Indonesia Conference Directory

Corresponding Author
Ria Dewi Andriani

Institutions
1. Animal Product Technology Department, Faculty of Animal Science, University of Brawijaya
Jl. Veteran, Malang, 65145, East Java, Indonesia
Corresponding author: riaandriani[at]ub.ac.id

Abstract
Gembili is one variety of local tubers originating in Indonesia, where its utilization is not in its most use. This tuber has bioactive compounds such as dioscorin, diosgenin, inulin and water-soluble polysaccharides that function as immunomodulators, including those which prevents metabolic diseases such as hyperglycaemia. The addition of gembili tubers in fermented milk has more value and is an alternative nutraceutical food for people who need a healthy diet because it contains probiotics and bioactive components. This study aims to determine the antihyperglycemic activity of fermented milk enriched with gembili flour in animal models. Probiotics contained in fermented milk are Lactobacillus acidophilus, Lactobacillus plantarum and Streptococcus thermophilus. The experimental animals used in this study are healthy male white rats, not deformed, and had never been used in previous experiments. The animals in experiment were grouped into five treatment groups namely P1= negative control, P2= positive control, P3= 1 ml/rat/day of fermented milk with the addition of gembili tubers, P4= 2 ml/rat/day of fermented milk with the addition of gembili tubers, and P5= 3 ml/rat/day of fermented milk with the addition of gembili tubers (P5). The results of this study prove that the addition of fermented milk enriched with gembili showed significant results (p<0.05) on the decrease in blood sugar levels with the highest decrease of 43.59% in the P5 group.

Keywords
Fermented milk, Gembili, Antihyperglycemic

Topic
Food Science and Technology

Link: https://ifory.id/abstract/RZmEV2QML3Nu

Corresponding Author
Agung Wahyono

Institutions
a) Food Engineering Study Program, Politeknik Negeri Jember, Jl. Mastrip PO Box 164, Jember 68121, Indonesia
b) Agricultural Engineering Study Program, Politeknik Negeri Jember, Jl. Mastrip PO Box 164, Jember 68121, Indonesia
c) Department of Food and Food Service Industry, Kyungpook National University, 2559, Gyeongsangdaero,
Sangju-si, Gyeongsangbuk-do 37224, Korea

Abstract
Pumpkin is abundantly available in Indonesia and well known to contain high dietary fiber, β-carotene and phenolic compounds. The objective of this study was to evaluate the effect of pumpkin flour enrichment to the antioxidant activity and total phenolic content of bread. Breads were made by partially replacing of wheat flour with pumpkin flour at the level of 5% to 20%. The results showed that pumpkin flour significantly (P<0.05) enhanced antioxidant activity of enriched bread measured by DPPH and ABTS. The highest antioxidant activity was observed in bread with enrichment of 20% of pumpkin flour. At highest values, antioxidant activity were 76,59% (DPPH) and 81,74% (ABTS). Total phenolic contents of enriched bread were also significantly affected by increased level of pumpkin flour. The highest total phenolic content (5,39 mg GAE/g) was observed in bread with enrichment of 20% pumpkin flour compared to that of control bread (1,38 mg GAE/g). Thus, we concluded that pumpkin flour can be employed to enhanced antioxidant activity and total phenolic content in bread.

Keywords
Antioxidant activity; Bread; Pumpkin flour; Phenolic content

Topic
Food Science and Technology

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

Corresponding Author
Rosma Ahmad

Institutions
Bioprocess Technology Division, School of Industrial Technology, Universiti Sains
Malaysia, 11800 USM, Penang, Malaysia

Abstract
Oligosaccharides are a group of sugar polymers with degree of polymerisation of 2 to 10 monosaccharides linked by glycosidic bonds. Oligosaccharides are grouped according to their monomer components and linkages; fructooligosaccharides, maltooligosaccharides, xylooligosaccharides, galactooligosaccharides and etc. Plant oligosaccharides are found naturally in some fruits and vegetables but certain oligosaccharides such as xylooligosaccharides can be industrially manufactured from agricultural byproducts. Oligosaccharides that cannot be digested by human digestive system but selectively fermented in the colon had been proven to be a prebiotic ingredient. The addition of prebiotic oligosaccharides to food enhances functional properties beneficial for the body including bowel function, calcium absorption and lipid metabolism, prevention of dental caries, protection against cardiovascular disease and decrease in the risk of colon cancer due to the formation of short-chain fatty acids. The global xylooligosaccharides market is valued at 88.09 million USD in 2016 and is expected to reach 119.62 million USD by the end of 2022. Due to global demand of xylooligosaccharides and availability of agricultural byproducts from oil palm plantation and palm oil industry, Malaysia and Indonesia should play important role as manufacturers of xylooligosaccharides.

Keywords
digestive, health, oligosaccharides, plant, prebiotic,

Topic
Food Science and Technology

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

Corresponding Author
Anna Mardiana Handayani

Institutions
Politeknik Negeri Jember

Abstract
Pumpkin is one of fruit in Indonesia that has contain many nutrition such as antioksidan (betacaroten), carbohidrat, minerals, proteins and fat. The utilization of yellow pumpkin is limited to food. One of the diversification products was traditional steamed cake (bolu kukus). The aim of the research was to know the effect of yellow pumpkin (Cucurbita moschata) substitution and fermentation duration variations on the characteristics physical and chemically of steamed pumpkin cake. Methods of research were randomised block design which consists of two factors. The first factor was the of yellow pumpkin substitution variations (25 % w / w of the total flour, 50 % w / w of the total flour, and 75 % w / w of the total flour) and the second factor was the fermentation time variations (1.5, 2 and 2.5 hours).The results showed that steamed pumpkin cake were contain water content about 31.09% - 54.52%, ash content about 0.81% - 1.23%, protein content about 4.41% - 7.87%, fat content 0.26% - 0.52%, carbohirate content 40.73% - 59.99% and the percentage of the expansion volume about 46,35% and 184,59%.

Keywords
yellow pumpkin, traditional steamed cake, chemical, physical

Topic
Food Science and Technology

Link: https://ifory.id/abstract/Mrcm7N38Cutq

Corresponding Author
RIZKA NOVI SESANTI

Institutions
1) Study program of Production Technology of Horticulture, Lampung State Polythecnic, Bandar Lampung, Indonesia, 35145
*Corresponding author, email: rizka[at]polinela.ac.id

Abstract
Melon is one of high demands fruit in Indonesia, but the research about the fruit coating to fresh melon is still rare. This research is about application of fruit coating (chitosan) in different harvesting times to keep the quality and shelf-life of melon in room storage. The study was aimed to study the effect of chitosan and harvesting time on fruit quality and shelf-life melon in normal room storage. The research was conducted using a completely randomized design in two factors. The first consisted of 2 treatments; without coating (control) and with the coating (chitosan). The second consisted of 3 treatments of harvesting time; 60, 65, and 70 days after planting. Each treatment is repeated 4 times. The data is then analyzed in variance with F-test, then proceeded with the separation of the middle value with LSD at the 5% level. The results showed that fruits shelf-life can be extended until 20 days storage based on visual observation, but for fruits that were applied chitosan and harvested on 60 and 70 days can be extended 10 days and 15 days only. Application of chitosan didn-t significantly affect the quality of the melon such as on weight loss, soluble solids, and level of preferences (color, sweetness, texture, and aroma), but as additional information the level of preferences test showed that fruits applied with chitosan which were harvested on 65 and 70 days after planting experienced off-flavor on the 5th days of storage.

Keywords
melon, coating, chitosan, shelf-life, harvesting time

Topic
Food Science and Technology

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

Corresponding Author
Agatha Widiyawati

Institutions
Politeknik Negeri Jember

Abstract
Under nutrition in adolescent have reach ranges from 30% - 40%. Nutritional status influenced by eating patterns, namely food limitations or self-limiting eating. Adolescence is a period of growth and maturation of reproduction. Growth causes physical changes that affect the needs and adequacy of nutrient intake. An imbalance between needs and adequacy will have an impact on the problem of over nutrition and under nutrition. EDAMTIKA formula has the main ingredient of edamame, as a source of vegetable protein food, more protein content than other plant foods. EDAMTIKA formula helping young women improve their nutritional status. The sample were treath by EDAMTIKA formula twice a day for a week. The average of weight enhancement of 1171 grams/ week. Wilcoxon signed ranks test show there is increasing of body weight after intervention (p= 0.000). However female students need consider an adequate food intake in order to up weight.

Keywords
female student, weight, EDAMTIKA formula

Topic
Food Science and Technology

Link: https://ifory.id/abstract/8HdxvRV3AEcK

Corresponding Author
Agus Santoso

Institutions
Politeknik Negeri Jember

Abstract
Protease is an commerce enzyme that is important in the world as meat mixing process, because in general the consumption of meat generally from old livestok. Protease has potential from an economic standpoint and in 2018 had taken control of 63% of the total sales of enzymes in the world. One unexplored enzyme is a protease from ginger. The analysis showed that Protease Activity (PA) obtained from the best treatment drying time of 40 hours at 50 °C followed by 60 hours drying time at 50 ° C, respectively at 0.2817 U / ml and 0.1089 U / ml. The results of molecular weight determination and the enzyme active site found that ginger protease enzyme has a cluster of serine residue at the active site with an alkaline pH of about 9.2 to 11.5 and a molecular weight of 167.74 Da after being confirmed by electrophoresis. The resulting enzyme activity can be enhanced by the addition of FeCl2 and experienced no inhibition with EDTA. Ginger protease enzyme used in this study confirmed the inhibition by inhibitors HgCl experience

Keywords
Meat; Ginger; Protease Enzyme

Topic
Food Science and Technology

Link: https://ifory.id/abstract/KQ7qY3DJBgxC

Corresponding Author
Prita Ayu Kusumawardhany

Institutions
a) Faculty of Business and Economics, Universitas Surabaya
Jalan Tenggilis Mejoyo, Kali Rungkut, Surabaya
pritaayu[at]staff.ubaya.ac.id

b) Faculty of Biotechnology, Universitas Surabaya

Abstract
In Industrial Revolution 4.0 era, a company needs to have a sustainable competitive advantage due to the intense and rapid competition. The customers are very demanding for a health-promoting beverage with improved functionality, so developing products capability as an Innovation strategy can increase competitiveness. Ashitaba (Japanese celery plant) is a herbal plant that has many benefits to relieve diabetes, heart disease, and other diseases. Fermentation process has been increasing health benefits and pleasant flavor of beverage. Quality fermented beverage product contains antioxidant and sensory as fermented ashitaba tea leaves was evaluated then compare with the original. Key Performances Indicators/KPIs represents an important tool for assuring that the objectives of innovation are optimized. For the result, final fermented beverages called a Kombucha, has higher antioxidant capacity than Ashitaba tea leaves. The production of organic acids and metabolic compound has decreased the bitterness, increased sweetness, and increased appearance of fermented ashitaba leaves tea compare with ashitaba leaves tea. Fermenting ashitaba tea leaves can improve the product quality and acceptability.

Keywords
product innovation, ashitaba, quality fermented beverage, fermented ashitaba tea leaves, kombucha

Topic
Food Science and Technology

Link: https://ifory.id/abstract/ZhLPf3QG6bkr

Corresponding Author
Elly Kurniawati

Institutions
1) Food Industrial Technology Study Program, State Polytechnic of Jember
2) Medical Record Study Program, State Polytechnic of Jember
3) Nutrition Clinic Study Program, State Polytechnic of Jember Jl. Mastrip Kotak Pos 164 Jember

Abstract
A study to develope edamame as a fuctional food by glicemic index and dietary fiber analysis on several edamame product has been conducted. The purpose of this study were (i). to determine chemical properties, dietary fiber and fuctional properties of edamame frying and edamame flour. (ii). to determine the glycemic index of edamame frying and edamame flour. Freezing edamame was also studied as the comparative edamame product. The results showed that frying edamame increased total dietary fiber from 18,20% (freezing edamame) to 29,34% (edamame flour) and 33,16% (frying edamame). However, frying increased of the fat levels from 7,13% (freezing) to 10,45% and 14,5% in edamame flour and edamame fried, respectively. In term of fuctional properties of the flour water holding capacity (WHC) of freezing edamame was 6,04 decreased to 3,38ml/g (frying) and increased to 10,5 ml.g (edamame flour). The results showed that glicemic index value of freezing frying, flour edamame were 43, 36 and 53 respectively. Based on those results, flour edamame was classified as food with medium glycemic index, whereas both feezing edamame and frying edamame were classified as food with low glicemic index.

Keywords
dietary fiber, edamame, functional properties, glicemic index

Topic
Food Science and Technology

Link: https://ifory.id/abstract/Ac3DfXw9xzLU

Corresponding Author
Elly Kurniawati

Institutions
1) Lecture of Food Industrial Technology Study Program, State Polytechnic of Jember
2) Lecture of Medical Record Study Program, State Polytechnic of Jember
3) Lecture of Nutrition Clinic Study Program, State Polytechnic of Jember
4) Lecture of Informatics Engineering Study program, State Polytechnic of Jember Jl. Mastrip Kotak Pos 164 Jember

Abstract
The partner village development program (PPDM) has been carried out about the production of ant sugar at Wonosobo, Banyuwangi Regency. The activity aims to increase knowledge and skill of crafment to produce coconut ant sugar based on the standards of GMP and HACCP. Community service is carried out by coaching partners through diversification of coconut sugar products into Helicos ants, improving product quality by applying hygine-sanitation, occupational health and safety (OHC) during harvesting, processing and packing. The result showed that the activity : 1) knowledge of craftsmen GMP and HACCP are good, but implementation of GMP and HACCP on coconut ant sugar processing at Wonosobo village can not fully implemented. 2) ability to produce coconut ants sugar by crystallization method using a crystalliser, cabinet driyng and grinding machine and packing mechine. The use of tools or machines in the manufacture of coconut ants sugar will help increase production capacity, and maintain the quality of ant sugar. The proximate analysis of the coconut ant sugar showed the contains 2,55% moisture, 1,81% total ash, 0,6 % crude fat, 0,28% crude protein and total solid was 48,6%. Glicemic index of coconut ant sugar was 53, while the crytal sugar was 100. Sensory analysis showed that had likely score for color, odor, taste and texture.

Keywords
coconut ant sugar, glicemic index, proximate analysis

Topic
Food Science and Technology

Link: https://ifory.id/abstract/vkrP37xXqnmW

Corresponding Author
wahyu suryaningsih

Institutions
Politeknik Negeri Jember

Abstract
The main problem in the process of utilizing sharks to smoke fish is the washing stage. The high content of Urea, fat, water soluble protein, pigment and trimethylamine oxide (TMAO) in shark meat causes unpleasant odor and its appearance is not preferred because of changes in the color of the meat which tends to become darker during storage, has a fishy odor and a relative free fatty acid content greater so that it stimulates oxidation reactions. The research aims to determine the effect of soaking ozone solution in improving the quality and shelf life of smoked sharks. The method used was a complete factorial randomized design with ozone solution immersion (control; 5; 10; 15; 20; 25 minutes) and shelf life of smoked fish products (0; 2; 4; 6 days) repeated 3 times. The statistical analysis used the analysis of variance with the F test and the further difference statistical test of an organoleptic quality with hedonic test included color, aroma, flavor and odor, total bacteria (TPC) and urea content. The results of 15 minutes ozone immersion process can improve the organoleptic properties of smoked sharks including no ammonia odor, savory taste, bright brown color, Urea content (1.93 mg / Gram), total bacterial number 1.7. 102. Shelf life of smoked sharks at room temperature reaches 4 days.

Keywords
Ozonated water, shark, smoke,

Topic
Food Science and Technology

Link: https://ifory.id/abstract/RV6FMUznmbNg

Corresponding Author
Hendra Wijaya

Institutions
1Centre for Agro-based Industry, Ministry of Industry, Indonesia
2Biochemistry Department, Bogor Agricultural University, Indonesia
3Aquatic Product Technology Department, Bogor Agricultural University, Indonesia

Abstract
Commercial collagen, either comes from cow or pigs, usually are susceptible to biological contamination exposure. Other sources of collagen that are safe and halal are obtained from the fish skin waste. Collagen from fish skin can potentially cause allergies because fish proteins are generally allergen. The aims of this study is to isolation, characterization and testing the allergenic properties of protein collagen from Parang-Parang fish skin. Collagen analysis are done using UPLC and FTIR. Allergens properties assay done by using SDS PAGE electrophoresis and Immunoblotting. Collagen was isolate using 0.1 M NaOH in 12 hours and hydrolyse using 0.5 M acetic acid before experiment. The result shows non-collagen protein content is 0.2163 mg/mL, with 1.915% yield. FTIR analyst shows that chemical characteristic of the collagen has: some amide groups, which is amide A (3419.79), B (2924.09), I (1656.85), II (1558.48), dan III (1246.02) (cm-1); content of amino acid collagen constituent proline (13.19), alanine (10.733), arginine (10.148), glutamic acid (8.216)(%); and molecular collagen weight α1 (129), α2 (119), dan β (244) (kDa). Immunoblotting test results showed that there were no collagen protein binding sites with antibodies on nitrocellulose membranes which showed that collagen was not allergen

Keywords
collagen,Parang-Parang fish, allergen

Topic
Food Science and Technology

Link: https://ifory.id/abstract/N6XYfbHeTvJA

Corresponding Author
MULIAWINIRSYA APRILIYANTI

Institutions
POLITEKNIK NEGERI JEMBER

Abstract
Melinjo (Gnetum gnemon) is one of plants provided in abundant numbers. Melinjo peel contained antioxidant compound which is beneficial for the human body health. This compound protects the body cells from free radicals. This research aims to optimize the antioxidant activity in the Melinjo peel tea through Response Surface Methodology with Central Composite Design (CCD). The design consisted of 13 combination treatments with variable of 0.05% - 0.1% citric acid concentration levels and 5-10 minutes of blanching duration levels. The result of antioxidant activity of the treatment design was 75.21-87.6%. The antioxidant activity of melinjo peel tea was analyzed through DPPH method with 518 nm of spectrophotometer wave length. The optimum point was obtained through 0.08% citric acid concentration and 7.50 minutes of blanching duration with 78.68% antioxidant activity while the verification result of antioxidant activity was 76.37%. This had fulfilled the fit requirement by not exceeding the 5% margin of error.

Keywords
antioxidant activity, melinjo peel tea, response surface methodology, optimization

Topic
Food Science and Technology

Link: https://ifory.id/abstract/UrdfY7V4JLEa

Corresponding Author
Yohana Kusuma Dewi

Institutions
Universitas Tanjungpura Pontianak

Abstract
Cempedak (Artocarpus integer L). is one of an aromatic local fruit that can be widely found in Borneo during season. Its has flavor, fragrant aroma, is consumed fresh and has a short shelf life, so it needs to be diversified. Cempedak Jelly candy can be considered an important processing to add value to fruits. One of the factors that influence the quality of cemedak jelly candy is gel forming agent. The aims of this research to obtain correlation of agar concentration toward physico-chemical characteristics and sensory properties. The results showed the pH, moisture, ash content, and Total Solid Soluble (TPT) of cempedak jelly increased with increasing amount of agar concentration (1-7%). The acid total, vitamin C content and water holding capcity (WHC) decreased with incerasing of amount agar conentration. Overall preferences of cempedak jelly candy according to the panellist are vary, from dislike to very like. The higher agar concentration is used, the preference level decrease. Preference level from like to very like are the results of cempedak jelly candy with agar concentration 1% to 3%. According to the results, it can be said that panellist preference for hardness level is from soft to less soft, for sourness level is less sour to sour, for the color is yellow, for sweetness level is quite sweet to sweet, and for scent is fragrant.

Keywords
Cempedak, jelly- candy, agar, gelling agents

Topic
Food Science and Technology

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

Corresponding Author
herlina herlina

Institutions
1University of Jember, Faculty of Agricultural Technology, Department of Agricultural
Product Technology, 2University of Jember, Faculty of Economics and Business,
Department of Financial Management, Kalimantan street. No. 37
Post Code No. 68121 Jember, East Java, Indonesia.

Abstract
Abstract: This study aims to determine the effect of sodium hydrogen phosphate (Na2HPO4) and soaking times on physical, chemical properties, and determining the appropriate soaking times for instant yellow rice processing. This study used a randomized block design (RCBD) of two factors, namely the concentration of Na2HPO4 (0.1; 0.3 and 0.5%) and the duration of soaking times (1.2, and 3 hours) with three replications in each treatment. The data obtained were analyzed with ANOVA and if there were significant differences between treatments, a DMRT (Duncan Multiple Range Test) test. The results showed that variations in the concentration of Na2HPO4 significantly affected ash content, protein content, fat content, carbohydrate content, swelling power and bulk density. Soaking times has a significant effect on protein content, fat content and swelling power, while the interaction of both of them significantly affects of water content and Na2HPO4 residue. Appropriate treatment in the processing of instant yellow rice is (A1B1) concentration of Na2HPO4 0.1% and soaking times 1 hour with parameters water content, ash content, protein content, fat content, carbohydrate content, Na2HPO4 residue, color lightness, swelling power, bulk density and rehydration power respectively: 6.45%; 0.48%; 9.03%; 1.90%; 82.14%; 51.98 ppm; 53.20; 52.06%; 1.83 g / ml; and 330%.

Keywords
instant yellow rice, soaking times, Na2HPO4 residue, physical properties, chemical properties

Topic
Food Science and Technology

Link: https://ifory.id/abstract/Qjg4N7H3Thvr

Corresponding Author
Yohana Kusuma Dewi

Institutions
Universitas Tanjungpura Pontianak

Abstract
This research was carried out to determine the phytochemical and antioxidant activity from the fruit of Scorodocarpus borneensis Becc. The partition of extract was prepared by fractination using gradient elution with hexane ethyl acetate, ethanol, methanol, and 70% methanol respectively and stirred for 24 hours. The crude fraction then concentrated using rotary evaporator at 400C. Qualitative determination by phytochemical screening were tested for the presence of flavonoids, alkaloids, tannins, phenols and terpenoids, while quantitative determination of total phenol and antioxidant activity by DPPH free radical scavenging activity was carried out using colorimetric methods. The yields of crude fraction were obtained 0,47% (hexane), 0,09% (ethyl acetate), 0,30% (ethanol), 1,23% (methanol) and 1,89% (70% methanol). Phytochemical screening of S. borneesis fruit crude fractions revealed the presence of all tested variable on ethanol, methanol and 70% methanolsolvent. The highest total phenolic content and antioxidant activity of S.borneensis fruit was obtained from fractionation with methanol solvent, that is 927,36 mgGAE/g and 14,54ppm respectively.

Keywords
S.borneensis, fractionation, phytochemical, antioxidant

Topic
Food Science and Technology

Link: https://ifory.id/abstract/46PVrzZ2RtJL

Corresponding Author
herlina herlina herlina

Institutions
1University of Jember, Faculty of Agricultural Technology, Departement of Agricultural Product Technology, 2University of Jember, Faculty of Agricultural Technology, Departement of Agricultural Engineering, Kalimantan street. No. 37 Post Code No. 68121 Jember, East Java, Indonesia.

Abstract
Abstract : The purpose of this study was to determine the effect of aging duration on the physical, chemical and bioactive characteristics of black garlic from local garlic (lumbuh Hijau varieties) and determine the appropriate aging time to produce black garlic with good properties and high bioactive content. This study uses a single completely randomized design (CRD), namely aging (7 days, 14 days and 21 days) with three replications in each treatment. The results of the analysis showed that the aging time in the manufacture of black garlic made from local garlic varieties of lumbu hijau significantly affected the yield, texture, color intensity, water content, protein content, fat content, ash content, carbohydrate content, total reducing sugar, total titrated acid (TAT), acidity (pH), total phenol and antioxidant activity (p <0.05). The appropriate aging time for the production of black garlic from garlic varieties of lumbu hijau is for 14 days, with a yield of 80.81%; texture of 8.90 g / 5mm; color intensity 0.52%; water content 61.77%; protein content 16.65%; fat content of 1.28%; ash content 4.05%; carbohydrate content of 29.82%; reducing sugar 3.94%; total titrated acid (TAT) 0.26%; acidity (pH) 3.01%; total phenol 0.91%; antioxidant activity 61.62%.

Keywords
Black garlic, aging times, bioactive characteristic, total polyphenols, antioxidant activity

Topic
Food Science and Technology

Link: https://ifory.id/abstract/jKqyM3XFdAe6

Corresponding Author
Kang-Hyun Park

Institutions
(a) Department of Food and Food service industry Kyungpook National University, Sangju 37224, Korea
(b) Food Engineering Department, State Polytechnic of Jember, PO. BOX 164 Jember, Indonesia
(c) Faculty of Food Science and Technology, Ho Chi Minh City University of Food Industry, 140 Le Trong Tan St., Tay Thanh Ward, Tan Phu Dist.,
Ho Chi Minh City, Viet Nam

Abstract
This study aimed to investigate the quality characteristics of rice bread containing Helianthus tuberosus powder that shows excellent physiological functions, and the effect of its intake on blood glucose. Five samples were tested, H. tuberosus powder 5% (HRB1), 10% (HRB2), 15% (HRB3), 20% (HRB4) and control. HRB2 had the highest specific volume. The moisture content of rice bread tended to increase as the concentration of H. tuberosus powder increased. The L value and crumb colour value tended to decrease significantly with an increasing amount of H. tuberosus powder, whereas the b value was increased significantly. Hardness was the lowest in HRB2 and HRB3. In sensory evaluation, there was no significant difference in the appearance among the four groups. HRB1 had the highest values for flavour, texture, and overall evaluation. Taste showed no significant difference until HRB1. Rice bread samples with 15% HRB were selected to measure the hypoglycaemic effect of H. tuberosus compared to that of control rice bread (RB) and wheat bread (WB). The results showed significantly different blood glucose levels (p < 0.05) among treatments. Calculation of the glycaemic index (GI) showed HRB to have the lowest GI. As a result, rice bread containing H. tuberosus powder is expected to increase insulin sensitivity in diabetes.

Keywords
Gluten-free; rice bread; HPMC; H. tuberosus; hypoglycaemic effect

Topic
Food Science and Technology

Link: https://ifory.id/abstract/WYa3ecVfqzmy

Corresponding Author
Ahmad Zubair Sultan

Institutions
a) Department of Mechanical Engineering, Politeknik Negeri Ujung Pandang. Jl. Perintis Kemerdekaan km 10, Tamalanrea, Makassar 90245, Indonesia
*ahmadzubairsultan[at]poliupg.ac.id

Abstract
The common process of making copra is by drying under sunlight or fumigating by utilizing biomass (coconut shell). The disadvantages of this method of drying and fumigation are that processing time lasts for 5-7 days and it is very dependent on weather conditions. In addition copra quality was often unstable, moldy and moisture content is not suitable therefore cannot fulfill requirements as white copra. Selayar regency has known as a copra producing center in South Sulawesi, therefore it becomes one of the considerations of choosing community creativity program (PKM) partners from this region. The goal to be achieved is the process of transferring technology to partners so that motivate other coconut farmers who will eventually be able to increase their income. The output of this activity is the result of a white copra drying oven. The program implementation phase begins with the design of the drying oven at the Politeknik Negeri Ujung Pandang (PNUP) mechanical workshop followed by demonstration of equipment usage at the partner location and the final stage of the activity is the delivery of the equipment to the partners From the result of testing equipment, the quality obtained was 10.14% moisture content, 54.15 oil content and 0.05% free fatty acid level for 25 hours drying time. This result has met the C Grade of SNI standard.

Keywords
White copra dryer; Quality improvement

Topic
Food Science and Technology

Link: https://ifory.id/abstract/cfg3nzVUBbtN

Corresponding Author
Budi Hariono

Institutions
1 Department of Agricultural Technology, Politeknik Negeri Jember
2 Department of Agricultural Technology, Institut Pertanian Bogor

Abstract
The study of microbial inactivation using HPEF method under long treatment-s time at static system had significant effect (P<0.01) towards physicochemical properties. In order to increase inactivation rate and to maintain its physicochemical properties, HPEF method was combined with UV which has been proved enable to decrease the total microbe population. The research was objected to obtain information related the frequency treatments (10, 15 and 20 Hz) under UV-HPEF combination toward physicochemical properties and microbiological properties. The statistical analysis was conducted using Complete Randomized Design. The result showed that insignificant difference was occurred among frequency treatments at 10, 15 and 20 Hz. The decreased of total microbe was 30.00; 89.49 and 85.67%, respectively. Inactivation rate at each frequency was 0.15; 0.98 and 0.84 log cycle or 3.49; 22.04 and 19.01 log cfu/ml/hour, respectively; D value was 6.46; 1.02 and 1.19 hour, respectively; while k value was 0.36; 2.25 and 1.94 hour-1, respectively. The best treatment was obtained by HPEF-UV series treatment at 15 Hz.

Keywords
Goats Milk, Goats Milk, Electric Field Pasteurization

Topic
Food Science and Technology

Link: https://ifory.id/abstract/3UDxbmXeC6g8

Corresponding Author
Luh Suriati

Institutions
Warmadewa University

Abstract
ABSTRAK Edible coating has long been known as an alternative to extend the fruit shelf life. One of the natural ingredients that can be used as an edible coating is a aloe gel rich in functional components. The activity of aloe gel enzymes is very high. To maintain stability should be stored at the right temperature. The purpose of this research is to know the stability of aloe gel as an edible coating that is reviewed from treatment of temperature and length of storage. The research was performed in the Food Analysis Laboratory of the Agricultural Faculty of Warmadewa University. This research uses the complete random draft factorial pattern consisting of two factors: storage temperature (room temperature and cold temperatur), the length of storage (1, 2, 3, 4, 5, 6, 7 and 8 days). The variables observed against the stabilisation of Aloe gel as an edible coating include weights, colors, pH, moisture content, and viscosity, a total microbial test. Stability of edible best aloe gel coating in the get from cold temperature treatment with 4 days old storage.

Keywords
stability, gels, aloe vera, edible coating, storage temperature

Topic
Food Science and Technology

Link: https://ifory.id/abstract/m26A3UHEVJfY

Corresponding Author
Nantil Bambang Eko Sulistyono

Institutions
Politeknik Negeri Jember

Abstract
Generally, cattle and crop business are still being diversified and have not implemented yet in integrated farming. From those reason above, we need a model of Integration of Cattle and Crop Systems (SISPOTTA), namely farming systems that was integrate between cattle business with crops as an effort to develop sustainable livestock, especially for areas with irrigation fields. Purpose of this research was to analyze the sustainability status of economic dimension, ecology, technology, social and institution of the integrated system of cattle business and crop farming in irrigation fields. Determination location of this research was carried out based on the Multistage Sampling Method, each location was carried out by Purpose Sampling. Jember district was chosen as the location of this research, because from the previous survey information showed that Jember district had a rice field area used a technical irrigation system so those field can applied a cropping pattern model within one year with rice plants and other food crops such as corn, and soybeans. Besides, farmers are accustomed to raising cattle, especially beef cattle as additional activities besides crop farming. This research conducted from November 2016 to April 2017. Sustainability Analysis with MDS Rap-Sispotta as the data Analysis of this research. Based on the five existing dimensions, the results showed that the agribusiness integration system of cattle and crops in this research area has a sustainability index value of 42.40. This index showed that agribusiness is still less sustainable. The dimensions that have the worst sustainability index and need to be taken seriously at are technology and infrastructure dimensions, also law and institutional dimensions.

Keywords
FARMING BUSINESS

Topic
Food Science and Technology

Link: https://ifory.id/abstract/GRvrHy3xD4Tg

Corresponding Author
Yossi Wibisono

Institutions
Politeknik Negeri Jember

Abstract
Politeknik Negeri Jember (POLIJE) is the leading vocational institutions that promote applied research as a form of downstream to solved the problems of stakeholders (both industry and society). The indicator of the vocational college-performance is the number of innovations that have been implemented in the industry and society. One of the problems found in the SME community partners primarily in the food industry, especially in the tempeh processing industry. Making tempeh with local raw materials and traditional methods requires a lot of water and the product also decays quickly. POLIJE team, Wibisono; Santoso and Budiati initiated industrial tempeh in Al Islah Jenggawah Jember for using local soybean. Training and coaching activities is funded by the Indonesian Ministry of Research, Technology and Higher Education through PKM Programs (Community Partnership Program). In the event, POLIJE team giving equipment to the process of making modern tempeh, such as an incubator for the production of special ragi (yeast) equipped with gear sensor (sensor cable thermometer, TDS tester and others); soybean washing machine; soybeans peeler (for the development of turnover) as well as digital microwave for preparation of media for yeast. In the treatment process before the community service is to get local tempe with the highest levels of genistein. As for the treatment factor is the type of yeast which includes raprima (factory made) yeast with artificial yeast based on the Wibisono method. The duration of fermentation uses a time duration of 0; 6; 12; 18 and 24 hours. Each time fermentation has been determined, genistein (and genistin) is tested. The research results above indicate that optimal hydrolysis of genistin is carried out at 43 oC for 18 hours. PP Al Islah recognize that using washers soybeans, can save up to 30 minutes each 100 kg of material and no raw material is wasted, and it can save water usage so that will be able to reduce water tempeh industrial waste products. The results showed no difference in the value of TSS (Total Suspended Solid) between manual washing compared with modern equipment, Also results of research studies the content of genistein showed increased by 33% compared to conventional methods.

Keywords
Less water; Local soybean; New Method; Tempeh

Topic
Food Science and Technology

Link: https://ifory.id/abstract/H8Z4tU7fdFYg

Corresponding Author
MOKHAMAD FATONI

Institutions
Politeknik Negeri Jember

Abstract
Consumer perception on food quality is a key performance indicator for success in food industri development. Many factors influence consumer perception on food quality. The purpose of this study was to identify the attributes of food product and evaluate its performance to find out attributes based on consumer perception. This study uses marketing mix 4P namely Product (product), Price (prices), Place (where / location), Promotion (promotion). The respondent in this research was the consumer that bought and consumed soybean milk in Jember. The sampling technique used accidental sampling with a number of sample is 75 people, based on linier time function. The analysis of data used Importance–Performance Analysis. The result of this research showed that taste of product, flavour of product, and expired date of the product, and the price of product were the key atributes of soybean milk quality.

Keywords
Soybean Milk

Topic
Food Science and Technology

Link: https://ifory.id/abstract/ZTqWwznfVm4D

Corresponding Author
Nita Maria Rosiana

Institutions
Clinical Institution, Politeknik Negeri Jember

Abstract
Dietary fiber intake provides many health benefits. Individuals with low intakes of dietary fiber appear to be at significantly higher risk for stroke, obesity, diabetes,hypertension, certain gastrointestinal diseases, and coronary heart disease. Functional drink with higher fiber is expected to increase fiber intake in society. The aims of the research is to investigated the charateristic of the mixture of of soybean powder and dragon fruit peel powder as functional drink. All experiment were designed in complete random. Dragon fruit peel powder and soy powder were mixed according to the treatments. The result showed that dragon fuit peel powder give higher water content, soluble, insoluble and total dietary fiber. Moreover the color functional drink from dragon fuit peel powder have darker dan red color.

Keywords
dietary fiber, dragon fruit peel powder, functional drink, soya powder

Topic
Food Science and Technology

Link: https://ifory.id/abstract/zp7hDKtfaQC2

Corresponding Author
Oke Anandika Lestari

Institutions
(a) Tanjungpura University, West Kalimantan, Indonesia *oke.anandika[at]gmail.com
(b) Tanjungpura University, West Kalimantan, Indonesia

Abstract
Honey is a sweet liquid produced by bees that is sourced from nectar or liquid from high contained-carbohydrate plants (sucrose, fructose, and glucose). The high carbohydrate content makes it not allowed to be consumed by Diabetes Mellitus (DM) patients. This research aimed to obtain one of the biological values of honey which is Glycemic Index (GI). The result of this research is expected to be reference for the amount of honey that is allowed in one-time consumption especially for people with DM. The type of honey used in this research are from West Kalimantan, namely Tikung and Kelulut. Tikung honey is obtained from a nest called tikung which made from rambesu wood. This honey is widely available in Kapuas Hulu Regency. Kelulut honey is from Trigona sp. cultivation, and widely cultivate in Mempawah Regency. This research is conducted at the laboratory of Agricultural Product Technology (THP) of Agriculture Faculty, Tanjungpura University in collaboration with the Sungai Raya Community as medical personnel in GI measurement. The measurement was taken by in vivo method using 12 healthy respondents. The result shows that glycemic index for tikung honey is 35 (low) and kelulut is 39 (low). Recommendation for maximum honey consumption in one-time based on glycemic load values (low category) is 20g or one tablespoon (for kelulut honey) and 40g or two tablespoon (for tikung honey). This research is expected to be one of the references in honey consumption for both healthy people and DM patients.

Keywords
Diabetes Mellitus; Honey; Tikung; Kelulut

Topic
Food Science and Technology

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

Corresponding Author
analiana sari

Institutions
Politeknik Negeri Lampung

Abstract
This study aims to analyze the added value of cassava produced in the processing of original tiwul mocaf and the addition of red dragon fruit peel (Hylocereus Polyrhizus) coloring, and study the characteristics (crude fiber content, food fiber content, starch content and antioxidant activity) tiwul mocaf red dragon fruit peel and siger rice in the Bandar Lampung market. The research method used is descriptive qualitative to calculate the added value and quantitative in describing the characteristics of tiwul mocaf red dragon fruit peel and original siger rice. Method Determination of the location of the study was determined purposively in Brajaharjosari Village, Way Jepara District, East Lampung Regency because it is the only location that has agro-industry that processes mocaf flour into Tiwul Mocaf. Observation of chemical analysis of tiwul mocaf products for testing crude fiber content testing of acid-base hydrolysis methods (Sudarmaji, et al., 1996); starch content testing spectrophotometer method (Apriyantono, et al., 1989); testing the enzymatic dietary fiber content (Muchtadi et al., 1992) and antioxidant activity determined by the DPPH free radical method (Santosa et al., 1998); While the value-added analysis is based on Hayamis (1987) calculation. Analysis of the added value of tiwul mocaf ranges from Rp 63,333 - Rp 64,033 / kg, the profit margin for the Joint Forward business unit is Rp 64,333 for the original tiwul mocaf and tiwul mocaf dragon fruit peel. Chemical characteristics of tiwul mocaf for crude fiber ranged from 2.040 - 2.132%, food fiber 4.934 - 8.774%, starch content 67.535 - 68.331%, and antioxidant content 8.2%. The content of cassava tiwul rice produces crude fiber 2,244-3,333%, food fiber 9,081 - 10,297%, starch content 52,211 - 66,063%, and antioxidant 3,4%.

Keywords
Mocaf, Tiwul, Value Added, red dragon fruit peel

Topic
Food Science and Technology

Link: https://ifory.id/abstract/yTFW4mcJMhKd