Indonesia Conference Directory

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
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
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
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
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
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

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

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

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

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

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

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