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31	Agricultural product technology	ABS-20
Application of Duck Bone Gelatin and Sodium Alginate-Based Edible Coating Materials on Beef Sausage Quality During Chilled Storage M. Habbib Khirzin (a*), Abdul Holik (b), Trias A. Laksanawati (a), M. Wildan Habibi (c), A.R. Fatmawati (a), Y.B.A. Firani (a) a) Livestock Product Processing Technology, Politeknik Negeri Banyuwangi, 68461, Indonesia b) Agribusiness, Politeknik Negeri Banyuwangi, 68461, Indonesia c). Natural Science Teaching, UIN Kiai Haji Achmad Siddiq Jember, 68136, Indonesia *Corresponding author: habbibkhirzin[at]poliwangi.ac.id Abstract Edible coating is an eco-friendly packaging starting to be widely used as a primary packaging for processed meats such as sausages. One of the raw materials for making edible coatings was gelatin extracted from duck bones. The combination of gelatin with sodium alginate was expected to improve the quality of sausages. This research was conducted to study the efficacy of duck bone gelatin and sodium alginate coating materials on beef sausage quality during chilled storage. Randomized group design was used as experimental design with four replications. The independent variable was storage time. Result showed that free fatty acid, protein content, total microbial, and weight loss increased during storage. Meanwhile moisture content, pH, color, aroma, and texture decreased. Non-coated sausage during 2 weeks of storage had a free fatty acid value of 1.23%, protein content 16.21%, TPC 7.38 log cfu/g, weight loss 13.94%, moisture content 60.43%, pH 5.62, color 2.3, aroma 1.5, and texture 1.9. Sausages with edible coating for 4 weeks of storage had a free fatty acid of 1.34%, protein content 15.95%, TPC 6.92 log cfu/g, weight loss 14.72%, moisture content 59.73%, pH 5.67, color 1.9, aroma 1.8, and texture 2.1. Keywords: chilled storage, duck bone gelatin, edible coating, sausage, sodium alginate Share Link | Plain Format | Corresponding Author (Muhammad Habbib Khirzin)

32	Agricultural product technology	ABS-25
The Effect of Concentration Variation of the Addition of Carrageenan and Glycerol on the Quality of Moringa Leaf Vegetable Leather Fadia Putri Mahazer (a*), Nimas Mayang Sabrina Sunyoto (b), Heri Purwoto (b), Hendrawan Laksono (b), Citra Kusumaning Dyah (b), Renny Primasari Gustia Putri (b), Maya Soraya (b) a) Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya Jl. Veteran No. 1, Malang 65145, Indonesia *fadiapm[at]student.ub.ac.id. b) Research Center for Agroindustry, National Research and Innovation Agency (BRIN) Kawasan Sains dan Teknologi BJ Habibie, South Tangerang, 15314, Banten, Indonesia Abstract Moringa (Moringa oleifera) is known for its high nutritional value and extensive cultivation potential. However, the utilization of Moringa leaves as a consumable food product is still limited. This research aims to produce vegetable leather from Moringa leaves by incorporating carrageenan and glycerol to enhance its quality and value. The experimental design employed a Completely Randomized Design with two factors: carrageenan concentration (1%, 1.5%, and 2% w/v) and glycerol concentration (0.5%, 1%, and 1.5% v/v). The results indicate that the addition of carrageenan significantly influences the texture and yield of the product, while glycerol affects the tensile strength and yield. The interaction between both factors only significantly affects the yield. The optimal treatment was found to be the addition of 1% carrageenan and 1% glycerol (K2L1), resulting in a protein content of 38.49% and an antioxidant activity of 58%. Organoleptic evaluation reveals favorable physical and sensory characteristics. Furthermore, the biological analysis meets consumption standards. Consequently, the utilization of carrageenan and glycerol in the production of vegetable leather from Moringa leaves yields optimal results for enhancing quality and market acceptance. Keywords: Carrageenan- Glycerol- Moringa- Vegetable leather Share Link | Plain Format | Corresponding Author (Fadia Putri Mahazer)

33	Agricultural product technology	ABS-26
Validations of Sensory Overall Acceptability Optimisations On Response Surface Methodology Through Just-About-Right Technique of Coffee Leaf Tea at Different Brewings Kiki Fibrianto*, Igoy Arya Bimo, Atika Muna Sofa, Azalea Putri, Devia Amelia, Ovirista Rachma Lailika, Irha Putri Genbrovit, Ahmad Izzul Haq Departement of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya *kiki.fibrianto[at]ub.ac.id Abstract Response Surface Methodology (RSM) has been widely employed for optimising process. However, implementation of RSM in sensory studies is still limited. Moreover, most of publications implementing RSM on sensory disregarded the validation stage as normaly apply for process optimisation. In this study, validating sensory overall acceptability with RSM was proposed by Just-About-Right (JAR) technique. Coffee leaf tea have great commercial potential as an ethnic beverage with unique sensory attributes while it is still underutilised. Optimising sensory acceptability level by modifying temperature and duration of brewing using the RSM was expected to obtain well accepted coffee leaf tea. Robusta coffee leaf herbal tea is brewed using combined Decoction - V60, French Press, combined French Press - V60, and V60 at 90oC to 100oC for 2 to 10 minutes. Evaluated by 110 untrained panellists, it was observed that the ideal brewing parameters for each technique were 96.6oC for 6.5 minutes for Decoction - V60, 96oC and 6.5 minutes for French Press, 90oC and 2 minutes for French Press - V60, and 90oC and 2 minutes for V60. All optimum brewing conditions based on RSM is successfully validated by overall acceptability on JAR (p-value 0.05). Thus, it can be recommended that overall sensory acceptability optimisations through RSM can be further validated by JAR technique. Keywords: brewing- coffee leaf tea- optimisation Share Link | Plain Format | Corresponding Author (Kiki Fibrianto)

34	Agricultural product technology	ABS-28
Effect of Biodegradable Coating from Taro Starch-Duck Bone Gelatin on Chemical and Organoleptic Quality of Beef Meatballs During Room Temperature Storage Trias Ayu Laksanawati (a*), M. H. Khirzin (a), Karina Meidayanti (a), Adelia Aulia Nur Nabila (a)and Heri Septya Kusuma (b) (a)Department of Agriculture, Politeknik Negeri Banyuwangi, Indonesia *trias[at]poliwangi.ac.id (b)Department of Chemical Engineering, Faculty of Industrial Technology, Universitas Pembangunan Nasional ^Veteran^ Yogyakarta, Indonesia Abstract Beef meatball is a perishable food, so packaging is required to minimize the effect of storage time at room temperature. In this study, storage of beef meatballs without packaging and beef meatballs with natural biodegradable coating taro starch-duck bone gelatin was carried out. Effect of using biodegradable coating on beef meatballs during storage 0, 6, 12, 18, 24 hours at room temperature on chemical properties and organoleptic of meatballs were examined. The experimental design used was a factorial Block Randomized Design. Mean differences were tested with Duncan^s New Multiple Range Test. The results of the statistical analysis showed that there was an interaction between the use of biodegradable coatings and the storage time. The use of biodegradable coatings had a significant effect (P<0.05) and storage time also had a significant effect (P<0.05) on chemical and organoleptic quality which increased the value of water content, decreased the value of water holding capacity, pH, protein content, fat content, as well as the organoleptic score. The application of a biodegradable coating taro starch-duck bone gelatin had a positive effect on the shelf life of beef meatballs during room temperature storage for 24 hours. Keywords: biodegradable coating- duck bone gelatin- taro starch- beef meatballs Share Link | Plain Format | Corresponding Author (Trias Ayu Laksanawati)

35	Agricultural product technology	ABS-29
EFFORTS TO IMPROVE THE QUALITY OF PROCESSED CHICKEN MEATBALL PRODUCTS BY ADDING POTATO SKIN FLOUR (Solanum tuberosum) AS A SUBSTITUTE FOR TAPIOCA FLOUR Dewiarum Sari (a*), Astri Iga Siska (b), Dani Agung Wicaksono (a), Nila Fatimatuz Zahro (a) a) Livestock Product Processing Technology Department, Banyuwangi State Polytechnic, Banyuwangi, East Java, Indonesia *dewiarum[at]poliwangi.ac.id b) Agribusiness Department, Banyuwangi State Polytechnic, Banyuwangi, East Java, Indonesia Abstract The objective of this research is to investigate the effects of incorporating potato skin flour as a substitute for tapioca flour on the moisture content, protein content, fat content, ash content, carbohydrate content, and crude fiber content of broiler chicken meatballs. The method employed in this research was a Completely Randomized Design (CRD) with a Non-Factorial pattern, incorporating potato skin flour as a substitute for tapioca flour at different proportions: P0 (100% tapioca flour, 0% potato skin flour)- P1 (75% tapioca flour, 25% potato skin flour)- P2 (50% tapioca flour, 50% potato skin flour)- P3 (25% tapioca flour, 75% potato skin flour)- and P4 (0% tapioca flour, 100% potato skin flour). This research was replicated four times, yielding a total of 20 experimental units in order to ensure robustness and reliability of the findings. The obtained research results were then analyzed using Analysis of Variance (ANOVA), and if significant differences were found, further analysis was conducted using the Duncan Multiple Range Test (DMRT). The findings of the research demonstrate that the inclusion of potato skin flour as a substitute for tapioca flour has a significant effect (P<0.05) on the moisture content, protein content, fat content, ash content, carbohydrate content, and crude fiber content of broiler chicken meatballs. The best treatment in this research was P4, with a moisture content of 53.20%, protein content of 15.32%, fat content of 8.17%, ash content of 1.92%, carbohydrate content of 21.39%, and crude fiber content of 4.05%. Keywords: Broiler chicken meatballs, chemical quality improvement, potato skin flour. Share Link | Plain Format | Corresponding Author (Dewiarum Sari)

36	Agricultural product technology	ABS-32
Effects of Use of Calcium Carbide And Ethephon in The Acceleration of Avocado Ripening Sumardi Hadi Sumarlan*, Feri Sofyan Aditya*, Hammam, Bambang Susilo, Lailatul Maghfiroh Faculty of Agriculture Technology, Brawijaya University, Malang, 65145, East Java, Indonesia Abstract Market demand for avocado consumption has a major impact on avocado farmers and traders to speed up the fruit ripening process. This can be done by fruit ripening method, either with special treatment or not. For example, using stimulants based on ethylene or acetylene compounds, such as carbide (calcium carbide) and ethrel (ethepon). So the use of these materials to ripen avocados still needs to be studied further to analyze and evaluate the effects of ripening avocados using calcium carbide and ethephon. This research was conducted with the addition of calcium carbide and ethephon during the avocado^s ripening process, which was carried out at 5 concentration levels, namely 0, 250, 500, 750, and 1000 ppm. Several parameters analyzed and evaluated in this study included weight loss, texture, color, total dissolved solids, and total fat. The analysis was carried out using the ANOVA method, namely a 2 factorial randomized block design. Keywords: Avocado, Calcium Carbide, Ethephon, Ripening Acceleration Share Link | Plain Format | Corresponding Author (Sumardi Hadi Sumarlan)

37	Agricultural product technology	ABS-37
Optimization of pandan leaves extract (Pandanus amarillyfolius roxb) with Microwave Assistance Extraction (MAE) using Responce Surface Methodology Qomarudin a* , Erni Sofia Murtini b, Yunianta c , Yuli Witono d abc Food Science and Biotechnology Department, Agricultural Technology, Universitas Brawijaya, Malang, 65145, Indonesia a Faculty of Agricultural, Universitas Wisnuwardhana, Malang, 65139. Indonesia d Agricultural Product Technology, Agricultural Technology, Universitas Jember, Jember 68121, Indonesia Abstract The use of the MAE method with various ethanol concentrations, temperatures, and time will make it possible to achieve optimal total phenol, antioxidant activity, and aroma concentration in pandan leaves extract. The purpose of this study was to determine the optimum ethanol concentration, temperature, and time to produce total phenolics and antioxidant activity and aroma concentration by the MAE method using Response Surface Methodology (RSM). Total phenol analysis was used equivalent gallic acid, antioxidant activity analysis was used DPPH (diphenyl picrylhydrazyl) IC50 method. The aroma of pandan leaf extract represented by 2-Acetyl-1-pyrroline was analyzed using Gas Chromatography. Analysis of research data used was Response Surface Methodology Box Behnken design (BBD) using Design Expert 7.1.5 software. Ethanol concentration, temperature and time had a significant effect on total phenols, antioxidant activity and aroma. Optimum point solution on ethanol concentration 80%, temperature 65 C and time 25 minutes. Overall, the extraction process of pandan leaves using the MAE method affects the increase in total phenols from 18.70 mg GAE/g to 34.01 mg GAE/g, a decrease in antioxidant activity from 42235.00 ppm to 14272.00 ppm and an increase in aroma concentration from 3555.00 ppm to 7778.12 Keywords: MAE, pandan leaf extract, RSM, BBD Share Link | Plain Format | Corresponding Author (Qomarudin Qomarudin)

38	Agricultural product technology	ABS-40
Butterfly Pea (Clitoria ternatea) Flower Bioactive Compound Extraction with Influence of Extraction Method and Solvent Acidity Degree Latifa Putri Aulia (a*), Diaphenia Adinda Syaharani Danardono (b), Yunianta (c), Dita Kristanti (d) a) Faculty of Agricultural Tehcnology, Brawijaya University, Malang 65145, Indonesia *latifaputria[at]ub.ac.id b) Faculty of Agricultural Tehcnology, Brawijaya University, Malang 65145, Indonesia c) Faculty of Agricultural Tehcnology, Brawijaya University, Malang 65145, Indonesia d) Research Center of Food Technology and Processing National Research and Innovation Agency, Yogyakarta 55861, Indonesia Abstract Butterfly pea flower bioactive compounds extraction to obtain extract with antioxidant activity was affected by several factors- two of them were extraction method and solvent acidity degree. This research aims to understand the effect of microwave extraction (MAE), ultrasonic extraction (UAE), and various acidic pHs of solvents in producing the best butterfly pea flower extract after it was known that MAE and UAE performed better than conventional extraction and acidic solvents worked better than solvents with a higher pH. The research was arranged in nested with extraction method factors (MAE (10% power, 15 minutes), UAE (60 C, 15 minutes)) and solvent pH factors (distilled water-HCl solvent pH 1, 2, and 3). The best extract was obtained using MAE and distilled water-HCl solvent pH 1 with a 73.00% yield, brightness (L*) 33.34, redness (a*) 50.13, yellowish (b*) 14.85, IC50 antioxidant activity of 119.15 ppm, total phenolic content of 37.52 mg GAE/g, total anthocyanin content of 62.90 mg/L, and high anthocyanin stability. FTIR spectroscopy analysis was done on each extract, which confirmed the presence of bioactive compounds with O-H, C=-C, C=-N, C=C, and C=O groups, as well as the presence of bioactive compounds with aromatic rings, anthocyanins, and flavonoids in each extract. Keywords: Butterfly pea, Bioactive compound, Extraction method, Solvent acidity Share Link | Plain Format | Corresponding Author (Diaphenia Adinda Syaharani)

39	Agricultural product technology	ABS-41
Unlocking the Potential of Liberica Coffee (Coffea liberica) through Green Bean Fermentation and Brewing Techniques Wenny Bekti Sunarharum*, Hindun Riza Umami, Tunjung Mahatmanto Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran, Malang, 65145, Indonesia *wbsunarharum[at]ub.ac.id Abstract Liberica coffee, known for its environmental benefits and resilience to climate change, has been overshadowed by the more popular Arabica and Robusta species due to its less favorable flavor profile and lower market demand. Despite its potential, Liberica coffee quality has been neglected and undervalued, resulting in lower cultivation and prices. Because fermentation is known to affect the quality of green beans while brewing techniques add complexity to the final cup, we sought to explore the impact of different fermentation methods and brewing techniques on the physicochemical and sensory properties of Liberica coffee. In the study, green Liberica coffee beans were fermented using various media compositions and then further dried, roasted, and brewed using French press and V60. The results revealed that additional fermentation of green Liberica coffee beans significantly improved the coffee profiles, both in terms of physicochemical properties and sensory attributes. Additionally, the different brewing methods led to distinct brewed profiles. This finding underscores the vital role of fermentation in coffee processing, not just for cherry but also for green bean fermentation. It also provides a promising alternative to enhance the quality of Liberica coffee, presenting an avenue for further exploration and support for this unique coffee species. Keywords: Liberica coffee, green bean, fermentation, brewing techniques Share Link | Plain Format | Corresponding Author (Wenny Bekti Sunarharum)

40	Agricultural product technology	ABS-45
The Effect of Carboxymethyl Cellulose (CMC) and Banana Puree (Musa acuminata Colla) Addition on the Characteristics and Microstructure of Goat Milk Yogurt Fithri Choirun Nisa1*, Rahavena Ridha Forena1, Hera Sisca Prasmita1 1. Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, Malang, Indonesia (fithri_cn[at]ub.ac.id) Abstract Yogurt is one of the fermented product which may have increased functional value. However, yogurt made from goat milk has a weak gel strength and low stability. The addition of CMC as hydrocolloid and banana puree were expected to improve the characteristics of yogurt. The aim of this research was to study the effect of CMC and banana puree addition on the characteristics of goat milk yogurt. Further analysis was carried out using Scanning Electron Microscopy (SEM) to compare the microstructure of the best treated goat milk yogurt to those of control one. The results showed that the addition of CMC had a significant effect on the viscosity, while the addition of banana puree had a significant effect on the viscosity, pH, and total acid and there is an interaction between these two factors on the syneresis. The best treatment was obtained at addition of 1% CMC and 20% banana puree with the viscosity value of 7991 cP, syneresis of 6.23%, pH of 4.49, and total acid of 1.49%. The microstructure of best treated goat milk yogurt had denser and more compact structure and smaller voids than those of control one. Keywords: Banana Puree, CMC, Goat Milk, Hydrocolloid, Yogurt Share Link | Plain Format | Corresponding Author (Fithri Choirun Nisa)

41	Agricultural product technology	ABS-54
Quality Analysis of Coconut Oil Based on The Variation Pretreatment Storage Temperatures of Coconut Flesh (Cocos nucifera L.) Sandra*, Musthofa Lutfi, Mochamad Bagus Hermanto, Nurul Istiqomah Choirunnisa, and Rizal Nur Alfian Department of Biosystem Engineering, Faculty of Agricultural Technology, Brawijaya University, Veteran Street, Malang 65145, Indonesia *sandra.msutan[at]ub.ac.id Abstract This study aims to analyze the quality changes of coconut oil using coconut milk from fruit flesh after the pretreatment and to know the best temperature of pretreatment in order to get the best quality of coconut oil. The research was started by giving the coconut flesh pretreatment with 3 variations of temperature, using frozen temperature and cold temperature stored for 24 hours and at room temperature without storage time. The coconut milk samples that were produced, continue to be processed into coconut oil by heating it at 90 degree celsius for about 1 hour and followed by testing its quality. The best quality of coconut cooking oil is obtained in pre-treatment with cold temperature which had the smallest moisture content value of 0.310, peroxide value of 0.993 milliequivalent/1000, IOD number of 7.435/100 g, free fatty acid content of 0.028 percent, acid number of 0.056, and also with the highest yield of 21.17 percent. Based on the study^s result, the pretreatment storage of coconut fruit flesh can improve the quality of coconut oil that is produced. Keywords: Coconut Flesh, Coconut Oil, Coconut Oil Qualities, Pretreatment Storage Temperature Share Link | Plain Format | Corresponding Author (Nurul Istiqomah Choirunnisa)

42	Agricultural product technology	ABS-56
The Impact of Anaerobic Fermentation on Coffee Flavor: A Systematic Review and Meta-analysis Annisa Aurora Kartika, Wenny Bekti Sunarharum*, Tunjung Mahatmanto Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya Jalan Veteran 1, Malang 65113, Indonesia *wbsunarharum[at]ub.ac.id Abstract This systematic review and meta-analysis examined the effect of anaerobic fermentation on the flavor of the coffee. Due to its potential to improve flavor complexity and quality, anaerobic fermentation has garnered considerable interest in the coffee industry. The review synthesizes findings from multiple research articles by comparing the flavor profiles of anaerobically fermented and conventionally processed coffees. The meta-analysis reveals that anaerobic fermentation significantly impacts the flavor of coffee, resulting in increased acidity, increased sweetness, intensified aroma complexity, enhanced body, and a more gratifying aftertaste. In addition, the study identifies fermentation parameters such as temperature, duration, and microbial strains as significant determinants of flavor results. These findings provide valuable insights for coffee producers, roasters, and enthusiasts, allowing them to comprehend and exploit the potential of anaerobic fermentation to accomplish the desired flavor characteristics. In addition, the review highlights the need for additional research to investigate the underlying mechanisms and refine fermentation practices based on specific coffee varieties and regional contexts. This study emphasizes anaerobic fermentation as a potent method for enhancing coffee flavor and advancing knowledge of coffee processing techniques. Keywords: Anaerobic fermentation, Coffee, Flavor profile, Sensory attributes, Systematic review Share Link | Plain Format | Corresponding Author (Annisa Aurora Kartika)

43	Agricultural product technology	ABS-57
Blue-colored rice flour innovation: a study of the effect of rice type and butterfly pea flower concentration Erni Sofia Murtini and Margaret Clementine Danielle Food Technology, Food Science and Biotechnology Department, Agricultural Technology, Universitas Brawijaya Abstract commercial rice flour is usually white and odorless. The innovation of making rice flour from natural ingredients such as butterfly pea, which contains a flavonoid component, and pandan leaves, which contain the aromatic compound 2-acetyl-1-pyrroline (ACPY), can be used as an alternative way to produce a more attractive, blue-colored rice flour (BCRF) with pandan fragrance. This study investigates the effects of rice type (white rice and brown rice) and percentage of butterfly pea flowers (1, 3, 5, 7, and 9%) on the physical and chemical characteristics of BCRF, and organoleptic characteristics of kue talam (talam cake). The result showed that these two variables significantly affected the properties of BCRF. The addition of 9% butterfly pea flower to both types of rice was determined as the best treatment using the Multiple Attribute Zeleny method. Compared to the control treatment (rice flour without butterfly pea flower and pandan leaves), BCRF has higher moisture, ash, and protein content. At the same time, the total carbohydrate content (by different) was lower. A general preference for BCRF in the form of talam cake is acceptable in the range (3.73-4.55 out of 6.00). The stability of BCRF to temperature, pH, and light was tested using the interpretation of color change value (&#916-E). The stability test result shows the BCRF is relatively stable when stored at low or room temperature, but the color change is quite visible at 100oC. The color of flour is strongly influenced by pH- the color changes from red (pH 1-4) to blue if pH is increased (7-10)- the color is relatively stable when stored in a dark room but tends to fade with more exposure to light. BCRF has better color stability when stored at low to room temperature, away from direct light, and with a neutral pH. Keywords: butterfly pea flower, pandan leaf, blue-colored rice flour, stability Share Link | Plain Format | Corresponding Author (Erni Sofia Murtini)

44	Agricultural product technology	ABS-61
Extraction of phenolic compounds from Portulaca oleracea, L. leaves Sukardi Sukardi (a*), Beauty Suestining Dyah Dewanti (a), Priskka Angelina Rumambi (a) (a) Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, Malang 65145, Indonesia *Corresponding author: sukardi[at]ub.ac.id Abstract Portulaca oleracea is one type of weed that grows wild but contains compounds with antioxidant activity that has the ability to neutralize free radicals. The research used Microwave-Assisted Extraction (MAE) with a power of 200W using a centralized composite design (CCD) as an extraction method to extract phenol compounds by applying a combination of extraction time treatment (8, 9, 10 minutes) and solid:liquid ratio (1:30, 1:40, 1:50 g/mL) on 13 samples tested for yield, total phenol, and antioxidant activity value. Based on the test results, the lowest yield (12.13%) was obtained at an extraction time of 7.5 minutes and the solid:liquid ratio 1:40 g/mL. The highest yield (45.13% to 45.6%) was obtained at the use of extraction time 9 and 8 minutes and solid:liquid ratio (1:50 to 1:54 g/mL). The use of MAE increases the yield by 45% in less than 11 minutes compared with maceration for 24 hours only produces a yield of 10-20%. The total phenol value ranged from 26.48 to 67.88 mg GAE/g, and the antioxidant activity value was moderate to very weak (144.09 to 326.26 ppm). Keywords: Antioxidant- Portulaca oleracea- Microwave-Assisted Extraction Share Link | Plain Format | Corresponding Author (Priskka Angelina Rumambi)

45	Agricultural product technology	ABS-62
Amino Acid Content and Quality Analysis of Coconut Milk with Pretreatment Storage on Coconut Flesh (Cocos nucifera L.) Sandra*, Rizal Nur Alfian, Bambang Susilo, and Nurul Istiqomah Choirunnisa Departement of Biosystem Engineering, Faculty of Agriculturale Technology, Universitas Brawijaya Veteran Street, Malang 65145, Indonesia *sandra.msutan[at]ub.ac.id Abstract Coconut (Cocos nucifera L.) is a promising agro-industrial plant in Indonesia due to its rich nutritional content. Coconut milk is otained by extracting mature coconut meat that has been grated. This process can be conducted with or without the addition of water, resulting in a white-colored liquid emulsion of oil and water. The emulsion system in coconut milk tends to become unstable after the thawing process. The pretreatment temperature of coconut meat is a crucial factor influencing the quality of coconut milk. The aim of this study is to analyze the changes in coconut milk quality, specifically the amino acid components, using the ultra-performance liquid chromatography (UPLC) method after pretreating the coconut flesh before processing it into coconut milk. The research findings demonstrate that coconut milk subjected to pretreatment at frozen temperatures (-16 degree celsius) possesses the following values: moisture content (32.76%), power of hydrogen (6.28%), and emulsion stability (87.86%). Moreover, it is revealed that coconut milk with frozen pretreatment contains approximately 15 amino acids, out of which 8 are non-essential amino acids, with glutamate (93.65%) and arginine (74.11%) having the highest content. These findings underscore the potential of coconut milk as an alternative protein source for food and beverages. Keywords: Amino Acid, Coconut Milk, Pretreatment, Protein Share Link | Plain Format | Corresponding Author (Rizal Nur Alfian)

46	Agricultural product technology	ABS-100
The Influence of Roasting Levels and Brewing Techniques on the Chemical and Sensory Characteristics of Anaerobically Fermented Liberica Coffee (Coffea liberica) from Banyuwangi Siska Septiana (a), Tunjung Mahatmanto (a*), Wenny Bekti Sunarharum (a), Alya Salsabila (a) Faculty of Agricultural Technology, Universitas Brawijaya *corresponding author: tjmahatmanto[at]ub.ac.id Abstract Liberica coffee (Coffea liberica), native to the tropical regions of West and Central Africa, has a long history of cultivation in Banyuwangi. Its popularity later declined due to perceived poor sensory quality. To enhance the quality of Liberica coffee beans, efficient post-harvest processing is vital. Among these processes, fermentation, roasting, and preparation techniques have been identified as key factors influencing the sensory profile of coffee. In this study, we focused on anaerobically fermented Liberica coffee beans from Banyuwangi. The beans were subjected to light and medium roasting levels, and then manually brewed using three different methods: V60, French press, and Vietnam drip. The main objective was to investigate the influence of roasting levels and brewing techniques on the chemical and sensory characteristics of Liberica coffee. The results demonstrated that both roasting levels and manual brewing techniques had a considerable impact on the pH value, antioxidant content, and total dissolved solids of the brewed Liberica coffee. Furthermore, these treatments significantly influenced its sensory attributes, with the Vietnam drip method yielding the highest mean intensity. In conclusion, this study highlights the pivotal role of roasting levels and brewing techniques in determining the chemical and sensory characteristics of anaerobically fermented Liberica coffee. By refining these techniques, Liberica coffee from Banyuwangi may regain its appeal as a unique and captivating coffee choice in the global market. Keywords: anaerobic fermentation- brewing techniques- Liberica coffee- roasting level- sensory profile Share Link | Plain Format | Corresponding Author (Siska Septiana)

47	Agricultural product technology	ABS-103
INSITU EMULSION GRAFT COPOLYMERIZATION OF STYRENE AND METHYL METHACRYLATE ONTO LOW PROTEIN CONTENT OF HEVEA NATURAL RUBBER LATEX Santi Puspitasari Indonesian Rubber Research Institute Abstract Thermal stable and hydrocarbon solvent resistance of thermoplastic natural rubber (TPNR) was prepared by insitu emulsion graft copolymerization of vinyl monomers (methyl methacrylate and styrene) onto low protein content of Hevea natural rubber (DPNR) latex by using 1% ammonium peroxydisulfate and 3% sodium dodecyl sulfate at 65oC for 5 h continued at 70oC for 1 h. The degree of grafting, physical and thermal properties of TPNR were studied as a function of vinyl monomer and DPNR ratio. The attachment of vinyl monomer onto DPNR backbone is confirmed by FTIR spectroscopy indicated by the dissappereance of peak intensity around 1663 cm-1 belongs to C=C bonds on DPNR molecular chain. The result showed that increasing proportion of vinyl monomer to DPNR exhibits higher degree of grafting. TPNR from attachment of methyl methacrylate has good hydrocarbon solvent resistancy. Meanwhile, an thermal stable TPNR was produce from styrene branching on DPNR molecule. Keywords: Emulsion- graft copolymerization- natural rubber- thermoplastic- vinyl monomer Share Link | Plain Format | Corresponding Author (Santi Puspitasari)

48	Agricultural product technology	ABS-104
Shelf-Life Estimation of Tempe Drink Powder by the ASLT Method Anisha Ayuning Tryas (a), Arini Marviandini Ikhsanti (a), Made Astawan (a*), Tutik Wresdiyati (b), Andi Early Febrinda (c) a) Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor 16680, Indonesia b) School of Veterinary Medicine and Biomedicine, IPB University, Bogor 16680, Indonesia c) Department of Food Quality Assurance Supervisor, College of Vocational Studies, IPB University, Bogor, Indonesia * astawan[at]apps.ipb.ac.id Abstract Tempe is one of the fermentation food originated from Indonesia. This traditional food is perishable and has short shelf-life. Processing tempe into dry product, such as tempe flour, could enhanced the shelf life and application. Tempe drink powder (TDP) is an instant beverage powder made from tempe flour with some food additives, such as sugar and stabilizer, is a new innovation functional food. TDP has health-promoting properties to prevent some degenerative diseases due to its high protein content (34.74%) and antioxidant capacity (49.91 mg AEAC/100g). Therefore exploration and research about this product would be significantly useful for preparing industrial scaling up before to be marketed. The aim of this study was to predict the TDP shelf life by using accelerated shelf life test (ASLT) with the Arrhenius equation. The TDP samples were stored at 35, 45, and 55 Celsius for 35 days and tested every 5 days. The storage times were insignificantly decreased in the proximate composition, except for water content. Meanwhile whiteness and color were the critical parameters for Arrhenius^s calculation based on the sensory evaluation. The final result was TDP had 165 until 279 days of shelf life at storage temperatures around 25 until 30 Celsius. Keywords: Antioxidant capacity, Arrhenius equation, drink powder, shelf life, tempe Share Link | Plain Format | Corresponding Author (Made Astawan Astawan)

49	Agricultural product technology	ABS-105
Tempe Flours Increase Antioxidant Status and Pancreatic Performance of Diabetic Rats Made Astawan (a*), Nurheni Sri Palupi (a), Tutik Wresdiyati (b), and Nurwati (c) a) Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor 16680, Indonesia b) School of Veterinary Medicine and Biomedicine, IPB University, Bogor 16680, Indonesia c) Muhadi Setiabudi University, Jl. Pangeran Diponegoro Km 2 Pesantunan, Wanasari, Brebes Central Java 52252, Indonesia *astawan[at]apps.ipb.ac.id Abstract Tempe is an indigenous fermented food from Indonesia. This study analyzed the effects of tempe flours made from germinated and non-germinated soybeans on liver antioxidant status and pancreatic beta-cell profile of rats with diabetes mellitus (DM). The rats were divided into four groups of seven according to the protein sources in the ration (negative control-casein, positive control-casein, DM-germinated soybean tempe flour/GSTF, and DM-non-germinated soybean tempe flour/NSTF). The blood glucose was measured every four days. On day 36, the rats had their liver and pancreas removed surgically. The positive control rats group had the highest blood glucose level and experienced the most negligible decrease during the experiment. Rats in the NSTF and GSTF groups experienced a reduction in blood glucose level. The glucose level decreasing ability appeared to be better in the NSTF group than in the GSTF and positive control groups. The liver MDA value in the rats of the NSTF group was significantly lower than that in the positive control and GSTF groups. The liver SOD level in the NSTF rats group was also significantly higher than that of rats in the positive control and GSTF groups. Rats fed with NSTF had the best ability to regenerate pancreatic beta cells. Keywords: Antioxidant, beta-cell, blood glucose, diabetes mellitus, tempe. Share Link | Plain Format | Corresponding Author (Made Astawan Astawan)

50	Agricultural product technology	ABS-106
The potential of velvet bean tempe to improve hematology and serum biochemical profiles in experimental rats Aprilia Firdha Damayanti (a), Made Astawan (a*), Tutik Wresdiyati (b), and Ratnaningsih Eko Sardjono (c) a) Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor 16680, Indonesia b) School of Veterinary Medicine and Biomedicine, IPB University, Bogor 16680, Indonesia c) Department of Chemistry, Indonesia University of Education, Bandung 40154, Indonesia *astawan[at]apps.ipb.ac.id Abstract In Indonesia, tempe is the second largest source of protein after rice. The main raw material for tempe is soybean, of which 70% is still obtained through imports. This has encouraged the necessity to explore Indonesia^s indigenous legume products. Velvet bean (Mucuna pruriens L.) contains a number of bioactive components, is rich in minerals, and is composed of amino acids, also essential and non-essential fatty acids. This study aimed to explore the potential of velvet bean as a substitute ingredient in tempe production. Parameters of serum biochemical and hematology profiles of rats were used as scientific evidence that can support the purpose of this study. Protein quality was analyzed using the growth method in experimental rats. Three types of tempe were used as protein sources, namely soybean tempe (SBT), velvet bean tempe (VBT), and velvet bean-soybean combination tempe (VB-SBT). Protein quality analysis results show that VB-SBT has FCE, growth rate, and NPR values that are as good (p > 0.05) as SBT. Analysis results of serum biochemical and hematological profiles indicate no abnormalities in rats fed with VB-SBT. These results suggest that the substitution of soybean with velvet bean can be applied in tempe production process. Keywords: hematology, serum biochemistry, tempe, velvet bean Share Link | Plain Format | Corresponding Author (Made Astawan Astawan)

51	Agricultural product technology	ABS-107
Improvement of Germinated Soybean Tempe Protein Isolate Production Using Ultrasonication and Enzymatic Hydrolysis Ayu Putri Gitanjali Prayudani (a), Made Astawan (a*) a) Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor 16680, Indonesia *astawan[at]apps.ipb.ac.id Abstract Tempe protein isolate (TPI) from Indonesian soybean fermentation offers high protein availability and nutritional value. This study aimed to improve TPI production to achieve a minimum 90% protein content, comparing it with conventional method (alkaline extraction and acid precipitation). Improved TPI production from non-germinated and germinated soybeans was done using ultrasonication and enzymatic hydrolysis methods, and the enhanced properties of the resulting TPI were investigated. Findings showed that soybean germination, sonication duration, and extraction period significantly affected the extracted protein. The optimal method obtained was 30-minute sonication followed by 120-minute extraction. The carbohydrase enzyme (Viscozyme) reduced protein content in the precipitate, increasing protein retention. Soybean germination and the improvement method notably increased TPI protein content (90.15%), protein yield (72.77%), water absorption (6.14%), oil absorption (1.57%), emulsion capacity (61%), emulsion stability (45.86%), foam capacity (190%), and foam stability (82.21%). Soybean germination and production method also altered amino acid composition, peptide molecular weight, protein solubility, and microstructure of TPI. The breakdown of non-protein components during germination facilitated the generation of new proteins, which improved the physicochemical and functional properties of TPI. Ultrasonication assisted in extracting proteins, leading to changes in their structure and resulting in increased protein content, yield, and functional properties. Keywords: Germination, protein extraction, tempe protein isolate, ultrasound, viscozyme Share Link | Plain Format | Corresponding Author (Made Astawan Astawan)

52	Agricultural product technology	ABS-110
Optimization of Ultrasound Assisted Extraction Conditions for Syringodium isoetifolium Using Response Surface Methodology Bambang Susilo*, Ilona Evangelina Departement of Biosystem Engineering, Faculty of Agricultural Technology, Universitas Brawijaya, Veteran Street, Malang 65145, Indonesia *susilo[at]ub.ac.id Abstract Syringodium isoetifolium is one of seagrass types that can be found on the coast of Indonesia. This species has potential as an antioxidant and antimicrobial agent because it contains bioactive compounds. This research was conducted to optimize the yield of extract with variations of time and ratio of ethanol as solvent. Optimization time and ratio of solvent for extraction were analyzed using the Response Surface Methodology (RSM) with the Central Composite Design (CCD) model. Extraction of Syringodium isoetifolium was carried out using the Ultrasound Assisted Extraction (UAE) method. The duration of extraction were 2 minutes, 5 minutes, 8 minutes, while the ratio of solvent were 1:10, 1:20, 1:30. Then, these variations were optimized to determine the optimum conditions for the yield of extraction. As result, the optimum condition producing a yield of 14.021% of Syringodium isoetifolium extract was 5.549 minutes with 1:30 ratio of solvent. Meanwhile, Syringodium isoetifolium extract at optimum conditions has an antioxidant activity of 3654.24 ppm and a total phenolic content of 8.05 mgGAE/g. Keywords: Antioxidant Activity, Syringodium isoetifolium, Total Phenolic Content, Ultrasonic, Yield Share Link | Plain Format | Corresponding Author (Bambang Susilo)

53	Agricultural product technology	ABS-113
Effect of Earthworm Concentration and Papain Enzyme Concentration on Soluble Protein, Total Phenolic Content, and Antioxidant Activity of Earthworm (Eudrilus eugeniae) Hydrolysate Dianah Salsabila (a*), Nur Hidayat (a), Suprayogi (a) (a) Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran, Malang 65145, Indonesia *Corresponding author: dianahsalsa[at]student.ub.ac.id Abstract The earthworm Eudrilus eugeniae (African Night Crawler) can be used as a raw material for making protein hydrolysates. Hydrolysis of earthworms using papain enzyme produces peptides that have bioactivity as antioxidants. The antioxidant activity of earthworm hydrolysate can be caused by phenolic compounds that play an essential role in neutralizing free radicals. This study aims to determine the effect of earthworm concentration and papain enzyme concentration on soluble protein, total phenolic content, and antioxidant activity. This study used Randomized Group Design (RAK) method arranged with two factors, namely earthworm concentration (20% (w/v), 30% (w/v) and 40% (w/v)) and papain enzyme concentration (8% (w/v), 10% (w/v), 12% (w/v)) with three replications. Data analysis used Analysis of Variance (ANOVA) and continued with the DMRT test. The results showed that earthworm concentration, papain enzyme concentration, and the interaction between the two factors had a significant effect (p<0.05) on the test results of soluble protein, total phenolic content, and antioxidant activity. The treatment with earthworm concentration (40% (w/v)) and papain enzyme concentration (12% (w/v)) produced the highest mean soluble protein, total phenolic content, and antioxidant activity of 11.47%, 23.07 mg GAE/mL hydrolysate, and 3301.42 ppm. Keywords: Antioxidant Activity, Earthworm Eudrilus eugeniae, Papain enzyme, Soluble Protein, Total phenolic content Share Link | Plain Format | Corresponding Author (Dianah Salsabila)

54	Agricultural product technology	ABS-116
Effect of Addition Edamame Dregs Flour (Glycine Max (L) Merill) and Carboxymethyl Cellulose (CMC) on Plant-Based Patty Characteristics Dego Yusa Ali (a), Sudarminto Setyo Yuwono (a), Puja Rania Taj Nacia (a) a) Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Indonesia E-mail: dego[at]ub.ac.id Abstract The increasing awareness of environmental impacts and animal ethics has driven interest and demand for plant-based alternative protein sources. One emerging trend is the development of plant-based patties designed to replicate the texture of real meat. The production of Plant-based patties still contains limited fiber content, thus requiring the addition of edamame dregs flour as a fiber source. The addition of CMC is necessary to enhance the texture stability of the patty. A study on the effect of adding edamame dregs flour and CMC to the physical and organoleptic characteristics of plant-based patties was conducted using a 2-factor experimental design: edamame dregs flour (10%, 20%, 30%) and CMC (0.2%, 0.4%, 0.6%). The research utilized a randomized block factorial design with 3 replications to explore the physical and organoleptic properties. The addition of edamame dregs flour and CMC significantly affected the oil absorption capacity, texture (hardness), and organoleptic attributes. CMC did not significantly influence brightness levels. The chemical characteristics of the best treatment for plant-based patties were as follows: moisture content of 50.51%, protein content of 17.25%, fat content of 9.68%, and crude fiber content of 2.40%. Keywords: CMC, Edamame dregs flour, Plant-based patty Share Link | Plain Format | Corresponding Author (Puja Rania Taj Nacia)

55	Agricultural product technology	ABS-117
Role of Fat on the Quality and Shelf-Life of Gluten-Free Bread Baked by Ohmic Heating and Conventional Deck Oven Elok Waziiroh(a,b), Denisse Bender(a*), Marco Faieta(c), Henry Jaeger(a), Matthias Schreiner(a) and Regine Schoenlechner(a) a) Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190 Vienna, Austria b) Department of Food Science and Biotechnology, Brawijaya University, Malang 65141 East-Java, Indonesia c) Faculty of Bioscience and Technologies for Food, Agriculture, and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy *denisse.bender[at]boku.ac.at Abstract The addition of fat to gluten-free (GF) bread can influence several quality attributes, such as texture and starch retrogradation. Therefore, the aim of this study was to investigate the influence of different fats on GF bread properties using two different baking methods (conventional and ohmic heating), in order to understand how these affect the physical bread quality, the formation of amylose-lipid complexes and its effect on crumb firming behavior. Fats (coconut, rapeseed, butter, and palm) with different physico-chemical properties, and physical state (solid, liquid) were tested in standard GF bread formulations. Results showed that fat significantly improved crumb pore uniformity. Crumb texture and pasting properties were mostly influenced by the type of fat, storage time and baking method. Staling was delayed in all breads added with fat due to the formation of amylose-lipid complexes, which were highest with palm fat and were usually higher when baked by ohmic heating. Keywords: amylose-lipid complex, crumb firming, gluten free bread, ohmic heating, staling Share Link | Plain Format | Corresponding Author (Elok Waziiroh)

56	Agricultural product technology	ABS-118
ANALYSIS OF THE EFFECT OF BRAND EQUITY ON PURCHASING DECISION TOWARDS ORGANIC RICE IN SPECIAL REGION OF YOGYAKARTA Nisa Puspita Mawadati, Novita Erma Kristanti*, Nafis Khuriyati Departemen of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Sleman 55281, Indonesia *novita_erma[at]ugm.ac.id Abstract The community^s need for organic rice increases every year along with changes in people^s lifestyles towards a healthy lifestyle. This has made many organic rice brands appear on the market. Each of these brands needs to implement the right marketing strategy to increase its competitive advantage. The study aims to analyze the influence of brand equity elements (brand awareness, brand association, perceived quality, and brand loyalty) on purchasing decisions for organic rice. The Structural Equation Modeling-Partial Least Square (SEM-PLS) is used to analyze the data, with a purposive sampling data collection technique. Respondents in this study were 105 consumers of organic rice ^Lingkar Organik^. The ^Lingkar Organik^ brand was chosen because it is the market leader in the branded organic rice market in Special Region of Yogyakarta. Based on the results of the study, it was found that the perceived quality and brand loyalty variables have a significant effect on the purchase decision towards organic rice. Brand association and brand awareness variables have no significant effect on purchasing decisions. Keywords: Organic rice- Brand equity- Purchase decision Share Link | Plain Format | Corresponding Author (Nisa Puspita Mawadati Mawadati)

57	Agricultural product technology	ABS-119
The Quality Analysis Towards ^JOSS^ (Jatisarono Organik Sehat Sejahtera) Organic Rice Hasna Difa Salisa, Novita Erma Kristanti*, Anggoro Cahyo Sukartiko Agro-industrial Technology Department, Faculty of Agricultural Technology, Universitas Gadjah Mada, Indonesia *novita_erma[at]ugm.ac.id Abstract One of the efforts for a new product to be accepted by consumers is paying attention to its quality. The main subject of this research is JOSS Organic Rice, a local product from Yogyakarta Special Region that is currently in the introduction phase to the market. This study aims to analyze the quality profile of JOSS Organic Rice. The rice samples used in this study are white organic aromatic rice from JOSS Organic Rice (Menor), Brand X (Mentik Susu), and Brand Y (Pandan Wangi). The samples have the exact location, price, and production period limitations. The physical quality testing includes attributes such as rice color, dimensions, and hardness. Meanwhile, the chemical quality testing includes moisture content, whiteness, and cooked rice shelf life. Rice dimensions are calculated using ImageJ. Hardness is tested using a Universal Testing Machine, the moisture content is measured using a moisture analyzer, rice color is assessed using a chromameter, and rice stickiness is measured using a spectrophotometer. JOSS Organic Rice has the characteristic of having a dull white color, medium rice grain shape, and it tends to break easily. The texture of the cooked rice from JOSS Organic Rice is neither too sticky nor loose. Keywords: Organic rice- Quality attributes- Physicochemical testing Share Link | Plain Format | Corresponding Author (Hasna Difa Salisa Salisa)

58	Agricultural product technology	ABS-125
Comparative Study of Red Palm Oil Production From DxP Yangambi Fresh Fruit Bunch and Commercial CPO Manda Edy Mulyono (a*), Frisda Rimbun Panjaitan (a), Bagus Giri Yudanto (a), Ilmi Fadhilah Rizki (a), Brahmani Dewa Bajra (a), Mulki Salendra Kusumah (a), M. Edwin Syahputra Lubis (b) a) Post Harvest Technology, Indonesian Oil Palm Research Institute, Medan 20158, Indonesia *mandaedymulyono[at]iopri.org b) Soil Science and Agronomy, Indonesian Oil Palm Research Institute, Medan 20158, Indonesia Abstract The production of red palm oil (RPO) involves a refinery process that has been altered in order to preserve the inherent phytonutrient composition of palm oil. The refinery in the production of RPO does not include the bleaching and deodorization process, hence allowing RPO to possess unique sensory attributes like taste, scent, and coloration. The objective of this research is to investigate the impact of raw materials on the quality of RPO. The production of RPO from commercial crude palm oil (CPO) exhibited a greater increase in peroxide value compared to RPO derived from fresh fruit bunches (FFB) of DXP Yangambi. However, there were no notable variations in other physicochemical properties, including melting point, density, free fatty acid content, and iodine number, between the two types of RPO. Furthermore, it should be noted that RPO derived from the DXP Yangambi FFB has a better phytonutrient composition compared to the RPO obtained from commercially available CPO. This disparity might be attributed to the enhanced phytonutrient content found in the CPO that is freshly extracted from the DXP Yangambi FFB. In general, the whole process of RPO production has the capacity to preserve and enhance the concentration of phytonutrients found in CPO. Keywords: crude palm oil- DXP Yangambi variety- phytonutrient- quality- red palm oil Share Link | Plain Format | Corresponding Author (Manda Edy Mulyono)

59	Agricultural product technology	ABS-130
Study of vacuum drying on guava (Psidium guajava) Bambang Susilo (a*), Sumardi(a), Abd. Rohim(b), Rizki Putra Samudra(a), Michael Manalu(a) and Midia Lestari Wahyu Handayani(c) a) Department of Biosystem Engineering, Faculty of Agricultural Technology, Universitas Brawijaya, Veteran Street, Malang 65145, Indonesia b) Doctoral Program of Food Science, Faculty of Agricultural Technology, Universitas Brawijaya, Veteran Street, Malang 65145, Indonesia c) Central Laboratory of Life Sciences, Universitas Brawijaya, Veteran Street, Malang 65145, Indonesia *susilo[at]ub.ac.id Abstract Psidium guajava is the most widely guava species cultivated in Indonesia for food consumption delight, even as fresh, juice and beverages. Guava fruit harvesting at the optimal ripeness stage possesses rich vitamin C and antioxidant constituents. Proper post-harvest handling plays an important role in its processing, nutritional content, and physicochemical characteristic, in order to preserve decay and farmer-economically loss. Currently experiment, a water jet vacuum dryer system was employed for post-harvest guava drying, complementary with a double jacket system and waste cooking oil insulator. The impact of different temperatures and pressures (40^{o} C, 50^{o} C, and 60^{o} C- -69 cmHg and -35 cmHg successively) on mass reduction, moisture, vitamin C, color, and hardness were studied for guava slices drying. The result, 60^{o} C -35 cmHg was the best in moisture reduction (9.26 \pm 0.43 %), mass subtraction (34.43 \pm 0.16 g), and color quality, as well as the most hardness (1.18 \pm 0.13 kgf) for 10 h drying. Meanwhile, the vitamin C content is still undergoing analysis. Vacuum drying of guava could produce dried guava slices in good quantity and quality, within a concise drying time. Keywords: Guava, Vacuum Drying, Vitamin C, Moisture Share Link | Plain Format | Corresponding Author (Bambang Susilo)

60	Agricultural product technology	ABS-134
Comparative Study on Mechanisms of Gases Release from Ca-alginate Beads Yee-Ming Peh (a), Boon-Beng Lee (a, b*), Farizul Hafiz Kasim (a,b), Akmal Hadi Ma^Radzi (a,b), Ahmad Radi Wan Yaakub (a), Hafizah Mohd Johar (a) a) Faculty of Chemical Engineering & Technology, Universiti Malaysia Perlis, Arau 02600, Perlis, Malaysia b) Centre of Excellence for Biomass Utilization, Universiti Malaysia Perlis (UniMAP), Arau 02600, Perlis, Malaysia *bblee[at]unimap.edu.my Abstract Calcium alginate beads have attracted considerable attention as carriers for the controlled release of volatile compounds due to their biocompatibility and tunable properties. This study aimed to compare the release of ethylene and carbon dioxide gas from Ca-alginate beads. Ca-alginate beads were prepared from a sodium alginate solution containing ethephon and calcium carbonate as the gas-forming agent. The resulting solution was then extruded into a calcium chloride solution. The gas release behaviour was studied by monitoring the concentration of released gases over time using gas detectors. Various parameters, including bead size and alginate concentration, were systematically varied to assess their effect on the gas release rate. The results indicated distinct release patterns for ethylene and carbon dioxide gas. Ethylene gas exhibited a relatively slower and sustained release, while carbon dioxide gas exhibited a more rapid release. Moreover, the bead size influenced the gas release, with larger beads displaying faster release rates for ethylene and carbon dioxide gas. The concentration of alginate also played a role in modulating the release kinetics, with higher alginate concentration resulting in slower gas release. The findings have implications for designing and optimising Ca-alginate-based systems for agricultural applications, including plant hormone delivery and modified atmosphere packaging. Keywords: Calcium alginate beads, ethylene, carbon dioxide, gas release, bead size, alginate concentration Share Link | Plain Format | Corresponding Author (YEE MING PEH)

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