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61	Agricultural product technology	ABS-138
Physicochemical Characterization of Char from Areca Fiber (Areca catechu L.) Pyrolysis Ika Atsari Dewi*, Ahmad Dicky Rosyadi, Hendrix Yulis Setyawan Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, Malang 65145, Indonesia *ikaatsaridewi[at]ub.ac.id Abstract Areca nut (Areca catechu L.) is one of the plantation crops that grows in parts of Indonesia. The weight of areca fibers reaches 70% of the total weight of the fruit. Alternative processing of areca fibers can be done using pyrolysis process. Pyrolysis is a thermochemical decomposition process that produces char. One factor that affects the results of pyrolysis is temperature. The research design used a randomized block design, the factors used in the study consisted of 6 temperature levels, 350oC, 400oC, 450oC, 500oC, 550oC, and 600oC. The char was tested for characterization in the form of moisture content, ash content, volatile matter, fixed carbon, and SEM-EDX. Research on areca fiber char showed that the relationship between temperature and moisture content, ash content, volatile matter, and fixed carbon had a significant effect. Based on the Zeleny method, it was known that a temperature of 500oC was the best treatment with a value of moisture content of 3.21%, ash content of 12.13%, volatile matter of 15.30%, and fixed carbon of 69.35%. The SEM-EDX test conducted at 400oC, 500oC, and 600oC showed many pores in the char, and the highest carbon content was found at 600oC. Keywords: Char, Pyrolysis, Areca Fiber Share Link | Plain Format | Corresponding Author (Ika Atsari Dewi)

62	Agricultural product technology	ABS-140
Formula Optimization of Spiced Tea (Camellia sinensis L.): Influence of Different Brewing Techniques on the Physicochemical Properties and Preference of the Brewed Tea Az-zahramidha Pradichaputri (a), Nadyah Eka Nurizza (a), Dego Yusa Ali (a), Tanalyna Hasna (a), Eddie Tan Ti Tjih (b), Wenny Bekti Sunarharum (a*) a) Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia b) Department of Food Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Cawangan Negeri Sembilan, Kampus Kuala Pilah, Negeri Sembilan, Malaysia *wbsunarharum[at]ub.ac.id Abstract Tea (Camellia Sinensis L.) is one of the most demanded commodities worldwide, including in Indonesia. Therefore, tea products had been continuously developed to improve its quality, such as by mixing with other ingredients. One of potential ingredients to be added into tea is spices. Amongst the locally available spices, cinnamon, cardamom, clove, and ginger were found to have a high potential. This study aims to evaluate the optimum formulation of spiced tea using Response Surface Methodology (RSM). It also further investigate the effects of different formula in different ratios and tea brewing methods on the physicochemical and preference of the brewed tea. The research was conducted in nested design with three replicates. The optimum formula obtained from this study is the mixture of black tea, cinnamon, cardamom, clove, and ginger of 85, 3.5, 4.99, 2.76, 3.74 (%) and infusion brewing technique produced the best result. The best brewed tea had the physicochemical characteristics L* of 44.58, a* of 6.25, b* of 24.20, total phenolic of 80.59 mgGAE.g-1, and antioxidant (IC50) of 110.34 ppm. These findings show the possibility for more advancement and development in this area and contribute to a thorough understanding of the physicochemical and sensory properties of spiced tea. Keywords: Spiced Tea - Formulation - Brewing Techniques Share Link | Plain Format | Corresponding Author (Az-zahramidha Pradichaputri)

63	Agricultural product technology	ABS-149
The Effect of Microcrystalline Cellulose (MCC) Concentration and Crosslinking Agent on the Slow-Release Urea Fertilizer Ika Atsari Dewi*, Ardhina Sevi Agselina, Beauty Suestining Dyah Dewanti, Ezra Ambarita, Dewi Zharfaningsih, Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, Malang 65145, Indonesia *ikaatsaridewi[at]ub.ac.id Abstract Nitrogen is one of the macronutrients for growth and development of plants. Fulfillment of nitrogen needs in plants can be assisted by applying urea fertilizer. The characteristic of urea fertilizer is easily dissolve in water and evaporate, so the absorption of urea by plants is not optimal. The production of slow-release urea fertilizer is one of the solutions to optimize nitrogen absorption by slowly releasing urea into the environment. Fertilizer made from sodium alginate and crosslinking agents in the form of Ca2+ and Zn2+ ions has an egg-box structure that can slow down the release of urea into the environment. The addition of MCC, which is insoluble in water to slow-release urea fertilizer can extend the release time of urea. In this study, slow-release urea fertilizer was prepared with various concentrations of MCC (0.5% (w/w), 1.5% (w/w), and 2.5% (w/w)) and various types of crosslinking agents (CaCl2 5% (w/v)- CaCl2 5% (w/v) and ZnCl2 5% (w/v)- ZnCl2 5% (w/v)). The results show that the addition of MCC affect the characteristic of SRF and capable to prolong the release time of urea than SRF without MCC. Keywords: Slow-release fertilizer, crosslinking agent, microcrystalline cellulose Share Link | Plain Format | Corresponding Author (Ardhina Sevi Agselina)

64	Agricultural product technology	ABS-152
The Effect of Fermentation Duration on Physicochemical Characteristics and Total Microorganisms of Robusta Coffee (Coffea robusta) During Honey Processing. Annisa Izzah Talbiyya, Harijono* Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran 1, Malang 65113, Indonesia *harijono[at]ub.ac.id Abstract Robusta coffee (Coffea canephora) dominates coffee production in Indonesia. High caffeine content results in a bitter and less varied taste of robusta coffee, leading to its being economically inferior. To increase the value and quality of coffee, post-harvest processing can be modified, such as through honey processing which involves fermentation. This study evaluates physicochemical and microbial changes during fermentation, also comparing the honey-processed robusta green beans obtained from 24 and 48-hour fermentation durations. Observations were conducted at each stage of the process from pulping until the green bean coffee were obtained. Research parameters during fermentation included chemical tests (moisture, Aw, pH, total sugar, total phenols) and total microbial count. Color testing (CIE lab) and additional chemical analysis including total caffeine and chlorogenic acid were performed on the green coffee beans. Statistical tests were carried out using ANOVA (p<0.05) and Fishers test. The findings reveal that fermentation duration affects the microbial population and leads to a decrease in caffeine content in the resulting green beans. Keywords: Fermentation- Green Coffee Beans- Honey Processing- Physicochemical- Robusta Coffee Share Link | Plain Format | Corresponding Author (Annisa Izzah Talbiyya)

65	Agricultural product technology	ABS-153
The Influence of Temperature and Time In Ultrasonication Pre-treatment On The Characteristic of Goat Milk Yoghurt Andi Jaya Nasaruddin Agricultural Product Technology Study Program, Faculty of Agricultural Technology, Brawijaya University Abstract Because of its nutritional benefits, goat milk is in high demand. Goat milk has a bad smell, so it is fermented into yogurt to reduce the flavor. However, due to differences in the rheological properties and composition of milk, goat milk yogurt has a lower consistency than cow milk yogurt. The use of ultrasonic waves for homogenization was discovered to improve the consistency of yogurt. In this study, ultrasonication experiments were conducted with the following independent variables: type of instrument (ultrasonic probe and ultrasonic bath), length of time (5 and 10 minutes), and temperature of ultrasonication (50 and 60 degrees Celsius) to determine the optimal ultrasonication conditions in the manufacture of goat milk yogurt with the following dependent variables: viscosity, syneresis, pH, and total acid. The collected data were statistically analyzed using two way anova on the SPSS application. The microstructure of the best treatment obtained was then examined using a Confocal Laser Scanning Microscope (CLSM). Keywords: Ultrasonication, yogurt, goat milk Share Link | Plain Format | Corresponding Author (Andi Jaya Nasaruddin)

66	Agricultural product technology	ABS-156
Effect of Type and Concentration of Encapsulant on the Physical, Chemical, and Organoleptic Characteristics of Yogurt Powder Nimas Mayang Sabrina Sunyoto (a*), Rini Yulianingsih (b), Siti Asmaul Mustaniroh (a), Feby Yuliantini (a), Liza Sabrina Nahda (a), Vindhya Tri Widayanti (a), Jaya Mahar Maligan (c) a) Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya b) Department of Biosystem Engineering, Faculty of Agricultural Technology, Universitas Brawijaya c) Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya Abstract The study aims to analyze and evaluate the effect of the type and concentration of encapsulant on the physical, chemical, and organoleptic characteristics of yogurt powder.This study is arranged using a Two-stage Nested Design with the concentration of encapsulant nested under the type of encapsulant. The type of encapsulant used are maltodextrin, skim milk powder, sucrose while the concentration of encapsulant used are 5%, 10%, 15% (b/v). So that, there were 9 treatment combinations and control without encapsulant. Each treatment was conducted in triplicates. The data were analyzed using two-way ANOVA and Duncan^s test while hedonic data are analyzed by Friedman^s test and Wilcoxon^s test. The results showed that the type of encapsulant have a significant effect on brightness (L*) and yellowness (b*), but haven^t significant effect on redness (a*), while the interaction between the type of encapsulant and the concentration of encapsulant have a significant effect on brightness (L*) and redness (a*), but haven^t significant effect on yellowness (b*). On the chemical test, the type and concentration of the encapsulant had a significant effect on the water content, ash content, and protein content of powdered yogurt. The type of encapsulant factor has no effect on the total titrated acid of yogurt powder. However, the encapsulant concentration factor significantly affected the total titrated yogurt powder. Meanwhile, in the organoleptic test, the interaction between the type and concentration of the encapsulant have a significant effect on taste, aroma, texture but have not significant effect on color. Keywords: Encapsulant, Freeze Drying, Yogurt Powder Share Link | Plain Format | Corresponding Author (Feby Yuliantini)

67	Agricultural product technology	ABS-158
Microencapsulation of lycopene from tomato (Lycopersicon esculentum Mill.) with the combination of different hydrocolloid Shafa Ariela Alma Sayogi a) and Mokhamad Nur a*) a) Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia *mnur[at]ub.ac.id Abstract This study aimed to investigate the combination of wall materials that affect spray-dried micro-encapsulation stability of lycopene from tomatoes and then characterize the capsule. This study employed a randomized block design (RBD) with 6 treatments, including different combinations of encapsulating materials (alginate, gelatin, Arabic gum, and maltodextrin). The yield, lycopene content, encapsulation efficiency, moisture content, solubility, color analysis, and microcapsule particle morphology were measured. The data analysis revealed that the microcapsules treated with the maltodextrin-Arabic gum combination were the most effective treatments in this study. The total yield of the particle: 34.22%, lycopene content: 0.49%, encapsulation efficiency: 3.04%, water content: 9.44%, solubility: 95.39%, lightness (L*): 16.37, redness (a*): 1.60, yellowness (b*): 4.50, and the particle size: 5 microns. Keywords: microencapsulation, lycopene, spray drying, alginate, gelatin, arabic gum, maltodextrin Share Link | Plain Format | Corresponding Author (Mokhamad Nur)

68	Agricultural product technology	ABS-159
Comparison of Tamarind Seeds and Tamarind Kernel Powder Characteristics Locally Grown in Two Different Agroecological Area in Indonesia Harijono*, Dini Li^izah Manziliyah, Dego Yusa Ali, Mokhamad Nur, Siti Narsito Wulan Department of Food Science and Biotechnology, Universitas, Brawijaya, Malang, indonesia Corresponding email: harijono[at]ub.ac.id Abstract The endosperm of tamarind seeds (Tamarindus indica, L) has considerable potential to be processed as a component of feed and food products. Tamarind plants easily adapt to various environmental conditions, from fertile, well-watered areas to arid land with long dry seasons. Limited publications are available on the characteristics of the endosperm of tamarind seeds and their processed products grown in such different environments. This study was aimed at comparing the characteristics of tamarind seeds and their tamarind kernel powder. The seeds were obtained from the dry land of Kupang in Nusa Tenggara Timur, and a well-irrigated area of Gresik in East Java. The selected tamarind seeds were sun-dried for three days and roasted at 130 plus minus 5 oC for 8 minutes. The seed endosperm was separated manually, then ground into a flour that passed through a 50-mesh sieve. The physical characteristics of the raw seeds, including their diameter and mass, and the endosperm yield from roasting were determined. The physical characteristics of tamarind kernel powder were also evaluated including tapped density, CIE (colorimetric) color, and its proximate composition. The results showed that the raw tamarind seeds from Kupang were bigger in size (seed diameter), heavier and produced higher yield of endosperm than those obtained from Gresik. Tamarind kernel powder (TKP) from both areas had a comparable tapped density, and a slightly brighter color, but TKP from Kupang contained lower protein and minerals than TKP from Gresik. The agro-ecological conditions where the tamarind grows affect the characteristics of the seeds and TKP. Differences in plant cultivars may also have an effect on these characteristics and need further study. Keywords: tamarind seeds, kernel powder, characteristics, agro-ecological conditions Share Link | Plain Format | Corresponding Author (Harijono Harijono)

69	Agricultural product technology	ABS-161
IMPROFING QUALITY OF GLUTEN-FREE BREAD FORMULA BY POST-BAKING VACUUM COOLING Anang Lastriyanto*, Sandra Malin Sutan, Bambang Susilo, Afizha Nursabila Department of Biosystems Engineering - Faculty of Agricultural Technology - Universitas Brawijaya Jl. Veteran - Malang 65145 *Corresponding author: anangl[at]ub.ac.id Abstract Post-Baking cooling is a crucial stage that determines the quality and shelf life of bread, especially gluten-free bread formula. The natural convection cooling method of bread ranges from 120 to 180 minutes, so it requires a relatively larger space and longer contact with air, in addition to the residual water content of the oven has the opportunity to increase water activity or aw. The purpose of this study was to determine the rate of temperature reduction, water content reduction, and texture of gluten-free bread formulas from previous research results. The gluten-free bread made from soy flour and rice flour went through the following stages of production and testing. First, preparing bread dough, mixing, molding, dough conditioning (proofing), and baking based on the research results of Sutrisno et al, 2022. Second, the product of the oven at 160oC where the result of the oven was vacuum cooled using a vacuum cooler designed by the author and natural convection. Thirdly, observing the change in temperature over time, the initial and final moisture content, and the time required to cool with the temperature range between the oven exit temperature to 35oC, thirdly measuring the texture of the bread after cooling. Based on the experimental results, the temperature of the internal part of the bread when it comes out of the oven is 83 + 3oC. The cooling rate required to cool the bread to 350C in vacuum cooling and natural cooling is 0.391oC/second and 0.015oC/second, respectively. The moisture content of the bread from vacuum cooling and natural convection cooling were 35.67 and 41.15% bb respectively or decreased by 13.31%. Meanwhile, the texture of the vacuum-cooled bread decreased by 5.32%. Thus the vacuum cooling process is expected to have future application prospects in bread processing to improve quality and extend shelf life. Keywords: Cooling rate, gluten-free bread, moisture content, texture, vacuum cooling Share Link | Plain Format | Corresponding Author (Anang Lastriyanto)

70	Agricultural product technology	ABS-164
Physicochemical characterization of Nanoemulsion Citrus Lemon Essential Oil and Antimicrobial Activity Against Listeria Monocytogenes Imro^ah Ikarini (a,b*),Sudarminto Setyo Yuwono (a), Widya Dwi Rukmi Putri (a), Christina Winarti (b) a)Agricultural Technology Faculty, Brawijaya University, Veteran Street, Malang, Indonesia *imroahikarini[at]student.ub.ac.id b) Research Center for Agroindustry, National Research and Innovation Agency,Cibinong Bogor, Indonesia, 16915 Abstract Processing of lemons produces waste in the form of peels that have not been used optimally so they are wasted. Lemon peel contains the main component in the form of limonene which is useful as an antimicrobial. In this study, the process of extracting essential oils from California lemon peels was carried out using hydrodistillation. The essential oil that has been produced is then processed into a nanoemulsion to characterize its physicochemical and antimicrobial properties against L. monocytogenes bacteria. Lemon peel essential oil has a yield of 3.645% with an acid number of 3.407. Lemon essential oil nanoemulsion was prepared at a concentration of 1.5%, 2%, and 2.5%. Nanoemulsion at a concentration of 2.5% was able to form a clear zone of inhibition against L. monocytogenes of 11 mm. Keywords: antibacteria, essential oil, nanoemulsion, peel Share Link | Plain Format | Corresponding Author (Imroah Ikarini)

71	Agricultural product technology	ABS-175
Coba coba Regita Universitas Brawijaya Abstract mmkkkbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbkkkkkmmm Keywords: abstrak Share Link | Plain Format | Corresponding Author (Regita Prihatiningtyas)

72	Agricultural product technology	ABS-181
Uncovering the Flavors of Anaerobic Fermentation in Coffee: 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 Abstract This systematic study and meta-analysis investigated anaerobic fermentation^s impact on coffee flavor. Anaerobic fermentation has attracted a lot of interest in the coffee industry because it has the potential to enhance flavor complexity and quality. The review synthesizes findings from several research studies by contrasting the flavor profiles of coffees that have undergone anaerobic fermentation versus standard processing. According to the meta-analysis, anaerobic fermentation considerably impacts coffee flavor, increasing acidity, sweetness, complexity of the scent, body, and gratifyingness of the aftertaste. The study also highlights essential predictors of flavor outcomes as fermentation characteristics like temperature, time, and microbial strains. These discoveries give producers, roasters, and coffee lovers insightful information that will help them understand and fully utilize the potential of coffee. These discoveries provide producers, roasters, and coffee fans with helpful information to help them understand and use anaerobic fermentation capacity to produce the required flavor qualities. The paper also emphasizes the need to investigate fermentation techniques underlying mechanisms and refinement depending on particular coffee varietals and regional contexts. This study highlights anaerobic fermentation as a powerful strategy to improve coffee flavor and learn more about coffee processing methods. Keywords: Anaerobic fermentation, Coffee, Flavor profile, Sensory attributes, Systematic review Share Link | Plain Format | Corresponding Author (Annisa Aurora Kartika)

73	Agricultural product technology	ABS-182
Exploring the Impact of Manual Brewing Methods on Physicochemical and Sensory Characteristics of Coffea Arabica and Coffea Liberica Brews Dea Raihanur Azizah1, Wenny Bekti Sunarharum1*, Tunjung Mahatmanto1, Annisa Aurora Kartika1, Luchman Hakim2 1 Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Indonesia 2 Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Brawijaya,, Indonesia *wbsunarharum[at]ub.ac.id Abstract Coffee holds global popularity and has been cultivated extensively, including in Indonesia. Indonesia cultivates various coffee species: Arabica, Robusta, and Liberica. These species exhibit distinct physical, chemical, and sensory attributes influenced by multiple factors spanning the coffee supply chain. These coffees can have distinct physical, chemical, and sensory properties influenced by various factors from farm to cup. This study aims to determine how different manual brewing processes (V60, French press, and Vietnamese Drip) alter the physicochemical and sensory characteristics of brewed Arabica and Liberian coffee. The study was conducted with a nested design in 3 replications encompassing pH, TDS, and color parameters (L* for brightness, a* for redness, and b* for yellowness). Sensory evaluation was also conducted using the Qualitative Descriptive Analysis (QDA) method with eight trained panelists. The findings underscore the influence of diverse manual brewing techniques on these coffee types^ physicochemical and sensory aspects. Vietnamese drip, French press, and V60 brewing techniques distinctly impact brewed coffee^s physical and chemical profiles, significantly affecting parameters like pH, TDS, and color attributes (L*, a*, b*). While differences in sourness and body are observed in Arabica and Liberica sensory profiles, brewing techniques exhibit a more pronounced effect on varying Arabica coffee sensory attributes. Keywords: Arabica Coffee, Liberica Coffee, Brewing Technique, QDA Method Share Link | Plain Format | Corresponding Author (Annisa Aurora Kartika)

74	Agricultural product technology	ABS-183
Dependence of Phenolic and Flavonoid Content from Temulawak (Curcuma xanthorrhiza Roxb) 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 Technology, Department of Biosystem Engineering, Universitas Brawijaya Corresponding Author: izza_nimatul[at]ub.ac.id Abstract Temulawak (Curcuma xanthorrhiza Roxb) 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 (TFC) from the whole temulawak extract were analyzed. The result shows that the highest TPC and TFC 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, TFC 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 Roxb- MAE- UAE- Temulawak- TPC- TFC Share Link | Plain Format | Corresponding Author (Nimatul Izza)

75	Agricultural product technology	ABS-185
Analysis of Moringa Leaf Extract : Process Technology, Antioxidants, Polysaccharides and Effects on Food Products : A systematic review Lulus Mualimin*, Teti Estiasih Department of Food Science and Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, Indonesia Veteran Street Malang, East Java, Indonesia *ali01lulus[at]gmail.com Abstract As a functional food product with strong antioxidant activity, the Moringa plant offers amazing health advantages. It contains a variety of bioactive substances, including phenolics, flavonoids, tannins, saponins, sterols, tocopherols, carotenoids, and chlorophyll. In addition to being a culinary ingredient, moringa is widely used in the biodiesel, cosmetic, pharmaceutical, and agricultural industries. Nearly all sections of the moringa plant can be used because it is said to have high levels of nutrients, including protein, minerals, vitamins, and fibre, but the leaves will be the focus of this article. Applying the proper process technology is essential for producing a high yield without compromising the compounds that make up those yields. Numerous pharmacological activities of moringa leaf extract include anticancer, anti-inflammatory, hepatoprotective, cardioprotective, and antidiabetic effects. The amount of carbohydrates in moringa leaf extract is 38.2% (38.2 g/100 g), of which 18.1% to 21.1% are dietary fibres that promote intestinal health, lower cholesterol, and lower blood pressure by inhibiting -amylase and -glycosylase. Moringa contains the polysaccharides cellulose, hemicellulose, pectin, galactomannan, and arabinan. Depending on elements including soil quality, plant variety, and processing method, moringa^s polysaccharide content and type may change. The flavour, texture, colour, and perfume of processed foods will change as a result of the usage of moringa leaf extract. Keywords: Antioxidants, Moringa, Polysaccharides, Technological Processes Share Link | Plain Format | Corresponding Author (LULUS MUALIMIN)

76	Agricultural product technology	ABS-191
Classification of Fermented Cocoa Beans (Cut Test) Using Convolutional Neural Network (CNN) Dimas Firmanda Al Riza (a*), Amirah Zulfa Musyaffa (a), Ahmad Avatar Tulsi (a), Yusuf Hendrawan (a), Sandra Malin Sutan (a) a) Department of Biosystems Engineering, Faculty of Agricultural Technology, University of Brawijaya, Jl. Veteran 65145, Malang, Indonesia Abstract Cocoa bean is raw material of chocolate where its cost value determined by quality from post-harvest including natural fermentation to result flavour development. Cocoa bean experience color change throughout fermentation, where its internal color determined fermentation degree. This study aimed to detect and classify cocoa bean into categories of fermentation degrees i.e. well-fermented, partly brown, partly purple using deep learning model by image analysis. This study compared the performance of convolutional neural network (CNN) models such as ResNet50 and VGG16 using Adam optimizer with image input variates into unsegmented and segmented dataset. The models is tuned by adjusting the input of hyperparameter such as epoch, batch size, and learning rate. According to the result, highest testing accuracy at 88.33% achieved by VGG16 with segmented image dataset, epoch of 200, batch size of 64, and learning rate of 0.001 and ResNet50 with unsegmented image dataset, epoch of 100, batch size of 64, and learning rate of 0.005. This concluded the technique could provide the advantages to classify precisely in rapid when sorting fermented cocoa beans. Keywords: Chocolate- Image analysis- Fermentation degrees- Color extraction Share Link | Plain Format | Corresponding Author (Amirah Z M)

77	Agricultural product technology	ABS-196
Changes in Physico-chemical Characteristics of Robusta Coffee (Coffea canephora) during Natural Process Using Simple Solar Dryero Submit This Sample Abstract Harijono, Mohamad Farhan Wicaksono, Siti Narsito Wulan, Dego Yusa Ali* Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya *dego[at]ub.ac.id Abstract A simple solar drying technique was recently introduced for processing robusta coffee (Coffea canephora) in Indonesia. It is considered a modification of the natural process commonly found in Indonesia. The objective of this work is to evaluate changes in the characteristics of coffee during the process, and the green beans produced. The results show that a significant reduction of moisture content and Aw takes place in the first 7 days of drying, followed by a slight increase of total sugar and total acids. The next 14 days of drying occurred at a lower rate, and the above-mentioned parameters continued to decrease, but an increase in the pH and total phenols were observed. The yield of the process was 27.5%, and the moisture content of the green bean meets the Indonesian coffee quality standard of SNI. The water activity (Aw) of the green bean is considered low which is safe from microbial spoilage if stored properly. The levels of caffeine and chlorogenic acids in the green bean are considered low for robusta coffee. Keywords: robusta coffee, solar drying process, changes of characteristics, green beans Share Link | Plain Format | Corresponding Author (Harijono Harijono)

78	Agro-industrial production system management and regulation	ABS-14
Drivers of Green Business and Its Impact on Sustainable Performance ER. Lestari (a), NMS Sunyoto (a), R. Septifani (a), M. FFA Kurnia (a) (a) Faculty of Agricultural Technology, Department of Agro-Industrial Technology, Universitas Brawijaya, Malang, Indonesia corresponding author: endahlestari24[at]ub.ac.id Abstract Considering businesses^ responsibility for the current environmental crises, businesses are encouraged to implement practices that minimize their environmental impact. Focusing on green business concepts, it is important to understand how businesses operate. The green business presents opportunities and challenges for companies and paves the way for long-term sustainable growth. Businesses can go green by producing green products/services or be green by greening their own processes. It is a challenge for enterprises to access their business^s sustainability. Environmental concern is important of strategic sustainable development. This can be evaluated within the corporate social responsibility concept, which impacts business competitiveness. Data were collected from 53 food sector SMEs in Batu City, Indonesia. The data was analyzed using the structural equation modeling technique with the partial least squares approach (SEM-PLS). The finding accomodates support for the positive relationship of both environmental concern and corporate social responsibility on green business. Ultimately, the results confirm that sustainable performance positively affects green business. Based on the findings, we recommend how SMEs can accelerate sustainable businesses because it provides advantages and society benefits. Keywords: Corporate social responsibility, environmental concern, green business, sustainable performance Share Link | Plain Format | Corresponding Author (Endah Rahayu Lestari)

79	Agro-industrial production system management and regulation	ABS-17
Risk Assessment in Sustainable Food Supply Chains: A holistic Approach by using HOR-SWOT-ANP to Ensuring Performance Improvement Wike Agustin Prima Dania(a*), Naila Maulidina Lu^ayya (a), Riska Septifani (a) Agroindustrial Technology Department, Faculty of Agricultural Technology, Universitas Brawijaya Veteran Street, Malang 65145, Indonesia *wikedania[at]ub.ac.id Abstract The global food supply chain plays an essential role in economic development while addressing environmental and social issues in its business system. However, this complex network is exposed to various risk factors related to sustainability that can disrupt the supply chain performance. CV XYZ is a food manufacturer that produces jackfruit chips in Indonesia. During the supply chain process, this company needs to manage the various risks across the supplier, manufacturer, and retailer stages. By identifying and evaluating risks at each stage, mitigation and improvement strategies can be proposed. Therefore, this research aims to analyze the supply chain risk mitigation and performance improvement strategies for maintaining supply chain stability and performance. House of Risk (HOR) will be applied to analyze the mitigation strategies, while SWOT-ANP are used for analyzing performance improvement strategies by considering the weight of each factor. The result shows that ten mitigation strategies are needed to mitigate the 14 risk agents that focus on improving production activities and human resources. Moreover, 11 strategies have been proposed to improve sustainable supply chain performance in the future, focusing more on marketing activities and enhancing human resource capabilities. Keywords: HOR- SWOT- ANP- risk assessment- food supply chain Share Link | Plain Format | Corresponding Author (Wike Agustin Prima Dania)

80	Agro-industrial production system management and regulation	ABS-18
Application of Data Envelopment Analysis in evaluating Retailer Performance Efficiency from Supply Chain Operations Reference (SCOR) Perspective Wike Agustin Prima Dania (a*), Alvina Ovilia Ardiasti (a), Wendra Gandhatyasri Rohmah (a) Agroindustrial Technology Department, Faculty of Agricultural Technology, Universitas Brawijaya Veteran Street, Malang 65145, Indonesia *wikedania[at]ub.ac.id Abstract Retailer performance plays a critical role in enhancing supply chain operations and achieving a competitive advantage in the food industry. It directly impacts customer satisfaction, profitability, and overall supply chain effectiveness. CV. LMN is one of Indonesian apple cider drink manufacturers, involving 36 retailers in distributing the product to the market. Although the success of the marketing process relies on the retailer, this company has neglected to assess its performance. The aim of this research is to assess the retailers^ performance using Data Envelopment Analysis (DEA) from the Supply Chain Operations Reference (SCOR) Perspective. The DEA model applied in this study is a Constant Return to Scale (CRS) output-oriented that focuses on maximizing the output generated by given a fixed level of inputs. The result shows that six retailers are marginally efficient. It indicates that they have to improve their performance and get closer to the efficient frontier related to cash-to-cash cycle time, order received damage free, fill rate, and customer complaints. They could benefit from implementing strategies such as reducing inventory levels, applying safety stock, negotiating with distributors regarding the payment terms, improving material handling during storage, and pre-checking the product before delivering it to the customers. Keywords: DEA- SCOR- retailer performance- efficiency Share Link | Plain Format | Corresponding Author (Wike Agustin Prima Dania)

81	Agro-industrial production system management and regulation	ABS-19
Sustainable Cocoa Supply Chain in East Java, Indonesia : Potential and Risk Identification Miftahus Sa^adah (a), Imam Santoso (a*), Annisa^u Choirun (b), Miftah Zaini Tuakia (a) a) Departement of agro-industrial technology, Faculty of agricultural technology, Universitas Brawijaya, Indonesia Veteran Street, Malang 65145, Indonesia b) Departement of Agricultural technology, Politeknik Negeri Jember, Indonesia *email : imamsantoso[at]ub.ac.id Abstract Despite the significant role of cocoa in the economy, cocoa farmers well-being remains low. The current cocoa production process concentrates on downstream activities, primarily procuring raw materials without processing or fermentation, which results in a lack of added value in the supply chain. Smallholder plantations contribute the most to cocoa production but face obstacles due to limited knowledge, technology, and institutional support. Government initiative programs aimed at enhancing cocoa^s export potential suggest integrating sustainability aspects into the cocoa supply chain. East Java, with regions and potential for cocoa plantations, becomes a prospective province to apply the cocoa sustainability concept. Conducting studies to understand the potential, opportunities, risks, and threats within the cocoa supply chain is needed. The main objective of this study is to identify the potential and strengths within the cocoa supply chain while addressing weaknesses and anticipating threats. By addressing these challenges and capitalizing on the opportunities, the cocoa supply chain in Indonesia could potentially improve the welfare of cocoa farmers, enhance product quality, and contribute more effectively to the economy while aligning with sustainability goals. Keywords: Cocoa, Risk, Sustainable, SWOT Share Link | Plain Format | Corresponding Author (Miftahus Saadah)

82	Agro-industrial production system management and regulation	ABS-21
LINE BALANCING ANALYSIS IN RIBBED SMOKED SHEET PRODUCTION USING HEURISTIC METHODS (STUDY AT PT. WABIN JAYATAMA, SERANG, BANTEN, INDONESIA) Aisyah Nur Laili Afifah (a), Endah Rahayu Lestari (b*) a.) Departement of Agro-Industrial Technology, Faculty of Agro-Technology, Brawijaya University, Veteran Street, Lowokwaru District, Malang City, East Java 65145, Indonesia b.) Departement of Agro-Industrial Technology, Faculty of Agro-Technology, Brawijaya University, Veteran Street, Lowokwaru District, Malang City, East Java 65145, Indonesia *endahlestari24[at]ub.ac.id Abstract Production line balancing is done to increase line efficiency. Product flow between workstations is stated to be better when the percentage of line efficiency is higher. One of the factors that can hinder the smooth running of a line is a bottleneck. The occurrence of a bottleneck at the Ribbed Smoked Sheet production station, namely the milling and sorting station, at PT. Wabin Jayatama caused the production line to become unbalanced. The output that will be generated from this research is the efficiency level of the actual production line and the proposed design of a production line with more optimal efficiency, which will later be used as a consideration for recommendations to improve the performance of the company^s production line. This research was carried out using the Kilbridge & Wester Heuristic method and the Ranked Positional Weights Heuristic method. The results of the line balance analysis showed that the production line had a higher line efficiency (LE) of 50.05%, an increase by 25.62% to 75.67%. The initial line balance delay (BD) of 49.55% can be reduced by 25.22% to 24.33%. Then the Smoothest Index (SI) of 447.74 can decrease by 360.51 to 87.23. Keywords: Line Balancing, Ribbed Smoked Sheet, Kilbridge & Wester, RPW Share Link | Plain Format | Corresponding Author (Aisyah Nur Laili Afifah)

83	Agro-industrial production system management and regulation	ABS-22
The Role of Cyberloafing and Procrastination Behaviour on Employee Engagement and Their Impact on Employee Performance Natasya Rolandha Putrie (a), Endah Rahayu Lestari (b*) a) Department of Agro-Industrial Technology, Faculty of Agricultural Technology, Brawijaya University Veteran Street, Lowokwaru, Malang City, East Java 65145, Indonesia b) Department of Agro-Industrial Technology, Faculty of Agricultural Technology, Brawijaya University Veteran Street, Lowokwaru, Malang City, East Java 65145, Indonesia *endahlestari24[at]ub.ac.id Abstract Technological development is getting faster and causing the growth of digital society. One of technology that commonly used is Internet. It makes many people become addicted. This impact occurs to PT. Mitratani Dua Tujuh, Jember. Some of their employees doing counter-productive work behaviour, such as accessing the internet for personal gain during working hours (cyberloafing) and like to put off their tasks that need to be done (procrastination behavior). This research analyzes the influence of cyberloafing and procrastination behaviour on employee engagement and examine the effect of self control as moderating variabel on employee performance. Questionare was used to collect the data of 84 administration staff (non-production worker). The Structural Equation Modelling (SEM) with Partial Least Square (PLS) approach was used to analyze the data. The result shows that cyberloafing and procrastination behaviour have significant negative effect on employee engagement. Futhermore, employee engagement has significant positive effect on employee performance. Otherwise, self control does not moderate the relationship between employee engagement and employees performance. But, self control have significant positive effect on employee performance. This research indicate that company should give attention to employee engagement to maintain the consistency of their performance. Keywords: Cyberloafing, Procrastination Behaviour, Employee Engagement, Self Control, Employee Performance Share Link | Plain Format | Corresponding Author (Natasya Rolandha Putrie)

84	Agro-industrial production system management and regulation	ABS-23
Business Development Strategy of Coffee Processing in MSMEs Scale Using BMC Approach and SWOT-AHP Integration Andyfa Gama Salsabilla (a), Imam Santoso (a*), Muhammad Arif Kamal (a), Riska Septifani (a) a) Department of Agricultural Industrial Technology, Brawijaya University, Veteran Street, Lowokwaru District, Malang City, East Java 65145, Indonesia *imamsantoso[at]ub.ac.id Abstract The coffee agro-industry is a sector that is currently growing rapidly in Indonesia. MSMEs Loca Nusa is one of the coffee producers in Malang City which has the potential to be developed. The purpose of this study is to identify internal and external factors, formulate and sequence strategies, and formed a new development BMC. This study uses SWOT (Strength, Weakness, Opportunity, Threat), AHP (Analytical Hierarchy Process) and BMC (Business Model Canvas) approach. The results showed that the position of MSMEs Loca Nusa was in quadrant V (hold and maintain) with product development and market penetration strategies. The result of AHP ranking shows- market as the highest criteria (0.510), the highest goal is that MSMEs can expand the market so as to increase production figures (0,566), and the highest alternative is expanding the market to coffee shops in Malang by selling roasted bean products with various variations (0,612). The addition of strategy to the upgraded BMC is on key partners element, value propositions, and channels. Keywords: Business Model Canvas- Business Development- Strategy- SWOT-AHP Share Link | Plain Format | Corresponding Author (Andyfa Gama Salsabilla)

85	Agro-industrial production system management and regulation	ABS-30
Qualitative Analysis of Material Flow in the Production Process of Corn Chips Using the Activity Relationship Chart (ARC) Method Aulia Zakiyah Salsabila (a), Isti Purwaningsih (b*), Wendra G. Rohmah (a) (a) Departement of Agro-industrial Technology, Faculty of Agricultural Technology, Brawijaya University, Jl. Veteran, Malang, 65145, Indonesia (b) Departement of Agro-industrial Technology, Faculty of Agricultural Technology, Brawijaya University, Jl. Veteran, Malang, 65145, Indonesia *ipurwaningsih[at]ub.ac.id Abstract One of the characteristics of a good facility layout is a planned material flow pattern. There are several methods for analyzing material flow, one of these methods is the Activity Relationship Chart (ARC). ARC is a qualitative method for analyzing the level of proximity between facilities. The aim of this study was to apply this method to analyze the activities of the corn chips production process in the Marning Jagung Cahaya Business Unit. The ARC results are used as initial information to evaluate the layout of the facility. Currently, the production process facilities in this business unit are far apart and the flow pattern does not form a certain pattern (irregular). The relationship between facilities is closely related to the flow of the production process. There are six reasons for the level of relationship used to assess the closeness level of the facility: process flow sequence, ease of material transfer, requiring the same area, carried out by the same operator, hygiene reasons, noise-dirt-smoke-vibration etc. Based on this assessment, it obtained the criteria ^absolutely necessary^, ^important^ and ^ordinary^ for several production facilities. In addition, there are several facilities which get ^unimportant^ and ^Undesireable^ criteria. Keywords: Activity Relationship Chart (ARC)- Facilities Layout- Qualitative Share Link | Plain Format | Corresponding Author (Aulia Zakiyah Salsabila)

86	Agro-industrial production system management and regulation	ABS-33
Analysis the value of Bullwhip Effect in the Apple Chips Supply Chain with the Vendor Managed Inventory (VMI) Method Siti Asmaul Mustaniroh (a*), Abd. Jabbar Tsany Ramadhan (a), Wike Agustin Prima Dania (a) Department of Agroindustrial Technology, Universitas Brawijaya, Malang, East Java, Indonesia Building F, 5h floor, Faculty of Agricultural Technology, Universitas Brawijaya, Veteran St. Malang, East Java, Indonesia 65145 *Corresponding Author: asmaul_m[at]ub.ac.id Abstract SMEs Ramayana Agro Mandiri is a producer of apple chips in Batu City have the problem are the increase in production units due to distorted information, the use of naive method, and the unmeasured inventory control of apple chip products. These problems can cause the phenomenon of bullwhip effect (BE). Based inefficiencies in the supply chain network, inventory shortages and inaccurate forecasting, need this study with aims to analyze the value of bullwhip effect and determine alternative solutions for improving the value of BE using Vendor Managed Inventory (VMI) method. The VMI method can be used to reduce the value of BE by determining Economic Order Quantity deterministic and forecasting demand (time series). The results show identified 6 out of 8 product variants in 4 SMEs experiencing of BE. The bullwhip effect parameter value is 1.00893. Products experiencing the BE have shown a value below the parameter. The BE value after the improvement on SMEs Inara 1st quality was 0.438 and 2nd quality was 0.371. For SMEs Andini, 1st quality was 0.548 and 2nd quality was 0.449. In SMEs Ramayana Agro Mandiri 1st quality was 0.506 and 2nd quality was 0.500. Keywords: Bullwhip Effect, Apple Chips, Supply Chain, Vendor Managed Inventory Share Link | Plain Format | Corresponding Author (Siti Asmaul Mustaniroh)

87	Agro-industrial production system management and regulation	ABS-34
Analysis of Apple Chips Business Development Strategies Using Business Model Canvas Approach and SOAR-AHP Method Siti Asmaul Mustaniroh (a*), Salma Rana Putri (a), Jaya Mahar Maligan (b) a Department of Agroindustrial Technology b Department of Food Science and Biotechnology, Universitas Brawijaya, Malang, East Java, Indonesia Building F, 5h floor, Faculty of Agricultural Technology, Universitas Brawijaya, Veteran St. Malang, East Java, Indonesia 65145 *Corresponding Author: asmaul_m[at]ub.ac.id Abstract Ramayana Agro Mandiri is one of the SMEs in Batu City which produces various processed fruit products, specially apple chips as superior product. During the Covid-19 pandemic, their market was completely closed for 8 months which caused business to experience a significant decrease in revenue up to 90 percent due to the absence of production and marketing activities. After the Covid-19 pandemic, still experiencing a decrease in revenue and production capacity of apple chips up to 40 percent. This study aims to identify business models with integration Business Model Canvas, SOAR and AHP to determine priorities strategies using AHP method,. The number of expert respondents were 4 people. The research results show the existing business conditions on 9 BMC elements based on the priority strategy in business model such as optimal production planning and scheduling (OR2), strengthening brand awareness of apple chips (OA2), disseminating freeze drying production technology innovations (OA1), developing business units production (SA2), marketplace development (SA1), maximizing the use of social media (OR1), product quality standardization (SR1), and partnerships with fruit chip product SMEs in the development of freeze dried product innovations (SR2). BMC development is carried out by adding SR2 and OA1 strategies to new BMC. Keywords: Apple Chips, Business Development, strategy Share Link | Plain Format | Corresponding Author (Siti Asmaul Mustaniroh)

88	Agro-industrial production system management and regulation	ABS-46
Agro-Industry Production System Improvement of the Gambir^s Derivative Products (Uncaria gambir Roxb) to Increase Farmer^s Wealthiness Wedy Nasrul, Rudi Kurniawan Arief, Dedi Satria, Afdhil Arel, Leli Suwita, Revi Ernanda, M Fajri Universitas Muhammadiyah Sumatera Barat Abstract The production system is a process that physically changes a product from input to output. Gambir is one of West Sumatra^s agricultural feature products. Unfortunately, this product sold at relatively low prices due to its low quality and semi-finished production. These low-quality and semi-finished products have low prices and are detrimental to farmers. This study aims to improve the current production system which leads to an increase in the farmer^s profit. This research was conducted on the Ngalau Jaya Farmer Group using quantitative and qualitative methods. Research results show that Gambir^s production system consists of three steps- input, process and output. However, the non-optimum production system yields low-quality and low-price Gambir product. Currently, the Gambir product produced in this area is the Gambir paste only and sold for Rp. 80,000/Kg. Improvement of the new production system introduced in this research is to derive two valuable chemical substances contained inside the Gambier, namely catechins and tannins. Through the improvement of the production system, these two products produced could be sold at a relatively very high price. The price of catechins ranges from Rp. 2,000,000/Kg, while tannins are around Rp. 300,000/Kg. This new production system could increase the farmer^s income by 4 to 25 times higher. Keywords: Agro-industry, gambir, production system Share Link | Plain Format | Corresponding Author (Rudi Kurniawan Arief)

89	Agro-industrial production system management and regulation	ABS-60
PRODUCT DEVELOPMENT OF PIPER RETROFRACTUM VAHL CANDY IN SUPPORTING THE LOCAL POTENTIAL OF MADURA Hidayat, Khoirul- Rohmah, Annafatur- M F F Mu^tamar Trunojoyo University Abstract Spices are often used as ingredients to add flavor to food and as raw materials in herbal medicine. Traditional herbal medicine consists of several spices: curcumin, turmeric, chili herbs, etc. Temulawak, turmeric, and herbal chilies contain curcumin, essential oils, and piperine, which are helpful for anti-bacterial, anti-cancer, antioxidants, and increased appetite. However, not all children like herbal medicine, so it is necessary to develop products to attract children^s interest in consuming herbal medicine, such as candy. Candy has a sweet taste, and children love this product. This research aims to find the spice candy products consumers want using the QFD (Quality Function Deployment) method. The QFD method is a method for designing a product by analyzing consumer needs to achieve a product with attributes that prioritize consumer desires. Based on the study^s results, it was found that candy products were by consumer desires, and the product contained 12 attributes of consumer needs that must be considered in diversifying spice candy products. The twelve attributes consist of 9 attributes related to the product and 3 attributes related to the packaging. Attributes that are prioritized in terms of product and packaging are distinctive aromas and do not contain preservatives, plastic packaging, or product composition information attributes. Technical requirements determined by experts regarding spice candy products have 6 attributes, and in terms of packaging, there are 5 attributes. The technical requirements that must be prioritized both in terms of product and packaging, namely the composition of the ingredients, the heating temperature of the candy manufacturer, the packaging design, and the type of packaging. Keywords: Candy- Madura- Piper Retrofractum Vahl Share Link | Plain Format | Corresponding Author (Khoirul Hidayat)

90	Agro-industrial production system management and regulation	ABS-69
Optimizing the Allocation of Distribution Points in the Rice for Poor Families Program (RASKIN): A Comparative Study of the P-Median and Maximal Covering Methods Aunur Rofiq Mulyarto (a*), Dhilla Arsyika (a), Wendra Gandhatyasri Rohmah (a) a) Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya Jl. Veteran, Malang 65145, Indonesia *aunurrm[at]ub.ac.id Abstract The Rice for Poor Families Program (Raskin) is a rice subsidy program from the government aimed at poor families so they can buy rice at affordable prices. One of the problems encountered in distributing Raskin is the relatively high cost of distribution, due to the large number of distribution points and the wide coverage area that must be covered. The aim of this research is to determine the optimal distribution points allocation for each warehouse by comparing the current-actual allocation and the two location optimization models. The p-Median and Maximal Covering methods were chosen to represent two approaches in location optimization and analysis, i.e. covering and median models. The case study used is the distribution of Raskin carried out by the Perum BULOG Regional of Bojonegoro. The distribution area covers Bojonegoro, Tuban and Lamongan Regencies, which consist of 75 sub-districts, 3 warehouse units and a total of 1232 distribution points. The results show that, based on the criteria of total distance and average distance of distribution points, the p-Median method provides a more optimal allocation of distribution points when compared to other methods. The total distribution distance using the p-Median method is 23,350.19 km while the average distribution point distance is 19.00 km, or a decrease of 11.62% from the current actual allocations. Keywords: location analysis, p-median, maximal covering, facility location problem, optimization Share Link | Plain Format | Corresponding Author (Aunur Rofiq Mulyarto)

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