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INTERNATIONAL CONFERENCE ON GREEN AGRO-INDUSTRY AND BIOECONOMY (ICGAB 2019)

Event starts on 2019.08.26 for 1 days in Malang

http://icgab.ub.ac.id | https://ifory.id/conf-abstract/7WGbcAYBh

Page 6 (data 151 to 169 of 169) | Displayed ini 30 data/page

THE EFFECT OF TRAINING AND AGRICULTURAL INNOVATIONS ON FARMER PERFORMANCE (CASE STUDY ON PADDY FARMERS IN MALANG-INDONESIA)
Novi Haryati

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Corresponding Author
Novi Haryati

Institutions
Department of Agricultural Socio-economics, Faculty of Agriculture,
Universitas Brawijaya, Jl. Veteran Kota Malang Kode Pos 65145
Email: noviharyati[at]ub.ac.id

Abstract
Food security has become a central issue within the framework of Indonesias agricultural development. The problems mostly faced by this country are the uncertainty and instability of national food production happens. Agricultural innovation and training by agricultural extension agents is an effort to increase the skills of knowledge and capabilities of farmers to jointly improve food security. The objectives of this study are: 1) to determine the characteristics of rice farmers, and 2) to understand the relationship of training and innovation to the performance of farmers. This is a descriptive quantitative research that conducted with case studies in Singosari District, Malang Regency Indonesia. The sampling technique was purposive, derived from 30 rice farmers who had received training and counseling from the Singosari Sub-District Extension Education Unit. Primary data was derived through questionnaires. Data analysis was done by formulating structural equation models by using WarpPls 5.0 software. Rice farmers in Singosari Subdistrict are in middle to advanced age with low eductaion. Most of them are elementary school graduates with experience of farming around 30 years. Result showed that the Extent of Training, Preparedness to adopt paddy planting innovation has significant effect to human capital of farmers. Those three has a positive and significant influence on rice farming performance.

Keywords
Key words: farming, innovation, training, farm performance

Topic
FOOD SAFETY AND SECURITY

Link: https://ifory.id/abstract/aGAZ9TkB4Qfc


The environmentally friendly dehairing process using a protease enzyme
Dona Rahmawati; Iwan Fajar Pahlawan; Gresy Griyanitasari

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Corresponding Author
Dona Rahmawati

Institutions
Center for Leather, Rubber and Plastic, Ministry of Industry

Abstract
Several studies have been conducted to reduce environmental problems arising from the tanning process. In this study, the dehairing process was developed using a protease enzyme to reduce the use of sulfides and lime. The purpose of this study was to determine the physical characteristics of the leather that is processed dehairing using a protease enzyme by reducing sulfide and lime compared to conventional dehairing. The dehairing process was done by immersion method and rotated with a drum. Furthermore, the tanning process was carried out using a variety of chrome and mimosa. The test results showed that the physical properties of the leather produced were equivalent. The resulting waste contains Chemical Oxygen Demand, Biochemical Oxygen Demand, Total Suspended Solid, Total Dissolved Solid, sulfide which is lower than conventional dehairing process. Thus, the enzymatic process developed offers enormous potential for an environmentally friendly tanning process.

Keywords
: dehairing; protease; leather, pollution; tanning

Topic
WASTE AND ENVIRONMENTAL MANAGEMENT

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


The estimation of waste generation in Palangka Raya City, Central Kalimantan
Herianto (a*), Mochamad Arief Budihardjo (b), Maryono (c)

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Corresponding Author
Herianto -

Institutions
a) Master Program in Environmental Science, Diponegoro University, 50275 Semarang, Indonesia
*heridkl[at]gmail.com
b) Department of Environmental Engineering, Diponegoro University, 50275 Semarang, Indonesia
c) Department of Urban Regional Planning, Diponegoro University, 50275 Semarang, Indonesia

Abstract
The urban development-s planning and the rapid population growth require optimal waste service. This study aims to project waste generation in Palangka Raya city for the next 20 years in order to plan sustainable waste management. Estimation of waste generation is made with multiple linear regression models using waste generation, population and real GDRP data in 2014-2018. Based on the analysis, the waste generation model has an index of determination (R square) of 0.988, which means that the number of inhabitants and the real GDRP influence waste generation up to 98.8%, while the value obtained by F test is 84.96 with Sig. 0.012 which means the regression model is suitable. Based on the estimated model, waste handled in the city of Palangkaraya in 2038 would be 232,379.66 m3/year. The increase in waste generation requires the addition of 31 TPS container and 13 units of arm roll trucks in 2038. Furthermore, it also needs performance improvement of garbage transport rites; unless the organic waste is processed into fertilizer and used for agricultural land around the city, then it will reduce the volume of waste transported to landfill.

Keywords
Municipal waste; waste management; waste estimation

Topic
WASTE AND ENVIRONMENTAL MANAGEMENT

Link: https://ifory.id/abstract/txP2zaB9gcJn


THE INFLUENCE OF TEMPERATURE IN SWELLING POWER, SOLUBILITY, AND WATER BINDING CAPACITY OF PREGELATINIZED SWEET POTATO STARCH
Grace Maria Ulfa (a*), Widya Dwi Rukmi Putri (a), Kiki Fibrianto (a), Regita Prihatiningtyas (a), and Simon Bambang Widjanarko (a)

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Corresponding Author
Grace Maria Ulfa

Institutions
a) Food Science and Technology Departement, Universitas Brawijaya, Indonesia
*gracemariaulfa[at]gmail.com

Abstract
Sweet potato is a common tuber found in Indonesia, however its usage is still lower than cassava or corn. Whereas, it is rich for starch that can be used for many industrial application, although it has many drawbacks such as its low solubility and stability. Pregelatinization can be used to overcome those drawbacks and increase its industrial value. The swelling power (SP), solubility (S), and water binding capacity (WBC) of pregelatinized white sweet potato starch were analyzed. The starch was obtained by precipitating the suspension of sweet potato slurry, drained, milled, and sieved. The starch then pregelatinized with different temperature at 35, 40, 45, 50, 55, 60oC. The swelling power and solubility of sweet potato starch ranged from 16.26-30.30 g/g and 1.58-26.39 %, respectively. Moreover, the WBC obtained are 76.07-232.37 %. Pregelatinized sweet potato starch showed a higher SP, S, and WBC as the increasing of temperature until some point. The variation obtained in the starches- properties was important for some industrial requirements.

Keywords
pregelatinization, solubility, sweet potato starch, swelling power, water binding capacity

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/m4uJPKct3jHg


The optimisation of Fresh Apple Inventory by using Multi-Supplier Basnet-Leung Model (Case Study in X Supermarket, Indonesia)
Wike Agustin Prima Dania (a*), Rizky Luthfian Ramadhan Silalahi (a), Rediana Novia Yasinta (a)

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Corresponding Author
Wike Agustin Prima Dania

Institutions
Agroindustrial Technology Department, Faculty of Agricultural Technology
University of Brawijaya
Jl. Veteran No 1 Malang, East Java, Indonesia
wikedania[at]ub.ac.id

Abstract
Apple as one of the fresh fruit commodities needs specific treatment in material handling to keep the freshness of the product from farm to the consumers. One of the critical process to maintain the quality of the product is the inventory system. Inventory is one of the major cost components in the production system. Therefore, the inventory system must be controlled to propose the optimal inventory level at the minimum cost. The objective of this paper is to minimise the inventory costs of apple inventory in one of supermarket in Indonesia by using a multi-supplier Basnet-Leung formulation model since the retailer replenishes his inventory from several suppliers. This model allows the system to apply multi-product, multi-period lot sizing and multi-suppliers. The result shows by comparing the costs components between the current company inventory system and the proposed Basnet Leung inventory system; the total cost is reduced up to 40.68%. It results in the total saving in purchasing costs, ordering costs, and holding costs up to 43.20%, 6.44%, and 45.99% respectively. To sum up, controlling the inventory level by using Basnet Leung model will result in a more effective way of purchasing management.

Keywords
Inventory control; Basnet and Leung; multi-supplier

Topic
AGROINDUSTRIAL PRODUCTION SYSTEM MANAGEMENT AND REGULATION

Link: https://ifory.id/abstract/QxCtyJmf73wd


The physical properties of coffee caviar as influenced by sodium alginate concentration and calcium sources
W B Sunarharum, A D Kambodji, M Nur

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Corresponding Author
Wenny Bekti Sunarharum

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

Abstract
Coffee caviar is a product of spherification technique, which is one of well-known technique in molecular gastronomy field. Spherification is a process when liquid turns into spheres in a bath due to gelling mechanism. In application of basic spherification on coffee caviar, a solution consists of coffee and sodium alginate as a gelling agent are added to calcium bath using a syringe. The calcium bath can be made either with calcium chloride or calcium lactate, which is providing the missing ions for sodium alginate to start the gelling process. Proportion of sodium alginate, calcium chloride, and calcium lactate takes major role on the end result of coffee caviar, such as textures, viscosity, and gelling properties. This study aimed for finding the effect of sodium alginate (1%, 1.5% and 2 %) and calcium sources (calcium lactate or calcium chloride) to the physical characteristics of coffee caviar. The result showed that highest concentration of sodium alginate (2%) had the highest viscosity of 1120 cP, meanwhile the original coffee without sodium alginate had the viscosity of 200 cP. Higher concentration of sodium alginate also created a darker caviar. The effect of calcium source were on the texture and gellation speed to reach the gel strength. Calcium chloride with higher calcium content was more likely to give a faster gellation speed than calcium lactate, as well as the hardness of the gel, measured by TPA.

Keywords
coffee caviar, basic spherification, gelling properties, texture

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/NrTGtDQ2f4d6


The potency of implementation cleaner production in a Palm Oil Mill with capacity 30 ton per hour
N.D.M. Romauli(1) and H. Ambarita(2)

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Corresponding Author
Himsar Ambarita

Institutions
(1)Food Science and Technology, Faculty of Agriculture, Universitas of Sumatera Utara, Jl. Prof. A. Sofyan No 3 Kampus USU, Medan 20155 Indonesia
(2)Sustainable Energy and Biomaterial Centre of Excellent, Universitas of Sumatera Utara, Jl. Almamater Kampus USU, Medan 20155 Indonesia

Abstract
Indonesia is known as the biggest crude palm oil (CPO) producer in the world. The fresh fruit bunches (FFB) are processed in the mill to produce CPO and Palm Kernel as the main products. The process consumes significant amount of energy, water and raw materials and also produces many wastes and emissions. In this study the potency of implementation cleaner production to a Palm Oil Mill is explored. The objectives are to increase efficiency and to reduce risks to humans and environment. As a case study, a Palm Oil Mill with capacity of 30 ton per hour is used. The results show that many potencies of improvement are found. Some of the potential improvements such as electricity intensity reduction from 20.56 to 17 kWh/ton FFB, and the reuse of turbine cooling water. It is shown that implementation of cleaner production to the Palm Oil Mill will improve the efficiency of the mill significantly.

Keywords
Palm Oil, Cleaner Production, Energy Efficiency

Topic
RENEWABLE ENERGY AND BIOREFINERY

Link: https://ifory.id/abstract/Z2NwpYgDJFhd


The potential of wastewater reuse in soy sauce production process (A case study: Grobogan district of Central Java)
Alfiana, Aulia Firda(1) and Purwanto, Purwanto(2)

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Corresponding Author
Aulia Firda Alfiana

Institutions
(1)Master Program of Environmental Science, School of Postgraduate Studies, Diponegoro University, Semarang
(2)Departement Chemical Engineering, Faculty of Engineering, Diponegoro University, Semarang

Abstract
Soy sauce production process is one of well-known small-medium enterprises (SMEs) in Grobogan Regency. The production of soy sauce requires water in the process of washing black soybeans, boiling black soybeans, moromi fermentation, washing of process equipment, bottle washing, cleaning the production site and turning off the coals. The study case research aimed to determine the potential of reusable water in soy sauce process production. The subject of this research was on of the soy sauce process production in Grobogan Regency of Central Java. The data collection was done by using documentation, observation and interview method. The result show that the water could be reused by using black soybean washing water can be used in the bottle washing tub 1, water in washing tub 2 can be used for washing process equipment and used water of washing process equipment can be used to put out the coals on the furnace. Soy sauce process production can save water as much as 16,5 m3 per month. In conclusion, the soy sauce production process had a big potential of reusable water that could reduce the water consumption and production coast.

Keywords
wastewater, water consumption, soy sauce

Topic
WASTE AND ENVIRONMENTAL MANAGEMENT

Link: https://ifory.id/abstract/gQ4jMXt78nkp


The rheological properties of tomato ketchup as a function of different concentrations of porang flour and temperature
Ahmad Zaki Mubarok, Faisal Yusuf Ananda

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Corresponding Author
Ahmad Zaki Mubarok

Institutions
Department of Agricultural Product Technology, Brawijaya University, Malang, Indonesia

Abstract
The rheological properties of fluid and semisolid foodstuffs is important in the design of flow processes in the quality control, storage stability, and in understanding and designing texture of the product. The viscosity of tomato ketchup is one of the major quality components for consumer acceptance. The tomato ketchup is a semisolid material, which obtain its viscosity from naturally occurring pectic substances in fruits. Enzymatic degradation, pectic/protein interaction, pulp content, and homogenization process may affect the consistency of tomato product. These inconsistencies may be diminished by the addition of hydrocolloids. In this study, the flow properties of tomato ketchup were evaluated upon addition of different concentrations of porang flour (0.25%, 0.50% and 0.75%) and in various temperatures (25, 35, 45 and 55 oC). The flow behaviour was characterized by fitting the experimental data of each formulations to the Power-law and Herschel-Bulkley model. The Arrhenius equation was used to describe the effects of temperature on the apparent viscosity of the tomato ketchup formulations. The temperature dependency was assessed to evaluate the stabilizing effect of different concentrations of porang flour on tomato ketchup.

Keywords
rheology, apparent viscosity, texture, ketchup, porang flour

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/yxP8b6QEjpBq


The risk assessment analysis of corn chips supply chain using Fuzzy FMEA
Siti Asmaul Mustaniroh (a)*; Fairuza AIKM (b);Rizky LRS (c)

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Corresponding Author
Siti Asmaul Mustaniroh

Institutions
(a) Department of Agroindustrial Technology and Reseach Group of Creative Agroindustry , Faculty of Agrotechnology, Universitas Brawijaya, Jalan Veteran, Malang 65145; asmaul_m[at]yahoo.com

(b) Research Team in Reseach Group of Creative Agroindustry, Faculty of Agrotechnology, Universitas Brawijaya,

(c) Department of Agroindustrial Technology, Faculty of Agrotechnology, Universitas Brawijaya

Abstract
Lembah Hijau is one of the SMEs which produces corn chips in Lamongan District. This SME cooperates with corn farmer and retailer who joined the supply chain of corn chips. The uncertainty of the maize cropping pattern, the production process that depends on weather conditions, and the demand for fluctuating corn chips are the factors that can trigger a variety of risks. The research objective was to identify and assessment for the risk of corn chips- supply chain in Lembah Hijau to mitigate the risk. The method used to assess the risk is Fuzzy FMEA by using the questionnaires which were filled by five expert respondents. The raw material, production process and marketing are the variables that will be reviewed. The results showed that by identifying the risk of corn chip chips supply chain, 14 risks consisting of 3 risks in the raw material variable, 6 risks in the production process variable and 5 risks in the marketing variables were found. The risk that can be known based on the highest FRPN value in the raw material variable is the fluctuation of corn price. Meanwhile, the risk in the production process variable is the weather conditions that do not support the production process and the risk in the marketing variable is the return of corn chips product.

Keywords
Corn Chips, Risk Assessment, Supply Chain

Topic
AGROINDUSTRIAL PRODUCTION SYSTEM MANAGEMENT AND REGULATION

Link: https://ifory.id/abstract/w4FjGDanTRfB


THE ROLE OF PULSED ELECTRIC FIELD (PEF) WITH THERMOCONTROL MODIFICATION AS AN ELICITOR TO INCREASE BIOACTIVE COMPOUND IN LOCAL SOYBEAN
Jaya Mahar Maligan*, Megy Wida Fitria, Widya Dwi Rukmi Putri

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Corresponding Author
Jaya Mahar Maligan

Institutions
Department Agricultural Product Technology, Agricultural Technology Faculty, Brawijaya University

Abstract
Soybean is a agricultural commodity, being third in harvest amount after paddy and corn. The processing of soybean using heat causes the bioactive compounds to decrease. There is another way to increase the bioactive compounds in soybeans. Elicitation is a method that functions to increase biosynthesis of secondary metabolite formation in plants by using elicitor. This research used factorial Randomized Block Design method with 2 factors which were temperature (25oC, 35oC and 45oC) and pulsed field (3 kV, 5 kV and 7 kV). Electrical voltage test result from device obtained input voltage 0,76 V resulted 3 kV, 1,04 V resulted 5 kV, 1,4 V resulted 7 kV. Research results on soybean extract obtained total phenol as much as 2,76 mg GAE/g, total flavonoid 0,31 mg QE/g, tannin content 0,18 mg/g, IC50 as much as 626,95 ppm. Whereas for the results of extraction of soybeans in the best treatment was obtained at the pulsed field of 3 kV and temperature of 25oC. Total phenol result was 2,92 mg GAE/g, total flavonoid 0,37 mg QE/g, tannin content 0,19 mg/g, antioxidant activitiy IC50 128,84 mg/L

Keywords
Soy Bean, Elicitation, Pulse Electric Field, Temperature

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/dYT4jvrPN7uE


The Tanning of Barramundi Fish Skin For Shoe Upper
Rihastiwi Setiya Murti (a*) and Asri Dwi Pratiwi (a)

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Corresponding Author
Rihastiwi Setiya Murti

Institutions
a) Center for Leather Rubber and Plastics
* rihastiwi[at]gmail.com

Abstract
The Barramundi fish skin is a by-product of the Barramundi fillet industry which can be used as a raw material for the leather tanning industry. The Barramundi fish skin has a unique and specific grain that can be used as raw material for crafts or shoes. This study aims to determine the optimum formulation of a combination of chromium, mimosa and glutaraldehyde tanning agents on physical and chemical properties, such as flexing resistance, tear strength, color fastness, lastability, seam strength, chromium VI, tensile strength and elongation to meet the requirements of womens shoes . The raw skin were tanned using chromium tanning agent and then neutralized and tanned using a variation of 2-4% chrome , 2% mimosa , and 2% glutaradehyde. The Barramundi fish leather were tested with ISO TR 20879: 2007 : Footwear - Performance requirements for components for footwear - Uppers. The results showed that all of formulations met the requirements of ISO TR 20879: 2007 except the flexing resistance test was mildly damaged. For shoe upper, The Baramundi fish leather can be strengthened by coating the bottom of the leather with other stronger materials. The optimum formulation are combination of chromium-chromium and and chromium-glutaraldehyde.

Keywords
barramundi fish skin, tanning, shoe upper

Topic
WASTE AND ENVIRONMENTAL MANAGEMENT

Link: https://ifory.id/abstract/8HtGMW7gzwBE


TREE TRAITS THAT DEFINE TIMBER IDEOTYPES OF GMELINA ARBOREA ROXB.
Shierel F. Vallesteros

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Corresponding Author
Shierel Fabia Vallesteros

Institutions
College of Forestry, Nueva Vizcaya State University Bayombong, Nueva Vizcaya 3700
sfvallesteros[at]gmail.com

Abstract
Gmelina (Gmelina arboreaRoxb.) is the most widely planted tree species in Nueva Vizcaya province in the Philippines. Its role in local wood supply becomes more important as a consequence of the ban on harvesting naturally growing timber. More than 90% of the wood supply, based on reported transactions in 2013, is gmelina. Wood is coming from different planting configurations such as solitary trees, homegardens, road sides, riparian strips, small stands, and large plantations. While gmelina appears to the most important tree in meeting local demand for wood, the yield per hectare is low due to poor tree management and mismatch between species and site. Survey results indicate great potentials for tree improvement with effort coming from the tree owners themselves and supported by scientific approach in tree improvement. As one of the initial steps, research on ideotype, or conceptual model of an ideal plant, promises to play a key role. The study worked on gmelina timber ideotype. Between-tree-traits relationships were investigated in order to see what traits might be subjected for simultaneous improvement. Many significant relationships came out that would lead to defining the desired tree forms. Not a single form shall come out as combination of traits may result in increased in wood yield in tree or stand.

Keywords
Traits; timber ideotypes; Gmelina arborea

Topic
AGRO FORESTRY AND BIODIVERSITY

Link: https://ifory.id/abstract/bgEhXZAye8vW


Trends analysis and determinant factors to import of soybean 2003-2022 in Indonesia
Irfan Zikri [a*][b], Safrida [a][b], Elly Susanti [a] and Risty Angelia Putri [a]

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Corresponding Author
Irfan Zikri

Institutions
[a]Department of Agribusiness, Faculty of Agriculture, Syiah Kuala University, Banda Aceh, Indonesia
*irfanzikri[at]unsyiah.ac.id
[b]Pusat Riset Pembangunan Pedesaan dan Pertanian Berkelanjutan Universitas Syiah Kuala (Center for Sustainable Agriculture and Rural Development Syiah Kuala University), Banda Aceh, Indonesia

Abstract
The import of soybean is still a necessity for the Indonesian government to meet the gap between domestic demand and supply. This paper aims to analyze the trends of soybean import and its contributing factors in Indonesia. The study employs a descriptive analysis by using secondary data in the form of time series from 2003-2017. Data analysis uses trends analysis and single equation model with Ordinary Least Square method. The main finding shows the trends of soybean production are to follow a quadratic pattern, tends to decrease with an average 6.12% per year, while demand and import linearly tend to increase respectively with an average 3.30% and 3.03% per year in 2018-2022. The projection of the production will increase 27,60% in 2018 from the previous year and will gradually continue to decline to 0.4 million tons in 2022. Meanwhile, domestic demand projects 3,3 million tons in 2018 will increase to 3.7 million tons, and import volume is 2.5 million tons in 2018 and will increase to 3.0 million tons by 2022. The main factors contributing to the import partially are domestic production and demands and follow by the exchange rate, the national and international prices of soybeans. Statistically shows the increasing every ton of production will affect to decrease 1,02 tons of import volume, and the increasing every ton of demand will increase 0.99 tons of import volume. Thus, the import policy is still unable to stimulate domestic production to fulfill the increasing domestic demand.

Keywords
soybean, trends, projection, production, import

Topic
FOOD SAFETY AND SECURITY

Link: https://ifory.id/abstract/NJ7u8FKgEfYB


Utilization of Emprit Ginger (Zingiber officinale var. Amarum) by The Communityof Duwet Krajan, Tumpang District, Malang Regency
Eko Budi Minarno, Farah Dhuha Ar Raihani, Tri Tra Ardilla

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Corresponding Author
Eko Budi Minarno

Institutions
Biology Department, Faculty of Science and Technology, Maulana Malik Ibrahim Islamic State University of Malang

Abstract
Emprit ginger (Zingiber officinale var. Amarum) is used by the people of Duwet Krajan Village, Tumpang District, Malang Regency, among others, for medicinal plants. The utilization of these plants is a form of local wisdom that is owned by the community. The purpose of this study was to analyze the use of empirical ginger as a medicinal plant by the people of Duwet Krajan Village, Tumpang District, Malang Regency. This research was conducted by survey method with semi-structured interview techniques and observations. Research data in the form of types of utilization, processing methods, compounding methods, methods of acquisition, and conservation efforts. Respondents numbered 10 people determined by purposive sampling method based on knowledge of ginger empiric and their participation in training held by the Manpower Office. Data analysis used descriptive analysis techniques and literature studies. The results of the study showed the types of utilization, namely treating cold by 30%, treating fever by 20%, relieving coughs by 100%, treating dizziness by 20%, warming the body by 60%, and treating aches of 10%. The method of processing is by making instant ginger powder by 70%, drying by 20%, and boiling at 10%. The way of compounding is by brewing without any additional ingredients by 50% and brewing with additional ingredients by 50%. The way to get it is by buying 10% and cultivating in the field/yard by 90%. Conservation efforts are carried out, namely by cultivating in the field/yard also carried out as a form of livelihood of the local community.

Keywords
Emprit ginger, Duwet Krajan Village

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/gaQp7dytzFh4


Utilization Of Glucomannan As An Anti-Staling Agent To Improve The Texture Value Of Whole Wheat Bread
Tiara Kumala, Aji Sutrisno and Yunianta

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Corresponding Author
Tiara Kumala

Institutions
Faculty of Agricultural Technology, University of Brawijaya, Malang

Abstract
Nutritional trends towards a healthier diet have encouraged the consumption of whole wheat bread. However, the use of whole wheat flour to make bread has disadvantages of having a bad texture which is hard, not springy, non-uniform pores and has a higher level of staling. Glucomannan can affect the level of hardness, springiness, cohesiveness and inhibit the staling process by forming a gel thet will absorb water which can easily hold the gas during fermentation. this causes bread to have a uniform pore with soft crumbs so that the hardness value and staling process decreases. This research aims to examine the properties of mixture of whole wheat flour with high, medium and low protein flour modified by 0.5%, 1% and 1.5% of glucomannan gel to improve the physical and organoleptic properties of the bread. The data obtained were tested statistically with α = 5%. The best proportion was mixture of high protein flour and whole wheat flour with 1.5% glucomannan concentration. This produces bread with 3.5375 N of hardness, 4.3900 mm of elasticity and 0.8525 of cohesiveness and becomes the most preferred bread by panelists. Bread with this formula undergoes a staling process longer than wheat flour without added glucomannan. The staling process began on the 3rd day and has increased by 21,87% from day 1 with a hardness value 26.65 N. On visual observation, breadcrumbs occur on 5th day. Therefore, the addition of glucomannan is able to improve the texture and can inhibit the process of staling on bread.

Keywords
whole wheat bread; glucomannan; staling process

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/A2RHTF4CfVEP


Viability of Crassocephalum crepidioides seeds due to Boron application
M W Lestari, S A Mardiyani, I Murwani, M Ulfah

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Corresponding Author
Mahayu Woro Lestari

Institutions
Dept. of Agrotechnology, Faculty of Agriculture
University of Islam Malang

Abstract
Boron (B) is an important microelement needed in plant growth, to support the production of grain. In an appropriate amount, Boron increases carbohydrate transport and increases enzyme activity. This study aimed to determine the concentration of Boron to obtain the best viability of the seeds of Crassocephalum crepidioides. The research was conducted at the greenhouse, using Random Block Design. The treatment were the concentration level of Boron, consisting of four levels (0%, 50 mg.L-1, 100 mg.L-1 and 150 mg.L-1). All the treatment were replicated three times, and each treatment consisted of 3 samples. The observed variables included total flowers (florets), whole seeds per flower, seed germination (%), germination rates, and growth potential (%). The results showed that the number of flowers and the number of seeds per floret was not significantly different for all treatments tested. The application of 150 mg.L-1 boron produced better seed germination, higher germination rates, and better growth potential compared with the other treatments.

Keywords
Viability, Indonesian Indigenous Vegetable, Boron, Seeds

Topic
AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/Vu9gxEWyLNUX


Vitamin C Prediction Of Tomatoes Based on Image Processing Using TCS3200 Color Sensor
Sandra Malin Sutan, Retno Damayanti*, Yusuf Hendrawan, Bambang Susilo

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Corresponding Author
Retno Damayanti

Institutions
Department of Agricultural Engineering, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia
*damayanti[at]ub.ac.id

Abstract
Tomato is widely consumed in Indonesia and have highest nutritional content of vitamin C. Vitamin C can be generally analyzed at laboratory which takes a long time and could be destructive. The maturity level of tomato is determined by changes in skin surface color. One technique that can be used to measure the tomatoes maturity by digital images. Digital image processing techniques can be non-destructively to analyzed vitamin C content. Vitamin C in tomatoes, design the system automatically, simple and practical with a small dimension scale on digital images, and perform performance testing of vitamin C prediction on tomatoes based on tomato skin color. The digital image processing uses Arduino UNO and TCS3200 sensors. The performance test and the database input will be tested using 10 pieces of raw, undercooked and cooked tomatoes. The resulting design can be used automatically, simply and practically cause design have dimensions of 19 cm high and 15 cm long with 350 grams of weighing. The toll is can be used in a practical manner and assisted by a 7800 mAh power bank and the output of 5v as a component power . The results of performance testing show that it can detect vitamin C content based on the database by obtaining a success rate of 93%.

Keywords
Image Processing; TCS3200 Color Sensor; Tomato; Vitamin C.

Topic
AGRICULTURAL ENGINEERING

Link: https://ifory.id/abstract/7qnVTyPrdzQ8


WHAT AFFECTS COSTUMER TO MAKE ONLINE VEGETABLES PURCHASING IN MALANG?
Neza Fadia Rayesa, Wisynu Ari Gutama, and Ferisna Rachma Mauliddya

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Corresponding Author
Neza Fadia Rayesa

Institutions
University of Brawijaya

Abstract
The rapid development of Internet technology in this era makes consideration of renewal in business, especially in marketing strategy. A few years ago, agribusiness in Malang began to engage e-commerce services to sell food products such as vegetables, fruits, meat, and so forth. This innovation were getting respond from consumers who make purchases of vegetables online in several start up that sell vegetable online. This study aimed to determine factors behind consumer behavior in buying vegetables online in Malang. Variables were desin using the Theory of Planned Behavior (TPB) and Technology Acceptance Model (TAM) approach. This study used a quantitative approach through a survey method and Structural Equation Modelling-Partial Least Squares (SEM-PLS) was used to analyze the data. Result shown that mostly respondents did purchase by online were because willing to try something new in grocery shopping. Perceived Usefulness (PU) and Perceived Ease of Use (PEOU) wasnt influence consumer intention to make purchases online or make a purchase. Meanwhile, other variables of TPB, such as Atituted Towads Behaviour (ATB), Subjective Norm (SN), and Perceived Behavioral Control (PBC) have significant influences on purchase intention (PI). It was also shown that Purchase Intention (PI) gave significant effect to online vegetable purchasing (OP).

Keywords
e-commerce, online vegetable purchasing, TAM, TPB

Topic
AGROINDUSTRIAL PRODUCTION SYSTEM MANAGEMENT AND REGULATION

Link: https://ifory.id/abstract/ErWa3UzA4tNV


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