Indonesia Conference Directory

Corresponding Author
Ardaneswari Dyah Pitaloka Citraresmi

Institutions
1. Departement of Agro-industrial Technology
Faculty of Agricultural Technology
Brawijaya University
Jalan Veteran, Malang, 65145, Indonesia

* ardaneswari[at]ub.ac.id

Abstract
Soy sauce is one of the fermented soybean products that is widely used as a food flavoring because it has a distinctive taste and aroma. The high demand for soy sauce requires Company X as one of the soy sauce producers in Indonesia to ensure that consumer needs are always met. Therefore, company X need the help of many stakeholders, including suppliers and distributors to support the continuity of production. These stakeholders are interconnected in a supply chain system. With the many members involved in that supply chain system, company X needs to maintain optimal performance, one of which is by applying supply chain risk management. The aims of this study are to identify and analyze supply chain risk in the soy sauce production process in company X. Firstly, all activities carried out by supply chain members are mapped using the Supply Chain Operational Reference (SCOR) approach. Secondly, the potential risk of these activities was analyzed using the House of Risk Phase 1 (HOR-1) method. 21 risk events and 19 risk agents have been identified based on the SCOR approach and HOR-1 method. Furthermore, the results of risk identification are analyzed using the Aggregate Risk Potential (ARP) method to obtain a priority rank of risks. The results show that there are 5 priorities of risk agents that need to be mitigated, namely human error, products that are not in accordance with orders, power outages, variations in raw materials, and disruptions during product delivery.

Keywords
ARP, HOR-1, Risk management, SCOR, soy sauce.

Topic
AGROINDUSTRIAL PRODUCTION SYSTEM MANAGEMENT AND REGULATION

Link: https://ifory.id/abstract/QLdCZ4v8Pq9G

Corresponding Author
Alia Fibrianingtyas

Institutions
Brawijaya University

Abstract
According to Dede (1997) in Suharjitno (1998), the communities around and within the forest are generally disadvantaged people, the socio-economic conditions of this group of people are generally still low. Activities of the Tumpangrejo Hamlet community in agricultural cultivation in the area of UB forest, none of the residents planted major food commodities, such as rice, soybeans, and tubers. This is not enough to replace the role of rice as the main food for the local community. The objectives of this study are: 1) to identify the role of forest peoples in utilizing forest commodities to support household food security; 2) identify the relationship of the role of forest area communities to the level of household food security. This study uses a qualitative approach with descriptive data analysis methods. The results of this study are the role of the Tumpangrejo hamlet community in utilizing forest commodities unable to support household food security. So that the people of Tumpangrejo hamlet are classified into food insecurity groups, because availability of staple food does not exist, the average frequency of eating a community is 2-3 times a day, the community has expenditure on animal protein food and/or vegetable protein only.

Keywords
Food Security, Household, Community Forest Area

Topic
FOOD SAFETY AND SECURITY

Link: https://ifory.id/abstract/UhTyvG9qzpVu

Corresponding Author
Tunjung Mahatmanto

Institutions
a) Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya
Jl. Veteran, Malang 65145, Jawa Timur, Indonesia
*tjmahatmanto[at]ub.ac.id
b) PT PG Rajawali I
Jl. Undaan Kulon no. 57-59, Surabaya 60274, Jawa Timur, Indonesia

Abstract
Cellulases are enzymes that catalyse the degradation of cellulose–the most abundant renewable biomaterial–and are used in a wide range of applications including healthcare, textiles, detergents, food, feed, and biorefinery. Different industrial applications require specific properties of cellulases with regard to their compatibility with the conditions in which they are applied. While efforts to engineer cellulases with improved properties can meet the demand for more benign and efficient processes, screening provides a valuable resource for discovering unique properties of cellulases. Here, we report the screening of cellulase-producing microbes from sugarcane bagasse and filter cake–waste products of sugar industry. Samples collected from a local sugar factory were cultured in selective media containing carboxymethyl cellulose. One hundred colonies from each sample were grown on selective agar for cellulase activity detection using Congo red staining and four were selected based on their cellulase activity index. Extracellular cellulase activity was determined by dinitrosalicylic acid method using carboxymethyl cellulose as a substrate. The cellulase activity ranged from 0.003 to 0.016 U/mL and appeared to increase and plateau with culturing time. Gram and lactophenol cotton blue staining suggest that the cellulase-producing microbes were bacteria and fungi. Strategically, high-throughput large scale screening to select the best candidates for further characterization should be performed. However in a low-resource setting, we believe that concerted discovery efforts, albeit at the grass-root level, could serve as initial steps toward the realization of a green bioeconomy in Indonesia–an archipelago where diverse microbial potential awaits to be untapped.

Keywords
Cellulase; industrial microbes; sugarcane; bagasse; filter cake

Topic
INDUSTRIAL BIOTECHNOLOGY AND BIOPROCESSING

Link: https://ifory.id/abstract/fM8X2nBdeWqb

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

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

Corresponding Author
Kiki Fibrianto

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

Abstract
Conservatively, tea is an aromatic beverage made from dried leaves of tea plant (Camellia sinensis). However, lemongrass (Cymbopogon citratus) and pandan leaves (Pandanus amarylifolius Roxb.) can also be processed as herbal tea to develop their functional properties. This current study aims to investigate the sensory profiles of the herbal tea as well as to determine the optimum techniques for hot, iced and hot+iced brewings. Spectrum Descriptive Analysis method was conducted by involving 12 trained panelists to develop sensory vocabularies. Meanwhile, the sensory optimization was conducted by Just about Right (JAR) method involving 106 consumer respondents. The Spectrum data shows that 4 out of 12 sensory attributes, including sweet, astringency, lemongrass flavor, and pandan flavor; were significantly affected by different brewing techniques (p-values <0.05). Through Penalty analysis on JAR data, it shows that sweet and pandan flavor were optimum for hot brewing. Meanwhile, the sweet and astringency were optimum for cold brewing. Under current set up, there is no optimum attributes was obtained for hot+ice brew technique. Considering their functional properties, the cold brewed herbal tea shows the most superior among the samples tested as it shows the highest total sugar content, total phenolic compound, and antioxidant activity (p-values<0.05).

Keywords
Brewing technique, Lemongrass, Pandan, Sensory optimisation

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/RmPrZfHe2Bu9

Corresponding Author
Dina Wahyu Indriani

Institutions
1 Departement of Agricultural Engineering, Faculty of Agricultural Technology,
Universitas Brawijaya, Malang, Indonesia
2 Department of of Agricultural Cultivation Faculty of Agricultural, Universitass Brawijaya, Malang, Indonesia

Abstract
The use of raw materials from waste is now one of the alternatives in the "zero waste" effort, rice husk is one of the wastes in the process of ignoring rice. Rice husk has a very high silica content of around 80-90. Extraction of silica from rice husk can be used to make slow release fertilizer. Slow release fertilizer is a fertilizer with a nutrient release mechanism that periodically follows the pattern of nutrient absorption by plants. The tablet fertilizer application allows plants to absorb nutrients throughout the period of growth and development by minimizing the risk of loss due to washing, and avoiding the risk of excess dissolved salt. This study aims to determine the optimization of rice husk tablets by extraction using Microwave Assisted Extraction (MAE) and determine the physical and chemical properties of the results of rice husk tablet extracts. This study used a Completely Randomized Design (CRD) with two factors, namely the concentration of KOH with variations in solvents 2.5%, 5%, and 7.5% and a comparison of warm-up times of 5 minutes, 7.5 minutes and 10 minutes. the largest yield were 7.5% KOH with the longest heating time of 10 minutes of 5.30%. XRF analysis, it was found that the largest silica value was 6.51% at 5% KOH with a heating time of 5 minutes. The data obtained from the hardness test obtained the smallest value of 1,131 Kgf and the largest was 3,356 Kgf. Based on comparison with the heating conventional method, extraction had not reached optimum results of silica extract.

Keywords
Extraction, MAE, Rice Husk, Silica, Slow Release Fertilizer

Topic
AGRICULTURAL ENGINEERING

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

Corresponding Author
La Choviya Hawa

Institutions
a) Department of Agricultural Engineering, Universitas Brawijaya
Jl. Veteran, Malang 65145, East Java Province, Indonesia
b) Department of Bioprocess Engineering, Universitas Brawijaya
Jl. Veteran, Malang 65145, East Java Province, Indonesia

*la_choviya[at]ub.ac.id

Abstract
Fermented seed of the tropical tree Pangium edule Reinw., locally known as kluwak, have been used as spices in Asian and especially Indonesia cuisine. For further processing and post harvest handling, physical and mechanical properties of the seed are needed. Some physical properties, i.e. length, width, thickness, geometric mean diameter, unit mass and per 100 seeds, sphericity, surface area, true density, bulk density, porosity, peel ratio, and angle of friction at five different surface (cardboard, stainless steel, iron plate, glass, and wood) of kluwak seeds were evaluated at the market moisture content (50.1%). Also, some mechanical properties, i.e. compressive force, strain, stress and Young modulus at three dimensions axis have been measured. The average length, width, thickness, geometric mean diameter, unit mass and per 100 seeds were 44.94±5.6 mm, 43.35±5.2 mm, 27.40±3.4 mm, 37.36±3.2 mm, 11.47.±3.7 g and 1693.39±483.85 g. In the market moisture content, the results indicated 0.87±0.07, 4413.99±733.22 mm2, 1.01±0.01 g/cm3, 0.42±0.03 g/cm3, 58.21±3.37% and 69.10±13.84% for average sphericity, surface area, true density, bulk density, porosity and peel ratio of the seed, respectively. Angle of friction for respective cardboard, stainless steel, iron plate, glass, and wood were 25.52±6.9 deg, 17.40±3.92 deg, 21.40±5.2 deg, 12.27±42 deg, and 24.8±7.45 deg. The average compressive force needed to break the seed at length, width, and thick axis were 295.34±87.95 N, 283.87±83.90 N, and 215.71±65.53 N. The strain, stress, and Young modulus were 0.095±0.03, 2.10±0.71 N/mm2, and 23.16±7.20 N/mm2 at length axis; 0.069±0.03, 2.66±0.88 N/mm2, and 45.44±20.95 N/mm2 at width axis; 0.05±0.02, 2.05±0.63 N/mm2, and 48.12±22.61 N/mm2 at thick axis, respectively.

Keywords
Fermented kluwak, Physical properties, Mechanical properties

Topic
AGRICULTURAL ENGINEERING

Link: https://ifory.id/abstract/tLCT29MjuYJy

Corresponding Author
Elvi Liana

Institutions
a) Department of Agricultural Engineering, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia
b) Department of Agro-industrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia
*ssuhartini[at]ub.ac.id

Abstract
Globally, disposable baby diapers demand continues to grow alongside with an increase in the birth rate and child (aged 0-3) population. On average, diapers consumption is around 6-8 pieces per baby, giving approximately 6,300 diapers for the next 2.5 years. Furthermore, each diaper contains 35% of organic and 65% of inorganics materials. The presences of inorganics materials pose a detrimental effect on the environment as it needs around 500-800 year to breakdown or degrade. This study was aimed to enhance the valorisation of disposable baby diapers waste by implementing sterilisation technology. The technology was based on a double jacket and centrifugal speed principles, enabling to effectively and safely sterilise the diapers wastes. The comparison with the conventional technology was carried out based on the following parameters: total number of E. coli, Biochemical Oxygen Demand (BOD), Chemical Oxygen Demand (COD), turbidity, pH, temperature, and economic analysis. The results indicated that the proposed sterilisation technology has superior performance that conventional sterilisation technology. The findings also confirmed that the sterilised diapers waste can be further reused for making other valuable products, such as eco-friendly handy craft or souvenirs. Economically, the implementation of the proposed technology can support the creation of green creative industries, particularly in Indonesia.

Keywords
disposable baby diapers; sterilisation technology; double jacket concept; centrifugal speed principle; green creative industries

Topic
WASTE AND ENVIRONMENTAL MANAGEMENT

Link: https://ifory.id/abstract/jwENx7UAzKBt

Corresponding Author
Ana Arifatus Sadiyah

Institutions
1Departement of Agribusiness, University of Tribhuwana Tunggadewi, Jl. Telaga Warna Tlogomas, Malang 65144, Indonesia /Agriculture Sciences of Doctoral Program, Brawijaya University
2Departement of Socio Economics, University of Brawijaya, Jl. Veteran, Malang 65145, Indonesia
ratyaa[at]ub.ac.id, nuhfil.fp[at]ub.ac.id, abd.muhaimin[at]ub.ac.id
aCorresponding Author : ana.arifatus[at]unitri.ac.id

Abstract
Indonesian has experienced high strategic food prices in recent years. This paper examines the welfare impact of rising strategic food groups- prices on Indonesian poor households using Linear Approxia Almost Ideal Demand System (LA-AIDS) approach. The elasticity coefficients derived from LA-AIDS are used to estimate Compensated Variation (CV) and Equivalent Variation (EV). The study uses SUSENAS (Indonesian National Socioeconomic Survey) raw data. Based on our estimates, the strategic food groups of rice, corn and shallot are necessary goods, as their budget elasticity is positive and below one at the same time. Beef, chili, and sugar are luxury goods, with income elasticity above one. We find that, overall, higher strategic food price raised the average poor household-s welfare. Higher food prices made most households worse off.

Keywords
Compensating variation, Equivalent variation, Welfare, Elasticities

Topic
BIOECONOMY AND BIOBUSINESS

Link: https://ifory.id/abstract/K3DBZPWCf8pJ

Corresponding Author
Annisa U Choirun

Institutions
1)Department of Agro-industrial Technology, Faculty of Agricultural Technology,
University of Brawijaya, Malang, Indonesia

Abstract
Maintaining an effective risk management procedure can counterbalance a critical effect on supply chains. The Agri-food supply chain has characteristics that are unique and complex if compared with a conventional supply chain.Sustainability risk management in the supply chain is the key to a competitive organization in the long term. The aim of this paper is to review current research on sustainable risk management in the Agri-food industry chain. These reviews were arranged in steps systematically, ranging from searching related to review of supply chain sustainability risk management (SCSRM), reviewing the general framework of SCSRM and the framework of Agri-food SCSRM. Selection of literature review papers in the period 2010-2019, and obtained 30 papers. Risk aspects were analyzed using a multi-dimensional approach (economic, social, environmental, technical, and institutional) that influences the sustainability of the Agri-food industry. The results show that there are few studies focusing on risk management to achieve a sustainable supply chain system. Some studies only focus on Triple Bottom Line elements (economic, social, and environmental). Sometimes, these studies do not consider risks from other elements such as technical and institutional aspects that can be influence the sustainability of the Agri-food industry. Technical aspects such as the reliability of technological systems and institutional aspects as policymakers support sustainability in a business process. The contribution of this paper is to provide an initial theoretical framework to guide researchers in analyzing risk through a multi-dimensional approach to sustainability.

Keywords
Agri-food industry, risk management, sustainability

Topic
AGROINDUSTRIAL PRODUCTION SYSTEM MANAGEMENT AND REGULATION

Link: https://ifory.id/abstract/g9zLmyYah2XU

Corresponding Author
Suharti Suharti

Institutions
Department of Chemistry, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Negeri Malang, East Java, Indonesia

Abstract
As we know keratin is a structural protein. Keratin can be obtained from chicken feathers. At present, chicken feathers are one of the great potentials of waste because of its abundance and very cheap. CMC has a similar structure to cellulose. Cellulose has a very abundant amount in nature and its existence as waste and CMC and CMC is a derivative of natural cellulose polymers that are easily degraded naturally. This paper reported our preliminary work on developing novel composite biofilm from both natural biopolymer to provide novel environmentally friendly biomaterials. Keratin solution was prepared from chicken feathers by the acid method. Variations in the number of CMCs were used to see differences in bio-membrane rigidity. The size of keratin in the bio-membrane can be measured using a PSA. SEM and FTIR are used to see the presence of keratin embedded in bio-membranes. The homogeneity of keratin in biofilm is analyzed using XRD while its resistance to temperature is measured by TGA. With the presence of keratin as a sturdy fiber and CMC as a supporting matrix can produce biofilm that are strong and environmentally friendly.

Keywords
biofilm; CMC; keratin

Topic
WASTE AND ENVIRONMENTAL MANAGEMENT

Link: https://ifory.id/abstract/PbzVGDqpR4Tv

Corresponding Author
Suharti Suharti

Institutions
Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Negeri Malang, Jl. Semarang No 5 Malang, East Java, Indonesia

Abstract
Plastic products are widely used because of their lightweight, easy to shape, non-corrosive, diverse colors, very easy storage, and can be reused. However, plastic waste is very difficult to completely decomposed by microorganisms. The process requires a long time due to the material used comes from non-renewable sources of petroleum. One type of plastic is Polyethylene (PE). PE plastic polymers have very strong chemical bonds and these polymer fibers blend together with each other so that other properties of this type of PE plastic make it difficult to degrade by nature. Therefore, one of the solution to solve this environmental problem is to combine composites using natural polymers, one of it is keratin. Keratin is a biopolymer found in chicken feathers which can be degraded by microorganism. Keratin from chicken feathers can be used as fillers to in PE to improve its biodegrebility. In addition, keratin reinforced Polyethylene (PE) offers a combination of good characteristics for biodegradable composites, good thermal stability and good chemical resistance.Composite was prepared by mixing soluble keratin and polyethylene at various ratios. Composites was characterize of plastics was characterized using Fourier transform infrared spectroscopy, scanning electron microscopy, and differential scanning calorimetry. Utilization of chicken feather keratin which is used as a composite material requires a method to turn chicken feathers into nano keratin fiber. The results showed chicken feather-keratin/polyethylene composite can be synthesized at various ratio, however the best physical character need to be further analyzed.

Keywords
: Biodegradable Plastic, Chicken Feathers Keratin, Polyethylene (PE), Composite

Topic
WASTE AND ENVIRONMENTAL MANAGEMENT

Link: https://ifory.id/abstract/BdxekCf2QKXj

Corresponding Author
Thutug Rahardiant Primadi

Institutions
Department of Chemistry, FMIPA Universitas Negeri Malang

Abstract
Abstract. Until now, the concrete utilization of frying cooking oil (jelantah) has not been optimal. This study seeks to convert this waste into biodiesel. Given that used cooking oil still contains high concentration of free fatty acids which can be converted into methyl esters through trans-esterification by methanol. This effort is in line with the increasing demand for renewable energy sources. The waste contains high of free fatty acids concentration and rancidity number. Therefore it is necessary to think about the proper process conditions and the use of superior catalysts for trans-esterification. One of the allegedly superior catalysts is ferrit-based nanocomposite catalyst, namely SrO@CoFe2O4. This hypothesis is based on the properties of ferrite which is thermally and chemically stable, and its magnetism, high reactivity (because it is in the form of nano-sized particles), and its composite with strong base oxide SrO which is insoluble in methanol. The purpose of this study was to synthesize and characterize SrO@CoFe2O4, then apply it as a catalyst in biodiesel production from the waste. The main steps include: (1) synthesis of CoFe2O4 with co-precipitation; (2) Impregnation of SrO into CoFe2O4 and converted to SrO@CoFe2O4; (3) characterization of the synthesized material with XRD, EDX and Zetasizer; (4) application of SrO@CoFe2O4 to biodiesel production from used cooking oil; (5) characterization of biodiesel produced. Based on the results of XRD and EDX analysis, the SrO@CoFe2O4 catalyst has been successfully synthesized. The application of catalysts on waste-based trans-esterification provides a conversion of 80-90%.

Keywords
ferrit, impregnation, oxide, biodiesel, frying cooking oil (jelantah)

Topic
RENEWABLE ENERGY AND BIOREFINERY

Link: https://ifory.id/abstract/Mx6JEAyebN7P

Corresponding Author
Fauziatul Fajaroh

Institutions
(a) Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Negeri
Malang, Jl. Semarang 5 Malang 65145, Indonesia
(b)Department of Chemical Engineering, Universitas Sebelas Maret, Indonesia

Abstract
Industrial development in various fields and limited of natural dyes have led to an increase in the use of synthetic dyes which have the potential to produce hazardous wastes if not managed properly. Efforts to process the liquid waste, especially synthetic dye waste can be done in many ways. A simple but supposedly effective way is to utilize magnetic nanoscale adsorbent material as a waste processing agent. The purpose of this study was to synthesize salicylic acid-modified magnetite nanoparticles and apply them as a liquid waste processor, especially green malachite waste. Green malachite is a dye that is often used in industry. The magnetic properties possessed by magnetite material are beneficial in material recovery. The main stages of the study include: the synthesis of magnetite nanoparticles by electro-oxidation of iron in water; modification of material with salicylic acid; characterization of synthesized materials with XRD, FTIR, SEM, and BET; and waste water treatment of green malachite process by salicylic acid-modified magnetite as adsorbent. The results of XRD, FTIR, and SEM characterization showed that the salicylic acid modified magnetite nanoparticles were successfully synthesized. The results of BET characterization provide the specific surface area of particle of 88 m2/g which shows the potential of the material as an adsorbent. The application of material as an adsorbent successfully absorbed 88% green malachite with an adsorption capacity of 15.5 mg/g.

Keywords
salicylic acid-modified magnetite nanoparticles. green malachite, adsorbent

Topic
WASTE AND ENVIRONMENTAL MANAGEMENT

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

Corresponding Author
Ihsan Wira Senjaya

Institutions
a) Master Program of Environmental Science, School of Postgraduate Studies, Diponegoro University, Semarang - Indonesia
Jalan Imam Bardjo SH No. 5, Semarang, Indonesia
*matematison[at]gmail.com
b) Faculty of Science and Mathematics, Diponegoro University, Semarang - Indonesia
Jalan Prof. H. Soedarto S.H, Tembalang, Semarang 50275, Indonesia

Abstract
Paddy fields are the main resource in fulfilling the main food commodities, namely rice in Indonesia. Conversion of paddy fields continues to occur along with the increase in population that requires settlements. Loss of paddy fields will have an impact on the loss of the value of rice production per hectare. In addition, there is a value of environmental services from paddy fields that we ignore. Some of the value of environmental services from paddy fields are flood control, supporting food security and preventing erosion and sedimentation. This study aims to determine the value of environmental losses from the loss of paddy fields in Magelang Regency which involves the value of the benefits of paddy fields environmental services through a system Dynamic approaches The law enforcement scenario to reduce conversion of paddy fields was expected to reduce the value of these losses. Simulation data were compared with real data for the last five years from 2013-2017 (Central Bureau of Statistics of Magelang Regency) and had values that were close enough to actual data with errors of less than 10%. The simulation results showed that the value of environmental losses in 2030 reached 173 billion rupiah by conversion of paddy fields about 2981.47 ha.

Keywords
System Dynamic; Paddy Field; Environmental Losses

Topic
FOOD SAFETY AND SECURITY

Link: https://ifory.id/abstract/B6FQKxHauhwY

Corresponding Author
Ahmad Syihab Fahmil Qowim Romadhon Mubarok

Institutions
Agroindustrial Technology, Brawijaya University

Abstract
Ice cream is frozen food derived from dairy products which are much in demand, especially children. PT. XYZ is one of the companies engaged in the field of ice cream food. The purpose of this study was to understand the implementation of material handling management at PT. XYZ especially in the calculation of material handling cost. Material handling process on cone ice cream products at PT. XYZ is the transfer of raw materials starting from the acceptance of raw materials to the storage of products in warehouse semi-finished goods. The material handling of cone ice cream includes details of process and displacement, machine and equipment used, layout, and calculation of material handling cost. By knowing the details of the correct material process, we could clearly know the material transfer from the raw material to the cone product that is ready for the ice cream filling process, resulting in good ice cream cone. The layout type applied in this industry is Product layout, while based on the analysis of material handling cost known material handling cost was Rp 7,344,5 / m,

Keywords
Ice cream, Material Handling, Material Handling Cost

Topic
AGROINDUSTRIAL PRODUCTION SYSTEM MANAGEMENT AND REGULATION

Link: https://ifory.id/abstract/bv6FMj3uQA9T

Corresponding Author
Shindy Mega Ammelia

Institutions
Chemistry, Faculty of Math and Science, Universitas Negeri Malang
Jalan Semarang No 5 Malang, 65145, Indonesia
*Shindymega18[at]gmail.com

Abstract
Black garlic is popular as food supplement as well as herbal medicine due to its rich and beneficial chemical content. The chemical changes during the process are rarely investigated. The purpose of the study was to determine the effect of heating time on sulfur-containing compounds profiles and antioxidant activity during fermentation process at 60oC. The process is followed by GC-MS and the antioxidant activity was seen using DPPH. The result indicates that black garlic undergoes changes of sulfur-containing organic secondary metabolites, such as allicin and its related compounds. This process also reduces the percentage of black garlic inhibition, which increases the antioxidant activity of black garlic, and shows that black garlic contains very good antioxidant compounds.

Keywords
black garlic, sulfur-containing secondary metabolites, GC/MS, DPPH.

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/Emh4zkqR8jdf

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 air pollution as a by-product from the pyrolysis process of coconut shell waste into charcoal is a problem that must be considered. Therefore, the processing of pyrolysis by-product into liquid smoke has been developed in recent years. However, the conventional technology by directly condensing the smoke has many impurity compounds which cause a decrease in the yield of liquid smoke produced. Hence, in this study the cyclone separator was applied to increase the quality of physicochemical content in coconut shell-liquid smoke (CS-LS) grade C. The physical parameters analyzed were yield, pH, density and color. While the chemical parameters was analyzed by GC-MS. The result showed that CS-LS with cyclone separator was able to increase total yield into 3.33%, which the color, pH and density better than CS-LS conventional. The cyclone separator was able to increase the phenolic compounds (97%), alcoholic compounds (92%), cycloalkane compounds (91%) and also decreased the benzoic acid, carbonyl and ester up to 100% compared with conventional CS-LS. In addition, the application of cyclone separator technology was potential to be applied to the SMEs or industrial liquid smoke in order to improve the quantity and quality of liquid smoke in Indonesia

Keywords
coconut shell-liquid smoke, cyclone separator, grade C, physicochemical content

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/N7bkX6nVRhc3

Corresponding Author
Sumaya Yulia Putri

Institutions
(a) Department of Physics, IPB University, Bogor, 16680, Indonesia
*yessie.sari[at]apps.ipb.ac.id

(b) Department of Statistic, IPB University, Bogor, 16680, Indonesia

Abstract
Oil palm is one of Indonesias export commodities which is quite important as a foreign exchange earner beside oil and gas. The palm oil industry will produce the main product in the form of palm oil. Palm oil production will cause a lot of palm oil waste to be produced. Palm oil waste consists of solid waste and liquid waste. Palm oil mill effluent (POME) can be processed into biogas in anaerobic production. Other organic materials can be added in the production of biogas such as cow manure. Microorganisms in cow manure which is mixed with POME are expected to convert organic matter into methane optimally. Adding calcium nanoparticles can shorten biogas production time and accelerate fermentation time. The purpose of this research is to determine the characteristics of biogas and the effect of adding calcium on increasing biogas production. Comparison of POME with cow manure which was varied then the calcium nanoparticles are added with variations in milling time and concentration. Calcium nanoparticles treated with milling were analyzed by SEM to see the different sizes of each time variations and to determine the morphological structure, then XRD analyzing used to determine phase, lattice parameters and crystallite size, they were also tested by PSA to analyze the size particle and its distribution. During the anaerobic fermentation process of biogas, temperature and pH measurements were carried out on a mixture of POME and cow manure. The produced biogas was analyzed by gas chromatography to identify the methane gas present in biogas from a mixture of POME and cow manure. The result shows that the addition of calcium nanoparticles viewed increasing of biogas production.

Keywords
Cow manure, fermentation, methane, SEM, XRD, PSA

Topic
RENEWABLE ENERGY AND BIOREFINERY

Link: https://ifory.id/abstract/qLrCHQ6Gmp7d

Corresponding Author
Fitrian Aulia

Institutions
Departement of Agricultural Product Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, East Java

Abstract
Red beetroot (Beta vulgaris L. Var. Rubra L.) is one of the agricultural commodities that are very beneficial for human health. One of the benefit is to facilitate the transport of nutrients throughout the body and maintain the number of red blood cells. However, the utilization of red beetroot commodities is still very minimal, especially in Indonesia. For this reason, innovation is needed in the manufacture of red beetroot derivative products. This study aims to determine the physicochemical properties of beetroot cookies due to the influence of variations in the proportion of beetroot powder and oven temperature. The method used in this study is Factorial Randomized Block Design consisting of 2 treatment factors. First, is the proportion of beetroot powder (10%, 15%, and 20%) and second is the oven temperature (160˚C, 170˚C, and 180˚ C). The results of the study were analyzed with ANOVA (Analysis of Variance), if the results showed significant differences, they would be further tested with Tukey-s Honestly Significant Difference Test with 5% of significance level. The selection of the best treatment is done by using the Multiple Attribute. The best treatment will be tested for potassium, magnesium and phosphorus levels using Atomic Absorption Spectrophotometry. Based on the results of the study, the proportion of beetroot powder factor had significant effect on brightness, redness, yellowness, hardness, fracturability, water content, and crude fiber of cookies. The oven temperature factor has a significant effect on brightness, redness, yellowness, hardness, fracturability, and crude fiber, but has no significant effect on water content. The interaction between the two factors had a significant effect on brightness, redness, and yellowness, but has no significant effect on hardness, fracturability, water content, and crude fiber of cookies. The best treatment of beetroot cookies based on the Multiple Attribute Method is cookies with a 15% proportion of beetroot powder and baked on 170˚C with an average value of potassium levels 476.16 mg/g, magnesium content 20.46 mg/g, and phosphorus 28.02 mg/g.

Keywords
beetroot, cookies, oven temperature, proportion of powder

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/mHLrbYEg8nqZ

Corresponding Author
Ajeng Astrini Brahmanti

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

Abstract
Flocculating yeast strains with good fermentation ability are desirable for fuel ethanol production. The flocculation ability of Saccharomyces cerevisiae NCYC 1195 is known to be affected by the concentration of calcium chloride (CaCl2) and pH. Since the calcium ion activate flocculent by forming a bond with mannose in the cell-s surface. This flocculation ability is needed to avoid the cell mixed with the fermentation medium. It will settle down the cell in the vessel, thus, there will need no centrifugation in the purification step. By doing so, the bioethanol production process will be easier, more efficient and cheaper. The aim of this study was to investigate the effect of calcium chloride (CaCl2) and pH on the flocculation ability of S. cerevisiae. This research was conducted by using three levels of CaCl2 concentration (10-5, 10-7, 10-9 M) and three level of pH (4, 5, 6). The cultures were incubated in water bath shaker at 30°C with agitation (100 rpm). The flocculation assay was conducted every 4 hours during 24 hours and the stability of flocculation was observed every 24 hours within 30 days. The highest flocculation ability was obtained (73.155%) with CaCl2 concentration of 10-9M and pH 5.

Keywords
calcium chloride, flocculation, flocculent Saccharomyces cerevisiae, pH

Topic
INDUSTRIAL BIOTECHNOLOGY AND BIOPROCESSING

Link: https://ifory.id/abstract/M8P4HQdwmgBF

Corresponding Author
Bambang Rahadi Widiatmono

Institutions
(a)Study Program of Environmental Engineering, University of Brawijaya
Jalan Veteran, Malang 65145, Indonesia
*b.rahadi[at]gmail.com
(b)Student of Environmental Engineering Study Program, University of Brawijaya, Indonesia
Jalan Veteran, Malang 65145, Indonesia

Abstract
The research aim is to know the influence of liquid fertilizer that comes from the waste of dairy farms for soil quality and vegetative growth of coffee plants. There are three kinds of fertilization intensity (treatment) that is without fertilization (K), one-times fertilization (C1) and two-times fertilization (C2). The research results were analyzed using Group Randomized Design as experimental design; ANOVA and Tukey Test 5% as analysis method. The results showed that the treatment affects soil quality. The treatment also gives a significant influence (p < 0.05) at the height rate of coffee plants in the 2nd week and the canopy diameter rate of coffee plant in the 2nd and 4th week. The results of this research are expected to provide input especially for cattle farmers and coffee planters who want to integrate their livestock and their crops.

Keywords
Coffee plant; Cow manure; Liquid waste

Topic
WASTE AND ENVIRONMENTAL MANAGEMENT

Link: https://ifory.id/abstract/gamv6UXEeGxC

Corresponding Author
Luluk Sulistiyo Budi

Institutions
1,2,4Agriculture Faculty, Merdeka Madiun University, Madiun, Indonesia
3Economy Faculty, Merdeka Madiun University, Madiun, Indonesia

Abstract
Increasing agricultural products to be competitive by increasing value added is very important. The study aimed to find out the best treatment from a combination of the effect of heating temperature and sesame varieties on the production and quality of sesame oil. This study used factorial completely randomized design method where the first factor was sesame variety (Sbr1, Sbr2, Sbr3, Sbr4, and Winnas1) and the second factor was heating temperature with levels 90°C, 100°C, and 110°C. The variables observed were the weight of pulp, total oil production, oil color, and fatty acid content. The results showed that the Sbr4 variety with a temperature of 110°C had the highest oil production even though it was not significantly different from Winnas1, as well as its aroma and fatty acid content.

Keywords
Sesame seed, sesame oil, fatty acids, oil quality

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

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

Corresponding Author
Irnia Nurika

Institutions
Universitas Brawijaya

Abstract
Phlebia sp. MG-60 as one of the white-rot fungi, which has an ability to produce ethanol from lignocellulosic biomass with a single process. This study aimed to determine the effects of nutrition addition and time of incubation for ethanol production, generated from lignocellulose degradation of OPEFB biomass by Phlebia sp. MG-60. By using a factorial experiment in a randomized block design, the effect of malt extract concentration and time of incubations were tested. The results revealed the addition of malt extract and time of incubations, as well as the interaction of both, were found to significantly influence the ethanol concentration (ρ value <0.05). The best treatment was obtained from the addition of malt extract 0.2 g/L, which released the highest amount of total reducing sugars, 26.489 mg/g during 15 days of incubations. Meanwhile, the lowest amount of lignin released 12.91%; weight loss 19.01% produced from 28 days incubation. Furthermore, the highest ethanol concentration (0.28%) was generated from the addition of malt extract 0.2 g/L for 5 days incubation.

Keywords
: OPEFB, ethanol, lignocellulose, malt extract, Phlebia sp.MG-60.

Topic
RENEWABLE ENERGY AND BIOREFINERY

Link: https://ifory.id/abstract/CMBG6QmqYLvW

Corresponding Author
Irnia Nurika

Institutions
Universitas Brawijaya

Abstract
Phlebia sp. MG-60 is one of white rot marine fungi produced enzyme MnP on the hypersaline condition which could potentially degrade lignocellulose especially lignin and to produce ethanol directly through integrated fungal fermentation. This study aimed to determine the effects of the addition of MnSO4 and sea salt on the degradation of lignocellulosic compounds and ethanol production using Phlebia sp. MG-60. The results showed that the addition of MnSO4, sea salt, and their interaction significantly affected on the change of weight loss, total soluble phenol (TSP), total reducing sugar (TRS), pH, lignin concentration, and bioethanol concentration. The best treatment was obtained from the addition of MnSO4 300mg/l, sea salt 3% and 20 days of incubation time. This treatment has the highest value of TRS (22.471 mg/g), TSP (0.334 mg/g), weight loss (16.23%), and ethanol (0.1%), with the lowest value of lignin (19.17%) and pH (6.1). The present results indicated that suitable culture conditions could significantly improve integrated fungal fermentation.

Keywords
Lignocellulose; Ethanol; MnSO4; Phlebia sp. MG-60; Sea Salt; OPEFB

Topic
RENEWABLE ENERGY AND BIOREFINERY

Link: https://ifory.id/abstract/YGVxn7qmUwHg

Corresponding Author
AMAN SANTOSO

Institutions
(a) Department of Chemistry, Universitas Negeri Malang
Semarang Street 5 Malang 65145
Email: aman.santoso.fmipa[at]um.ac.id

Abstract
The characteristics of yogurt are influenced by the concentration of starter and incubation time in the manufacturing process. The purpose of the study was to determine the effect of variations in starter concentration and incubation time on the characteristics of yogurt. The study consisted of several stages, namely: Sample preparation (pasteurization of cows milk); Incubation of cows milk yogurt with variations in starter concentration and incubation time; Characterization of the physical and chemical properties of yogurt include organoleptic tests of color, aroma, taste and texture, pH and viscosity tests, and the chemical properties of yogurt including analysis of total acid levels and protein content. The results of analysis of variance for pH, viscosity, organoleptic tests (texture, aroma, taste and color), total acid levels and protein content showed that the variation in treatment carried out significantly affected the physical and chemical characteristics of the yogurt produced. The pH of yogurt produced ranged from 3,841-4,000, the total acid level and yogurt protein levels produced in this study ranged between 1.22-1.40% and 2.72-4.82%. The Mann-Whitney test results showed that the yogurt produced had a soft texture, a distinctive flavor, a rather acidic and colored white.

Keywords
starter; incubation time; characteristics; yogurt, cows milk

Topic
FOOD MICROBIOLOGY

Link: https://ifory.id/abstract/kpZNEjWHKLa2

Corresponding Author
Kiki Fibrianto

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

Abstract
Jam is one of complementary foods which has the viscous texture and usually prepared from fruit puree. The fruit contains pectin in which it will be combined with sucrose and acid to form gel. Banana peel also contains the pectin. This current study aims to investigate the effect of citric acid and sucrose concentration on physico-chemical and sensory characteristics of Candi banana peels jam. Completely Randomized Block Design was assigned to investigate the main factors. Factor I is the citric acid concentration (0.2% and 0.4% w/v). Factor II is the concentration of sucrose (50%, 60%, and 70% w/v). Each treatment was replicated 3 times. “Candi” banana peels jam with combination 0.2% of citric acid and 70% of sucrose is considered as the best treatment. The best Candi banana peels jam has been characterised by 48.80% water content; 4.97 pH values; 45.10 0Brix total dissolved solids; and the length of spread is 9.3 cm. While the sensory attributes intensity were 8.8 for sweetness; 2.4 for sourness ; 3.4 for astringency; 8.9 for color; 5.5 for firmness; 10.5 for spreadibility; and 8.4 for the length of spread.

Keywords
banana peels, jam

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/UNQKTrM62zuw

Corresponding Author
Rosalina Ariesta Laeliocattleya

Institutions
Universitas Brawijaya

Abstract
The need for antioxidant drinks made from herbs in the community increases due to the increasing number of types diseases caused by free radicals. One type of potential herbs as antioxidant is corn silk, in the form of corn silk herbal drinks tea. The basic ingredients for making herbal tea drinks is the dried corn silk. However, the temperature factor and drying time will affect the characteristics of herbal tea drinks produced. The purpose of this study was to determine the effect of temperature and drying time on the content of bioactive compounds (total phenolics and flavonoids) and antioxidant activity of corn silk herbal tea by vacuum drying method. The stages of this study were sample preparation (sorted, washed and dried), then dried the corn silk using a vacuum dryer with 3 temperature variations (40°C, 50°C and 60°C) and 3 drying time variations (3 hours, 4 hours and 5 hours), and finally the brewing process. Samples then analyzed the bioactive compounds (total phenolics, flavonoids) and antioxidant activity. Based on the results of study, the higher of drying temperature resulted on higher phenolics, flavonoids and antioxidant activity. Conversely, the longer of drying time made the total phenolics, flavonoids and antioxidant activity tend to decrease. The best treatment in this study was found in the treatment of drying temperature on 60°C with 4 hours drying time with total phenolics of 11.68 mg GAE/g, flavonoids of 6.47 mg QE/g and antioxidant activity with IC50 values of 278.1 ppm.

Keywords
Corn Silk, Herbal Tea, Vacuum Drying

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/A4FYLqgtNMCV

Corresponding Author
sarah devi silvian

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

Abstract
Lactobacillus casei is one of probiotic bacteria which have an antibiotic (tetracycline) resistance encoded by tetM gene. This gene can be unstable which lead to changes in the DNA sequence (mutation) during the adaptation process under sub-lethal dose of tetracycline antibiotic. The aim of the study is to observe the resistance level and genetic instability of tetM gene under sub-lethal dose of tetracycline antibiotic and to examine the effect of gene instability on the antibiotic resistance level of L. casei. This study was conducted by 2 steps e.g. determination of sub lethal dose of L. casei and to isolate L. casei with the highest resistance to tetracycline using adaptation process. This study confirmed that L. casei could survive with sub-lethal dose of 10-50 µg.mL-1 tetracycline and has a lethal dose at 60 µg.mL-1. The concentration of more than 60 µg.mL-1 tetracyline made the instability of tetM gene lead to the survival of L. casei at 70 µg.mL-1 tetracycline after adaptation process.

Keywords
Adaptation, Gene Instability, Lactobacillus casei, Sub-lethal Dose, tetM Gene

Topic
HEALTH, NUTRITION AND MEDICAL MICROBIOLOGY

Link: https://ifory.id/abstract/YG9T8ZryJV4D