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31	Emerging Technologies in Agricultural Production Systems	ABS-147
Breeding Of Abiotic Stress Based on Image-Based Phenotyping Muhammad Fuad Anshori1*, Muh Farid1, Nasaruddin1, Rusnadi Padjung1, Amin Nur2 1Department of Agronomy, Faculty of Agriculture, Universitas Hasanuddin. Jl. Perintis Kemerdekaan Km 10, Makassar 90245, South Sulawesi, Indonesia. Tel. +62 81355041712, 2Assessment Institute for Agriculture Technology of Gorontal . Jl., Mohamad Van Gobel No.270, Iloheluma, Tilongkabila, Kabupaten Bone Bolango, Gorontalo 96583, Indonesia. Abstract Plant breeding is one of the important aspects of the agricultural development of a country. Breeding development is based on the development of the technological era. Based on the development of the 4.0 technology era, line selection is directed at using digitization concepts such as image-based phenotyping through photo studios and the use of drones. The development of digitalization-based selection has been widely developed in abiotic plant breeding. Several studies have shown that the use of image-based phenotyping can distinguish between tolerant and sensitive plant phenotypes, both under drought stress, salinity, aluminium, and other abiotic stresses. Therefore, it is necessary to conduct an in-depth study of image-based phenotyping in screening lines against abiotic stress. The purpose of this study was to systematically examine the use of image-based phenotyping in screening lines under abiotic stress. This study uses several compatible papers related to the application of image-based phenotyping in lines screening under abiotic stress. The review of this study was carried out with a journal review scheme combined with several authors^ studies. The results of the study showed that the use of image-based phenotyping can be done either on a simple scale with an ordinary camera or with the use of a hyperspectral camera. The analysis is based on the broad concepts of growth, RGB and infrared. The use of this concept can be applied to food crops, horticulture, and plantations. Based on this study, image-based phenotyping-based screening is very effective to be used in differentiating tolerant and sensitive plants. Keywords: Abiotic stress, Image-Based phenotyping, Review paper, Photo studio, Plant breeding Share Link | Plain Format | Corresponding Author (Muhammad fuad Anshori)

32	Emerging Technologies in Agricultural Production Systems	ABS-156
Efforts to propagate sago seedlings using the immersion technique on the raft Alberth Soplanit, Merlin K Rumbarar and Niki E Lewaherilla Papua Assessment Institute for Agricultural Technology Abstract The aim of this study was to obtain the weight of tillers and appropriate seeding time as a source of sago seeds by using the immersion technique on a raft to improve seed quality to support sago cultivation. The experiment used a factorial design arranged in a randomized block design with three replications. Factor A is sucker weight, consisting of <999 g, 1000-1999 g, 2000-2999 g and > 3000 g. Factor B is the length of immersion time, namely, 1 MAS, 2 MAS, 3 MAS and 4 MAS. The results showed that there was an interaction between sucker weight and the number of rachis initiated, the increase in rachis height and the number of leaves, but there was no interaction with the number of live seedlings. The highest number of real initiated rachis was obtained in the combination of sucker weights of 1000-1999 g at 16 MSS immersion time. The lowest rate of increase in height of rachis was obtained from sucker weight >3000 g at 2-3 MAS immersion time, while the rate of increase in the number of seedling leaves was more obtained at sucker weight treatment >3000 g and duration of immersion 2-3 MAS and sucker weight <999 g and duration of immersion 2-3 MAS but not significantly different with the treatment of sucker weight <999 g and duration of immersion 1-2 MAS and 3-4 MAS and sucker weight >3000 g and duration of immersion 1-2 MAS. If you want to propagate sago seedlings by immersion in a raft, it is more appropriate to use a sucker/sapling with medium weight, namely 1000-1999 g and 2000-2999 g, and the duration of immersion is 3 MAS. Keywords: Sago, Sucker weight, Rachis, immersion technique Share Link | Plain Format | Corresponding Author (Alberth Soplanit)

33	Emerging Technologies in Agricultural Production Systems	ABS-163
The Potential Yield of Upland Red Rice Shade Tolerant On Organic Farming System Waode Nuraida, Muhidin, Ni Wayan Sri Suliartini, Dewi Nurhayati Yusuf, Sitti Leomo, Suarna Samai, Gusti Ray Sadimantara, Gusti Ayu Kade Sutariati Department of Agrotechnology, Faculty of Agriculture, Halu Oleo University Abstract Upland red rice has long been cultivated by the community and generally for its consumption because of its limited production. Red rice is often consumed as a complement to sago^s staple food so that nutritional adequacy can be met from both sources. Red rice produced from upland red rice is generally fluffier with a smooth texture, fragrant aroma, and rich in anthocyanins. Preliminary research shows that some local upland rice lines have a tolerance to drought stress and shade. Upland rice is usually developed on dry land and can also be developed as an insert plant between rows of young plantation/forestry plants. However, upland rice which is developed as an interplant, generally has a low production. This study aims to obtain upland red rice that is shade tolerant and has high production potential, which will later be developed in an organic cropping pattern. The results showed that (1) Shade had a significant effect on plants^ vegetative components, which included plant height, leaf length, leaf area, and number of tillers. (2) Shade has a significant effect on plants^ generative components, including the percentage of empty grain, the amount of filled grain, and dry grain production. Keywords: upland red rice, shade tolerant, cropping system, anthocyanins, forestry plants Share Link | Plain Format | Corresponding Author (Muhidin Muhidin)

34	Emerging Technologies in Agricultural Production Systems	ABS-166
Multiplication of shoot and root induction on plantlets of Chrysanthemum (Chrysanthemum sp.) Sabiya agrihorti variety with the addition of different synthetic hormones in vitro Nur Alfi Hidayati.S, S.Si (a*) Dr. Andi Ilham Latunra, M.Si (b) Dr.Eva Johanes, M.Si (c) 1 Master student of Biology, Hasanuddin University, Makassar, Indonesia 2 Department of Biology, Faculty of Mathematics and Natural Sciences, Hasanuddin University, Makassar, Indonesia Abstract Ornamental plants are one of the horticultural commodities that have considerable agribusiness prospects in Indonesia. One type of ornamental plant that has high economic potential is chrysanthemum (Chrysanthemum sp.). Chrysanthemum is a popular cut flower in Indonesia, seeing the large public interest in the utilization capacity of the chrysanthemum plant, it is necessary to develop and cultivate it. However, the obstacle that is often faced is the availability of seeds, while efforts are being made to overcome it, one of which is through tissue culture techniques. This study aimed to analyze the effect of shoot and root induction multiplication on plant Chrysanthemum (Chrysanthemum sp.) plantlets of Sabiya agrihorti by adding synthetic hormones, namely BAP and NAA. This research was conducted from July to September 2021 at the Tissue Culture Laboratory, Faculty of Science and Nature, Hasanuddin University Makassar. The research method used is quantitative which shows the relationship between variables. The research approach is in the form of an experimental one that applies the principles of controlling the things that affect the course of the experiment, consisting of 9 treatments: K0 (MS), K1 (BAP 2 ml/L), K2 (BAP 4 ml/L), K3 ( NAA 2 ml/L), K4 (NAA 4 ml/L), K5 (BAP 2 ml/L+NAA 2 ml/L) + K6 (BAP 2 ml/L+NAA 4 ml/L)+ K7 (BAP 4 ml/L, NAA 2 ml/L) + K8 (BAP 4 ml/L, and NAA 4 ml/L). The results showed that K1 (BAP 2 ml/L) had a significant effect on shoot induction, while for root induction the best effects were K0 (MS) and K4 (NAA 4 ml/L). Keywords: Chrysanthemum sp. , Multiplication, BAP, NAA. Share Link | Plain Format | Corresponding Author (Nur Alfi Hidayati.S)

35	Emerging Technologies in Agricultural Production Systems	ABS-168
The variety of plants in the yard-formed green opened area utilized by community as resilience during COVID-19 pandemic era Karmilasanti Karmilasanti(a), Deby Mipa Salam(a), Andrian Fernandes(a), Rizki Maharani(a), Sultan Sultan(b), and Mukrimin Mukrimin(c*) 1 Dipterocarps Research Center, Forest Research Development and Innovation Agency, Ministry of Environment and Forestry, Jln. A.W. Syahrani No. 68 Sempaja Samarinda, Kalimantan Timur, Indonesia 2 Department of Forestry, Faculty of Agriculture, Muhammadiyah University of Makassar, Indonesia 3 Department of Forestry, Faculty of Forestry, Universitas Hasanuddin, Makassar, Indonesia, Jl. Perintis Kemerdekaan Km. 10 Makassar, Indonesia *: mukrimin[at]unhas.ac.id Abstract History has shown that pandemics determine how cities and nations can change radically, including the Covid-19 pandemic. The Covid-19 pandemic has altered work patterns from working from office (WFO) to working from home (WFH). Restrictions on WFH can cause boredom and stress, so utilizing of vacant land around the community yard is an alternative to solve it. This study aimed at a persistent pattern of planting vacant land around the communities yard, both private and rented houses. The study was conducted in two housing blockes, namely privately and rental housing blocks. The results showed that most of the vacant land was only in front of the house in the rental housing block, where ornamental plants were planted using polybags and a small portion of plastic pots. Ornamental plants were obtained by exchanging results with neighbors and bought with a maximum price of 50,000 IDR. The species that are widely planted are Caladium and Coleus. Whereas in privately housing block, the open space is more comprehensive, located in front and on the side of the house. Planting is in-ground, and some are using exclusive pots-ornamental plants obtained from exchanging with neighbors, and some of their buys up to millions of rupiah. The species that are widely planted are only species such as Monstera, Caladium, and Aglaonema. However, this new trend is bringing new business incentives, making the environment healthy and fresh, and one of the resilience needed to deal with a crisis due to a pandemic can come quickly without warning. Keywords: work from home, ornamental plants, Covid-19, vacant land, yard Share Link | Plain Format | Corresponding Author (Mukrimin Mukrimin)

36	Emerging Technologies in Agricultural Production Systems	ABS-170
Image-based phenotyping for identification tolerant and sensitive rice varieties on salinity Andi Isti Sakinah (a), Yunus Musa (b*), Muh. Farid(b), Muhammad Fuad Anshori (b), Muh. Arifuddin (b), Adinda Asri Laraswati (a) a) Agriculture System Graduate Scholar, Graduate School, Hasanuddin University b) Agronomy Department, Agriculture Faculty, Hasanuddin University *yunusmusa[at]yahoo.com Abstract Salinity is one of the main limitations of rice production in the world and based on several studies salinity also significantly affects the chlorophyll content. In plant breeding, it is necessary to assemble tolerance varieties and the process requires character selection. Plant phenotyping is the comprehensive assessment of complex plant traits such as growth, development, tolerance, physiology, yield, and the basic measurement of individual quantitative parameters that form the basis for more complex traits so that image-based phenotyping is expected to be a method for selecting tolerant and sensitive plants. This study aims to determine the character of selection using an image-based phenotyping approach and its correlation to chlorophyll response in salinity tolerant and sensitive rice. The research conducted in July-October 2021 at the Green House External Farm, Faculty of Agriculture Unhas and was carried out artificially by induction of salt in a pot. This study was designed with a separate plot design with the main plots of environmental conditions (NaCl 0 mM and NaCl 60 mM) and sub-plots of Inpari 34, Pokkali, IR29, IR20, and Ciherang varieties. Each experimental unit was repeated three times. The observed image-based phenotyping parameters were RGB (Red Green Blue), the ratio of the Red and Green color indexes, the area of the canopy, the area of the green area of the canopy, the ratio of the area of the green area and the area of the canopy. The chlorophyll parameters observed were chlorophyll a, chlorophyll b, and total chlorophyll. The results showed that the selection character with an image-based phenotyping approach that was well used was the area of the canopy. The canopy area was positively correlated with chlorophyll a (r=0.62), chlorophyll b (r=0.64) and total chlorophyll (r=0.62). So, the decrease in canopy area due to salt toxicity can be an indicator of a decrease in chlorophyll content in plant tissue. Keywords: Cluster heatmap, Image processing, Plant phenotyping, Salt toxicity. Share Link | Plain Format | Corresponding Author (Andi Isti Sakinah)

37	Emerging Technologies in Agricultural Production Systems	ABS-173
Screening of shallot clones against anthracnose disease (Colletotrichum gloeosporioides), high yielding and high seed yield Hidayat IM1), Waluyo N1), Sulastrini I1)3), Rosliani R1), Pinilih J1), Hermanto C1), Yufdy P2), and Hardiyanto2) 1)Indonesia Vegetable Research Institute, West Java, Indonesia. 2)Indonesia Center of Horticulture Research and Development, Bogor, West Java, Indonesia 3)Corresponding author : cikole15[at]gmail.com Abstract Anthracnose disease in shallots caused by the pathogenic fungus Colletotrichum gloeosporioides is one of the main diseases that can thwart the planting and yield of shallots up to 100 percent. The purpose of this study was to obtain shallot clones that have high resistance to anthracnose disease and produce high yields of true seeds of shallot. The screening of shallot clones has been carried out at the Agricultural Technology Testing and Development Installation - Indonesia Vegetable Research Institute at an altitude of 1250 m above sea level. Testing time was carried out in September-November 2017. Tests for resistance to anthracnose were carried out by natural inoculation in the field and artificial inoculation at the Screen House. Tests to obtain shallot seeds were carried out in the field under a plastic shade. The experimental design used was a randomized block design with 10 clones/varieties of treatment and four replications. The clones tested were A, D, E, F, K and the varieties Trisula, Bali Karet, Maja Cipanas, Bima Brebes and Sumenep as parents and comparisons. The selection results showed that clone A had resistance to anthracnose (C gloeosporioides) with the criteria of moderate resistance with the production of 24.42 tons/ha of wet tubers and 12.84 tons of dry tubers/ha and yield of 2.16 grams of seeds per 1000 seeds. Keywords: Shallots, resistance, antrachnose and true seed of shallot Share Link | Plain Format | Corresponding Author (Ineu Sulastrini)

38	Farm Machinery	ABS-6
Design of AB Mix Nutrition Control and Monitoring System based on IoT (Internet of Thing) for Pakcoy (Brassica rapa L.) Plant in NFT Hydroponic Hamsah (a), Joko Sumarsono (a), Diah Ajeng Setiawati (a,b*), Sirajuddin H. Abdullah (a), Asih Priyati (a), Guyup Mahardhian Dwi Putra (a,b) a) Studies Program of Agriculture Engineering, Faculty of Food and Agroindustrial Technology, University of Mataram, Jl. Majapahit No.62 Mataram, West Nusa Tenggara Barat 83125, Indonesia b)Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology Universitas Gadjah Mada, Jl. Flora No.1 Bulaksumur, Yogyakarta 55281, Indonesia Abstract Hydroponic farmers have several obstacles, one of which is controlling nutrition manually, which required extra energy and additional time. Therefore, it is necessary to control the concentration of the solution so that the results of cultivation using hydroponic techniques can obtain the maximum level. This research aimed to design an IoT (Internet of Thing) based NFT hydroponic nutrition control system. This study used an experimental method by observing Pakcoy plants in the NFT hydroponic system with two treatment variations, i.e., without controlling the nutrient solution and controlling the nutrient solution based on IoT. NodeMCU is an IoT platform that is open-source. The hardware consists of the ESP8266 System on Chip from the ESP8266 made by Espressif Systems and the firmware used, which uses the Lua scripting programming language. This research has produced a nutrient solution control tool using IoT-based NodeMCU, monitored via Blynk and Thingspeak. The height and weight of the plants produced by using the control system (19 cm and 18.4 grams) were better than the plants without control (15 cm and 9.21 grams). Keywords: IoT- nutrient control- hydroponics Share Link | Plain Format | Corresponding Author (Diah Ajeng Setiawati)

39	Farm Machinery	ABS-38
Design of Automatic Artificial Sun Light Control System using Dimmer Modules to Fulfill Plants Requirements Harits Izzuddin, Muhammad Saukat, Sophia Dwiratna Nur Perwitasari Padjadjaran University Abstract Hydroponic farming is increasingly being found in Indonesia. However, the increase of the number of buildings made hydroponic cultivation could have not get enough sunlight because it could be blocked by the shade of the buildings. Therefore, this study was conducted to fulfill light requirement of plants on hydroponic installation by designing an automatic artificial light control system with dimmer module. The method of this study used engineering method with designing activities. The design result of the automatic control system for controlling artificial light consisted of several components, namely, microcontroller, LED 50W, light intensity sensor, and dimmer module. This control system could emit red-blue light up to 3000 lux at 40 cm above the plants to provide 277,77 umol/m2/s of PPFD or equal to 15000 lux of natural sunlight. The mechanism of this control system is that the light intensity sensor would read the intensity of sunlight, then compare it to the amount of light that the plants need, so that the LEDs could provide light according to the lack of light the plants need. Keywords: Automatic control system, plant light requirement, dimmer Share Link | Plain Format | Corresponding Author (Harits Izzuddin)

40	Farm Machinery	ABS-39
Design and Building Gratter and Stirrer Mechine Sago Pith Aliah Rahman1, b) Ahmad A. Latuponu1, Agung K. Henaulu2, a*) Ahmad Ari Angkotasan2 and A. Besse Riyani Indah3 1 Mechanical Engineering, Universitas Darussalam Ambon, Ambon, Indosnesia iarahman[at]gmail.com 2 Industrial Engineering, Universitas Darussalam Ambon, Ambon, Indosnesia *agung[at]unidar.ac.id 3 Department of Industrial Engineering, Universitas Hasanuddin, Makassar, Indosnesia a.besseriyani[at]gmail.com Abstract This study aims to design a sago pith grating and stirring machine. Sago (Metroxylon sp) is a carbohydrate-producing plant and has become one of the staple foods of people in Maluku. The main population of sago plants in Maluku is scattered in the West Seram, East Seram, Central Maluku and Buru Districts. So far, sago flour is only processed as a staple food substitute for rice which is cultivated on a household scale, while towards industries that use technology it has not been done optimally. Therefore, sago development needs to be supported by several factors and one of them is technology, which with a touch of technology in sago processing will increase the income of sago farmers and local revenue. In the Maluku region, it takes at least 3 workers to process sago, where they have their respective duties. Smoking (dredging) sago stalks still uses nani that is moved by humans. In terms of efficiency, it is very time consuming if you have to cut 1 sago tree, it takes about 1-3 weeks. The equipment specification is 47.5 cm long, 31 cm wide and 100 cm high. Using a gasoline motor as propulsion. Keywords: Design Machine, Processing Technology, Sago Share Link | Plain Format | Corresponding Author (Agung K Henaulu)

41	Farm Machinery	ABS-77
Design of Mobile System for Pulper Machine Muh. Rinaldi (a*), Iqbal (b), Abdul Azis (b) a) Hasanuddin University, Jl. Perintis Kemerdekaan 10, Makassar 90245, Indonesia *unhas.ac.id Abstract Coffee is an important resource for the state income, because coffee has a high economic value. Wet coffee peeling (coffee pulping) is one of the stages in coffee processing. The wet coffee peeling is not same with dry coffee peeling. The coffee peeling using a pulper machine. There are many coffee pulper machines available and owned by several farmers, but there are still many shortcomings in these machines. The existing machine is not mobile because it has a large construction. Some farmers also still use manual coffee peels that are powered by human resources. Aims of this research is to create a 3-dimensional design for a mobile coffee pulper. The Method of this research starts from determining engine capacity, design analysis, determining dimensions, sketching each part of the machine, determining materials and forming a complete design that is ready to be simulated.. The Results of this research show that the pulper engine is mounted on a modified motorcycle frame and utilizes the rotating power from the end of the motorbike engine flywheel magnetic shaft. For one hopper filling, it is determined to be 18 kg, so that the hopper dimensions are 350x340x200 mm with a total volume of 0.0321 m3. The transmission system used a pulley and belt to transmit power from the engine to the pulper unit with the addition of a reduction shaft. The engine speed of 1200 rpm is reduced to 390 rpm, so the peeling silinder and metering device have rotational speeds of 110 rpm and 55 rpm respectively. Keywords: Coffee- Coffee pulping- Pulper- Mobile Share Link | Plain Format | Corresponding Author (Muh. Rinaldi)

42	Farm Machinery	ABS-107
MODIFICATION OF THE TRANSMISSION WHEEL OF THE CORN SEED PLANTING TOOL TO FIND THE OPTIMAL PLANTING DISTANCE Ansar- Rahmat Sabani- Murad University of Mataram Abstract The tugal planting tools is a traditional tool that is still often used to plant corn seeds. This tool is less than optimal because it takes a long time and has irregular spacing. Therefore, the purpose of this study was to modify the wheel of the corn seed planting tool to find the optimal spacing. The research begins by identifying the problems that often occur in single-wheel implanting tools, setting design parameters, making tool design drawings, and assembling the parts. The results showed that using two wheels can increase land capacity and the tool^s performance is better than one wheel. In addition, the planting tool with 2 wheels provides good balance, so the operator feels very comfortable using this tool. The recommended row spacing is 20 cm and the row width is 35 cm. Based on field tests, it is known that this tool can be used properly and can speed up the process of planting corn seeds. Keywords: planting tools- corn kernels- two wheels- wheel modification Share Link | Plain Format | Corresponding Author (Ansar Ansar)

43	Farm Machinery	ABS-110
Effect of Cylinder Diameter and Hopper Angle on Performance of Sago Rasping Machine Darma1, Budi Santoso2, Reniana3 and Moh. Arif Arbianto4 1,3Department of Agricultural and Biosystem Engineering, Papua University, Indonesia. 2Department of Agricultural Product Technology, Papua University, Indonesia 4BPTP Papua Barat, Manokwari, Indonesia Abstract Abstract Papua and West Papua Province have the largest sago potential with the total area are about 4.75 million ha and 0.51 million ha respectively. However, unfortunately, the sago starch production and utilization in these areas are very small comparing with its potential. Millions of tons of the starch is not harvested and lost every year. This is because of most farmers in these areas still use traditional method in processing. The most laborious stage in traditional sago processing is pith disintegration which is done by using pounder. However, the use of rasping machine to disintegrate the pith is saving time and energy significantly. The objective of this study was to investigate the effect of cylinder diameter and hopper angle on rasping performance of cylinder type sago rasping machine. In the research, two size of cylinder diameter i.e. 15 cm and 20 cm and three levels of hopper angle i.e. 0, 22.5 and 45 degrees were examined. The rasping performance was evaluated by measuring rasping capacity, starch rendement, and starch losses in sago pith waste. The results showed that the combination of cylinder diameter and hopper angle significantly affected rasping capacity and starch rendement, but did not affect significantly on starch losses in sago pith waste. The highest rasping performance was resulted at the combination of cylinder diameter 20 cm with hopper angle 22.5 degree. The rasping performances at the condition were rasping capacity was 1603 kg per hour, starch rendement 43.93 percent and starch losses in sago pith waste was 15 percent. Keywords: cylinder diameter, hopper angle, rasping capacity, sago rasping machine Share Link | Plain Format | Corresponding Author (Darma Darma)

44	Farm Machinery	ABS-127
Work Capacity of Compost Applicator on Paddy Field Iqbal, Muhammad Reza Fikri Azhar, Mahmud Achmad dan Muhammad Tahir Sapsal Universitas Hasanuddin Abstract The addition of compost (organic fertilizer) is very important to maintain the productivity of agricultural land. Nutrients have a role in plant growth and development, especially in paddy plants. The application of distributing compost (organic fertilizer) on agricultural land requires considerable energy and costs, especially if the land is large. To overcome this, an applicator is used to reduce costs and energy and streamline the fertilization process time. This applicator is specially designed to spread compost (organic fertilizer) to agricultural land with a certain dose. The purpose of this study was to calculate the working capacity and efficiency of the compost applicator in paddy fields. The study was conducted by direct testing in the fields with three speed treatments, namely at 2.71 km/hour, 3.38 km/hour and 4.62 km/hour. The calculation results show that the optimum speed of the applicator in paddy fields is 2.71 km/hour. The working capacity obtained is 0.35 ha/hour for theoretical field capacity and 0.26 ha/hour for effective field capacity with field efficiency of 74.74%. Keywords: applicator, compost, paddy field, work capacity Share Link | Plain Format | Corresponding Author (Iqbal Salim)

45	Food Chemistry	ABS-8
Effect of Decaffeination Time on The Chemical Profile of Green Bean Arabica Coffee (Coffea arabica L.) Rahmawati (a), Februadi Bastian (a*), Muhammad Asfar (a), Amran Laga (a), Abu Bakar Tawali (a), Aprilia Nur Fitrianti (b) a) Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Jl. Perintis Kemerdekaan KM 10, Makassar 90245, Indonesia. b) Graduate School of Environmental and Life Science, Okayama University, Okayama, Japan. *) februadi[at]unhas.ac.id Abstract Coffee is one of the plantation commodities that has various secondary metabolites such as caffeine, chlorogenic acid, polyphenols and others. Caffeine in coffee can help improve psychomotor work and build the nervous system. However, excessive caffeine consumption may cause health problems such as insomnia, feelings of nervousness, and can even increase blood pressure. Therefore, decaffeination is needed to reduce caffeine levels within the coffee beans produced. One methods of decaffeination that is safe to use is the swiss water process method, because this method only uses water as the solvent and does not use harmful chemicals. The aim of this study was to obtain the best decaffeination process time using the Swiss Water Process method and to determine the effect of decaffeination time on caffeine content, chlorogenic acid content, total phenolic, total flavonoid, pH, total acid and total dissolved solids of decaf coffee. The treatments in this study were decaffeination for 18 hours, 24 hours and 30 hours. The results obtained based on the duration of decaffeination treatment obtained the best results in decaffeination for 24 hours with the lowest caffeine decrease of 73% with caffeine content of 0.65%, chlorogenic acid content of 0.43%, total phenolic 159.43 mg GAE/g, total flavonoids 42.48 mg QE/g, total dissolved solids 368 ppm, total acid was 0.22% and pH 4.92. The conclusion of this study was that the best decaffeination time using the Swiss Water Process (SWP) method for 24 hours because it provides the best decrease in caffeine levels by 73% and provides the highest increase in flavonoid and phenolic compounds. Decaffeination time will affect the content of decaffeinated Arabica coffee produced, namely the longer the decaffeination time, the levels of caffeine, chlorogenic acid, pH, total solids and total acid will decrease. Meanwhile, total phenolics and flavonoids will increase during the decaffeination process. Keywords: Caffeine, decaffeination, green bean arabica Share Link | Plain Format | Corresponding Author (Rahmawati )

46	Food Chemistry	ABS-10
Effects of roasting process on the precursor components for maillard reaction in fermented cocoa beans Nadirah B Andi Pallawa (a*), Salengke (b), Pirman (c) 1.Graduate school, Hasanuddin University , Makassar 90245 Indonesia *nadirahbap[at]gmail.com 2. Department of Agricultural Engineering, Hasanuddin University, Makassar 90245 Indonesia 3. Department of Food Science, Hasanuddin University, Makassar 90245 Indonesia Abstract A number of key reactions take place inside cocoa beans during roasting process. The acidity during fermentation decreased and distinctive chocolate aroma increased which indicates the quality of the raw material for chocolate production. These reactions convert chemical groups such as amino acids and reducing sugar into flavour compounds and provide pleasurable taste and aroma. This study was designed to determine the effect of roasting process on the content of reduced sugars and amino acids- two important groups of chemical compounds that play important roles in the development of chocolate flavor and aroma. Roasting was performed using rotating drum roaster. Reducing sugar levels and amino acids were analyzed using Nelson-Somogy spectofotometry and LC-MS methods respectively. The results showed that the roasting of fermented cocoa beans caused reduction about 0.2739% in reducing sugar after 18-minute roasting, on the other hand total amino acids content increased about 5,7411% during roasting. Keywords: Roasting, Maillard Reaction, reducing sugar, amino acids. Share Link | Plain Format | Corresponding Author (Nadirah B Andi Pallawa)

47	Food Chemistry	ABS-12
Combination of Gedi Leaves Extract (Abelmoschus manihot L.) and Arabica Coffee (Coffea arabica) in Making Herbal Coffee as An Alternative Therapy for Diabetes Mellitius Februadi Bastian (a*), Monivia Chandra (a), Jumriah Langkong (a), Stevanie Elsa (a), and Juan Felix Winters (a) (a) Faculty of Agriculture, Hasanuddin University Jalan Perintis Kemerdekaan No.KM. 10, Makassar 90245, Indonesia (*)februadi[at]unhas.ac.id Abstract Gedi leaves (Abelmoschus manihot L.) contains many benefits, one of which is antidiabetic agents such as phenolic compound, flavonoid, and tannin. This research was conducted by adding Gedi leaves extract into Arabica coffee. The selection of coffee was based on the current trend, where as this product is commonly consumed by societies. The purpose of this research were to find out the best type of solvent used in extracting Gedi leaves, in order to produce the best product (selected samples) from the formulation and comparing between selected samples and synthetic medicines in their ability to lower blood glucose levels. This research consists of two phase, firstly, extraction of Gedi leaves with multiple maceration methods and in vitro test of inhibition of alpha-amylase (IC50), total phenolics and flavonoids test, and antioxidant activity test (IC50). Secondly or the last, in vivo test of blood glucose levels using mice. The results of the alpha-amylase inhibition test (IC50), total phenolics, flavonoids and antioxidant activity (IC50) showed that the initial 70% ethanol extract with a concentration of 50 ppm was the best sample (selected samples). When compared with synthetic medicines, the selected samples showed significantly different results, where that product had a better ability to lower blood glucose levels. Keywords: Alpha-amylase, Antioxidant, Diabetes mellitus, Flavonoid, Gedi leaves, Phenolic, Blood glucose levels Share Link | Plain Format | Corresponding Author (Monivia Chandra)

48	Food Chemistry	ABS-13
Effectiveness of IgM, albumin and body weight of snakehead fish concentrate dispersion Rafika Dyah Maharani (a*), Andi Dirpan (b), and Abu Bakar Tawali(b) a) Department of Agriculture, Agriculture Faculty, Hasanuddin University Jalan Perintis Kemerdekaan KM. 10, Makassar 90245 b) Department of Agriculture, Agriculture Faculty, Hasanuddin University b) Department of Agriculture, Agriculture Faculty, Hasanuddin University abubakar_tawali[at]yahoo.com Abstract Snakehead fish is a freshwater fish that is rich in health benefits, therefore snakehead fish is used in processing the application of snakehead fish nano dispersion technology. One of the processing of snakehead fish concentrate into food supplements in the form of dispersion is expected to attract consumers. This study aims to determine the effect of giving snakehead fish concentrate dispersion on body weight growth. For this reason, mice were tested as test animals. Body weight measurements were carried out to determine the weight gain of the test animals during the period of giving snakehead fish concentrate dispersion. The treatments were arranged in a Completely Randomized Design (CRD), with the results showing that the highest increase in body weight of mice was given to 0.2 ml and 0.4 ml concentrates with the average value of each replication being 28.60 g and 27 respectively. ,93 g, while the test animals that were not given the snakehead fish concentrate dispersion had an average value of 26.60 g for each treatment. Provision of snakehead fish concentrate dispersion in accordance with the minimum gastric capacity of the test animal. While the administration of snakehead fish concentrate dispersion with a dose of 0.6 ml 27.87 g. However, on giving snakehead fish concentrate dispersion with a dose of 0.6 ml, the test animals experienced pain. In addition, the IgM measurement results obtained the highest value of immunoglobulin in the administration of 0.6 ml of snakehead fish concentrate dispersion. This happens because the dose reaches the maximum stomach capacity of the test animal. The measurement of the highest albumin level was obtained with a value of 2.89 gr/dl without treatment (P0) while the lowest albumin level was obtained with a value of 2.32 gr/dl (P3). Based on research that has been done giving snakehead fish concentrate dispersion can increase body weight with the appropriate dose. Keywords: Albumin, Snakehead Fish, and Malnutrition Share Link | Plain Format | Corresponding Author (Rafika Dyah Maharani)

49	Food Chemistry	ABS-19
POTENTIAL UTILIZATION OF LIQUID SMOKE PANDANUS CONOIDEUS AS A NATURAL PRESERVATIVE OF FISH DURING STORAGE Fransisca Christina Dewi1, Sumiyati Tuhuteru1, Andi Aladin2 dan Setiyawati Yani2 1. Agricultural lecturer, Petra Baliem Wamena College of Agricultural Sciences, Sanger Street Potikelek, Wamena, Papua 99511, Indonesia 2. Chemical Engineering lecturer, Faculty of Industrial Technology, Universitas Muslim Indonesia, UMI, Makassar, Sulawesi Selatan 90231, Indonesia Coresponding : franciesca.christ11[at]gmail.com Abstract The content of phenolic compounds and organic acids contained in the liquid smoke of Pandanus conoideus has the potential as a natural preservative of fish. The content of liquid smoke corresponds to the content of gas or volatile compounds during the combustion process or the manufacture of charcoal whose smoke can be condensed. This study aims to determine the potential of liquid smoke from Pandanus conoideus as food preservation, especially fish. Damage to food, especially fish, is often encountered in everyday life, either due to microorganisms or the oxidation process. One way to prevent food spoilage is to use liquid smoke. Liquid smoke contains functional compounds (acidic, phenolic and carbonic compounds) that can act as antioxidants, antibacterials and antifungals. Liquid smoke is made from the pyrolysis of Pandanus conoideus at a temperature of 300 until 400 C for 90 until 20 minutes. The resulting liquid smoke then goes through the distillation process to produce grade 1 liquid smoke which can be used as a fish preservative. Grade 1 liquid smoke was diluted and then tested as a fish preservative. The use of liquid smoke as a fish preservative from lignocellulosic materials is safer than fish preservation through direct combustion, because the tar compound deposits have been purified Keywords: liquid smoke, pandanus conoideus, preservative, fish, pyrolysis Share Link | Plain Format | Corresponding Author (Fransisca Christiana Dewi)

50	Food Chemistry	ABS-35
LEVELS OF CAFFEINE, TOTAL DISSOLVED SOLUTION, and pH IN BOILED WATER DURING DECAFFEINATION Andi Nur Farahdiba (a), Februadi Bastia (b), Abu Bakar (b), Amran Laga (b), dan Andi Hasizah (b) a) student of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar, 90245. Indonesia. b) Food Science Technology, Agricultural technology department of Hasanuddin University, South Sulawesi Indonesia. Abstract Abstract. The study of coffee decaffeination uses water as a solvent. During the decaffeination process, caffeine compounds, organic acids, and dissolved solids will dissolve in water solvents. The purpose of this study is to determine the concentration of caffeine, pH and total dissolved solids in the stewed water during the decaffeination process. This research method uses varied decaffeination temperatures, , namely 70, 80, 90 oC. A total of 300 g of coffee is boiled in 900 ml of water, sampling is carried out every 15 minutes for 300 minutes in total and repeated 3 times. At 70oC, the lowest caffeine values obtained is 0.38 mg/ml and the highest is 6.26 mg/ml and the lowest total dissolved solids obtained is 340.00 ppm and the highest is at 3900.67 ppm with a pH of 5.59 while at 80oC the lowest caffeine levels is 1.05 mg/ml and the highest is 7.66 mg/ml with the line equation equation, the lowest total dissolved solids value is 659.00 ppm and the highest value is 4502.67 ppm with a pH of 5.58, and at 90oC the lowest caffeine value is 1.61 mg/ml and the highest is 8.79 mg/ml and resulted in the total dissolved solids of 817.33 ppm at the lowest and a total of 4710.33 ppm at the highest with a pH of 5.5. The conclusion obtained is that the higher the temperature used in boiling coffee, the more caffeine will increase, where there is a caffeine compound of 8.79 mg/ml at 90oC, and the total dissolved solids also increase with a value of 4710.33 ppm, and the lower pH resulted, which is pH 5.55. Keywords: decaffeination, caffeine, pH and total dissolved solids Share Link | Plain Format | Corresponding Author (A. Nur Farahdiba Suriadi)

51	Food Chemistry	ABS-42
THE EFFECT OF MATERIALS TREATMENT ON PUMPKIN SEEDS (Cucurbita moschata Durch) CHEMICAL CHARACTERISTICS Akbar Suhaji, Meta Mahendradatta, Zainal Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar, 90245, E-mail: azzacbarz[at]gmail.com Abstract Pumpkin seeds (Cucurbita moschata Durch) are high in nutrients and health-promoting components. Pumpkin seeds also have anti-nutritional compounds that can reduce the availability of minerals and proteins. Since an antinutrient, phytic acid has negative qualities, as it may bind to several vital minerals, rendering them inaccessible. Processing techniques such as soaking, germination, malting and fermentation can reduce the phytic acid. Pumpkin seeds were treated with soaking at 45oC, fermentation with LAB (L. plantarum) and germination. Proximate analysis was performed and obtained the best treatment for each nutrient content. The highest carbohydrate content was obtained in the soaking treatment at 45oC at 13.88%. The highest fat content and ash content was obtained in the fermentation at 34.72% and 3.11% consecutively. The highest protein content was 39.85% and for moisture, the highest was 3,71%, both was obtained in the germination treatment. The highest fiber content was obtained in untreated pumpkin seeds of 8.04%. Phytic acid content was reduced in all treatment, with the best result was on germination treatment with 72,15% phytic acid reduced. Keywords: Pumpkin seeds, proximate analysis, soaking, fermentation, germination Share Link | Plain Format | Corresponding Author (Akbar Suhaji)

52	Food Chemistry	ABS-45
Analysis of The Chemical Properties of Bread from Grain Germination Rice Flour and Parboiled Rice Flour Nur Afni Azis 1), Andi Nur Faidah Rahman 1,a), Muhammad Asfar 1) 1) Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar, Indonesia Abstract Rice is a source of daily calorie intake for Indonesia. Rice contains nutriens needed by the body, but with the process of miling grain or post-harvest handling, the resulting nutrient decreases. therefore, one of the post-harvest processing methods developed for parboiled and germinated rice aims to maintain and improve food nutrition. germinated unhulled rice contains higher levels of protein, ash and vitamin B1 than non-germinated rice. Parboiled rice contains higher levels of protein, fat content and ash (minerals) than non-parboiled rice. The food processed product in this study was bread. The choice of bread in this study is because bread has now become the second staple food after rice and is a breakfast menu among Indonesians. The purpose of this study was to determine the effect of using rice flour from unhulled germination and parboiled rice flour on the resulting bread products, chemical properties of bread products and the level of consumer acceptance of bread products with the use of rice flour from unhulled germination and parboiled rice flour. The results of this study showed that the highest moisture content was at 100% TT at 24.90%, the highest fiber content was in the TB treatment 40%: TT 60% and the texture test results showed TBB 20%: TBP 20%: TT 60% had the highest value is 2343.64 g/sec. Keywords: grain germination- parboil- rice flour- bread Share Link | Plain Format | Corresponding Author (Nur Afni Azis)

53	Food Chemistry	ABS-61
Effect of Drying Temperature and Solvent on Total Phenolic Content and Antioxidant Activity on Flesh and Seed of Bitter Gourd (Momordica charantia) Anna Permatasari Kamarudin(a*), Aminah Abdullah(b) (a) Agriculture Faculty, Universitas Gajah Putih Simpang Kelaping, Pegasing, Kabupaten Aceh Tengah, Aceh 24552, Indonesia *annapermatasari83[at]gmail.com (b) Faculty of Science and Technology, Universiti Kebangsaan Malaysia 43600 Bangi, Selangor, Malaysia Abstract The objective of this study was to determined the effect of solvents and different temperatures of oven drying (40o, 50o, and 60oC) for 24 hours on the yields extract, Total Phenolic Content, Free Radical Scavenging Activity (DPPH) and Ferric Reducing Antioxidant Power (FRAP) on flesh and seeds of bitter gourd (Momordica charantia). The solvent used for extraction were distilled water and 75 percent methanol. The yield extract results showed that fruit flesh of bitter gourd extract using 75 percent methanol as solvent and dried at 40oC was the highest (81.3 percent) followed by temperature of drying 50oC (73 percent). The yield extract on seed of fruit were lower and there were no significant different (p>0.05) among the three drying temperatures studied. Total phenolic content was highest in flesh of fruit (75.2 mg GAE/ 100 g d.w) using 75 percent methanol and dried at 50oC. However, the highest radical scavenging activity (DPPH) was in flesh f fruit (82.85 percent) using 75 percent methanol and dried temperature at 60oC. Meanwhile, the highest of Ferric Reducing Antioxidant Power (FRAP) was obtained in fruit flesh (35.13 mu g Fe (II)/ g d.w.) dried at temperature 40oC using distilled water extraction. Extraction using 75 percent methanol and dried at 40oC also resulted the highest antioxidant activity for fruit flesh (20.2 mu ml/ g d.w.). Keywords: bitter gourd- yield extract- total phenol content- radical scavenging activity- antioxidant activity Share Link | Plain Format | Corresponding Author (Anna Permatasari Kamarudin)

54	Food Chemistry	ABS-74
Optimization of Anti-nutritional Removal, Protein Extraction of Cowpea (Vigna unguiculata L.) and Characterization of Its Functional Properties Bambang Dwi Wijatniko, Chelsea Rie Eliza, Agnes Murdiati Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta corresponding email: nicodw92[at]gmail.com Abstract Cowpea is a local legume that is rich in protein while it is often used widely as vegetable dish. The high protein content in cowpeas makes it is potential to be utilized as protein isolate. However, cowpeas also contain some anti-nutritional compounds which can lower the nutritional quality of the cowpeas. It is necessary to reduce the antinutritional contents from the cowpea by combination of treatments. The objective of this study was to investigate the optimum treatments for antinutritional removal and protein extraction to produce protein isolate. Removal of antinutritional was performed by combination of soaking treatment with duration of 24, 48 and 72 hours with 5 percent NaHCO3 solution and boiling for 0, 2.5 and 5 minutes. The protein extraction was conducted by adjusting the pH to optimum protein solubility of cowpea according to various pH at 2, 4, 6, 8, 10, 11 and 12. The results showed that soaking of cowpeas seeds for 48 hours with 5 percent NaHCO3 enabled to significantly reduce the HCN levels into 0.72 ppm, phytic acid of 9.62 mg/g, and trypsin inhibitor of 7.02 mg/g. The protein concentrate was obtained from protein extraction by using optimum pH at 12 while precipitation of protein by using pH 4 with protein concentration at 70.9 percent. The cowpea protein concentrate has water holding capacity of 3,99 ml water/g sample, oil holding capacity of 3,49 ml oil/g sample, emulsion capacity of 38,33 percent, emulsion stability of 78,57 percent, foaming capacity of 59,22 percent and foaming stability of 94,29 percent. The functional properties of the cowpeas protein concentrate indicated a promising potency for utilizing as binder in food system. Keywords: Anti-nutrition- removal- cowpea protein- protein extraction- functional properties Share Link | Plain Format | Corresponding Author (Bambang Dwi Wijatniko)

55	Food Chemistry	ABS-102
UV - Visible light spectra of butterfly pea (Clitoria ternatea L.) flower extract during aqueous extraction and storage Andara Paramaputri1, Abdullah Muzi Marpaung1* 1Food Technology Department, Swiss German University Tangerang, 15449, Indonesia *Corresponding author: bangmuzi[at]yahoo.com Abstract Keywords: Anthocyanin, butterfly pea, Clitoria ternatea, color, spectrophotometry Share Link | Plain Format | Corresponding Author (Abdullah Muzi Marpaung)

56	Food Chemistry	ABS-148
ENRICHMENT OF FOLIC ACID AND IRON IN MANGO SMOOTHIE WITH THE ADDITION OF LIQUID AND POWDER TYPE OF SPINACH LEAF AS A FULFILLMENT OF STUNTING NUTRITION Nur Qalbi(1), Meta Mahendradatta(2), Zainal(3*) 1) Student in Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University 2, 3*) Teaching Staff in Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University Abstract Stunting is a chronic malnutrition condition in children that can cause the growth problems. The nutrient that can prevent stunting are folic acid and iron. Folic acid and iron can be found in plant sources, such as mango and spinach. One of the most popular products from mango and spinach is smoothie. Smoothie is a beverage that made from a mixture of fruits and vegetable that are blend until smooth. In this research, the type of spinach that are used is in the powder and liquid type to maximize the fulfillment of folic acid and iron needs. There are three objectives of this research. Firstly, to determine the amount of folic acid that contained in mango smoothie with the addition of liquid and powder type from spinach leaf. Secondly, to determine the amount of iron that contained in mango smoothie with the addition of liquid and powder type from spinach leaf. Lastly, to determine the sensory characteristics in mango smoothie with the addition of liquid and powder type from spinach leaf. The methods of this research is making smoothie with several formulation treatments, namely F1: 65% mango + 31% spinach liquid + 4% spinach powder, F2: 70% mango + 25% spinach liquid + 5% spinach powder, and F3: 75% mango + 19% spinach liquid + 6% spinach powder. The observed parameters were folic acid, iron, and organoleptic analysis using the hedonic methods. Based on the experiment results, the average values of folic acid were F1 (766.91 g), F2 (914.1 g), and F3 (980.43 g). The average value of iron F1 (6.63 mg), F2 (8.26 mg), F3 (8.99 mg). The best formulation based on the results of organoleptic tests, namely the formulation of mango 65%: spinach juice 31%: spinach powder 4%. Keywords: Folic Acid- Iron- Mango- Spinach- Smoothie Share Link | Plain Format | Corresponding Author (Nur Qalbi)

57	Food Chemistry	ABS-158
Maintaining Bioactive Compounds during Maltodextrin (Based on Sweet Purple Potato Starch (Ipomea batatas L.)) Production Husnul Hatimah a), Amran Laga, Andi Dirpan, Muspirah Djalal, and Muhpidah Food Science and Technology, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Jl. Perintis Kemerdekaan KM.10, Makassar 90245, Sulawesi Selatan, Indonesia a) Corresponding author: husnulhatiimaah[at]gmail.com Abstract Maltodextrin is a carbohydrate derivative molecule composed of oligosaccharides with alpha D glycosidic linkages. It has good solubility, the ability to form films, a low hygroscopicity, works as a dispersant, inhibits crystallization, and has a strong binding strength. The purpose of this study was to determine the optimal liquefaction temperature for purple sweet potato maltodextrin production. The temperature applied in this research were 60 degrees Celcius, 70 degrees Celcius, and 80 degrees Celcius, and liquefaction duration of 0, 20, 40, 60, 80, 100, and 120 minutes: the reducing sugar, dextrose equivalent (DE), anthocyanin content, and antioxidant activity IC50. The best liquefaction temperature in terms of the solubility of maltodextrin was obtained at a temperature of 60 degrees Celcius and a liquefaction time of 100 minutes based on the reducing sugar parameters of 77.653 g/L- DE value of 38.827 percent- anthocyanin content of 0.559 mg/L- and there is no significant effect on the antioxidant activity IC50. The best temperature variation in terms of the bioactive compound maltodextrin was obtained at a liquefaction temperature of 60 degrees Celcius and a liquefaction time of 20 minutes, based on anthocyanin parameters of approximately 1.386 mg/L- no significant effect on the antioxidant activity IC50- reducing sugar by approximately 47.307 g/L- and a DE value of approximately 23.65 percent. Keywords: Liquefaction, Maltodekstrin, Purple Sweet Potato Share Link | Plain Format | Corresponding Author (Husnul Hatimah)

58	Food Chemistry	ABS-160
Optimization of The Maltohemidextrin from Purple Sweet Potato (Ipomea batatas L.) by Maintaining Bioactive Compound Amran Laga, Adiansyah Syarifuddin, Tuflikha Primi Putri, Muspirah Djalal and Darmawan Food Science and Technology, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University Abstract Purple sweet potato plays an essential role as a source of phytochemicals. These benefits are obtained from the high anthocyanin content, which is antioxidants. This study aimed to determine the optimal temperature and liquefaction reaction time in producing maltohemidextrin with the equivalent dextrose value and the best functional properties of purple sweet potato material. This research was conducted to see variations in the combination of a-amylase enzymes (starch decomposers) and xylanase/mannanase enzymes (fiber decomposers) and the effect of liquefaction temperatures on the results of maltohemidextrin liquefaction made from purple sweet potato. This study found that liquefaction time is negatively linked to maltohemidextrin fiber content, meaning that the longer the liquefaction time, the more enzyme-substrate (sweet potato) is converted to simple sugar Keywords: Liquefaction, Maltohemidextrin, Purple sweet potato Share Link | Plain Format | Corresponding Author (Darmawan Darnis)

59	Food Chemistry	ABS-162
Extraction of Lutein and Antioxidant Activities Root, Stem, and Leaf of Red Spinach Andi Nur Faidah Rahman, Henri Kartono, and Rindam Latief Universitas Hasanuddin Abstract Red spinach is leafy vegetable contain high concentration of carotenoid such as lutein, which shows high benefits in anti-cancer and antioxidant to protect eye health from oxidative stress caused cataract and age-related macular degeneration (AMD). Because of the potential activity against eye disease, extraction to obtain high concentration of lutein from this vegetable is urgently needed. Generally, lutein from leafy vegetables was extracted from leaf. This study presents extraction lutein from all parts of the red spinach such as root, stem, and leaf. The result showed that lutein content in root, stem and leaf of red spinach by HPLC analysis was almost equal for all parts, that are 62.63 ppm for root- 63.30 ppm for stem- and 62.63 ppm for leaf. In addition, spinach^s leaf displayed the highest antioxidant activities due to low IC50 value of 208.64 ppm. In contrast, spinach^s root and stem showed low antioxidant activities due to high value of IC50 of 463.19 ppm and 428.67 ppm. In conclusion, spinach^s leaf is a good source of lutein because of high lutein content and antioxidant activity in its extract. Keywords: carotenoid, lutein, leafy vegetables, antioxidant Share Link | Plain Format | Corresponding Author (Andi Nur Faidah Rahman)

60	Food Microbiology and Biotechnology	ABS-2
Screening Marine Lactic Acid Bacteria of Brown Seaweed (Sargassum polycystum) Symbiotic Producing Bioactive Compound from Indonesian Waters Arma Anti(1), Amran Laga(1), Andi Hasizah(1), Niken Dharmayanti(2), Resmi Rumenta Siregar(2), Atik Nurseha(2) 1)Department of Food Science and Technology, Hasanuddin University, Makassar 90245, Indonesia 2)Program of Fish Processing Technology, Politeknik Ahli Usaha Perikanan, South Jakarta12520, Indonesia Abstract Lactic acid bacteria can be found in a variety of environments in nature. These bacteria are well-known for their health advantages, particularly in the food and pharmaceutical industries. Not only terrestrial lactic acid bacteria, but also marine strain lactic acid bacteria have gotten greater attention for their traits and potential. The bacteria associated with brown algae (Sargassum polycystum) were identified in this investigation. The isolates were then subjected to a paper disc diffusion test to assess the potential of their bioactive compounds, which revealed that they had a higher potential for preventing the growth of gram-positive bacteria (Staphylococcus aureus). The symbiotic bacterial isolate from the algae was identified as a Lactobacillus plantarum species by phenotypic and genotypic investigation. Keywords: Marine lactic acid bacteria, brown seaweed, bioactive compound Share Link | Plain Format | Corresponding Author (Arma Anti)

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