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121	Food biotechnology and bioprocess engineering	ABS-202
Dependance of Phenolic and Flavonoid Content from Temulawak (Curcuma xanthoriza Roxb) on the Extraction Methods and Solvents Ni^matul Izza*, Renasya Athira Firzana, Mei Lilis Suryani, Jocelyn Latreia Ronauli Sidauruk, Jorgi Korleone Brawijaya University Abstract Temulawak (Curcuma xanthorrizha Roxb) adalah tumbuhan rhizoma Indonesia kaya senyawa bioaktif bermanfaat bagi kesehatan. Tradisional, temulawak digunakan sebagai obat dan jamu karena kemampuannya sebagai antioksidan, melawan radikal bebas. Radikal bebas muncul dari reaksi oksidasi, merusak lipid, protein, DNA, dan sel biologi, yang berpotensi toksik. Tubuh manusia memiliki antioksidan alami, namun terkadang tidak cukup untuk melindungi dari radikal bebas eksternal. Senyawa fenolik dalam temulawak memiliki aktivitas antioksidan tinggi dengan struktur cincin terkonjugasi yang efektif dalam menangkap radikal bebas seperti anion superoksida, oksigen tunggal, dan lipid peroksi radikal. Proses ekstraksi diperlukan untuk mengambil senyawa bioaktif. Metode ekstraksi seperti microwave assisted extraction (MAE) dan ultrasound assisted extraction (UAE) efisien, walaupun MAE rentan terhadap degradasi zat termolabil. Sedangkan, UAE menawarkan efisiensi waktu dan perpindahan massa yang lebih baik dibandingkan dengan metode tradisional. Kemudian, pemilihan pelarut juga penting dalam proses ekstraksi. Akuades digunakan karena sifat polar dalam senyawa organik netral. Etanol 70% juga umum digunakan, terutama dalam ekstraksi flavonoid karena polaritasnya yang tinggi. Penelitian ini bertujuan untuk menentukan metode ekstraksi dan pelarut terbaik untuk menghasilkan kadar fenol dan flavonoid yang optimal dari temulawak. Data yang diperoleh akan digunakan untuk mengoptimalkan kondisi ekstraksi, memberikan kontribusi penting dalam pemanfaatan potensi kesehatan temulawak bagi manusia. Keywords: Temulawak, Ektraksi, Solvent Share Link | Plain Format | Corresponding Author (Renasya Athira Firzana)

122	Food biotechnology and bioprocess engineering	ABS-203
Dependence of Phenolic and Flavonoid Content from Temulawak (Curcuma xanthorrhiza Rob) on the Extraction Methods and Solvents Jorgi Korleone, Mei Lilis Suryani, Renasya Athira Firzana, Jocelyn Latreia Ronauli Sidauruk, *Ni^matul Izza Study Program of Bioprocess Engineering, Department of Biosystem Engineering, Brawijaya University Abstract Temulawak (Curcuma xanthorrhiza Rob) is a native Indonesian rhizome which is abundantly available and contains many bioactive compounds that can be beneficial for human health. Extraction process is required to take the active components of temulawak. Therefore, the aim of this study is to investigate the dependence of the extraction product of temulawak on the extraction methods and solvents. In this study, different extraction methods, ultrasound (UAE) and microwave assisted extraction (MAE) were utilized. Then, water, ethanol, and mixture of water ethanol (50:50) was used as the solvent^s extraction. The total phenolic content (TPC) and total flavanoid content (TC) from the whole temulawak extract were analyzed. The result shows that the highest TPC and TC were both obtained by pure ethanol solvent with MAE methods. Based on the result of ethanol solvent, TPC by MAE could reach almost two times higher than by UAE. However, the same trend could not be found in the other solvents. Also, TC was not significantly affected by the extraction methods. In the near future, the result of this study will be used for the optimization data input of the operating conditions of temulawak extraction by MAE and ethanol as the solvent. Keywords: Curcuma xanthorrhiza Rob, MAE, UAE, Temulawak, TPC, TFC Share Link | Plain Format | Corresponding Author (Renasya Athira Firzana)

123	Food microbiology	ABS-27
Edamame Caspian Sea Soyghurt as Plant-based Yoghurt Alternatives Joni Kusnadi, Nur Diana Septi, Kiki Fibrianto* Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Brawijaya University, Malang, Indonesia. *kiki.fibrianto[at]ub.ac.id Abstract Caspian sea soyghurt is fermented soy milk using Lactococcus lactis ssp. cremoris and Acetobacter orientalis. Edamame was chosen as the basic ingredient because of its better nutritional content than other commodities. Producing Caspian Sea Soyghurt from edamame requires the addition of external carbon sources, namely sucrose and skim. The purpose of this study was to determine the effect of the proportion of sucrose, skim and starter concentration on physical, chemical, microbiological and sensory characteristics. Experimental work was designed as Completely Randomized Block Design with 2 factors- proportion of sucrose:skim (2.5:7.5, 5:5 7.5:2.5) and concentration of starter (8, 10, 12%) in 3 replicates.The results showed that caspian sea soyghurt edamame which had the best and preferred physical, chemical and microbiological characteristics was the proportion of sucrose:skim 5:5% starter 10% which produced pH 4.4, viscosity 491.7 cP, total LAB 9.89 log cfu/ml, color L* 78.6, a* -2.9, b* 24.2, crude protein content 3.04%, antioxidant 45.1% and is liked and accepted by consumers based on the sensory attributes of greenness, brightness, sour aroma, beany aroma, thickness, sour taste, sweet taste and beany flavor. Keywords: caspian sea soyghurt- edamame-yoghurt Share Link | Plain Format | Corresponding Author (Kiki Fibrianto)

124	Food microbiology	ABS-67
Antioxidant Activity of White Turmeric Kombucha in Various Concentrations Elok Zubaidah, Zheptira Mahendra Putri, Hidayat Sujuti Brawijaya University Abstract Kombucha usually made from tea by a microorganism culture called SCOBY (Symbiotic Culture of Bacteria and Yeasts). SCOBY is not only able to ferment tea but also other substrates such as fruit, vegetables, herbs and spices. White turmeric rhizome in Indonesia often used as a traditional medicine. This rhizome contains curcumin which have health effects such as antioxidants to anticancer. Utilization of white turmeric into kombucha will increase the ability of the bioactive compounds in there. This occur due to the presence of enzymes of SCOBY which are able to break down the binders of bioactive compounds so the bioavailability increases. In addition, there is presence of compounds that can only be obtained by fermenting kombucha, such as DSL (D saccharic acid 1,4 lactone) will increase the potential health effects of white turmeric kombucha in the future. This study aims to determine the concentration of white turmeric drink that produces the best kombucha. The best concentration will have more optimal health effects. This research was conducted at the Food Microbiology Laboratory in Faculty of Agricultural Technology Brawijaya University. The various concentrations of white turmeric in the research are 0.2,0.4,0.6,0.8, and 1.0%. The analysis in the form of acidity (pH), total sugar, phenol, and antioxidant activity. The best treatment was calculated using the Zeleny method. Research shows that white turmeric kombucha has best results at a concentration of 0.8% with a pH of 3.52, total sugar 3.34%, phenol 174.20 microgram GAE/ml, and IC50 113.07 ppm. Keywords: Kombucha, White turmeric, Antioxidant Share Link | Plain Format | Corresponding Author (Zheptira Mahendra Putri)

125	Food microbiology	ABS-84
Consumer Preference Study on Yogurt with Added Herbs (sappan wood, cinnamon) Ella Saparianti (a*), Daniel Raharjo (b), Samuel Vincentyo Fanandi (b) Univeritas Brawijaya a) Department of Food Science and Biotechnology Jalan Veteran, Malang 65145, Indonesia *ella[at]ub.ac.id b) Department of Food Science and Biotechnology, Universitas Brawijaya Abstract Consumer studies can give meaning to product development. Positive perceptions from consumers can open up opportunities for consumer acceptance of product innovation. Herbal yogurt is not yet on the market. The consumer study was conducted by distributing questionnaires to 100 respondents with the qualifications of ages 13-18 years and 19-24 years. The results of the consumer study survey gave positive assessment results for the development of herbal yogurt products. Most of the respondents gave positive ratings (interesting, good, innovative, willing to try, as much as 95%) only 5% of respondents gave negative ratings (not suitable, bitter taste, herbal smell, and not quite right). The desired yogurt texture is thick (66%), semi-solid (22%), liquid (11%) and solid (1%). Herbal yogurt using cinnamon or sappan wood is acceptable and can be developed. The preference test on cinnamon and sappan wood herbal yogurt gave a good assessment response between quite like to like (score 3.67 - 3.94) while on sappan wood herbal (3.20 - 4.10). The highest value of preference was obtained for the highest order of sappan wood and 20% sugar (3.98 for overall value, and 4.10 for taste) but the lowest was for appearance (3.20). While cinnamon and 20% sugar received high response scores for each component of the hedonic test, namely overall (3.91) taste (3.80), texture (3.90), aroma (3.75) and appearance (3.94). The addition of 20% sugar tends to increase the preference value of the aroma, taste, and texture components. However, the appearance of sappan wood tends to remain 3.20 (for sappan wood with 10% sugar or sappan wood and 20% sugar). The average preference value for herbal yogurt was obtained from the treatment of cinnamon and sugar 20% (3.86%), cinnamon and sugar 10% (3.78), sappan wood and sugar 20% (3.75) and sappan wood and sugar 10% (3.29%). Cinnamon herbal yogurt can be developed and explored and tested for its potential as a functional food. Keywords: : yogurt, herbal, cinnamon, sappan wood, consumer preference study Share Link | Plain Format | Corresponding Author (Ella Saparianti)

126	Food microbiology	ABS-94
Effect of Concentration of Sugar and Dried Dayak Onion (Eleutherine palmifolia) on the Quality of Dayak Onion Kombucha Vitta Rizky Permatasari, Vindhya Tri Widayanti, Ratu Falasifah, Nimas Mayang Sabrina Sunyoto, Sri Suhartini Department of Agroindustrial Technology Faculty of Agricultural Technology Universitas Brawijaya Abstract Functional drinks can be defined as a health drink product that is very useful for the body, one of which is kombucha. One of the ingredients with high bioactive compounds is Dayak onions. The purpose of this study was to evaluate the effect of variations in sugar concentration and dried Dayak onion concentration on the quality of Dayak onion kombucha (pH, total acid, and organoleptic) and the combination of treatments to produce the best quality Dayak onion kombucha. The research method used a randomized block design (RBD) using 2 factors, namely dried Dayak onion concentrations of 2%, 4%, and 6% (w/v) and sugar concentrations of 5%, 7.5%, and 10% (w /v) with 3 replications resulted in 27 experimental units. Then, it was analyzed using two-way ANOVA with IBM SPSS Statistics 26 software followed by the Multiple Attribute method ( Zeleny , 1982) for the best treatment. The results showed that the concentration of dry Dayak onions and sugar had a significant effect (&#945-<0.05) on the pH value, total acid. The higher the concentration of dried Dayak onions, the lower the total acid content with a higher pH, while the higher the sugar concentration, the higher the total acid content with a lower pH . The best treatment combination, T3G2, was the use of dried Dayak onion concentration of 6% (w/v) and sugar concentration of 7.5% (w/v). The test results obtained were pH 3.173- total acid 0.105%- organoleptic color 3,867- and organoleptic aroma 2,867. Keywords: Functional Drink, Kombucha, Onion Dayak Share Link | Plain Format | Corresponding Author (Vitta Rizky Permatasari)

127	Food microbiology	ABS-115
Antioxidant and Antibacterial Activity of Sappan Wood (Caesalpinia sappan L.) Kombucha Elok Zubaidah*, Dian Widya, N., Rahma Aulia Salafy, Alivianisa Carissa Denty Wiryawan Department of Food Science and Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, Indonesia *elok[at]ub.ac.id Abstract Sappan wood (Caesalpinia sappan Linn) is an herbal plant in Indonesia which has long been used as a traditional Chinese medicine because it contains antioxidants, anti-inflammatories, and antibacterials. Kombucha is a traditional drink made from a fermented sweet tea with a mixed culture known as SCOBY (symbiotic culture of bacteria and yeast). Kombucha is known as a functional food because it has high antioxidant and antibacterial activity which is beneficial for the prevention of diseases such as diabetes, cancer, and immune system disorders. The aims to the study to increase the functional value of kombucha using sappan wood as raw material. Kombucha was prepared with sappan wood powder (16 mesh size) at various concentrations (0.4%, 0.8%, 1.2%, 1.6%, and 2% (w/v)) and 10% (v/v) sugar concentration. After 12 days of fermentation, sappan wood kombucha was tested for pH, total phenol, total sugar, DPPH scavenging activity, and antibacterial activity assay using disc diffusion technique against the growth of E. coli and S. aureus.The effect of various sappan wood concentrations as a substrate for kombucha demonstrated significant (p<0.05) in reduction of pH, increased total phenol content, IC50 value of antioxidant activity, also increased antibacterial activity against E. coli. The best sappan wood kombucha treatment was obtained at a concentration of 1.2% with pH of 3.85- total phenol of 874.44 mg GAE/ml- total sugar of 6.62%- IC50 value of 85.43 ppm- antibacterial activity against E. coli of 8.57 mm- and antibacterial activity against S. aureus of 7.99 mm. Keywords: Antibacterial- Antioxidant- Kombucha- Sappan Wood. Share Link | Plain Format | Corresponding Author (Rahma Aulia Salafy)

128	Food microbiology	ABS-120
Microbiology, Antioxidant, and Antibacterial Activity of Sinom Beverages Kombucha Elok Zubaidah (a), Camelia Norosita Dewi (a), Ezza Selisa Yua (a), Nazhifa Vitya Putri (a) a) Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Brawijaya University, Malang, Indonesia Abstract Kombucha is a traditional drink made from a fermented sweet tea with a mixed culture known as SCOBY (symbiotic culture of bacteria and yeast). Although kombucha is usually made from black tea, nowadays kombucha can be made in various variations such as sinom beverages. Sinom is a traditional Indonesian herbal drink originating from young tamarind leaves or sinom. In addition to tamarind leaves, sinom also includes other ingredients such as sugar and turmeric. Turmeric is known to contain curcumin which is beneficial for health because it has the ability as an antioxidant, anti inflammatory, antitumor, lowering blood fat and cholesterol levels. Tamarind leaves are known to contain chemical compounds of flavonoids, phenols, terpenoids, steroids/triterpenoids and are included in the group of plant extracts that have antioxidant activity. These chemical compounds can be increased through the kombucha fermentation process. The concentration of turmeric rhizome used in kombucha was 0.8% (w/v), while the concentration of tamarind leaves used was 0%- 0.2%- 0.4%- 0.6%- 0.8%- and 1% (w/v). Sinom kombucha fermented for 7 days. The analysis performed included total microbes, total lactic acid bacteria, pH, total sugar, total phenol, antioxidant activity, and antibacterial activity against the growth of S .aureus and E. coli. Fermentation process and various concentrations of tamarind leaves used have significant effects in total microbes, total lactic acid bacteria, total sugar, total phenol, IC50. The antibacterial activity is affected by fermentation but not affected by the variations in tamarind leaf concentrations. The best tamarind leaves concentration was at 0.6%, which has a pH value of 3.81- total sugar content of 7.58%- and total phenol content of 240.9 mg GAE/ml- IC50 value of 159.84 ppm- total microbial count 3.37 x 107 CFU/mL- total lactic acid bacteria of 4.63 x 105- antibacterial activity against E. coli is 3.1 mm- and against S. aureus is 3.27 mm. Keywords: Kombucha- Tamarind leaves- Turmeric Share Link | Plain Format | Corresponding Author (Camelia Norosita Dewi)

129	Food microbiology	ABS-128
Effectiveness of B14A Probiotic Candidates on The Physical Characteristics And Organoleptic Properties Of BekamalSample Abstract Anis Usfah Prastujati (a*), Maghfirotul Amaniyah (a), Dwi Ahmad Priyadi (a), Rosa Tri Hertamawati (b), Zulfhan Febiyan (a), Arina Nabila (a) a) Livestock Product Processing Technology Study Program, Politeknik Negeri Banyuwangi *anis.usfah[at]poliwangi.ac.id b) Poultry Business Management Study Program, Politeknik Negeri Jember Abstract Bekamal is a fermented meat typical of Banyuwangi Regency, East Java which is produced traditionally with the addition of sugar and salt as a preservative and also as a flavor enhancer. The weakness of bekamal is that production takes a relatively long time because the meat must be fermented for 3 to 6 months to get a distinctive taste that can be accepted by consumers. B14A probiotic candidate is added to the bekamal-making ingredients to help speed up the fermentation process with a taste similar to commercially bekamal. The making of bekamal with the B14A begins with making starter culture. The 10% starter culture is then inoculated into meat that has been cut into pieces and added to food additives such as 7.5% palm sugar and 7% salt then fermented for 21 days. The results showed that the B14A probiotic candidate was able to ferment beef with a fermentation time of less than 1 month with physical characteristics of bekamal as water holding capacity (WHC), cooking loss and yields as well as organoleptic properties as taste, color, flavor, and texture. Bekamal with the addition of B14A has similar results to the commercially bekamal. Keywords: bekamal, cooking loss, probiotic, WHC, yields Share Link | Plain Format | Corresponding Author (Anis Usfah Prastujati)

130	Food microbiology	ABS-132
Antioxidant and Antibacterial Activity of Honey Black Tea Kombucha with Variaton Concentration of Sugar and Honey Elok Zubaidah, *Nadila Dwi Pratiwi, Zikri Shafrina Putri Universitas Brawijaya *email: nadiladwi[at]student.ub.ac.id Abstract Honey has a lot of nutritional content, especially from the polyphenol group which can provide therapeutic effects such as antioxidants, antibacterial, anti-carcinogenic and also anti-inflammatory. The concentration of sugar and honey is an important factor in fermentation that can affect the growth and activity of microorganisms and the characteristics of kombucha. This research developed kombucha with honey as a sugar substrate to improve the quality and nutritional value of kombucha, as well as increase antioxidant activity and antibacterial activity against several bacterial species, while obtaining variations in the concentration of sugar and honey which produced the best black tea kombucha. Kombucha is made using black tea at a concentration of 0.4% (w/v) with varying concentrations of sugar and honey (10:0, 8:2, 6:4, 4:6, 2:8, 0:10) (%) (b/v). Kombucha was incubated at 20-25oC for 7 days. Kombucha was evaluated for pH value, total phenol, total sugar, antioxidant activity by DPPH method, and antibacterial activity by disc diffusion method against E. coli and S. aureus bacteria. The use of honey as a sugar substrate showed a significant effect (p<0.05) on the chemical characteristics, antioxidant activity, and antibacterial activity of kombucha. The best kombucha treatment was obtained at varying concentrations of sugar and honey 0:10% (w/v) with a pH value of 3.38, total phenol content 563.58 microgram GAE/ml, total sugar 5.39%, IC50 value 66.16 ppm , antibacterial activity against E. coli 9.80 mm, and antibacterial activity against S. aureus 10.13 mm. The use of honey as a sugar substrate can improve the quality and nutritional value of kombucha, as well as increase antioxidant activity and antibacterial activity against several bacterial species such as E. coli and S. aureus. Keywords: antibacterial, antioxidant, honey, kombucha Share Link | Plain Format | Corresponding Author (Nadila Dwi Pratiwi)

131	Food microbiology	ABS-166
Physic, Chemical and Microbiological Properties of Caspian Sea Soyghurt from Edamame Joni Kusnadi, Nur Diana Septi and Kiki Fibrianto* Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia Veteran Street Malang, Ketawanggede, Lowokwaru District, East Java, Indonesia, 64154 *kiki.fibrianto[at]ub.ac.id Abstract Caspian sea soyghurt is made by fermenting edamame with Lactococcus lactis ssp. cremoris and Acetobacter orientalis as a microbia culture. In order to produce good soyghurt, the fermentation of edamame requires the ideal conditions, such as a carbon source and the optimum concentration starter. This study aims to determine the effect of the proportions of sucrose:skim and starter concentration on physical, chemical and microbiological characteristics of caspian sea soyghurt. This study used a 2-factor randomized block design: proportion of sucrose:skim (2.5:7.5, 5:5 7.5:2.5) and concentration of starter (8, 10, 12%) repeated 3 times then followed by the Tukey test. These results will be used to select the best treatment using the Zeleny Multiple Attribute Method. The best caspian sea soyghurt treatment had a sucrose:skim ratio of 2.5:7.5 (% w/v) and a 10 (% v/v) starter concentration, resulting in color (L*) 80.02, (a*) -2.77 (b*) 24.01, viscosity 751.67 cP, protein 3.37%, antioxidant activity 51.28%, pH 4.52, and total lactic acid bacteria 9.73 log cfu/ml. Keywords: caspian sea soyghurt, edamame, soybean fermented, yoghurt Share Link | Plain Format | Corresponding Author (Nur Diana Septi)

132	Food microbiology	ABS-170
Red Kernel Oil Composition and Its Antibacterial Activity against Gram-negative and Gram-positive Bacteria Ilmi Fadhilah Rizki*, Frisda Rimbun Panjaitan, Bagus Giri Yudanto, Brahmani Dewa Bajra, Manda Edy Mulyono, Mulki Salendra Kusumah Indonesia Oil Palm Research Institute *ilmifadhilahrizki[at]iopri.org Abstract Natural antimicrobial agents can obtain from various sources, including plants, animals, bacteria, algae, and fungi. Oil palm can be utilized as a natural anti-bacterial source. Red kernel oil (RKO) is made by mixing high oleic low palmitic red palm super olein (HOLP-RPSO) with palm kernel oil (PKO) enzymatically. HOLP-RPSO is produced through dry fractional crystallization of CPO and has concentrated phytonutrients. At the same time, PKO is obtained from palm kernel and is rich in medium-chain fatty acids (C12-C14) with good antibacterial abilities. In this study, four RKO formulations, RKO-A, RKO-B, RKO-C, and RKO-D, were produced enzimatically based on the added HOLP-RPSO and PKO ratios. RKO-C and RKO-D contains the highest lauric and myristic acid composition in 1-monolaurin and 1-monomyristin. Their antibacterial activity against Staphylococcus aureus, Escherichia coli, and Salmonella typhi was investigated. The diameter of RKO-C and RKO-D inhibition zones against S. aureus was the highest, 20.4 mm and 19.47 mm, with MIC values of 500 mg/mL and 250 mg/mL, respectively. The higher antibacterial activity was related to the medium-chain fatty acid, lauric, and myristic in monoacylglycerol (MAG) formation. The present study brings knowledge about the antibacterial activity of the RKO and the phytonutrient composition that can provide a greater understanding for future research. Keywords: palm kernel oil- high oleic low palmitic-red palm super olein- red kernel oil- antibacterial activity- palm oil phytonutrient Share Link | Plain Format | Corresponding Author (Ilmi Fadhilah Rizki)

133	Food microbiology	ABS-184
Kombucha based on Javanese Turmeric (Curcuma zanthoriza and Curcuma zedoaria): Effects of various concentrations and antioxidant activity. Mentari Sekar Arum (a*), Yuliatin Hasfiani (a), Elok Zubaidah (a), Hidayat Sujuti (b), Tri Ardiyanti (a) a) Department of Food Science and Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, Indonesia Veteran Street Malang, Ketawanggede, Lowokwaru District, East Java, Indonesia *mentari.sekar.arum[at]gmail.com b) Faculty of Medicine, Brawijaya University, Malang, Indonesia Veteran Street Malang, Ketawanggede, Lowokwaru District, East Java, Indonesia Abstract Temulawak (C.zanthoriza) and white turmeric (C.zedoaria) are Indonesian herbal plants widely used to treat various diseases such as anti-inflammatory, neuroprotective, nephroprotective, antitumor, and hepatoprotective. Kombucha is a traditional drink made from fermented sweet tea with a mixed culture known as SCOBY (symbiotic culture of bacteria and yeast). Kombucha is known as a functional food because it has high antioxidant and antibacterial activity so it is useful for disease prevention. This research aims to increase the functional value of kombucha by using temulawak and white turmeric. Kombucha is made from temulawak and white turmeric powder with various concentrations (0.2%, 0.4%, 0.6%, 0.8%, and 1% (w/v)) and a sugar concentration of 10% (v/v). ). After 8 days of fermentation, temulawak and white turmeric kombucha were tested for pH, total acid, total phenol, total flavonoids and antioxidant activity (IC50). The effect of various concentrations temulawak and white turmeric as a substrate for kombucha demonstrated significant (p<0.05) in reduction of pH, increased total phenol content, IC50 value of antioxidant activity, also increased total acid and total flavonoids. The best treatment of temulawak and white turmeric kombucha was obtained at a concentration of 1% with a pH of 2.77 for temulawak kombucha and 2.80 for white turmeric kombucha- total acid of 4.38% for temulawak kombucha and 3.60% for white turmeric kombucha- total phenols were 232.48 mgGAE/ml for temulawak kombucha and 113.00 mgGAE/ml for white turmeric kombucha- total flavonoids 205.12 mgQUE/ml for temulawak kombucha and 162.13 mgQUE/ml for white turmeric kombucha- The IC50 value was 30.82 ppm for temulawak kombucha and 40.15 ppm for white turmeric kombucha. Keywords: Kombucha, Curcuma zanthoriza, Curcuma zedoaria, antioxidant Share Link | Plain Format | Corresponding Author (Mentari Sekar Arum)

134	Food safety and security	ABS-31
The design of non-thermal food preservation using cold plasma technology Fitri Zahrotun Nabilah(1), Graciella Amanda Situmorang(2), Nita Catur Wulandari(2), Sarah Aqila Luthfia(3), Nanda Azizah Mardotillah (3), Eka Tiyas Anggraeni(2),Hendrix Yulis Setyawan(1*) 1 Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Brawijaya University, Jl. Veteran Malang 65145 Indonesia 2 Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Brawijaya University, Jl. Veteran Malang 65145 Indonesia 3 Department of Electrical Engineering, Faculty of Engineering, Brawijaya University, Jl. Veteran Malang 65145 Indonesia 4 Department of Agroindustrial Technology, Faculty of Agricultural Technology, Brawijaya University, Jl. Veteran Malang 65145 Indonesia *Corresponding author: hendrix[at]ub.ac.id Abstract Food preservation is key to extending product shelf-life. However, traditional thermal preservation could change food characteristics. Therefore, it is essential to innovate a non-thermal preservation technique and equipment. Plasma technology can provide a solution for non-thermal preservation without damaging the quality of the food, and is healthier. The cold plasma mechanism for extending food^s shelf life by utilising ozone can degrade the bacteria. In the present paper, we designed VETCOM, a non-thermal preservation technology to extend the shelf life of food in cold plasma. The detailed design of VETCOM was presented and tested. This cold plasma technology applies the Dielectric Barrier Discharge (DBD) method, where the high-voltage electric current flows to DBD electrodes and generates cold plasma from the potential difference between the anode electrode and the cathode electrode separated by an acrylic dielectric insulator with a thickness of 50 mm, creating cold plasma ionisation. Tofu is used to test the VETCOM. Tofu^s high protein and water content causes short shelf life due to spoilage caused by unwanted bacterial growth. Plasma treatment was carried out for three different time treatments. The tofu was then stored in a closed area (at room temperature), an open area (at room temperature), and in a refrigerated area (in a refrigerator). The parameter studied included plasma characteristics, ozone levels, moisture content, and pH. The result showed that plasma technology for food preservation is an exciting solution for maintaining tofu quality and a promising technology for the future. Keywords: Cold Plasma, Dielectric Barrier, Preservation, Shelf Life, Tofu Share Link | Plain Format | Corresponding Author (Graciella Amanda Situmorang)

135	Food safety and security	ABS-36
Optimization of vacuum impregnation process using response surface methodology for calcium lactate-enriched papaya Rini Yulianingsih*, La Choviya Hawa, Angky Wahyu Putranto, Hanna Habibah Department of Biosystem Engineering, Faculty of Agricultural Technology Universitas Brawijaya Abstract This research aimed to study the mass transfer of vacuum impregnation of papaya in calcium lactate solution at various pressures and to obtain optimal vacuum impregnation process conditions. Cut papayas were soaked in 1.5% calcium lactate solution, then vacuum impregnated at absolute pressures of 30, 60, and 120 mbar observed at 1, 2.5, 5, 10, and 15 minutes, followed by atmospheric pressure for 10 minutes. The higher the lower absolute pressure, the higher the mass variance. However, too low absolute pressure led to a decrease in solid gain and calcium uptake. The absolute pressure of 60 mbar provided the highest increase in calcium intake compared to pressures of 30 and 120 mbar. The optimal result for vacuum impregnation of papaya fruit in calcium lactate solution is an absolute pressure of 53.8 mbar for 8.34 minutes, resulting in a 221.05% increase in calcium content. Keywords: Vacuum impregnation, papaya, mass transfer, calcium lactate, optimization Share Link | Plain Format | Corresponding Author (Rini Yulianingsih)

136	Food safety and security	ABS-44
Cloning of Pork NADH Dehydrogenase Subunit 4 (ND4) Gene as Internal Positive Control Candidate for Food Halal Authentication based on PCR Method J. Kusnadi(1*), E L Arumingtyas (2), K U Al Awwali (3), and A S Zakiyah (2) 1Department of Food Science, Faculty of Agricultural Technology, Universitas Brawijaya, Indonesia 2Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Brawijaya, Indonesia 3Department of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Indonesia Abstract In recent years, Muslim consumers very concerned about the adulteration cases in halal meat with non-halal meat on food product. These cases make the halal food identification process important for Muslim community. The effective detection methods to identify non-halal meat contamination in food is by PCR or qPCR. The possibility of the emergence of false positives and negatives in identifying non-halal DNA contamination in food by PCR causes the need for Internal Positive Control (IPC). IPC acts as a detector for errors in the PCR process. This research aims to develop IPC using cloning technique for pork contamination detection in food based on PCR method. The whole DNA were isolated from pork belly meat. The DNA then amplified using specific primer of ND4 gene for Pork species using PCR. The ND4 gene was ligated into the pGEM-T cloning vector and transformed into E. coli JM109 cells. The characterization process of the cloned results by recombinant plasmid isolation and PCR. We successfully inserted the ND4 gene into the pGEM-T cloning vector, indicated by the growth of 11 white colonies of bacteria on culture plate. The characterization process result showed the successfully inserted DNA was the ND4 gene with 120 bp length. Keywords: Cloning, Halal, ND4 gene, Pork Share Link | Plain Format | Corresponding Author (Joni Kusnadi)

137	Food safety and security	ABS-68
Shelf-Life Prediction and Characterization of Strawberry with Additional Lemon Essential Oil on Edible Coating Anang Lastriyanto (a*), Grace Lintang Panjaitan (a), and Rini Yulianingsih (a) Bioprocess Technology Study Program, Department of Biosystem Engineering, Faculty of Agricultural Technology, Universitas Brawijaya, Veteran Street, Malang 65145, Malang Corresponding author email : anangl[at]ub.ac.id Abstract Strawberries (Fragaria x ananassa) are non-climacteric and highly perishable fruits. Without treatment and storage in cold temperatures, strawberries have a very short shelf life. This study aimed to analyze the effect of aloe vera and starch-based edible coating with and without Lemon Essential Oil (LEO) on the characteristics and shelf-life of strawberries stored at three storage temperatures. Results show that the shelf life of strawberries coated with LEO was longer than that of coating without LEO, even though there was no difference between non-coating and coating without LEO in weight loss. Edible coating with LEO differed significantly from those without LEO on weight loss and color, but there was no significant difference based on moisture content, firmness, and TSS. Generally, the study indicated that strawberries coated with LEO edible appeared to be better preserved. Keywords: Arrhenius, ASLT, edible coating, essential oil, strawberry Share Link | Plain Format | Corresponding Author (Grace Lintang Panjaitan)

138	Food safety and security	ABS-168
Quality Control of Strawberry Fresh Products on Consumer Satisfaction (Case Study in Lumbung Stroberi Agrotourism Kota Batu Indonesia). Novi Haryati Department of Agricultural Socio Economics, Faculty of agriculture, Universitas Brawijaya Veteran street Malang, Ketawanggede, Lowokwaru District, Malang City , East Java 65145 *noviharyati[at]ub.ac.id Abstract Lumbung Strawberry Agrotourism, owned by Bumdes Raharjo Batu, has been organizing strawberry picking activities since 2019. Through partnerships with farmers, this venture has not only generated income but also created job opportunities for the younger generation. However, the COVID-19 pandemic has presented several challenges, including a decline in revenue, operational limitations, and most notably, shifts in consumer behavior. Hence, the objective of this research is to evaluate how product quality control influences customer satisfaction, as well as to analyze customer contentment with the product. The primary methodology employed is causal diagrams via Quality Function Deployment (QFD), with the analytical tool being the House Of Quality (HOQ). The quality control process at Lumbung Strawberry revolves around selecting high-quality fruit. Factors leading to damage emerge during various production stages, extending from cultivation to packaging. Factors like price, marketing, and the environment can contribute to potential strawberry damage. According to consumer expectations, attributes that require enhancement encompass brand recognition, company reputation, texture, color, pricing, taste, legal compliance, nutritional information, cleanliness, shelf life, expiration date, and packaging materials. After weighing these attributes, it becomes evident that sensory experience holds the highest weight, with a score of 4.70. Meanwhile, legality carries the highest normalized weight value of 0.14. The cost of Harvest Queen strawberries ranges between 25,000 to 30,000 rupiah, with a shelf life of approximately one week. Keywords: strawberry, bumdes, quality Share Link | Plain Format | Corresponding Author (Novi Haryati)

139	Food safety and security	ABS-172
Evaluation of Strawberry Supply Chain Efficiency Level with Data Envelopment Analysis (DEA) Model Approach in Lumbung Stroberi, Pandanrejo Village, Batu City Indonesia Eka Indah Suprapti Ningsih(a*) , Silvana Maulidah(b) , Novi Haryati(c) a,b,c) Department of Agricultural Social Economics Faculty of Agriculture Universitas Brawijaya *ekaindahsuprapti[at]gmail.com - noviharyati[at]ub.ac.id Abstract Supply chain activities are one of the things considered by business actors. However, there are several problems in supply chain activities that cause the performance of supply chain actors to be inefficient. The purpose of this study is to describe the strawberry supply chain system at Lumbung Stroberi, analyze the efficiency level of the strawberry supply chain at Lumbung Stroberi, and evaluate supplier selection based on the results of supply chain performance efficiency. Respondents of this study were 5 partner farmers who became suppliers of the Lumbung Stroberi and were interviewed with questionnaires directly. Data analysis was conducted using two methods, namely descriptive analysis and quantitative analysis with the Data Envelopment Analysis (DEA) model approach. The results obtained from this study are that supply chain activities occur from suppliers to Lumbung Stroberi and the level of efficiency of the strawberry supply chain there are 3 efficient suppliers. Therefore, it is necessary to evaluate supplier selection based on the results of supply chain performance efficiency for efficient suppliers that need to be maintained and inefficient suppliers that require improvement. Keywords: supply chain- efficiency- performance Share Link | Plain Format | Corresponding Author (Novi Haryati)

140	Renewable energy and biorefinery	ABS-3
Influence of Subcritical Water Pre-Treatment Parameters on Methane Production Enhancement by Co-digestion of Pre-treated Empty Fruit Bunch (EFB) with Palm Oil Mill Effluent (POME): Process Optimization and Comparative Study Adila Fazliyana Aili Hamzah, Muhammad Hazwan Hamzah, Khairudin Nurulhuda, Hasfalina Che Man, Muhammad Heikal Ismail, Pau Loke Show a) Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia b) Smart Farming Technology Research Centre, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia c) Department of Chemical and Environmental Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia d) Department of Chemical Engineering, Khalifa University, P.O. Box 127788, Abu Dhabi, United Arab Emirates e) Zhejiang Provincial Key Laboratory for Subtropical Water Environment and Marine Biological Resources Protection, Wenzhou University, Wenzhou 325035, China f) Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, 43500 Semenyih, Selangor, Malaysia g) Department of Sustainable Engineering, Saveetha School of Engineering, SIMATS, Chennai 602105, India Abstract Recalcitrance of lignocellulosic structure in palm oil empty fruit bunch (EFB) is one of the major problems in producing high methane yield in anaerobic digestion even with co-digestion with palm oil mill effluent (POME). In this study, methane yield was improved through subcritical water (SCW) pre-treatment on EFB for co-digestion with POME. SCW pre-treatment of EFB was optimized in order to increase the biogas yield, volatile solid (VS) removal while reducing lignin content of EFB. A maximum biogas yield of 803.358 mL/gVS and VS removal of 37.03% with maximum reduction of lignin content to 12.19% was achieved from the pre-treated EFB under the optimized conditions (120&#8451-, 10 minutes and 20: 1 solvents to solid ratio). Fourier transform infrared spectroscopy (FTIR) verified the changes in lignocellulosic structure in the pre-treated EFB. X-ray diffraction (XRD) analysis indicated that the crystallinity index (CI) was increased to 65.42% after the disruption of crystalline cellulose during pre-treatment. Scanning electron microscopy (SEM) revealed structural cracking and hole opening in pre-treated EFB. Higher methane yield with 86.78% of methane content was observed in SCW pre-treated EFB correspondingly to 40% improvement in methane yield over the untreated sample. Anaerobic co-digestion of SCW pre-treated EFB with POME resulted in a reduction of lag phase (&#120756-) in SCW pre-treated EFB, during 60-day experimental period. SCW pre-treatment is an effective pre-treatment to improve the co-digestion of EFB and POME for methane production. Keywords: Biogas- Co-Digestion- Optimization- Subcritical Water- Methane Share Link | Plain Format | Corresponding Author (Adila Fazliyana Aili Hamzah)

141	Renewable energy and biorefinery	ABS-24
The Effect of Particle Size and Addition of Sago Flour Adhesives on the Characteristics of Biopellets from Cocoa Pod Waste (Theobroma cacao L.) as Alternative Fuel Nimas Mayang Sabrina S.*, Suprayogi, Dinda Agustin Pratiwi Agroindustrial Technology Study Program - Department of Agroindustrial Technology - Faculty of Agricultural Technology - Universitas Brawijaya Jl. Veteran No. 1 - Malang 65145 *Corresponding email: nimas.sunyoto[at]ub.ac.id Abstract The purpose of this study is to analyze the effect of particle size and the addition of sago flour on the characteristics of biopellets and to analyze the best treatment. This research was designed using a Randomized Block Design (RBD) with particle size factors (60, 80, 100 mesh) and the addition of adhesive (0, 10, 20%) with 3 repetitions. The research results were analyzed using two way ANOVA with SPSS 26 software and the multiple attributes method. Based on the analysis results, the particle size factor significantly affected all parameters, while the adhesive addition factor showed a significant effect on the parameters of density, ash content, calorific value and yield. The interaction between factors showed a significant effect on the parameters of density, moisture content, ash content, calorific value and yield. The results on the parameters of density and water content comply with SNI 8675:2018. In the parameters of ash content and fixed carbon the results obtained do not meet SNI 8675:2018. The levels of volatile matter and calorific value show results that comply with SNI 8675:2018 in several treatments. From the calculation results, it was obtained that the best treatment is the A2P3 treatment with a density value of 1.04 gr/cm3- water content 5.15%- ash content 11.33%- calorific value 3911 cal/gr- volatile matter 80.48%- fixed carbon 8.19%- yield 82.73%- silica content 442.86 ppm- chlorine content 13.53%- and 9.32% sulfur content. Keywords: Alternative Energy- Biopellets- Cocoa Pod Waste- Particle Size- Sago Flour Share Link | Plain Format | Corresponding Author (Dinda Agustin Pratiwi)

142	Renewable energy and biorefinery	ABS-51
Anaerobic Mono-Digestion of Palm Oil Empty Bunches Residue (EFB) Results of Acid Hydrolysis and Enzyme Hydrolysis Muhammad Daffa Rialto Assidiq, Nimas Mayang Sabrina Sunyoto, Sri Suhartini Universitas Brawijaya Abstract Palm oil empty fruit bunches (OPEFBs) have been widely used for bioethanol and xylitol production. However, during hydrolysis step, solid residues are generated, which contain high organic materials. Yet, these hydrolysis residues are underutilized and investigation with integrated biorefinery approach is essential. This study aimed to evaluate characteristics and methane potential of OPEFBs, acid and enzymatic hydrolysis residues. The biochemical methane potential (BMP) test was employed using AMPTS II, operated at 37oC for 28 days with ratio inoculum to substate (RI/S) of 3:1 and 4:1. The results showed that all samples have high volatile solids (VS) content, thus potential as feedstock for methane production. The pH value during AD process was well within the ideal value of 6.0-8.0. At RI/S of 3:1, the highest specific methane potential (SMP) value was from treated OPEFB (0.177 m3 CH4/kgVS) followed by acid hydrolysis residue (0.138 m3 CH4/kgVS). At RI/S of 3:1, enzymatic hydrolysis residues gave the highest SMP of 0.367 m3 CH4/kgVS, followed by treated OPEFBs and acid hydrolysis residues of 0.130 and 0.123 m3 CH4/kgVS, respectively. The treated OPEFBs and hydrolysis residues have higher electrical potential than untreated OPEFBs. Furthermore, all digestate samples contain macronutrients, thus potential as biofertilizer. Keywords: Bioenergy- Integrated biorefinery Methane potential- Solid residues- Xylitol- Bioethanol Share Link | Plain Format | Corresponding Author (Muhammad Daffa Rialto Assidiq)

143	Renewable energy and biorefinery	ABS-52
Carbon, Energy, and Nutrient (CEN) Footprint from Anaerobic Mono-Digestion of Oil Palm Empty Fruit Bunches and Hydrolysis Residues Maria Angelia, Nimas Mayang Sabrina Sunyoto, Sri Suhartini Department of Agro-industrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, 65145, Indonesia Abstract Highly used of fossil-fuel based energy contributes to global warming effect to the environment. Therefore, provision to bioenergy via biomass conversion is vital to anticipate energy crisis in Indonesia. Oil palm empty fruit bunches (OPEFBs) are highly available for feedstock of anaerobic digestion (AD). This study aimed to estimate carbon, energy, and nutrient (CEN) footprint from anaerobic mono-digestion of untreated OPEFBs, treated OPEFBs, and acid and enzymatic hydrolysis residues. Two scenarios were proposed, including AD with combined and heat power (CHP) unit (AD+CHP scenario) for electricity and heat production, and AD with biogas upgrading (BU) unit (or AD+BU scenario) for biomethane production. The modelling was carried out using ADAT software and the best scenario was selected using Zeleny method. The results showed that AD + CHP with a complex and concrete system using acid hydrolysis residues (HCC) selected as the best scenario, giving energy balance of 35,726.1 GJ/year, total emission savings of 0.800 tons CO2eq/year, and nutrient savings of N (4.9%), P (2.9%), and K (1.7%), respectively. The findings confirmed that anaerobic mono-digestion of hydrolysis residues (from bioethanol and xylitol production) are potential feedstock for electricity and biomethane production. With this integrated system negative environmental impacts could be reduced. Keywords: Anaerobic mono-digestion, carbon emissions, energy balances, nutrient savings, bioenergy Share Link | Plain Format | Corresponding Author (Maria Angelia)

144	Renewable energy and biorefinery	ABS-53
Optimization of NaOH Concentration and Pulping Time in Organic Mulch Production from Oil Palm Mesocarp Fiber (OPMF) Ni Putu Suryasih Kusuma Dewi (a)*, Nimas Mayang Sabrina Sunyoto (b), Sri Suhartini (b) (a) Department of Agro-industrial Technology, Faculty of Agricultural Technology, Brawijaya University, Jl. Veteran, Malang, 65145, Indonesia *putusuryasih12[at]gmail.com (b) Department of Agro-industrial Technology, Faculty of Agricultural Technology, Brawijaya University, Jl. Veteran, Malang, 65145, Indonesia *putusuryasih12[at]gmail.com Abstract Oil palm mesocarp fiber (OPMF) is a by-product of crude palm oil (CPO) production. OPMF contains highly organic materials and could be utilized as an organic mulch via pulping. However, a high lignin content in OPMF requires delignification to reduce stiffness and improve the mulch^s characteristics. The alkaline solution, such as NaOH, is widely used in the pulping process alongside the additional effect of lignin reduction. This study aimed to optimize NaOH concentration and pulping time in organic mulch production and to evaluate its characteristics. Response Surface Methodology (RSM) with two factors of NaOH concentration (0.5-1.5%) and pulping time (25-35 minutes) were used. Four responses were measured and evaluated, including water absorption, yield, tensile strength, and density. The results showed that the optimum combination of NaOH concentration (1.0%) and pulping time (35 minutes), resulting organic mulch with 260.6% water absorption, 75.29% yield, 15.575 N tensile strength, and 0.293 g/cm3 density. Other characteristics (i.e., pH, lignin, cellulose, hemicellulose, N, P, K, and C-organic) also indicated good value as organic mulch. However, the C/N ratio was still high. Therefore, further in-depth study to combine OPMF with other high-N substrates is essential to meet the standard of organic mulch. Keywords: Alkaline solution- Oil palm mesocarp fiber- Organic mulch- Pulping Share Link | Plain Format | Corresponding Author (Ni Putu Suryasih Kusuma Dewi)

145	Renewable energy and biorefinery	ABS-75
Anaerobic Co-Digestion of Palm Oil Empty Bunches Residue (EFB) Results of Acid Hydrolysis and Enzyme Hydrolysis with Food Waste Tsaabitah Alyaa Hisaanah, Irnia Nurika, Sri Suhartini Brawijaya University Abstract Technological developments, economic growth, and population growth influence Indonesia^s high energy demands. However, this energy fulfillment primarily uses fossil fuels, negatively impacting the environment. Indonesia is rich in oil palm empty bunches (OPEFBs) and food (FW) as biomass resources for bioethanol (via fermentation) and biogas (via anaerobic digestion (AD) in mono- or co-digestion system). During bioethanol production, solid residues were mostly generated from the hydrolysis step, which is currently still underutilized. This study aimed to evaluate methane and electrical potential from anaerobic co-digestion (ACoD) of OPEFBs and hydrolysis residues with FW. The biochemical methane potential (BMP) test was carried out at 37oC for 28 days, with samples of untreated and treated OPEFBs, acid and enzyme hydrolysis residues, and FW 50:50 and 70:30 ratios. The characteristics of all tested samples showed good potential as biogas feedstocks. The highest specific methane potential (SMP) value was obtained from ACoD of acid hydrolysis residue with FW at a 50:50 ratio, giving the value of 0.403 m3 CH4/kg VS and electrical potential of 1120.421 kWh. The findings demonstrated that ACoD of residual OPEFBs from acid hydrolysis (during bioethanol fermentation) was highly potential to be investigated further. This approach may create integrated biorefinery in bioethanol production. Keywords: Anaerobic co-digestion- Food waste- Hydrolysis residues- Oil palm empty fruit bunchesst Try to Submit This Sample Abstract Share Link | Plain Format | Corresponding Author (Tsaabitah Alyaa Hisaanah)

146	Renewable energy and biorefinery	ABS-76
Deep eutectic solvent-based pretreatment incorporated with pulsed electric field to enhance cellulose accessibility for advanced biomaterials Angky Wahyu Putranto (a,b), Gek Cheng Ngoh (a*), Adeline Seak May Chua (a), and Sri Suhartini (c) a) Sustainable Process Engineering Centre, Department of Chemical Engineering, Faculty of Engineering, University of Malaya, 50603 Kuala Lumpur, Malaysia. *ngoh[at]um.edu.my b) Department of Bioprocess Engineering, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran, Malang, East Java, 65154, Indonesia c) Department of Agro-industrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran, Malang, East Java, 65154, Indonesia Abstract The empty fruit bunches (EFB) are the main waste produced during the oil palm processing. The high cellulose content in EFB has been widely explored in biofuels and advanced biomaterials such as cellulose nanocrystalline (CNC). During biomaterials production, pretreatment process plays an essential role in disrupting the lignocellulosic recalcitrant. Pretreatment processes with green solvents namely deep eutectic solvents (DESs), have been employed recently by direct heating for a duration between 8-12 hour. Yet, the DES-based pretreatment incorporated with non-thermal such as pulsed electric field (PEF) is unclear. Therefore, the aim of this research is to enhance cellulose fractionation from EFB pretreated by DES incorporating with PEF and to evaluate the performance based on its characteristics. The DES used were acidic-based (Choline chloride-lactic acid) and ternary DES (choline chloride-oxalic acid-ethylene glycol). The electric field strength (6, 10 and 14 kV/cm) and time variation at 1, 2 and 3 min were used during PEF treatment. The result showed that the pretreatment combination of DES (acidic and ternary) and PEF (14 kV/cm and 3 min) achieved higher cellulose content (above 75%wt) and lowest lignin content (below 1 %wt) as compared with that of DES-direct heating. The research finding gives an insight into the efficient, rapid and sustainable biomaterials production from EFB through high cellulose content obtained from the DES-PEF pretreatment Keywords: Deep eutectic solvent- Empty fruit bunch- Pretreatment- Pulsed electric field- Cellulose Share Link | Plain Format | Corresponding Author (Angky Wahyu Putranto)

147	Renewable energy and biorefinery	ABS-81
Systematic Review of Algae Harvesting using Green Membrane Forward Osmosis Luhur Akbar Devianto (a,b*), Elviliana (a), Ausi Fahira (a), Savira Rachma Paramita (a), Yusuf Wibisono (c) a) Department of Environmental Engineering, Brawijaya University Jalan Veteran, Malang 65145, Indonesia *luhur.devianto[at]ub.ac.id- luhur.akbar.devianto.r1[at]dc.tohoku.ac.jp b) Department of Frontier Science for Advanced Environment, Tohoku University, 468-1 Aramaki Aza Aoba, Aoba-ku, Sendai 980-8579, Japan c) Department of Bioprocess Engineering, Universitas Brawijaya, Jl. Veteran, Malang 65145, Indonesia Abstract The energy crisis is happening globally, therefore developing energy sources that are renewable and environmentally friendly is critical. Microalgae are third generation biomass, potentially as the feedstock for bioenergy generation. Harvesting microalgae can be done by using forward osmosis. However, the manufacture of these membranes generally uses conventional solvents which are toxic and harmful to human health and the environment. In this study we evaluate the potential for fabricating environmentally-friendly harvesting membranes for microalgae harvesting with forward osmosis through PRISMA protocol. The collected literatures were than synthesized into a narrative review. As a results, several articles were related to harvesting microalgae with forward osmosis using green solvent fabricating ultrafiltration, and microfiltration membranes were obtained. Some of the were using green solvent including Cyrene and methyl lactate. This review highlight a high potency of developing eco-friendly membrane with green solvent to be used for microalgae harvesting. Keywords: algae dewatering, eco-membrane, forward osmosis, PRISMA Share Link | Plain Format | Corresponding Author (Luhur Devianto)

148	Renewable energy and biorefinery	ABS-82
Activated Carbon from Palm Oil Mill (POM) Wastes: Effect of KOH Activation Ratio Andhika PA Pratama, Hendrix Y Setyawan, Sri Suhartini* Department of Agro-industrial Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, 65145, Indonesia *ssuhartini[at]ub.ac.id Abstract Each palm oil mill (POM) generates wastes (i.e., oil palm empty palm fruit bunches/OPEFBs and oil palm mesocarp fiber/OPMF), which contain high lignocellulosic materials and highlighted as potential bioethanol substrates. However, only 13.68-14.5% bioethanol can be produced from OPEFBs, and the rest are fiber residues. Bioethanol production from OPEFBs with integrated biorefinery is essential to create efficient waste valorization. Activated carbon is an alternative valorization of POM wastes and bioethanol fermentation residues, considering their high carbon content. This study evaluated the quality of activated carbon from POM wastes under different KOH activation ratios. The results show that increases in moisture content of activated carbon may be due to neutralization and storage processes, as its hydrophilic nature makes it easier to absorb water vapor. The KOH activation ratio reduced the ash content of activated carbon to 13.85% (OPMF), 6.19% (OPEFBs), and 10.72% (fermentation residues). Fixed carbon content increases at KOH activation ratio of 1:3 and 1:5, while iodine number and surface area increase by up to 16%. The findings confirmed that OPEFB and bioethanol fermentation residues were highly potential for activated carbon via chemical activation. The mass balance calculation indicated that activated carbon from fermentation residues needs to be further developed. Keywords: Activated Carbon- Activation Ratio- Chemical activation- Palm oil mill waste Share Link | Plain Format | Corresponding Author (Andhika Putra Agus Pratama)

149	Renewable energy and biorefinery	ABS-85
The effect of pyrolysis temperature and ball mill duration on the production of Bagasse Nano Biochar Ilham Akbar Pamungkas, Hendrix Yulis Setyawan*, Susinggih Wijana Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya Abstract Bagasse is a solid waste produced from the processing of sugarcane stalks. The lignocellulosic content contained can be utilized to produce source of biomass. The use of biomass energy is an alternative energy source that can use the pyrolysis method. The purpose of this study was to determine the effect of pyrolysis temperature and ball mill time on the proximate characteristics and particle size distribution of nano biochar bagasse. The research design was prepared using a Randomized Block Design (RBD) with two treatment factors, namely pyrolysis temperature and ball mill time, each of which consisted of 3 levels. The temperature treatments used were 400C, 500C and 600C, while the treatment times used were 24 hours, 48 hours, 72 hours using a ball mill. The test parameters performed included testing for water content, ash content, fixed carbon content, volatile matter, calorific value and PSA. The best results using the multiple attribute zeleny method were obtained at 600C and using a ball mill for 72 hours which resulted in a moisture content of 6.23%, an ash content of 19.55%, a volatile matter content of 22.23%, a fixed carbon content. 50.894%, calorific content of 6212.78 cal/gram and particle value obtained 0.972 nm Keywords: Bagasse, Ball Mill, Nano Biochar, Pyrolysis Share Link | Plain Format | Corresponding Author (Hendrix Yulis Setyawan)

150	Renewable energy and biorefinery	ABS-92
Design of supercritical fluid extraction machine with carbon dioxide (CO2) solvent Adam Syech (a*), Bambang Dwi Argo (a), Aviel Yosua Rijadi (a) a) faculty of agricultural technology Jl. Veteran, Ketawanggede, Kec. Lowokwaru, Kota Malang, Jawa Timur 65145, Indonesia *syech2626[at]gmail.com Abstract Bioactive substances are compounds that are easily found and found in plants, especially in the fruit, roots, skin, and so on. Due to its increasing utilization, a process is needed to take bioactive substances in plants with an easy and efficient process. The extraction methods of bioactive compounds themselves vary, ranging from physical methods to chemical methods. One other extraction method besides those mentioned is extraction using supercritical phase carbon dioxide (CO2). The supercritical phase can be obtained by raising the temperature and pressure on carbon dioxide (CO2). Supercritical carbon dioxide (CO2) phase can later be utilized to extract bioactive materials. Various schemes of supercritical extraction designs, in this design an extraction machine scheme with a separator is used. In this research, testing was carried out by operating a tool without bioactive ingredients. The parameters reviewed in engine performance testing are leak tests, length of time, pressure strength, and engine power usage. Supercritical extraction machine results are obtained using the extraction machine scheme with a separator, in this scheme it was chosen because it can be separated quickly by reducing pressure, lowering temperature, or both. The working mechanism of the supercritical extraction machine is operated into four stages, namely heating, pressing, extraction, and separation. As for the performance of the supercritical extraction machine, the machine use variety of times to heat or making supercritical phase, it can be concluded that the engine performance has not been maximized. Keywords: Supercritical Extraction, Supercritical, Supercritical CO2, Extraction, Bioactive Substance Share Link | Plain Format | Corresponding Author (Adam Syech)

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