation of tragacanth has an effect on rheological and textural properties of formulated foods. This study concentrates on the current findings in food application of tragacanth.

Keywords
Tragacanth; Natural Polymers; Food Application; Rheology

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/MWEDavNhZ7X2


Latex Film Deproteination using Alkaline Solution
Dona Rahmawati, Indiah Ratna Dewi, Endang Susiani, Muhammad Sholeh

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Corresponding Author
Dona Rahmawati

Institutions
Center for Leather, Rubber and Plastic

Abstract
Natural rubber latex (NR) is one of the most valuable renewable natural resources. NR contains protein and if it is present in the product for some people it can cause allergies so it needs to be removed. Soaking in alkaline solutions can eliminate the protein content in NR. In this study, natural rubber latex films were immersed in KOH base solution and heated to 90°C for 30 minutes with variations in pH from KOH base solution : pH 8, pH 11, pH 13 and pH 14. Aquadest was used as a control (pH 7). The results showed that the higher the pH of the solution: the lower protein content, the lower resistance to fluid and tensile strength of the film and the higher elongation.

Keywords
natural rubber latex; protein; allergy; alkaline; base

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/aZkpFTqUHAn6


Optimization of Polyphenol Extraction Process of Green Coffee Beans Using Maceration Method (Study of Ethanol Concenration and Solvent Ratio)
Dodyk Pranowo, Claudia Gadizza P., Delia Muliawati

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Corresponding Author
Dodyk Pranowo

Institutions
Brawijaya University

Abstract
Peoples lifestyles changing have an impact to obesity. According to Nagao et al (2009), polyphenol-s content in Green Coffee have potential to reduce the accumulation of visceral fat, so it can decrease total cholesterol level significantly. Green coffee has a bad taste to be consumed, then research about polyphenol extraction to process as high value products is needed. The purpose of research was to determine the optimal combination of solvent concentration and solvent addition ratio for the highest extraction yield and polyphenol-s content. This research was arranged using Response Surface Method (RSM) with Central Composite Design (CCD) with 2 factors, solvent concentration (60-90%) and the ratio of solvent addition (20-40 ml/gram) and the response are total phenol and extraction yield. The optimum condition were the treatment with 84,92% solvent concentration and 40 ml/gram solvent ratio with desirability 0,870 (87%). The result of program prediction produces total phenol 534,504 mg GAE/gram and yield extract 17,17999%. The optimal solution was verified, the result of total phenol is 538.8261 mg GAE / gram and the yield is 15.39%. The extract contain of caffeine 25,567%, antioxidants activity with IC50 values 67,6 ppm (where in 67,6 ppm concentration of solution can prevent 50% free radicals). If it-s compared with vitamin C in the market, IC50 value of vitamin C is lower than green coffee extract, with the value of 47,68 ppm it means antioxidants activity in green coffee extract is lower than vitamin C.

Keywords
Extraction, Green Coffee, Optimization, Polyphenol, Response Surface Methodology

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/Xp8b37hwZ9Wk


Pandan leaf powder, characteristics and its application in pandan sponge cake making
Erni Sofia Murtini, Sudarminto Setyo Yuwono, Hendrix Yulis Setyawan, Naurah Nadzifah

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Corresponding Author
Erni Murtini

Institutions
Faculty of Agricultural Technology, Universitas Brawijaya

Abstract
The unique aroma of fragrant pandan leaves (Pandanus amaryllifolius Roxb) makes this material widely used in traditional food formulation. Pandan leaves are generally applied fresh and only the aroma is used, after that the remaining pandan leaves will be wasted. Following the zero waste concept, this study utilizes pandan leaves to produce pandan leaf powder which can be used entirely as food ingredients. This study aims to characterize pandan leaves in powder form and obtains the best concentration in its application to making pandan sponge cake. Fresh pandan leaves are dried with a variety of dryers (cabinet oven temperature 40 and 50oC, oven vacuum temperature 40 and 50oC, and freeze dryer) then ground with a ball mill and sifted through a 100 mesh screen. The analysis of proximate, fiber, chlorophyll, color, organoleptic aroma are done for characterizing pandan leaf powder. Pandan leaf powder with a concentration of 0-25% is added to the pandan sponge cake formulation. Furthermore, the cake is analyzed physically: color, texture and pore, and organoleptic: texture, color, aroma and taste. The result shows that the best pandan leaf powder characteristics is produced by freeze dryer. Addition of powdered pandan leaves to a concentration of 25%, organoleptically did not affect the panelists acceptability of pandan cake.

Keywords
fragrant pandan leaves, powder, characteristics, pandan cake

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/yYbUa3f4whLg


Polishing Effect on the Physicochemical Properties of Porang Flour Using Centrifugal Grinder
Jatmiko Eko Witoyo (a*), Eva Ni-maturohmah (a), Bambang Dwi Argo (b), Sudarminto Setyo Yuwono (a), Simon Bambang Widjanarko (a,c)

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Corresponding Author
Jatmiko Eko Witoyo

Institutions
a) Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang 65145, Indonesia
*jatmikoekow[at]student.ub.ac.id; jatmiko.witoyo[at]gmail.com
b) Bioprocess Engineering, Department of Agricultural Engineering, Faculty of Agricultural Technology, Universitas Brawijaya, Malang 65145, Indonesia
c) Porang Research Center, Universitas Brawijaya, Malang 65145, Indonesia

Abstract
Porang tuber is an agricultural product from one of the endemic plants in Southeast and East Asia, which found in the Indonesian forest and is a vital source of glucomannan. The simple processing of porang tubers is made into chips, ground using mechanical milling followed by air fractionation. However, porang flour from mechanical milling still has high impurities, such as calcium oxalate more than 2% and not safe for human consumption. The polishing process using a centrifugal grinder is needed to remove impurities that still attached to the glucomannan cells by the friction principle. The purpose of this study was to investigate the effect of the polishing cycle on physicochemical properties of porang flour. The experimental design used polishing historical data and process repeated two replication. The result showed the polishing cycle had a significant effect (p < 0.05) on the glucomannan content, viscosity, degree of whiteness, calcium oxalate content, starch content, protein content, and fat content. The best of polished porang flour was obtained on the 5 times of polishing cycle based on multiple attributes calculations by Zeleny method.

Keywords
polishing cycle, centrifugal grinder, physicochemical, porang flour

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/HAGajdkfn3XT


Preparation of unsaponifiable fraction from crude palm oil: a short review
Nissa Clara Firsta (a*), Rizky Dyah Mentari (a), Elivi Sofi Salafiah (a), Teti Estiasih (a)

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Corresponding Author
NISSA CLARA FIRSTA

Institutions
a) Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang 65145, Indonesia
*nissaclarafirsta[at]gmail.com

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.

Keywords
CPO, Saponification, Sodium Hydroxide, Potassium Hydroxide, Multi-Component Bioactive Compounds

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/4PUrf3vKhCLd


PROCESS OF MICROWAVE ASSISTED EXTRACTION (MAE) FOR RHODOMYRTUS TOMENTOSA FRUIT AND ITS BIOACTIVE COMPOUNDS
Mahmuddin Ridlo, Sri Kumalaningsih, Dodyk Pranowo

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Corresponding Author
mahmuddin ridlo

Institutions
Department of Agroindustrial Technology – Faculty of Agriculture Technology – University of Brawijaya

Abstract
Karamunting (Rhodomyrtus tomentosa (Ait.) Hassk) including horticulture with superior compounds. The benefit of fruit parts has been used as traditional herbs in Malaysia, Vietnam, Thailand and China. In Indonesia, this plant grows as wild plants in shrubs and forests of Sumatra, Kalimantan and Sulawesi Islands. The degradation of bioactive compounds from karamunting fruit can be minimized by the extraction process. The purpose of research is to obtain the extraction process conditions and the best quality of fruit. The method chosen for the extraction process is the Microwave Assisted Extraction (MAE). MAE is a modern extraction method that utilizes microwaves to increase the effectiveness and efficiency of cell breakdown. The molecular movement of microwaves produces friction and heat energy in the material so that the cell wall and tissue material will be damaged, and the solute can finally come out. The extraction process consists of 2 factor variables, namely extraction time (seconds) and solvent volume (ml). The parameters of the analysis to determine the best conditions of the extraction process were Total Flavonoid Content (TFC), Total Anthocyanin Content (TAC) and extract volume. Permili energy (KJ / ml) was carried out to determine its effect on the three parameters of analysis produced. Based on the results of karamunting fruit extraction, the highest yield of extract was 1.68% (v / b), the highest total flavonoid 2563.79 mg QE / g BK and total anthocyanin 651.26 mg / gram.

Keywords
Anthocyanin, Karamunting Fruit, Flavonoids, Microwave Assisted Extraction, Extract Yield

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/cLtpE3DFThkb


Process optimisation on the production of biodegradable plastic from starch and cassava peel flour using response surface methodology
Maimunah Hindun Pulungan (*), Rambu Abigail Deanira Kapita, Ika Atsari Dewi

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Corresponding Author
Rambu Abigail Deanira Kapita

Institutions
Department of Agroindustrial Technology, Faculty of Agricultural Technology, Brawijaya University
Jl. Veteran, Malang 65145, Indonesia

Abstract
Biodegradable plastic is starch-based plastic that can be naturally decomposed by microorganisms. Cassava is one of the primary starch-producing plants. The increasing amount of cassava production increases cassava peel waste. Cassava peel has 50% of the starch content in the tuber. The factors that are affecting the production of biodegradable plastics are temperature and drying duration. This study aims to obtain the optimum temperature and drying time for the production of biodegradable plastics from starch and flour of cassava peel waste that has optimal mechanical properties and swelling. Response Surface Methodology (RSM) with a Central Composite Design (CCD) method was employed. The experimental design included two factors and three responses. The first factor was the drying temperature (40 °C, 50 °C, and 60 °C) and the second factor was the drying duration (5 hours, 6 hours, and 7 hours). The responses measured were tensile strength, elongation, and swelling. It was found that the optimum condition of the process was at the drying temperature of 57.79 °C and drying duration of 5 hours. Based on the process above, the tensile strength of the biodegradable plastic was 2554.65 N/m2; elongation of 16.67%; and swelling of 124.17%. Biodegradation testing for 12 days resulted in a mass reduction of 58.30%.

Keywords
Biodegradable plastic; Cassava starch, Cassava peel waste; Optimisation

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/Hk3xadFyQMRG


Production of Chinese Bun from Sweet Potato and Its Financial Feasibility Analysis
Dian Adi Anggraeni Elisabeth, Rahmi Yulifianti, and Erliana Ginting

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Corresponding Author
Dian Adi Anggraeni Elisabeth

Institutions
Indonesian Legumes and Tuber Crops Research Institute (Iletri)

Abstract
The physical, chemical and sensorial characteristics of Chinese bun prepared from purple and orange-fleshed sweet potato paste were studied in terms of supporting local food diversification. The promising genotypes used were MSU 10003-07 (purple) and MSU 14014-84 (orange). The steamed tubers from both genotypes were analyzed physically and chemically (including anthocyanin and beta-carotene contents) then processed into Chinese bun with the level use of sweet potato paste 0% (100% wheat flour), 10%, 20% , 30% and 40%. The results showed that the proportion of sweet potato paste significantly affected the moisture content, color, hardness, porosity, volume development, and yield of Chinese bun. Based on physical, chemical and sensory analysis, the use of 30% purple and orange-fleshed sweet potato paste was preferred by panelists and had better quality than other levels. Using the selling price of IDR 3,000 per unit, the use of 30% purple and orange-fleshed sweet potato paste showed a slightly higher profit margin compared to 0% sweet potato paste. The production of Chinese bun from sweet potato was financially feasible to be applied further indicated by the value of B/C ratio which was more than 1 (B/C ratio 1.8). BEP price for Chinese bun from sweet potato production was IDR 3,828,269 with BEP unit was 1,276. This suggests that sweet potato is promising and feasible for Chinese bun production, thus needs to be promoted for its health benefits.

Keywords
Chinese bun, sweet potato, financial feasibility analysis

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/yXrMC6edTpgk


SENSORY CHARACTERISTICS OF KACANG NASI AND SOYA BEANS TEMPEH
Hyldegardis Naisali (a, b*), Siti Narsito Wulan (b), Yunianta (b)

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Corresponding Author
Hyldegardis Naisali

Institutions
a) Departement of Agricultural Product Technology, Faculty of Agricultural Technology, University of Brawijaya, Malang, Indonesia 65145.
*hylde3naisali[at]gmail.com
b) Departement of Agrotecnology, Faculty of Agriculture
University of Timor, Timor Tengah Utara, Indonesia 85613

Abstract
Kacang nasi is one of the local potentials of Timor Island, East Nusa Tenggara Province with abundant amounts, but its utilization is still lacking even though the nutritional content of kacang nasi is equivalent to soybeans. Kacang nasi are usually for Timorese people cooked with jagung bose for a long time so that it decreases the nutrient content. The amount of nutrient content of kacang nasi seeds is equivalent to soybeans but kacang nasi have a low protein content. One way to increase kacang nasi protein content, product diversification was carried out. Tempe is a fermented soybean seed by Rhizopus sp. mold shaped compact solid, distinctive smell and white. Tempe is a nutritious food, a cheap source of protein and easily accessible to all levels of society. This study aims to determine the level of consumer acceptance of kacang nasi tempeh compared to soybean tempeh. The method used is a hedonic scale method 1-5 (dislake-verylike) with sensory attributes including color, aroma, texture, and taste. The evaluation sensory results of the two types of treatments were significantly different between attributes

Keywords
Kacang nasi, Tempeh, sensory, comparation

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/28NkPE7wUepB


Sensory Optimization of Robusta and Liberica Coffee Leaves Functional Tea by Modifying Brewing Temperatures
K. Fibrianto1, K. A. Daryanto1, N Sholihah1, N. Hasyati1, and D.M. Hariyadi2

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Corresponding Author
Kiki Fibrianto

Institutions
1Brawijaya Senso-Gastronomy Center, Faculty of Agricultural Technology, Brawijaya University, Jalan
Veteran, Malang 65145, Indonesia
2Faculty of Pharmacy, Airlangga University, Jalan Dharmawangsa Dalam 4-6, Surabaya 60286, Indonesia

Abstract
Traditionally, the mature coffee leaves is mostly used as compost or cattle feed. The leaves have also been traditionally processed as herbal tea in which popular in West Sumatera as Kahwa tea. This current study aims to characterize the sensory profile of Robusta and Liberica coffee leaves tea using Rate All That Apply (RATA) method. Not only profiling, but optimizing the sensory attributes of the coffee leaves tea is also required. The sensory optimization was conducted by applying Just about Right (JAR) method. Both RATA and JAR evaluation were involving 110 consumer respondents. All coffee leaves tea was brewed by decoction technique ranging from 85 - 100oC. There are 7 out of 27 sensory attributes which were significantly affected by brewing temperature. These are sweet flavor, burnt flavor, earthy flavor, woody flavor, sweet and bitter taste, and astringent mouth-feel. Penalty analysis of JAR data shows that sweet taste, bitter taste and astringent mouth-feel of Robusta coffee leaves were optimum at 95 oC. Meanwhile Liberica coffee leaves tea was optimum at 85 oC for most attributes except woody flavor. To some extent, the changes of sweet, bitter taste and astringent mouth-feel attributes are correlated to caffeine and total phenolic compound.

Keywords
coffee leaf tea, Robusta, Liberica, RATA (Rate-All-That-Apply), just–about-right (JAR)

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/kmJH6MPB4unp


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