Indonesia Conference Directory

Corresponding Author
Jonni Firdaus

Institutions
Central Sulawesi Assessment Institute for Agricultural Technology, Indonesian Agency for Agricultural Research and Development
Jl. Lasoso, 62, Sigi Biromaru, Sigi, Sulawesi Tengah

Abstract
The duration of the VCO oil extraction process affects the oil quality. The centrifugation method produces high VCO quality but requires expensive in investment and operational costs. The acidification method with solar heat was produced VCO but it taken quite a long time (8-12 hours) with the success rate depending on the weather. This study aims to increase the success rate of acidification using solar heat method through the use of greenhouse effect type heaters and compare them with the standard of coconut oil quality requirements in SNI 01-2902-2001. The study was conducted in Malonas Village involving 15 women farmers. The VCO were analyzed at the BB Pascapanen Laboratory, Bogor. The acidification/ chemistry method of VCO was tested in greenhouse effect type heaters and without it. The incubation process is carried out by observing the temperature, yield and heating time. VCO was tested for the percentage content of free fatty acids (FFA), yield, visual and aroma test. The result was a decrease incubation time separation amoung water, blondo and oil, that occurred from 8 hours 30 minute (without the use of the tool) to 3 hours 45 minute (using tools). Oil yield increases by 0.9% from the previous method. VCO oil have FFA levels that are in accordance with SNI and APCC standards.

Keywords
virgin coconut oil, acidification, greenhouse effect heater, solar heater

Topic
Postharvest and food engineering

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

Corresponding Author
I Ketut budaraga

Institutions
Teaching Staff of the Faculty of Agriculture, Ekasakti University

Abstract
Layer cake is one of the traditional cakes that is very popular with the community. The addition of Moringa leaves is expected to extend shelf life and nutritional components can increase. Moringa leaves are thought to contain antibacterial compounds which are the result of secondary metabolites. This compound consists of alkaloids, saponins, flavonoids, tannins, terpenoids and others. The purpose of this study was to determine the antibacterial properties of Moringa leaves added to layer cakes on pathogenic bacteria Escherichia coli and Staphylococcus aureus. The study was conducted in April-May 2019. Testing of antibacterial activity using the well method. The results showed that layer cake with the addition of Moringa leaves as much as 4% showed inhibition zones in E. Coli bacteria at 10.7 mm and S. Aureus at 9.7 mm highest when compared with the addition of Moringa leaves 1%, 2%, 3% . In both pathogenic bacteria tested on kelor that E. coli bacteria showed weaker resistance compared to S. aureus. This is indicated by the E. coli inhibition zone greater than S. aureus.

Keywords
Antibacterial, Moringa Leaves, Escherichia coli, Stapylococcus aureus

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/NHRPQpFfGhT7

Corresponding Author
Hanim Zuhrotul Amanah

Institutions
1 Department of Biosystems Machinery Engineering, College of Agricultural and Life Science, Chungnam National University, Republic of Korea
2 Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Indonesia
* Corresponding author: chobk[at]cnu.ac.kr

Abstract
The spectral analysis method of Fourier transform near Infrared (FT-NIR) to determine protein, total carbohydrate, and fat in soybean was investigated, and the performance was compared with those derived from high-performance liquid chromatography (HPLC). The samples used in this study were 40 varieties of soybean obtained from Rural Development Administration (RDA), Korea. The spectral data were acquired using Thermo Scientific Antaris II FT-NIR Analyzer at wavelength of 1000-2500 nm. A Partial Least Square (PLS) algorithm with several pre-processing methods was applied to develop model for calibration and validation. The correlation coefficient (R2) and standard error prediction (SEP) in the data set were used as evaluation parameters for optimal models. The result shows that satisfactory accuracy of prediction was achieved. The FT-NIR method was suggested to be applicable for quantification and prediction of nutritional component of soybean.

Keywords
Protein, total carbohydrate, fat, Fourier transform near infrared (FT-NIR), soybean

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/ULeRvAhE3dbC

Corresponding Author
Sri Rahayoe

Institutions
a) Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora 1 Bulaksumur Yogyakarta 55281, Indonesia
(E-mail : srahayoe[at]ugm.ac.id)

Abstract
Palm sugar is one of the diversity products of coconut sap. The advantages of palm sugar than brown coconut sugar are easy to be transported, more soluble, has special aroma, and more hygienic. In this research, vapor and steam heater crystallizer was used in palm sugar crystallization process from brown coconut sugar and coconut sap. This study aimed to examine the change in brix during crystallization process. Experiments which were performed during this study used variations of the crystallizer and the raw material as much as 15 kg of brown coconut sugar and 15 liter of coconut sap. This palm sugar crystallization process was divided into two processes called evaporation and crystal growth. Evaporation process was done until the solution of coconut sap turned into saturated point with continuous stirring. Then, the heating process was stopped and the saturated solution was ready to be turned into the next stage called crystal growth. In this research, making process of saturated solution from brown coconut sugar was dissolved coconut sugar using aquades with ratio 10 kg of brown coconut sugar : 1.5 liter of water. Avrami model was used to determine coefficients of brix changes. With empirical equations derived from the modified Avrami models, the value of brix prediction can be determined. The rate constant on the crystallization process changes brix palm sugar with vapor heater crystallizer and steam heater crystallizer from coconut sugar were 3.79 x 10-3 per minute and 1.32 x 10-3 per minute. While, from coconut sap were 2.18x10-2 per minute and 1.63 x10-1 per minute. The Avrami exponent on crystallization process changes brix palm sugar with vapor heater crystallizer and steam heater crystallizer from coconut sugar were 1.9 and 2.1. Meanwhile, from coconut sap were 0.99 and 0,96. Statistical analysis showed that there was no significant effect of variations in the crystallizer, but it had significant effect on raw material.

Keywords
Palm Sugar, Crystallization, Kinetics Model

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/9ygbCJ8e2Ehd

Corresponding Author
Joko Nugroho Wahyu Karyadi

Institutions
(a)Department of Agricultural and Biosystem Engineeering Universitas Gadjah Mada
*) Correspondence author jknugroho[at]ugm.ac.id

Abstract
The corn ussually are harvested at high moisture content ( more 25% w.b.), therefore at those conditions the corn will be very susceptible to damage such as attacked by fungi, bacteria, or physical damage. Drying using mechanical dryer is must conducted on those product to prevent deterioration. In Indonesia there are few resirculated column batch dryer machines with screw conveyor for circulation, however the information of the performance of this dryer is very limited. The objectives of this research is to determine the characteristic of corn drying using those machine. The material is using sheeled corn that have initial moisture 25-30% (w.b.). The corns were dried using the recirculated column batch dryer that have capasity of 2 tons/batch. The drying chamber has diameter of 2,0 m and the height of 3 m. Heat source of this drryer is from liquid petroleum gas that was delivered by high capacity of centrifugal blower. Drying temperature was controlled using automated thermostat that connectd to the gas pipe. Drying experiment was conducted using 45 oC, 55 oC and 65oC. The measurement of moisture content is used for the determination of the drying rate and the drying efficiency. The quality determination parameters used are bulk density, damage, and cleanliness. The results show that the dryer air temperature affected the drying rate, the efficiency of drying, and the quality of the material. The best drying rate with temperature 65oC average 4,95% / hour, high efficiention at dryer temperature 55oC and 65oC equal to 86,27% and 83,51%, and best material quality with dryer temperature 55oC.

Keywords
Recirculation batch dryers, drying air temperature, drying rate, efficiency

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/qrPDWcHV3bLM

Corresponding Author
Andi Dirpan

Institutions
1Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar 90245, Indonesia

2Faculty of Animal Husbandry, Hasanuddin University, Makassar 90245, Indonesia

Abstract
Intelligent packaging equipped by an indicator to detect changes of food quality that packaged. Extracellular polysaccharides layer (e.g. cellulose), synthesized by Acetobacter xylinum and potentially become the material of intelligent packaging, because it was good to absorb pH indicator dyes. Nitrogen source added differently in the medium of Acetobacter xylinum will gives some cellulose different characteristic too. The aim of this research was to determine the effect of Ammonium sulphate and yeast extract addition to cellulose characteristic as the material of intelligent packaging. Bacterial cellulose used to immobilized pH indicator dyes such as Bromothymol Blue (BTB), Phenol Red (PR), Methyl Red (RR), Bromothymol Blue-Methyl Red (BTB+MR), and Bromothymol Blue-Phenol Red (BTB+PR). The intelligent packaging will be applied to fresh meat for 24 hours in room temperature storage. During the storage, fresh meat produces Total Volatile Bases Nitrogen (TVBN), TVBN increase during deterioration and accumulated in the package until pH increases and detected by indicator due to color changes. The result shows that utilization of nitrogen source (Ammonium sulphate) produce better characteristic of bacterial cellulose so that the bacterial cellulose used for intelligent packaging. Furthermore, immobilization solution of BTB on pH 2.74 and PR on pH 2.66 in bacterial cellulose shows significant color changes that can visually observe to quality changes of fresh meat.

Keywords
bacterial cellulose , indicator, smart packaging

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/Z4M7eYd96BVp

Corresponding Author
Fika Sholeha Ilyas

Institutions
a) Food Technology, Hasanuddin University
Jl. Perintis Kemerdekaan KM. 10, Tamalanrea Indah, Tamalanrea, Kota Makassar, Sulawesi-Selatan, 90245
b) Food Science, Kagawa Univeristy
2393 Ikenobe, Mikicho. Kita, Kagawa. Japan. 761-0795

Abstract
Pulu mandoti is a variety of red rice which has a unique aroma. Pulu mandoti rice is only able to grow in two regions, namely salukanan dan kendenan, district of enrekang, South Sulawesi province. However, the volatile aromatic compound has not been studied. Therefore the objective of the research is to study the aroma profile and identify key aroma compounds in pulu mandoti. For identify the aroma profile of pulu mandoti, white rice and black rice from Enrekang analyses. Twenty-five volatile compounds and forty volatile compounds were identified by gas chromatography-mass spectrophotometry using simultaneously stem distillation for extract aroma compound from rice matrices. Several of volatile compound such as hexanal, 2-pentyl furan, 1-pentanol, 2-acetyl-1-pyrroline, 1-hexanol, 1-octen-3-ol, 1 heptanol, benzaldehyde. All rice from the district of Enrekang has 2-pentyl furan. The pleasant aroma of pulu mandoti salukanan and pulu mandoti kendenan are probably due to 2-acetyl-1-pyrroline.

Keywords
flavor chemistry, SDE, pulu mandoti

Topic
Postharvest and food engineering

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

Corresponding Author
Khandra Fahmy

Institutions
Department of Agricultural Engineering, Faculty of Agricultural Technology, Andalas University, Kampus Unand Limau Manis, Padang-25163-Indonesia

Abstract
The maturity level of melon affects its harvested quality. Harvested fruit too ripe, it causes easily damage and shortens the self-life. The level of maturity also influences on the postharvest handling of the fruit. Therefore, investigation of fruit maturity is required as reference to determine the appropriate postharvest handling on the fruit. Commonly, the detection of melon maturity is conducted by conventional method by using a difference sound while fruit knocked. This method is very subjective because the hearing sensitive is quite different among individuals resulting in difference of maturity level. The purpose of study was to design of maturity detection tool of melon fruit by using sound sensor (KY-037) based on microcontroller (ATMEGA328). The maturity detection tool was designed by correlating between the sound frequency knocked of fruit with their qualities such as firmness, water content and total soluble solid. From the result obtained that the maturity detection tool was very accurate, which the coefficients determination were 0.8, 0.9 and 0,7 for the firmness, water content and total soluble solid.

Keywords
Melon, maturity, sound sensor, microcontroller

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/frM84Pa2KEAC

Corresponding Author
Arifin Dwi Saputro

Institutions
(1)Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
(2)Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

*Corresponding author: arifin_saputro[at]ugm.ac.id

Abstract
Flow properties of chocolate highly determine mouthfeel and consumer acceptance. Aside from these, they are also important factors in determining the incorporation of chocolate in food products. This work investigated the possibility of using viscometer to determine the flow properties of molten chocolate. The data obtained from viscometer was fitted to Casson Model. Afterwards, Casson yield value and Casson viscosity were then derived. To observe the homogeneity of molten chocolate, thixotropy value was also determined. In this study, molten chocolate was produced using a stone melanger as an alternative processing method. Four grinding durations, namely 4, 8, 12, and 16 hours, were used to produce 4 types of dark chocolate. The results showed that viscometer was able to determine the value of Casson Model parameters, eventhough the shear rate reached was only approximately 45 S-1. Using this approach, it can be observed that the Casson Yield Value and Casson Viscosity increased as the grinding durations were increased.

Keywords
chocolate, rheological behaviour, Casson Yield Value, Casson Viscosity and Thixotropy

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/rYPEkvK63BRj

Corresponding Author
Andi Dirpan

Institutions
Food Science and Technology, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University

Abstract
Chocolate bar is one of secondary product of cocoa beans which are ready to consume. The aim of this research is to know the effect of shredded and dried coconut kernel addition as a filler of chocolate bar. The method of this research started from the processing of beans into fats and cocoa powder, the making of shredded and dried coconut kernel as a filler, and the making of chocolate bar. The evaluation done based on ash content, fat content, and organoleptic in terms of color, odor, taste, and texture. The design of research used was completely randomized design in 3 repetition. Sample used is shredded and dried coconut kernel (A1 = 6%, A2 = 9%, and A3 = 12%). The results shows that addition of shredded and dried coconut kernel is significant at the 5% level of ash content and fat content. While organoleptic test shows that A1 (addition of 6% shredded and dried coconut kernel) is most preferred by panellist in terms of color and texture, while A3 (addition of 12% shredded and dried coconut kernel) is most preferred by panellist in terms of aroma and taste parameter.

Keywords
Chocolate, aroma, taste

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/REBK6UtXCLTn

Corresponding Author
Joko Nugroho Wahyu Karyadi

Institutions
a) Department of Agricultural and Biosystem Engineering
Universitas Gadjah Mada
*) Corresponding Author jknugroho[at]ugm.ac.id

Abstract
Edamame (Glycine max. L. Merill) has been consumed due to its savory taste and high nutrient content, such as protein, calcium, vitamin A, and isoflavone. Fresh edamame is usually consumed after steaming. However, steamed edamame has to be consumed really soon because it stale quickly. As an alternative, edamame can be dried and consumed as a crunchy snack through the drying process which is able to retain nutrition loss during it using freeze drying. The objective of this study is to investigate the moisture content decreasing of edamame during freeze drying. Fresh edamame with initial water content of 60-70% was steam blanched to 9 minutes before drying. The freeze dryer has capacity of 1.5 kg was used with freezing temperature was set at -18C and pressure at -76 cmHg. Its parameters was measured at 0 h; 12 h; 18 h; 24 h; 30 ;, and 36 h. The drying rate of edamame freeze drying is 6.94% db per hour.

Keywords
Edamame, freeze drying, kinetics, drying rate

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/4Vk2REcwzZfr

Corresponding Author
Afiifah Aris Putri

Institutions
Department of Agro-industrial Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Abstract
Black rice is anthocyanin-containing rice. Black rice farming can be found in several parts of Indonesia, including in Yogyakarta where the harvest is mainly used for self-consumption and to be marketed. In 2018, almost half of the farmers facing the problem to market the harvest. On the other hand, black rice distributors expressed their needs of more supply to meet Yogyakarta market demand. Therefore, it is necessary to do research on modeling the black rice marketing channel system to observe the behaviour of black rice inventory. This study aims to produce a black rice marketing system model and find out the black rice inventory system in Yogyakarta using a dynamic modeling. The sampling techniques used purposive and snowball sampling in the black rice marketing channels. The results show that the system consisted of farmers, collectors, distributors, retailers and consumers subsystems, and the best scenario in the simulation implied the collectors and distributors must increase the sale to other areas outside Yogyakarta.

Keywords
black rice; dynamic modeling; inventory

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/HzQC7k6ajwYc

Corresponding Author
WOLYNA PINDI

Institutions
Faculty of Food Science and Nutrition,
Universiti Malaysia Sabah,
Malaysia

Abstract
The study was conducted to determine the physicochemical and sensory properties of chicken sausages added with banana peel powder (BPP), Musa acuminate. Chicken sausage, incorporated with different percentages of BPP (2%, 4% and 6%), were investigated and compared to the control (0% BPP). The use of BPP in sausage formulations did have a significant effect (P < 0.05) on the proximate compositions and the dietary fibre content of chicken sausages. By increasing the proportion of BPP to the sausage formulation up to 4% and 6%, hardness was increased by 31% and 54% respectively, (P < 0.05), whereas, cohesiveness and springiness showed no significant differences (P > 0.05). BPP addition significantly increased (P < 0.05) water holding capacity and cooking yield as the amount of BPP increased in chicken sausages. A strong significant decrease (P < 0.05) on the *L as the proportion of BPP in sausage increased. Sensory evaluation showed that chicken sausage with a concentration of 2% had the highest overall acceptability, while a sausage contained 6% was found to be least acceptable compared to the control sample. The declining sensory acceptability of sausage with 6% BPP is related to the hard texture and the darker colour of sausage compared to other formulations.

Keywords
Banana peel powder, chicken sausage, physicochemical properties, sensory

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/b68GVtBDwrkA

Corresponding Author
Satria Bhirawa Anoraga

Institutions
Agroindustrial Program, Departement of Bioresources dan Veterinary, Vocational College, Universitas Gadjah Mada, Yogyakarta, Indonesia

Abstract
The aim of the research was to investigate the effect of extraction time and temperature on cocoa powder quality. The study was conducted at Cocoa Processing Incubation Laboratory, Agroindustry Program, Vocational College, Universitas Gadjah Mada in Juni-Juli 2018. The samples were fermented cocoa beans obtained from Banjaroya, Kulonprogo. First, cocoa beans were roasted and liquored. Then, 200 g cocoa liquor were extracted for 20, 30 and 45 minutes at 70, 100 and 110oC. Cocoa powder characteristics e.g: moisture content, fat content, the weight of cocoa bungkil, and colour level were evaluated. The result showed that cocoa powder which was extracted in 70oC for 30 minutes had a lowest moisture content (3,12 %). The fat content is about 40-47% for all treatment. The color intensity is similiar, with the most brightest are cocoa powder which was extracted in 70oC. The temperature treatment in 70oC were accordance with the quality standards of Fat Cocoa determined by SNI 3747:2009.

Keywords
Butter, Cocoa Powder, Chocolate, Color, Press

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/mCxWhuwB37VK

Corresponding Author
Ansar Ansar

Institutions
Mataram University

Abstract
Passion fruit including the Passi&

Keywords
passion fruit, extract, maltodextrin, vacuum freeze drying

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/WK68NwufCXar

Corresponding Author
Koko Kurniawan

Institutions
Faculty of Agricultural Technology, University of Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta

Abstract

Keywords
Keywords : nori, seaweed, drying, modeling, process

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/HRTfpk6hNDAW

Corresponding Author
Dian Haryati

Institutions
Hasanuddin University

Abstract
Gelatine basically is a pure protein food ingredient, obtained from thermal denaturation of collagen from animals. Gelatine is used as a stabilizer, gelling agent, binder, thickener, emulsifier, adhesive, whipping agent, and edible coating food wrap. Protein levels in fish skin determine the amount of collagen contained in skin tissue, so the Rabbitfish skin has a great potential as a source of collagen to be hydrolyzed into gelatine. This study aimed to determine the characteristics of gelatine produced from Rabbitfish skin by enzymatic extraction as well as to determine the best treatment of a combination of enzyme concentrations and extraction time. Gelatine production was carried out by hydrolysis using Bromelain enzyme at a level of 1%, 1.5% and 2% with the extraction time of 2 hours, 4 hours, and 6 hours. The result obtained was gelatine with rendement ranging from 3,13 up to 5,83%, the water content ranged from 0,17 up to 3,56%, ash content 0,35 up to 3,65%, and protein levels ranged from 91 up to 94,72%. The chemical characteristics of gelatine from Rabbitfish skin have a yield of up to 6%, water content less than 6%, ash content less than 4% and protein content reaching 94%. The best treatment was obtained at 1% enzyme concentration and 4 hours extraction time, yielded gelatine with a protein content of 94,72%.

Keywords
Bromelain enzyme, gelatine, Rabbitfish

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/9vRq8zjbTrae

Corresponding Author
Bayu Nugraha

Institutions
1BIOSYST-MeBioS, KU Leuven, Willem de Croylaan 42, 3001 Leuven, Belgium;
2Flanders Centre of Postharvest Technology, Willem de Croylaan 42, 3001 Leuven, Belgium;
3Agricultural and Biosystem Engineering, Universitas Gadjah Mada, Yogyakarta, Indonesia

Abstract
Gas diffusion in bulky plant organs is relevant for understanding the respiratory metabolism. Limited tissue diffusivity due to low porosity may create gas concentration gradients leading to hypoxia. As porosity is known to be different between and within different tissues, oxygen (O2) diffusivity cannot be regarded as a homogeneous gas transport parameter of plant organs. This study aims to study the relationship between O2 diffusivity and porosity for four different horticultural products: eggplant, apple, turnip and pear, which have shown variability in tissue microstructure. Based on X-ray CT images of the whole product, porosity maps were created. O2 diffusivity was computed using a microscale model solved on the corresponding 3-D tissue microstructure of different samples across the product, derived from high resolution X-ray CT scan. The correlation between O2 diffusivity and porosity was determined along the radial tissue sample, as affected by sample size. The correlation was high in eggplant tissue (R2 = 0.96), compared to the other products. Distinct distribution of the O2 diffusivity to the porosity was also influenced by the characteristic of tissue intercellular space of the products such as tortuosity, connectivity and size of pore. In conclusion, the tissue diffusivity is not only influenced porosity, but also other microstructural parameters, and strongly affected by size of the considered tissue sample.

Keywords
oxygen diffusivity, X-ray computed tomography, 3-D tissue microstructure, eggplant, turnip, apple, pear

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/gWKGCHmjhfq9

Corresponding Author
Wahyu Supartono

Institutions
Department of Agro-industrial Technology - Faculty of Agricultural Technology - Universitas Gadjah Mada - Indonesia

Abstract
Fresh milk is produced by cows which are nurtured and milked by dairy farmers. The fresh milk is collected at Cooperation on Milk Warga Mulya then is processed into pasteurized fresh milk and packed in the cup. Whole activities are influenced by scale of ownership, type of milking process and energy usage for conducting activities. So far effect these activities on environment was not calculated and predicted. The objectives of this research was to implement Life Cycle Assessment (LCA) on fresh milk production which was packed with a plastic cup. Some parameters were considered such as milking technique and number of cows at every farmers. The LCA is a method that can be used to calculate the environmental impact of fresh pasteurized milk production. The samples were 10 dairy farmers as member of Milk Cooperation Warga Mulya at Sleman Regency - Yogyakarta Special Province. The process was started from milking process at farmers, then picking up the fresh milk, receiving milk at Cooperation and then milk processing or pasteurization. All energy, waste and others were collected, calculated, analyzed and then determined into environmental effect category. The results showed, that the energy usage for carrying out all activities was reached by farmers with small livestock group 2.29 MJ/l. The highest emission was gained by pasteurization process released 47.387 g/l CO2 equivalent, 0.0564 g/l SO2, 0.482 g/l NOx and 0.00244 g/l CH4. Then the highest impact to environment was contributed by pasteurization process as follow Global Warming Potential (GWP) 0.0474 kg CO2 equivalent; Acidification Potential (AP) 0.000394 kg SO2 equivalent and Eutrophication Potential (EP) 6.27 x 10-5 kg PO43- equivalent.

Keywords
LCA, Fresh Milk, Pasteurization

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/VECfrhuz8ZcJ

Corresponding Author
Rengga Arnalis Renjani

Institutions
Department of Agricultural Engineering, Faculty of Agricultural Technology,
Stiper Agricultural University (INSTIPER)
Nangka 2 street, Maguwoharjo, Depok, Sleman 55282 Indonesia
Corresponding author: rengga_tepins[at]instiperjogja.ac.id

Abstract
The impurities or dirt level is one of quality standard of crude palm oil processing, the level of impurities or dirt level is measured at clarification station especially at oil tank. Recent dirt level in crude palm oil at palm oil mill was still higher than standard level, it was about 0.036%. The objective of this research was to decrease the level of dirt content in Crude Palm Oil (CPO) production by modified the inlet pipe and installed automatic drain on oil tank. The method used in this research were analysed of feeding oil, level of dirt content and technical analysed by calculated the hydrostatic pressure on oil tank. This research showed that the average of dirt on feeding oil to oil tank was 0.056%. The average of dirt level on CPO production before modification was 0.038%, and after modification of inlet pipe, it was 0,031%. The rate of flow of oil into the oil tank was 20.2 tons/h, the volume of oil tank was 16.60 ton, while the retention time in the oil tank was 0.82 hours. Based on technical analysis, the results showed that hydrostatic pressure of CPO within oil tank was 16,770 N/m2 and hydrostatic pressure of sludge was 19,531.46 N/m2. This indicated by the CPO hydrostatic pressure that still smaller than the sludge hydrostatic pressure.

Keywords
Automatic drain, clarification station, crude palm oil, dirt, hydrostatic pressure

Topic
Postharvest and food engineering

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

Corresponding Author
Arifin Dwi Saputro

Institutions
(1)Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
(2)Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

*Corresponding author: arifin_saputro[at]ugm.ac.id

Abstract
Chocolate is characterised by its solid texture at relatively low temperature. However, it will easily melt as the temperature increase. This phenomenon contributes to the low level of chocolate quality in tropical countries. In order to cope with this problem, an innovation in producing thermostable chocolate is highly required. This work investigated the impact of fat content and palm sap sugar proportion on the heat stability of milk chocolate. Hardness of chocolate was used as a parameter to evaluate the chocolate stability against storage temperature. In this study, three levels of fat content, namely 30%, 32%, 34% and five palm sap sugar levels, namely 0%,25%,50%,75%,100% were used. The results showed that fat content, palm sap sugar proportion and their interaction significantly influenced the hardness of milk chocolate. Due to its moisture content, the hardness of chocolate increased as the proportion of palm sap sugar was increased. In contrast, at the same level of palm sap sugar proportion, the increase of fat content decreased the hardness of milk chocolate.

Keywords
chocolate, heat resistant chocolate, sugar network, hardness, snap

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/QxatcB49pUNT

Corresponding Author
Arifin Dwi Saputro

Institutions
(1)Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

*Corresponding author: arifin_saputro[at]ugm.ac.id

Abstract
Popularity of cocoa-based drink has been growing since long time ago in tropical countries. Iced cocoa drink is highly consumed due to the fact that the ambient temperature in the tropical region is relatively high. This condition stimulates cocoa drink industries to continuously improve the quality of their products. This work investigated the performance of small-scale steam jet agglomerator used to produce instanised cocoa powder. This small-scale machine is designed to increase the solubility of cocoa powder, thus cocoa powder will be easily solubilised in cold water. In this study, a small-scale steam jet agglomerator was manufactured. Afterwards, the impact of three drying times, namely 60 oC, 80 oC, 100 oC and three levels of agglomeration process repetition, namely 1,2,3 repetition as well as their interaction on the solubility and colour of the products was investigated. The results showed that drying temperature, number of repetition and their interaction influenced the solubility and colour of the instanised cocoa powder. Whereas, the solubility decreased as the temperature and repetition were increased, the darkness of the colour increased as the temperature and repetition were increased.

Keywords
chocolate drink, cocoa, beverage, steam jet agglomerator, solubility

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/7cTN8xunwhbf

Corresponding Author
Arina Fatharani

Institutions
Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Abstract
Sugar palm fruit is a tropical fresh product which derived from sugar palm plants. Handling and storage of sugar palm fruit is still in the traditional way, and it creates difficulties for broader marketing. Storage air temperature and film packaging greatly affects to various factors of the fresh products damage that can be represented by the change in respiration rate of those produtcs. The aim of this study was to study the effect of storage temperature and plastic film characteristics on the change of the respiration rate of sugar palm fruit during storage period in the MAP. Several treatment combinations including storage temperature and plastic film thickness were investigated in the research. It was found that storage temperature had stronger effect on the respiration rate of sugar palm fruit as compared to the effect of packaging film thickness. The higher storage temperature the longer would the time to reach constant O2 and resulted in the higher respiration rate. Statistical analysis indicated that storage temperature, packaging film thickness, and the interaction of those two factors were significantly affect the respiration rate of the fruit. Arrhenius kinetics could explain the effect of storage temperature on respiration rate of sugar palm fruit.

Keywords
fresh products, plastic films, atmospheric, modified, storage

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/v4QMEPZ9JbHA

Corresponding Author
MUHAMMAD TRY HARTONO

Institutions
Universitas Gadjah Mada

Abstract
Pineapple is the fruit that ranks the fourth largest production in Indonesia. Pineapple fruit is a non-climacteric fruit that is easily damaged, so the effort to extend the shelf life of the fruit can be done by storing it in cold temperatures. This study aims to analyze the pineapple kinetics with crowns during storage with temperature variations. The research sample was in the form of pineapple Smooth Cayenne varieties stored at low temperatures (7 and 15C), and the control treatment was stored at room temperature (25C). Changes in the physical quality of pineapple during storage were observed with shell color parameters, weight loss, and texture. Observations were carried out at intervals ranging from 2-3 days to 16-20 days of storage depending on storage temperature. Fruit damage rates based on measured parameters were analyzed using the Arrhenius and kinetic model approaches. The results showed changes in low temperature storage are: shell color 0,00-10,67 %, weight loss 0,00-3,70 %, firmness 3,955-3,062 kg.cm-2. Control treatment: shell color 0,00-100 %, weight loss 0,00-13,89 %, firmness 3,898-1,982 kg.cm-2. Constant (k) kinetics at low temperature are: shell color 0,4921-5,6901 %.day-1, weight loss 0,1939-0,2683 %.day-1, firmness (-0,0679)-(-0,1013) kg.cm-2.day-1. Control treatment: shell color 7,7994 %.day-1, weight loss 0,7837 %.day-1, firmness -0,1276 kg.cm-2.day-1. The values of A and Ea (in J.mol-1.K-1) Arrhenius are: shell color 1,997x1019 and -1,0427x105, weight loss 2,554x109 and -5,454x104, firmness 2,213x103 and -2,411x104.

Keywords
Arrhenius, kinetics, quality, pineapple, storage

Topic
Postharvest and food engineering

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

Corresponding Author
Dwi Rahayu

Institutions
Faculty of Agricultural Technology, University of Gadjah Mada,
Jl. Flora No. 1, Bulaksumur, Yogyakarta

Abstract
Many tropical agricultural products belong to climacteric group which need more attention to be able to extend or maintain their shelf life during storage. One of the most important phenomenon of climacteric produce is about the respiration rate of that produce. The following research was intended to investigate the rate of respiration of tropical climacteric products under various treatments including low temperature and the type of products. This research had developed respirometer device made from glass and thick plastic jar equipped with some needed sensing devices such as air temperature and humidity, product temperature sensing devices, and a tap for O2 and CO2 measurement. The respiration rate of banana, guava, and mango was succeded measured by using a closed system method. It was found that storage temperature, fruit type, and interaction between them were significantly affect the respiration rate. The changes in gas composition inside the respirometer were found to vary for each fruit studied. This could be referred to an internal composition for every fruit was different. The fastest rate of O2 consumption and CO2 evolution belong to banana and mango, respectively. The effect of temperature on respiration rate could be modeled using Arrhenius equation with a satisfactory results

Keywords
climacteric, produce, tropical, respirometer, gas compositions

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/3Png4f6E79eB

Corresponding Author
Nursigit Bintoro

Institutions
Faculty of Agricultural Technology, University of Gadjah Mada

Abstract
Abstract : Strawberry is one kind of fruit which has very thin skin, so it is very easy to be damaged as the effect of mechanical force, this is one of the main problem in postharvest of strawberry fruit. The condition of road in Indonesia often occur a traffic bump (markah kejut) across the road, this will make some shocking force that may affect the damage of strawberry fruit during transportation. The effect of shock damage on the strawbery fruit may effect the respiration rate of that fruit and also other physical properties. The following research was intended to find out the effect of duration of shocking and layer position in the box on the physical properties and respiration rate of strawberry fruit. The research was done using a selft built shocking apparatus consist of circular drop table 25 cm in diameter, 300 gram weight made from steel, drived using electric motor in 60 rpm with the drop height of 1,5 cm. Wood box of 24 x 19.5 x 18 cm with the weight of 1,082 kg to place the sample of strawberry fruit. This apparatur was built to model the shocking force resulted from the road traffic bump during transportation of strawberry. Three different shocking time along with three different layer position of strawberry fruit in the box were investigated in three replication, totaly 27 treatment combinations were done. It was need around 600 grams of strawberry fruit in one of treatment combination. It was found that both the duration of shocking and layer position in the box were significantly affect some of physical properties of the contained strawberry fruit, such as respiration rate, weight loss, brix content, firmness, and lightness of the fruit. The rate of change of physical properties of the strawberry fruit could be described appropriately using kinetics model of the zero or one order. It was also found that generally strawberry fruit subjected to shocking force would damage faster than ones without shocking force.

Keywords
shock, layer, strawberry, physical, respiration

Topic
Postharvest and food engineering

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

Corresponding Author
Dyah Wuri asriati

Institutions
Center for Plantation Based Industry, Agency for Research and Development of Industry, Ministry of Industry, Jl. Prof. Dr. H. Abdurahman Basalamah No. 28 Makassar, Indonesia

Abstract
The cocoa bean shell (CBS) is a valuable by-product obtained from the chocolate industry. It is rich in protein, minerals, ash and some valuable bioactive compounds. One of the post-harvest processes affecting the mineral contents in CBS is fermentation. The purpose of this study is to determine the mineral contents in CBS of Sulawesi 1, Sulawesi 2, and MCC 02 clones for 24, 48, 72, 96, and 120 h of fermentation. Method analysis was used Atomic Absorption Spectrophotometer. Research will be conducted at the Laboratory of Chemical and Microbiology Testing, Center for Plantation Based Industry. The results showed that types of clones, fermentation time, and their interaction affect mineral contents in CBS. The highest mineral contents of CBS were Ca in Sulawesi 2 clone (48 h), Mg (96 h) and Na (48 h) in Sulawesi 1 clone, while K (24 h) and Zn (120 h) in MCC 02 clone. Total mineral contents of CBS were significantly affected by fermentation and types of clones. Keywords: Cocoa bean shell, fermentation, minerals, Sulawesi 1, Sulawesi 2, MCC 02,

Keywords
Cocoa shells, Sulawesi 1, Sulawesi 2, MCC 02, Fermentation, Minerals

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/TjBCaF8DmGUH

Corresponding Author
Dimas Sandy Dary Rahmadhanni

Institutions
Department of Agricultural and Biosystems Engineering, Universitas Gadjah Mada, Yogyakarta, Indonesia

Abstract
Maintaining freshness and functional quality of the fruit is a challenge in the food industry since consumers demand of fresh pineapple is high. Thus, it is important to know the effect of external factors on products during the respiration to controlling the quality and extends the shelf-life. The respiration rate (RR) was studied over a period of storage time by treating the full crown pineapple in the room storage of 7C, 15C and 25C. A closed system method was used to measure the respiration rate at 2, 4, 12, 24 hours intervals over 7,5-14,5 days of storage. Three temperature variations and three replications were carried out to observe the respiration rate. Respiration rate based on the O2 consumption at 7C is 2,05 ml.kg-1.h-1, at 15C is 6,45 ml.kg-1.h-1 and at 25C is 22,33 ml.kg-1.h-1, while based on CO2 produce at 7C is 5,90 ml.kg-1.h-1, at 15C is 20,83 ml.kg-1.h-1 and at 25C is 67,91 ml.kg-1.h-1. Furthermore, the modelling was conducted using Michaelis-Menten (MM) uncompetitive inhibition. The storage temperature of 7C resulted MM constant value Vmo is 4,28 and Vmc is 29,04 at the 15C Vmo is 59,18 and Vmc is 200 and at the 25C Vmo is 140 and Vmc is 805,10 with SSE ranged from 0,000378 to 0,0295. The Vmo-constant activation energy (Ea) is 132,42 kJ/mol and frequency factor (A) is 3E+25, while Vmc-constant Ea is 132,94 kJ/mol and A is 1,7E+26 with R2 ranged from 0,82 to 0,99. The result of Arrhenius analysis used to predict the respiration rate in storage temperature of 10C, 12C, 18C, 20C and 22C. The storage temperature recomendation with 30 days delivery time should at 12-18C.

Keywords
Arrhenius, Michaelis Menten, Respiration Rate, Pineapple

Topic
Postharvest and food engineering

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

Corresponding Author
Muhammad Asfar

Institutions
Department of Food Science and Technology, Agricultural Faculty of Hasanuddin University, Makassar 90245, Indonesia

Abstract
Homogenization of the stator motor has the working principle of stirring, homogenizing, and grinding materials. Ultrasonication also has a working principle of breaking the particles with ultrasonic waves that have an acoustic cavitations effect, potentially developed into a method for producing nano-FPC. Therefore, the combination of both methods was developed to produce nanometer-scale FPC materials. The combined method of ultrasonication (5, 10, 15) min and various long-acting homogenization (5, 10, 15) minutes with homogenization speed (6,500, 9,500, 13,500, 17,500, 21,500) rpm using ultra turax T 25 basic. The results showed that with 5-minute ultrasonication able to break down the size of FPC half of its original size. The best combination of homogenization-ultrasonication treatment is the homogenizing speed of 6500 rpm for 5-minutes, and ultrasonication for 5-minutes produces nano FPC. The best homogenization-ultrasonication method is capable of producing FPC with size <100 nm.

Keywords
Homogenization, ultrasonication, Nanotechnology, Nano FPC, Nano Scale

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/GTMj7Rz4WAXh

Corresponding Author
Gemala Hardinasinta

Institutions
(a) Graduate school, Hasanuddin University, Makassar 90245, Indonesia
(b) Department of Agricultural Engineering, Hasanuddin University, Makassar 90245, Indonesia
*salengke[at]unhas.ac.id

Abstract
Ohmic heating is considered as a novel technology for pasteurization. Ohmic heating rate is highly influenced by the electrical conductivity of the products. The heating rate and the stability of anthocyanin during ohmic heating need to be investigated in order to analyze the viability of ohmic heating for pasteurization of mulberry juice. Mulberry juice was heated using three different temperatures (80, 85 and 90 degree Celsius) during 90 minutes. Electrical conductivity of mulberry juice increased from 0.014 S/m at the initial of heating (32 degree Celsius) to 0.033 S/m at 90 degree Celsius and the average heating rate was 0.568 degree C/s. The heating rate and electrical conductivity increased linearly with the increased in temperature. Degradation kinetic of anthocyanin followed the first order kinetic models with coefficient of determination value over 0.9. The k value of anthocyanin degradation increases along with the increasing of temperature ranging from 0.008/min to 0.015/min. Anthocyanin shows relatively high temperature dependence with 135.83 kJ/mol energy activation value. Based on the heating rates obtained from this study, ohmic heating could be used as an alternative pasteurization method for mulberry juice.

Keywords
Ohmic heating; mulberry juice; electrical conductivity; vitamin C; anthocyanin; degradation kinetics

Topic
Postharvest and food engineering

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