Indonesia Conference Directory

Corresponding Author
Andi Nur Amalia

Institutions
Center for Plantation Based Industry
Ministry of Industry

Abstract
Fatty Acid Sorbitol Ester (FASE) is sorbitol ester from fatty acid with esterification degree point ranges from one to six. FASE with esterification degree above three can be used as fat replacer and below three can be used as surfactant. The aim of this study are to determine optimum conditions which include temperature, time, and concentration of papaya latex lipase enzyme, sorbitol, Fatty Acid Methyl Ester (FAME) in the synthesis of FASE as biosurfactant and to know the characteristics of FASE. This research consists of three phases, that are preparation of papaya resin and making of FAME, determination the optimum conditions (temperature, time, and enzyme concentration) of FASE synthesis by using Response Surface Methodology (RSM). The last phase is characterization of FASE. FASE synthesizes conducted by sorbitol esterification with palmitat-stearat FAME by using papaya lipase as catalyst. The result shows that the optimum condition of FASE synthesis at 41,02C, 52,35 minutes, with papaya lipase concentration of 10,30 percent and sorbitol conversion into FASE 31,43 percent. Biosurfactant FASE has melting point 27-30C, smoke point 140C, refraction index 1.44, and HLB value 7.5. 1percent FASE can hold emulsion of water in oil for 92 minutes.

Keywords
sorbitol, fatty acid methyl ester, papaya lipase,esterification, response surface methodology

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/xD4vch6m29nB

Corresponding Author
Rengga Arnalis Renjani

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

Abstract
Separation of shells and kernels in palm oil mill are divided into two separation processes, there are dry and wet separation processes. Dry separation process uses Light Transport Dry Separator (LTDS) using the pneumatic principle of fan suction. The wet separation process uses Claybath and Hydrocyclone. Separation using Claybath is based on the principle of density using a calcium carbonate solution medium. Separation with Hydocyclone uses the principle of centrifugal force with the help of a pump using water fluid media. The purpose of this study was to analyze the effectiveness of the separation between hydrocyclone and claybath based on dirt content and kernel loss, to determine the level of efficiency of use between hydrocyclone and claybath based on the use of CaCO3 and the cost of power used and evaluate the performance of combined use of hydrocyclone and claybath. The results showed that use of claybath in the wet separation process at the palm oil mill nut and kernel station was more effective than hydrocyclone and a combination of both (claybath + hydocylcone), with the percentage of impurities in claybath of 5.47%; kernel loss of 1.24% and use of CaCO3 3.99 kg / ton FFB. The used of claybath in the wet separation process at the palm oil mill nut and kernel station was more effective than hydrocyclone and a combination of both, with a percentage of impurities of 5.47%; kernel loss of 1.24% and used of CaCO3 3.99 kg / ton FFB. The used of claybath was more appropriate compared to the used of a combination of hydrocyclone and claybath in the wet separation process at the nut and kernel stations in palm oil mill.

Keywords
Claybath, hydrocyclone, kernel, shell, wet separation

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/BhMmDtAGeaF2

Corresponding Author
Rahmania Nur Afiah

Institutions
1 Department of Agro-industrial Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Indonesia
*Corresponding author: wstono[at]ugm.ac.id

Abstract
Seaweeds are increasingly used in Indonesian cuisines due to their nutritional value and health benefits. In contrast to these benefits, they accumulate lead during their growth and exhibit potential health risks upon ingestion. To overcome these risks, some appropriate pre-cooking treatments are desired to reduce lead content. Sample of Gracilaria sp. will be treated by soaking before cooking. This study applied the Taguchi method to determine optimum pre-cooking treatment conditions to reduce the level of lead in Gracilaria sp. The control factors included soaking temperature, time reaction, potential of hydrogen and water volume are used for this research. The levels of lead were determined by Atomic Absorption Spectroscopy (AAS). After these prosesses, lead contents were found to be successfully reduced and the results show that the optimal conditions during the soaking process can reduce the levels of lead of Gracilaria sp. in quite high percentages.

Keywords
Reducing Lead, Gracilaria sp., Pre-cooking Treatment

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/QrB8TRvpP4dH

Corresponding Author
Devi Yuni Susanti

Institutions
a) Department of Chemical Engineering, Faculty of Engineering, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
b) Department of Agricultural Engineering & Biosystems, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia

Abstract
Production of antioxidant material by collecting phenolic compounds which contain of proanthocyanidins from red sorghum seeds has been designed using an agitation process. The perfomance of the process is influenced by the mass transfer of the functional compounds from the material to the bulk of solvent. Concentration value of the compound in the extract is the function of rotational speed and extraction time. The purpose of this research was to determine the optimum value of rotational speed and extraction time to maximize the extraction performance of antioxidant compounds from whole sorghum seeds. Optimization was performed from the extraction using distilled water as solvent in 60oC of temperature; 10 of sorghum-solvent ratio; 300, 400 and 500 rpm of rotational speed values and 90, 120, 150 minutes of extractions time and The optimum condition of extraction was determined using three level factorial design of Reponse Surface Methodology based on experimental data of the concentration value of proantocyanidin and phenolic compounds in the extract solution. The concentration of phenolic compounds in extract was maximum at 384.85 of rotations per minute (rpm) and 106,36 of extraction time, while the concentration of proanthocyanidin in the extract solution reached a maximum value in 417.17 of rpm and 143.94 minutes of extraction. The result by the equation from this optimization obtained 91.36% of R2 value for the phenolic concentration and 92.61% of R2 value for the proanthocyanidin concentration in extract.

Keywords
Optimum, Agitation, Extraction, Phenolic Compound, Sorghum

Topic
Postharvest and food engineering

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

Corresponding Author
Arifin Dwi Saputro

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

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

Abstract
Palm sap sugar is a natural sweetener made from sap collected from the flowers of several species of palm tree. This sugar is highly produce in South-East and South Asian regions, such as Indonesia, Philippines, Thailand, Malaysia and India. Its use improves the taste, colour and aroma of drink and food products. This work investigated the impact of palm sap sugar and processing method on the solubility and appearance of instanised cocoa powder. In this study, five sucrose-palm sap sugar blends with different palm sap sugar proportion, namely 0%, 25%, 50%, 75%, and 100% were used as a sweetener. The results showed that the solubility of cocoa drink increased as the proportion of palm sap sugar was increased. With regard to the appearance, the brightness of the cocoa drink decreased as the proportion of palm sap sugar was increased. This study revealed that the brightness of the cocoa drink decreased and the solubility increased as the number of agglomeration process repetition was increased.

Keywords
instanised chocolate drink, cocoa, beverage, steam jet agglomerator, palm sap sugar, solubility

Topic
Postharvest and food engineering

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

Corresponding Author
Arifin Dwi Saputro

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

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

Abstract
Physical properties of instanised cocoa drink are not only determined by processing method, but also influenced by its ingredients. Thus, proportion of ingredients in cocoa drink should be also highly considered. This work investigated the impact of steam jet type and proportion of sucrose on the solubility and appearance of milk cocoa drink. In this study, two types of steam jet agglomerator, namely continuous and batch type and three levels of sucrose proportion, namely, 15%, 30%, 45% were used as variables. The results showed that the type of Steam jet agglomerator, sucrose proportion and their interaction influenced the parameters investigated. In general, the solubility of cocoa drink produced with batch type is slightly higher than the solubility of cocoa drink produced with continuous type steam jet agglomerator. With regard to the appearance, it can be observed that the brightness of the milk cocoa drink produced with batch type is slightly lower than that of the milk cocoa drink produced with continuous type.

Keywords
instanised chocolate drink, cocoa, beverage, continuous type steam jet agglomerator, batch type steam jet agglomerator, palm sap sugar, solubility

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/M3fP4KCex62N

Corresponding Author
Resma Reswandha -

Institutions
Universitas Gadjah Mada

Abstract
In Indonesia, pineapple is a fruit that has a high value of production and consumption. Nevertheless the handling of pineapple postharvest products is still not optimal, so that many exported pineapple products are damaged during distribution. Damage can be caused by internal factors from the fruit itself or external factors from the environment. This study aims to model the physical damage of Non-crowned Pineapple (Ananas comosus var. Smooth Cayenne) during storage in a cooling room with 3 different temperature variations, namely 7C, 15C, and 25C. Then observed changes in the physical quality of the fruit during storage with certain data retrieval intervals. The changes in the quality of pineapple fruit were observed, namely fruit color, weight loss, pH, brix, texture and moisture content. Then analyzed and modeled using mathematical equations and statistical tests. Storage at 7C has a weight loss, pH value, color change, and physical damage that is lower than other temperatures. This indicates the temperature and homogeneity of pineapple greatly affects the quality of pineapple during storage

Keywords
Ananas comosus, pineapple, cold storage, storage, physical quality

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/cENU7WVwQrz3

Corresponding Author
Olly Sanny Hutabarat

Institutions
a. Hasanuddin University, b. Technology University of Vienna

Abstract
Apples are an important source of polyphenolic and most popular fruits worldwide. Due to their phenolic content, consuming apple in a diet tend to low risk and prevention some chronic diseases. The main enzyme are responsible for quality loss, which are affecting by phenolic degradation, are polyphenol oxidase (PPO) and peroxidase (POX). PPO and POX are correlated to the rate of browning with substrate content and enzyme activity. The objective of this research was to investigate the polyphenol oxidase (PPO) and peroxidase (POX) activity in different apple cultivars. Apples Gravin Goldach, Bay 4152, Sonnen Glanz, Gala Mitslugla apples were obtained from an orchad of Hohere Bundeslehranstalt und das Bundesamt fur Wein und Obstbau in Klosterneuburg, Vienna, Austria, then Apple from each cultivar was cut and separated in two parts, peel with seed (red flesh) and peel without seed (white flesh) , then PPO and POX were determined. The results showed that tThe highest PPO activity is presented by red flesh of Bay 4152 cultivar, whereas the lowest detected in red flesh Gala Mitslugla. PPO activity on apple flesh of red Bay 4152, white Sonnen Glanz, red gravin Goldach and red Gala Mitslugla were 5.01E+04, 4.79+04, 3.17+04 and 1.91E+04 &

Keywords
Apple, flesh, PPO, POX

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/fJghby8CVct6

Corresponding Author
Warji Warji

Institutions
(a)Agricultural Engineering, Lampung University, Lampung, Indonesia
*warji1978[at]fp.unila.ac.id;warji1978[at]gamail.com
(b)Biosystem Engineering Division, Department of Mechanical and Biosystem Engineering, Bogor Agricultural University, Bogor, Indonesia
(c)IndonesianCenter for Agricultural Postharvest Research and Development, Ministry of Agriculture of Republic of Indonesia, Cimanggu Agricultural Research Campus, Bogor, Indonesia

Abstract
Nanofibrils are nano-sized fibrils made from protein isolates. To make the nanofibrils that protein isolate solution was heated in a water bath at 80 oC while stirring for more 16 h. This nanofibril formation process requires a water bath that can heat and stir protein isolates. So far there have been a lot of stirrers and water baths, but those that can heat and stir together simultaneously are very limited. Therefore it is necessary to design a water bath that can be paired with a stirrer so that it can heat and stir continuously. The portable water bath designed includes the chamber, heater, thermostat and control panel. This water bath works in a temperature range of 50oC -120oC. Water bath can be paired with heater.

Keywords
portable water bath, heater, stirer, nanofibrils, protein isolate

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/CF74BHjWmcnb

Corresponding Author
Arifin Dwi Saputro

Institutions
(1)Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
(2) Cokelat nDalem, Yogyakarta, Indonesia
(3) Balai Pengkajian Teknologi Pertanian Yogyakarta, Indonesia
(4) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
*Corresponding author: arifin_saputro[at]ugm.ac.id.
All authors contributed equally to the paper.

Abstract
In recent times, research in the development of foods containing probiotic is growing. One of them is research in the incorporation of probiotic in chocolate. Nevertheless, the quality attributes of the probiotic-enriched chocolate have not been fully explored. This work investigated the impact of ingredients proportion on the quality attributes of probiotic milk chocolates, more specifically moisture content, appearance, hardness, rheological behaviour and microstructural characteristics. In this study, 3 different proportions of probiotic powder were used as ingredient for Milk Chocolate (MC) 1, MC 2 and MC 3. Aside from these samples, a milk chocolate, as reference (CREF), was also produced without probiotic powder. The result showed that the chocolates containing probiotic powder (MC1, MC2, MC3) tended to have higher Casson Yield Value and Casson Viscosity than chocolate without probiotic powder. Whereas MC3 and MC4 exhibited a lower hardness, CREF and MC1 had a higher hardness value. With regard to the appearance and moisture content, all chocolates exhibited comparable values. Microstructural visualisation showed that the chocolates containing probiotic powder exhibited a higher particle size.

Keywords
probiotic chocolate, milk chocolate, rheological behaviour, hardness, microstructural visualisation

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/EFdUtTze6AQZ

Corresponding Author
Joko Nugroho Wahyu Karyadi

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

Abstract
Petai (parkia speciosa) is a plant of the type of legumes (Fabaceae). This plant is spread in Southeast Asian countries, especially in Indonesia, which is usually consumed as fresh food. Petai production increased from 2016 to 2017 by 9.45%, so petai is very abundant in Indonesia. Petai is known to contain sulfidic acid which is strong and easily damaged like other agricultural products. This causes a decrease in physical and chemical quality so that it can reduce consumer interest. One way to maintain the quality of agricultural products is frozen. This method is the most effective drying method. The purpose of this study was to study freeze-drying methods on the physical and chemical quality of petai seeds. The material used is petai pods that have been replaced from the skin of the aris. Petai pods are processed into dry petai. The freeze drying machine used has stainless steel with a total size of 0.7 m, width 0.5 m, and height 1 m. Drying was carried out by heating 60oC at a vacuum pressure of -73.5 cmHg. The initial air content (wet basis) produced by the thermogravimetric method with three samples averaged 81.532%, after drying the air content (wet basis) decreased by 8.797%. The study sample also showed physical changes using the color of three sample seeds. The mean values of colors L, a *, and b * before drying are 53,525; -9,051; and 28.38. After drying, the values of L, a *, and b * are 59,575; -15,672; and 26,392.

Keywords
petai; freeze drying; physical properties; product quality

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/TkdGFxZP2gA4

Corresponding Author
rindam latief

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

Abstract
This research is carried out due to the limited information on the shelf-life of food product in Indonesia, especially in South Sulawesi. In addition, there is no sufficient information on the self-life of packed seaweed dodol which produced by using scientific method. Seaweed dodol has a high economic value. The objective of this research was to estimate the self-life of seaweed dodol which is produced in traditional scale (micro, small, and middle scale bussiness) using the scientific method. Accelerated Shelf Life Testing (ASLT) Method is one of methods used in determining the shelf life of seaweed dodol based on critical water content and graining as indicators of quality deterioration. The isotermic sorption model of products was obtained from isotermic sorption curve formed from the relationship between the values of water activity (aw) and the equilibrium moisture content (Me). Moreover, five different models of isotermic sorption were tested. They were Hasley, Chen-Clayton, Henderson, Caurie, and Oswin model. The results showed that the Henderson model was the appropriate model in describing the isotermic sorption phenomena at seaweed dodol with the Mean Relative Deviatian (MRD) of 1.4. By integrating the critical moisture content (Mc), packing permeability (OPP), sample weights (Ws), the surface area of packing (A) and the saturated vapor pressure (Po) into the equation Labuza, the self-life of seaweed dodol at temperature of 30 oC and RH of 78% was 56 days.

Keywords
shelf-life, seaweed dodol, Accelerated Shelf Life Testing (ASLT), Labuza.

Topic
Postharvest and food engineering

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

Corresponding Author
Rofandi Hartanto Hartanto

Institutions
Department of Food Science and Technology, Faculty of Agriculture, Sebelas Maret University (UNS)

Abstract
The results showed that the chemical characteristics (ash content, protein content, carbohydrate content, fat content and Thiobarbituric Acid number) of smoked catfish after storage were increased. The smoked catfish with vacuum packaging has longer shelf life than smoked catfish with non-vacuum packaging storage at 27oC dan 30oC . Non-vacuum seal has a shelf life of 6.9 days, whereas vacuum seal has a shelf life of 13 days.

Keywords
shelf life, smoked catfish, ASLT, vacuum and non vacuum seal

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/HCL8ZJ6mVKME

Corresponding Author
Risvan Kuswurjanto

Institutions
Indonesian Sugar Research Institute

Abstract
Near infrared (NIR) spectroscopy appears as a promises method for faster analysis method in replacement of conventional analysis method. In this work, NIR was used as a replcement for conventional analysis method in sugarcane juice analysis.. The cane juice samples for this study were taken from the hydraulic press juice in the core sampler system at Glenmore Sugar Factory. NIR spectroscopy equipment used was FOSS DS 2500. The partial least square regression (PLS) was used to develop calibration model. The NIR results were evaluated from correlation coefficient (r2), low standard error of calibration (SEC) and high ratio of prediction to deviation (RPD). The experimental results show that for %brix analysis : r2 = 0.988, SEP = 0.333, RPD = 5.441and for %pol analysis:, r2 = 0.986, SEP = 0.283, and RPD = 6.125. The results have shown a good potential of NIR Spectroscopy for cane juice quality analysis as replacement of conventional analysis methods. ory instrument.

Keywords
NIR Spectroscopy, partial least square regression (PLS), cane juice, brix, pol

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/d6YbXPKLDTFE

Corresponding Author
Salengke Salengke

Institutions
(a)Department of Agricultural Engineering, Hasanuddin University, Makassar, Indonesia
*ssalengke[at]yahoo.co.id
(b)Department of Food Science, Hasanuddin University, Makassar, Indonesia
(c)State Agricultural Polytechnics Pangkep, Indonesia
(d)Department of Mehcanical Engineering, Hasanuddin University, Makassar, Indonesia

Abstract
Coffee is one of the most important agricultural commodities in the world. Data from International Coffee Organization (ICO) indicate that total world production increased from 8.945 million metric tons in 2014 to 9.126 million metric tons in 2015, 9.462 million metric tons in 2016, and 9.580 million metric tons in 2017. Data from ICO also show that coffee is commercially cultivated in 56 countries and Indonesia with total production of about 720 thousand tons in 2017 was the fourth largest producer after Brazil (3.06 million tons), Vietnam (1.77 million tons), and Colombia (840 thousand tons). To increase the economic value of this commodity, the quality of coffee bean must be improved through both agronomic and postharvest aspects. This study was designed to develop a new ohmic-based fermentation technology for coffee cherry to improve flavor quality of coffee beans. Results of this study indicate that this technology can produce coffee with cup-test scores ranging from 84.38 to 86.88 with an average score of 85.713. This score is higher than the cup test score of luwak coffee reported by several researchers. Therefore, application of ohmic heating based technology for coffee fermentation can significantly improve flavor quality of coffee beans.

Keywords
coffee fermentation, ohmic technology, coffee quality, cup-test

Topic
Postharvest and food engineering

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

Corresponding Author
Wiyan Afriyanto Pamungkas

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

Abstract
Non-climacteric agricultural products are the commodity that cannot mature after being harvested so it is necessary to determine the right harvesting time to obtain the best quality. Generally, farmer will determinate the maturity of those commodities using a sound response from fruit tapping in addition to seeing the visual appearance. However, this is subjective so it is necessary to develop a more reliable and practical method. In this study, a knocker maturity detection tool had been built and was used to evaluate three types of non-climacteric commodity, namely seedless watermelon aged 51, 54, 57, 60 DAP, eggplants aged 42, 44, 46, 48 DAP and cucumbers aged 27, 28, 29, 30 DAP. The knocking sound was recorded using Audacity 2.3.1 and then analyzed the frequency and magnitude parameters using Matlab R2014b. The results obtained were related to the physicochemical parameters of the samples. The results showed that the constructed knocker was able to distinguish the level of fruit maturity. In addition, it was also known that the right time for harvesting watermelon was 89 Hz or 50 dB, eggplant 157 Hz or 54 dB, and cucumber was 218 Hz or 52 dB.

Keywords
non-climacteric, harvesting, time, acoustic sound

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/vhnbc7D4KYVM

Corresponding Author
Muh Restu Ray Amir Sulaiman

Institutions
a) Food Technology, Hasanuddin University
Jl. Perintis Kemerdekaan KM.10, Tamalanrea Indah, Tamalanrea, Kota Makassar, Sulawesi Selatan 90245

Abstract
The stages of post-harvest processing have a very large influence on the yield and quality of rice produced. At the time of grinding grain, husks and bran are often wasted and used as animal feed. Whereas, we know that the nutritional content is high. Through the process of germination of grain, the nutrient content in husks and bran can be used to increase the nutritional content of rice. The purpose of this study was to determine the effect of grain immersion and germination on the quality of rice produced. The method of this research was germinating grains by variation of soaking and incubation time. The duration of grain soaking, 12, 18, and 24 hours and incubation time period, 18, 24, and 30 hours. The parameters of this research, including ash content, protein, thiamin, Fe, Mg, yield of rice milled, physical quality, and organoleptic test. The data of this research was processed and tested by complete randomized design with one factorial. The result showed, ash content, protein, organoleptic test (color and taste) of rice was a significantly different at 5% level on each treatment. For other parameters, thiamin and physical quality was significantly different at 1% level on each treatment. The best treatment during the germinating grains process towards the quality of rice was soaking at 12 hours and incubation time 30 hours with length of grain sprout was 1 cm.

Keywords
Rice; Grain Germinating; Incubation

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/Ddg2zA3NGmQ8

Corresponding Author
Nurul Wakiah

Institutions
Food Science and Technology Study Program
Department of Agriculture Engineering
Faculty of Agriculture
Hasanuddin University

Abstract
Snakehead fish bone is one of the fishery wastes that is potentially used as the raw material for calcium supplement products. In order to make the calcium products easily absorbed and utilized rapidly by human body, supplement products need to be made in nano form. The aims of this study were to determine the effect of the sonication time in the production of Snakehead fish bone nano calcium on the physical profile of the resulted nano calcium, and to obtain the best sonication time. The development of nanocalcium utilized sonication method with 405 Powersonic Ultrasonic Cleaner. The result showed that the best particle size distribution was found on 45 minutes sonication treatment which was 842.3 nm with the highest particle size ranging from 461,6 to 487,5 nm. The average value of the polydispersity index is 1.527. The yield of nano calcium produced from whole fish is 1.331%. The resulting nano calcium has an average white degree of 86.622% and average density of 0.73 g / ml.that nanocalcium had the best particle size distribution at 45 minutes sonication of 842.3 nm with the highest number of particles was around 461,6-487,5 nm with index polydispersity average of 1,527. The yield of nanocalcium from whole fish was 1.331%. The resulted nanocalcium has an average white level of 86.622% and an average density of 0.73 g / ml.

Keywords
Nano calcium, Sonication, Snakehead fishbone

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/N4EkLwfhRMJK

Corresponding Author
Andi Dirpan

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

2Department of Chemistry, Faculty of Mathematics and Natural Science, Hasanuddin University, Makassar, 90245, Indonesia

Abstract
This study aims to create and analyze smart packaging indicators using methyl red and bromothymol blue solutions which apply to the avocado or other local fruits in Indonesia, especially in Southern Sulawesi. This research was conducted at the food processing laboratory by following several stages. The stages are; the solvent making with the addition of 5% NaOH, the soaking of each solution on filter papers (whatman no 1), then keeping it untouchable for 12 hours, rinsing and drying and implementing to smart packaging. The observation parameter is the indicator analysis used the colour index. The colour index value of methyl red solution pH 7.5 is in the 1st day 185 AU and in the 7th day 133 AU, pH 9.5 in the 1st day 190 AU and in the 7th day 130 AU, and pH 11.5 in the 1st day 195 AU and day the 7th AU. While the colour index value in bromothymol blue pH 7.5 solutions is in the 1st day 175 AU and in the 7th 130 AU, pH 9.5 in the 1st day 165 AU and in the 7th day 120 AU, and pH 11.5in the 1st day 160 AU and the 7th day of 123 AU. The best result of the colour change was methyl red solution with pH 11.5 based on the colour determination by using a digital microscope and analysed using Corel Drawx7 "Eyedropper Tool" software to be quantified.

Keywords
ph , indicator, smart packaging

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/2EheLGJY6FVA

Corresponding Author
Nikmah S.TP

Institutions
a) Hasanuddin University
Jalan Perintis Kemerdekaan KM 10 Tamalanrea indah, Tamalanrea, makassar city, south sulawesi 90245
b) Faculty of Agriculture, Magister Programme of science and food technology

Abstract
Rice is the staple food which nutritious and important for humans daily consumption. The nutrients content in rice can be lost or reduced during the grains process. A method that can be implemented to prevent or reduced the risk of loss of nutrients content in rice is by germinating grains process. The germinating grains will increase the nutrient content of rice and grain itself. the grain will be soaked in water for several hours with variations in temperature and humidity then squeezed to germinate. The purpose of this study was: 1.) To analyze the effect of water temperature and humidity on soaking grain for the quality of rice produced. 2) to know the best temperature and humidity treatment for the quality of rice produced. The method of this research was germinating grains by variation of temperature and humidity. The variation of temperatur, 25, 30, and 35 oC 24 and those humidity, 80, 90, and 100 %. The parameters of this research, including Ash content, protein, thiamin, riboflavin, B12, mineral (Fe, Mg, Ca), antioxidant activity, water content, yield of rice milled, quality of each component, and organoleptic test. The data of this research was processed and tested by complete randomized design with one factorial, if the data found has a significantly different, data will be tested further with Duncan test. The result showed the data for Ash content, protein, color and taste of rice was a significantly different at 5% level on each treatment. For other parameters, thiamin and quality of each component was significantly different at 1% level on each treatment. The conclusion of this research, 1) Temperature and humidity variations on soaking grain can increase thiamin, riboflavin, B12, minerals, antioxidant activity, and protein levels

Keywords
rice ,grain garmination, soaking ,Temperature, Humidity

Topic
Postharvest and food engineering

Link: https://ifory.id/abstract/YWCzrA4279gJ

Corresponding Author
Arifin Dwi Saputro

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

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

Abstract
Tempering is one of the most important processes in chocolate making. Tempering is needed to ensure that chocolate has the correct melting point, hardness, snap and gloss. After tempering, cocoa butter crystallises in polymorphic form V, resulting in chocolate with melting point in the range of 33-34oC. This work investigated the impact of maturation duration and holding time of tempering process on hardness and appearance of dark chocolate. Five maturation durations namely 1,3,5,7,9 days and five holding time namely 3,6,9,12,15 hours were used as variables. The results showed that hardness of chocolate had propensity to increase as the maturation duration was prolonged. Similar trend was also observed as the holding time increased. However, no clear impact can be observed on the appearance of chocolate. Nevertheless, the oven method, seems to have potential for small-scale production of dark chocolate

Keywords
chocolate, tempering, crystal beta v, hardness, snap

Topic
Postharvest and food engineering

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