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61	Food Microbiology and Biotechnology	ABS-25
The Effect of Substrate Concentration on Bioactive Compound of Maltodextrin (Based on Sweet Purple Potato Starch) Amran Laga, Husnul Hatimah, Andi Dirpan, Muspirah Djalal, Muhpidah Departement of Agriculture Technology, Hasanuddin University, Perintis Kemerdekaan KM.10, Makassar, Indonesia Abstract Maltodextrin production enzymatically through the liquefaction process of purple sweet potato starch. Maltodextrin has good solubility, can form films, has low hygroscopicity, acts as a dispersing agent, inhibits crystallization, and has strong binding power. This study aims to determine the best substrate concentration for the duration of the maltodextrin liquefaction reaction. The research procedure with variations in substrate concentration (20%, 25%, 30%, 35%) on the liquefaction time of maltodextrin. The best variation of substrate concentration in terms of the solubility level of purple sweet potato starch maltodextrin concentration of 30% liquefaction 40 minutes is based on the parameters of reducing sugars, DE, viscosity, anthocyanin, antioxidant activity (IC50), each around 121.28 g/L- 44.52%- 42.20 cP- 1.96 mg/L- 4654.01 mg/L. The best variations of substrate concentration in terms of the bioactive compounds of maltodextrin purple sweet potato starch are 35% liquefaction concentration of 20 minutes based on anthocyanin parameters, IC50 antioxidant activity, reducing sugars, DE, the viscosity of each around 2.74 mg/L- 2273.7 mg/L- 105.79 g/L- 38.045%, 45.24 cP. Keywords: Bioactive- Liquefaction- Maltodextrin Share Link | Plain Format | Corresponding Author (Husnul Hatimah)

62	Food Microbiology and Biotechnology	ABS-28
IDENTIFICATION OF MORPHOLOGY MICROBE DURING FERMENTATION IN THE ARABICA WINE COFFEE Ismail Sulaiman, Dian Hasni, Melsa Yulia Universitas Syiah Kuala Abstract The process of coffee into diversified products is one of the efforts in developing technology in coffee beverage processing. The fermentation process in coffee wine is still a mystery in the processing that uses microbes. This research has been carried out from the storage media used in the processing to the extended storage of the fermentation process. This process continues to be developed to get its value or taste for Arabica wine coffee. The fermentation process carried out using plastic from 0 days to 20 days provides information about the morphology of the microbes involved in the fermentation process. In this study, the morphology of the colonies formed. The morphology of the cells produced from the media grown on MRSA (R) with the length of fermentation time (0, 2, 4, 6, 8, 10, 12, 14, 16, and 20 days) was examined. . The results showed that the optimal temperature for the fermentation process was 30.6 degrees celsius and the average pH was 4.13. The colonies produced were generally curved elevation and cream and white. The cell morphology was generally gram-positive (+) bacillus, and the catalase and oxidase tests had negative values indicating the streptococcus group. Keywords: fermentation, morphology, microbes, identification, wine coffee Share Link | Plain Format | Corresponding Author (Ismail Sulaiman)

63	Food Microbiology and Biotechnology	ABS-93
The Potency of Endophytic Bacteria Isolated from Mangrove Plants as Indole-3-acetid Acid (IAA) Producers with the Addition of L-Tryptophan Agustina Monalisa Tangapo (a,b,*), Susan Marlein Mambu (a) (a) Department of Biology, Faculty of Mathematics and Natural Sciences, Sam Ratulangi University, Manado, Indonesia. *agustina.tangapo[at]unsrat.ac.id (b) Center for the Study of Biotechnology and Conservation of the Wallacea Region, Sam Ratulangi University, Manado, Indonesia. Abstract Endophytic bacteria are one of the microbes that powerful to develop their roles as plant growth promoting activities including to produces plant hormone - IAA. The objective of this study was to test in vitro the ability of endophytic bacteria isolated from mangrove plants in North Sulawesi for producing IAA. The in vitro test for analysis of IAA production was determined using Salkowski method measured by spectrophotometer. In this paper, eighteen (18) endophytic bacteria isolated from surface-sterilized leaves of mangrove plants were screened for their ability to produce IAA. These isolates could produce different IAA with different morphological and microscopic characteristics. The results showed that 12 isolates were capable to produce IAA by adding L-Tryptophan with the highest and lowest concentrations were 116.55 ppm (EB17) and 1.25 ppm (EB4), respectively. Keywords: endophytic bacteria- mangrove- plant growth promoting- plant hormone Share Link | Plain Format | Corresponding Author (Agustina Monalisa Tangapo)

64	Food Microbiology and Biotechnology	ABS-152
Characterization of glutamate decarboxylase (GAD) from Lactiplantibacillus plantarum FNCC260 isolated from Indonesian fermented foods Ida Bagus Agung Yogeswara1*, Dietmar Haltrich2, Thu-Ha Nguyen2 1Department of Nutrition, Universitas Dhyana Pura, Jalan raya Padang Luwih, Kuta utara, Dalung, Bali, Indonesia 2Food Biotechnology Laboratory, Department of Food Science and Technology, University of Natural Resources and Life Science BOKU, Muthgasse, Vienna, Austria *correspondence email: agungyogeswara[at]undhirabali.ac.id Abstract Glutamate decarboxylase (GAD, EC. 4.1.1.15) is a pyridoxal 5^-phosphate (PLP)-dependent enzyme and a key enzyme in decarboxylation of L-glutamate to &#947--aminobutyric acid (GABA) and CO2. GAD is ubiquitously found in eukaryotes and prokaryotes. The gadB gene encoding glutamate decarboxylase was amplified by PCR, resulting in 1410 bp. The gadB gene was cloned to the expression vector pET 21a (+) and transformed it to E. coli T7 harboring pGRO7. The gadB was overexpressed by inducing 0.5 mM IPTG and recombinant protein was purified using Ion-Metal Affinity Chromatography (IMAC). The apparent molecular masses as judged by SDS-PAGE was 51 kDa. Confirmation of the molecular masses using LC-ESI-MS suggesting that GAD from L. plantarum FNCC260 was homodimeric enzyme. The purified GAD has pH and temperature optimum at 4.5 and 60oC respectively. The enzyme showed stability at 4oC and at pH 4.0 with residual activity 94% and 70% respectively. Gradual increase of cofactor PLP did not enhance enzyme activity. GAD activity was enhanced by CaCl2 and MgCl2. Whereas, the activity was inhibited by FeCl3, AgNO3 and CuSO4. Keywords: glutamate decarboxylase, GABA, L. plantarum, fermented foods Share Link | Plain Format | Corresponding Author (Ida Bagus Agung Yogeswara)

65	Food Microbiology and Biotechnology	ABS-159
The Effect of Fermentation Time on pH Value and Total Lactic Acid Bacteria in Purple Sweet Potato (Ipomea batatas L.) Nurchalisah Rustan M (a*), Amran Laga (a), Muspirah Djalal (a) a) Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University. Jl. Perintis Kemerdekaan No.KM.10, Tamalanrea Indah, Kec. Tamalanrea, Makassar City, South Sulawesi 90245 *nurchalisahrm[at]yahoo.com Abstract Fermentation is the chemical transformation of organic substrates by the action of microorganism-produced enzymes. Fermentation can alter the physical, chemical, and functional aspects of a substrate. The spontaneous fermentation modification technique uses the amylolytic activity of microorganisms found in the environment, such as lactic acid bacteria capable of creating starch degrading enzymes. This study aimed to identify the ideal pH value and total lactic acid bacteria (LAB) count during purple sweet potato spontaneous fermentation. The starch in purple sweet potato was modified in this study through spontaneous fermentation with 0 hours, 24 hours, 48 hours, and 72 hours. The pH value declined from 6.45 to 4.10 after 0 hours, 24 hours, 48 hours, and 72 hours of fermentation, whereas the total lactic acid bacteria (LAB) increased till 48 hours of fermentation. The total LAB concentration decreased after 48 hours of fermentation. The optimal LAB fermentation took 48 hours, with a pH of 4.25 and a total LAB concentration of 8.73 log cfu/mL. Keywords: Fermentation- pH- Total LAB Share Link | Plain Format | Corresponding Author (Nurchalisah Rustan M.)

66	Food Microbiology and Biotechnology	ABS-169
Dragon Fruit (Hilocereus undatus) Explant Growth Regeneration at Different Planting Positions and Media Composition In Vitro Rihlaeni Duha A. Baso, S.Pd (a*) Dr. Andi Ilham Latunra, M.Si (b) Dr. Eva Johannes, M.Si (c) 1. Master student of Biology, Hasanuddin University, Makassar Indonesia 2. Departement of Biology, Faculty o Mathematics and Natural Sciences, Hasanuddin university, Makassar Indonesia Abstract Dragon fruit (Hylocerus undatus) is a plant originating from Mexico, Central America, and South America. Currently the level of consumption of dragon fruit in Indonesia is getting higher, one type of dragon fruit that is favored by the public is red dragon fruit. Dragon fruit plants can be cultivated as agricultural crops that produce superior commodities and the demand is increasing from year to year, but the demand that can be met is only about 50%. Seeing the condition of providing the seeds, the nursery can be done in various ways. To obtain uniform plants in large numbers with good fruit quality, it is possible to obtain plant propagation through tissue culture. This study aimed to analyze the effect of regeneration and acclimatization of dragon fruit (Hilocereus undatus) explant growth at different planting positions and media composition in vitro. In dragon fruit varieties, synthetic hormones were added, 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, namely: N0 (MS), N1 (BAP 2 ml/L), N2 (BAP 3 ml/L), N3 ( NAA 2 ml/L), N4 (NAA 3 ml/L), N5 (BAP 2 ml/L+NAA 2 ml/L) + N6 (BAP 2 ml/L+NAA 3 ml/L)+ N7 (BAP 3 ml/L, NAA 2 ml/L) + N8 (BAP 3 ml/L, and NAA 3 ml/L). The results showed that, N1 (BAP 2 ml/L) had a significant effect on shoot induction, while for root induction the best effects were N0 (MS) and N4 (NAA 3 ml/L). Keywords: Hilocereus undatus. , Regeneration, BAP, NAA. Keywords: Hilocereus undatus. , Regeneration, BAP, NAA. Share Link | Plain Format | Corresponding Author (Rihlaeni Duha A Baso)

67	Food Processing and Packaging	ABS-4
The Effect of Water Content and Cooling Temperature on The Increase of Type III Resistant Starches (RS III) in The Lesser Yam (Dioscorea esculenta L.) Flour A.W.H. Putri 1*), N.K. Sukendar 1), A. Hasizah 1) 1) Department of Agriculture Technology, Faculty of Agriculture, Hasanuddin University, Jl. Perintis Kemerdekaan KM 10, Makassar, 90245, Indonesia *andiwidyahelmaliaputri[at]gmail.com Abstract Resistant starch is a non-caloric starch that cannot be hydrolyzed by digestive enzymes. Resistant starch in the large intestine is fermented and produces SCFA that provide physiological effects to the body. Local foodstuffs that can be used as a source of resistant starch are lesser yam. Lesser yam are rich in bioactive compounds and high starch content. The resistant starch content can be increased significantly through physical modification such as heating. The purpose of this study was to determine the effect of heating methods on the hardness value of the lesser yam chips, the effect on differences in water content and cooling temperatures on the increase type III resistant starches of the lesser yam flour. This research method consists of three steps, step one was to determine the heating method, step two was to determine the initial water content of the lesser yam chips and step three was to determine the cooling temperature. The results from first step treatment was, the heating methods had no significant effect in increasing the hardness of the chips, the highest hardness value was found using the autoclave is 12,80%, steaming 12,40%, and microwave 9,63%. Second step treatment on the water content of the chip (initial preparation) were significantly different, the highest value of the resistant starch was found at 75% water content which was 47,86%, 45% water content 30,22%, and 35% water content 38,13%. The results of third step treatment at cooling temperatures were significantly different, the highest value of the resistant starch was at 4oC was 54,04%, 15oC was 41,67%, and 30oC was 28,76%. The conclusion of this research are the highest value of hardness was found using an autoclave treatment 12,80 g(force). The water content of the initial preparation produced the highest value of resistant starch in the 75% water content treatment was 47,86%. The cooling temperature used to produce the highest value resistant starch content at 4oC treatment was 54,04% Keywords: Flour- Lesser yam- Resistant starch Share Link | Plain Format | Corresponding Author (Andi Widya Helmalia Putri)

68	Food Processing and Packaging	ABS-5
The effect of microwave heating on quality properties of coconut oil Rita Khathir (a*), Sri Hartuti (a), Yunita (b), Akbar Rizki Maulana (a), and Anita (a) a) Program Studi Teknik Pertanian Fakultas Pertanian Universitas Syiah Kuala b) Program Studi Ilmu Biologi Fakultas MIPA Universitas Syiah Kuala *) rkhathir[at]unsyiah.ac.id Abstract The coconut oils were produced by using fermentation method and 2 types of oil were collected i.e. fermented virgin coconut oil (FVCO) and fermented coconut oil (FCO). The study aimed to observe the quality properties of coconut oil under microwave heating. Two experiments were conducted separately- the first experiment was heating FVCO at 4 exposure time level of 0, 2, 6, and 18 minutes, and the second experiment was heating FCO at 4 power levels 0, 300, 450 and 600W. The first level of each treatment, untreated sample, was used as a control and all experiments were run in 3 replications. The parameters observed were temperature, moisture content, free fatty acid, and peroxide value. Results showed that the exposure time had influenced the temperature, free fatty acid and peroxide value of FVCO significantly. In one hand, the power level of microwave heating had influenced the temperature, moisture, and peroxide value of FCO. It can be concluded that the microwave heating still cannot be used to improve the quality both of FVCO and FCO since the increase of power level and exposure time had caused the increase of moisture content, free fatty acid and peroxide value. Further study is recommended to find out the best combination of volume, power and exposure time in using microwave application for clarifying the coconut oil. Keywords: Microwave heating- Fermentation- Coconut oil- Quality Share Link | Plain Format | Corresponding Author (Rita Khathir)

69	Food Processing and Packaging	ABS-15
Physicochemical Properties of Kweni Mango Peel Extract obtained by Ultrasonic-Asisted Extraction on Different Applied Solvent Asri Widyasanti (a,b*), Dannisa Fathiya Rachma (a) a) Doctoral Program Agroindustrial Technology, Faculty of Agro-industrial Technology, Padjadjaran University b) Department of Agricultural Engineering and Biosystem, Faculty of Agro-industrial Technology, Padjadjaran University Abstract The use of ultrasonication technology can selectively remove the essential material^s component while also speeding up the mass transfer of the substance extracted. Ultrasonic assisted extraction provides various advantages, including reducing extraction time, increasing recovery, and providing high-quality extracts, especially for heat-sensitive compounds. Kweni mango peel is a by-product of mango processing. In order to boost the added value of mango skin, the extraction procedure can be utilized as an alternative way to exploit the content of aromatic compounds in mango skin, which have significant potential as raw materials for natural fragrance. The purpose of this research was to examine the physicochemical parameters (yield, specific gravity, colour) and composition of chemicals from the UAE Kweni mango peel extract in two distinct solvents, n-hexane and 96% ethanol. The research method used was a laboratory experiment. Sonicator probe was applied to Kweni mango powder (18 mesh) with solvent addition ratio (1:40 w/v), frequency 20kHz, power 500 W, amplitude 50%, maximum temperature 48 oC, and a 40 minutes extraction time. A control treatment of hot maceration at 48 oC was used. The results revealed that the UAE and maceration treatments on two types of solvents had considerably different physicochemical features (yield, specific gravity, values of L*, a*, b*, C, and Hue). With a yield of 46.81 %, specific gravity 0.817, L* 40.91, a* -6.25, b* 61.19, Chroma 61.51, Hue 95.83, the UAE treatment with 96% ethanol solvent produced the greatest extract quality. The 96% ethanol fraction of the UAE extract yielded 58 peaks, with three major chemical compounds: 4H-Pyran-4-one, 2,3-dihydro-3,5-dihydroxy-6-methyl (8.46 %), 4H-Pyran-4-one, 2,3-dihydro-3,5-dihydroxy-6-methyl (0.46 %), and Carbonic acid methyl tetradecyl ester (0.36 %). Keywords: Extract- Mango Peels- Physicochemical Properties- Solvent- Ultrasound-Assisted Extraction Share Link | Plain Format | Corresponding Author (Asri Widyasanti)

70	Food Processing and Packaging	ABS-16
EVALUATING THE QUALITY OF ICE CREAM PREPARES FROM PURPLE SWEET POTATO PASTE Reski awaliah, Dr.rer.nat. Zaienal, S.TP., Mfood.Tech2 and Prof.Dr.Ir. Muliati M. Tahir, MS Universitas hasanuddin Abstract This study was conducted to determine the quality of ice cream prepared from purple sweet potato paste. There were three treatments, namely P1 = 150 g purple sweet potato paste, P2 = 300 g purple sweet potato paste, and P3 = 450 g purple sweet potato paste. It was applied a completely randomized design (CRD) as design experiment with 3 replications. With an assessment score of 3.75% (preferred), aroma 3.64% (preferred), taste 3.53% (preferred), texture 3.39% (preferred). The chemical properties shows that the ice cream has fat content of 11.74 %, protein content of 2.45 %, carbohydrate content of 15.18 %, water content of 57.20 %, and ash content of 0.23 %. In addition, the melting speed of the ice cream is 23 minutes. Keywords: Keywords: ice cream, purple sweet potato paste, quality Share Link | Plain Format | Corresponding Author (Reski Awaliah)

71	Food Processing and Packaging	ABS-18
Application of Liquid Smoke From Pyrolysis Byproducts of Ulin Wood Sawdust (Eusideroxylon Zwageri) As A Preservative of mackerel (Rastrelliger) Takdir Syarif1 , Andi Aladin1 *, Basri Modding2, Lastri Wiyani2 and Fransisca Christiana Dewi3 1Chemical Engineering lecturer, Faculty of Industrial Technology, Universitas Muslim Indonesia, UMI Makassar 2Management lecturer, Faculty of Economics, Universitas Muslim Indonesia, UMI Makassar 3Agricultural lecturer, Petra Baliem Wamena College of Agricultural Sciences *) Email : andi.aladin[at]umi.ac.id Abstract Carbon-based agricultural waste such as sawdust waste or red fruit seed waste can be processed into carbonized charcoal (charcoal) as the main product and liquid smoke as a by-product in a pyrolysis reactor. The liquid smoke product can be used as a food preservative such as fish preservatives, as an alternative to the conventional method, namely smoking fish directly over smoke and coals which have the risk of giving a carcinogenic effect. In this study, the simultaneous pyrolysis of ulin wood sawdust (Eusideroxylon Zwageri) was carried out at a pyrolysis temperature of 400 oC and a pyrolysis time of 2 hours. The by-product of pyrolysis in the form of grade 3 liquid smoke is distilled twice to obtain grade 1 liquid smoke which is free from benzopyrene compounds (cancer triggers). Grade 1 liquid smoke was diluted to 3% and then tested as a preservative for mackerel (rastrelliger). From this study, the maximum shelf life of fish is three days in an open space with organoleptic properties including aroma and texture that are only one level lower than fresh fish (1 hour shelf life). The aroma of pickled fish tastes like smoked fish but is a bit fishy (scale 4 out of a scale of 1-5). The texture is a bit soft (scale 4) compared to the control fish (without preservation of liquid smoke) all of the textures are almost destroyed (scale 2) Keywords: liquid smoke, benzopyrene, mackerel, pyrolysis, ironwood sawdust Share Link | Plain Format | Corresponding Author (Fransisca Christiana Dewi)

72	Food Processing and Packaging	ABS-20
The Use Of Dragon Fruit Peel Extract (Hylocereus polyrhizus) As A Smart Packaging Element Indicators For Avocado Fruit (Persea americana Mill) Freshness Yuliana (a), Andi Dirpan (b), Muspirah Djalal (b) Faculty of Agriculture, Hasanuddin University Jl. Perintis Kemerdekaan KM. 10, Tamalanrea Indah, Tamalanrea, Makassar City, South Sulawesi, 90245 Abstract Post-harvest Avocado (Persea americana Mill) may lead to short shelf life due to several quality issues such as damage during ripening and storage. As a result of damage, necessary preventive measures need to be taken using the right packaging technology. The new packaging technology namely smart packaging is able to show consumers to choose fresh fruit based on ripeness of avocados without having to open the outer packaging. One of the smart packaging technologies is the use of indicators, especially for freshness indicators. The aim of this research was to create a smart packging elements as an indicator of the freshness based on the pH of the solution and soaking time. The output was to create a smart indicator label color-change profile when applied to avocado. This research was conducted in September 2020-March 2021. This research was conducted in two stages. The first stage wa a preliminary study of extracting the dragon fruit peel to obtain a solution that will be used as a natural indicator containing anthocyanins with the pH of the solution and the duration of soaking the indicator label. The second stage was the main research on the application of smart packaging indicator labels to avocados and followed by chemical and organoleptic testing. The results obtained is the dragon fruit peel extract was pH 7 with soaking time of 5 hours. The indicator label that has been applied to the packaging showed the color change from purplish red to pink which indicated the fruit has change its maturity to ripeness. Moreover the color change from pink to yellow gradation with black spots indicating damaged fruit. The conclusion obtained from this research was that the avocado freshness indicator can be made by using dragon fruit peel extract as a natural indicator solution with Whatman paper No.1 as an indicator solution absorbent. The best pH indicator was pH 7 by soaking for 5 hours. There is a color change on the indicator label during storage. Keywords: Avocado, dragon fruit peel extract, smart packaging indicators Share Link | Plain Format | Corresponding Author (Yuliana -)

73	Food Processing and Packaging	ABS-22
Endogenous enzymes and their role in browning reactions of fruit juices. Christian Molitor, Alberto Zavarise Institute of Chemical, Environmental and Bioscience Engineering Technical University of Vienna, Austria Abstract Fruits are the most important crops after grains and are therefore of enormous economic relevance, with fruit juice being one of the oldest, most effective and much liked forms of the conservation of fruits. Juices and nectars produced from red fruits and berries show a short shelf life, concentrates and purees have to be frozen during storage and transportation in order to prevent colour loss and undesired browning reactions. The fruit juice industry is therefore interested in increasing stability, since a longer shelf life would reduce production, transportation and storage costs significantly. Whereas 15 years ago low colour stability was explained by strictly chemical reactions, to date there are indications that the incomplete inactivation of endogenous enzymes during heating is responsible. The addition of Nethyl- maleimide as an enzyme inhibitor increased colour stability, underpinning the role of residual enzyme activity. It is unclear which enzymes are responsible for the colour change. Endogenous enzymes (polyphenol oxidases (PPO), peroxidases (POD), ascorbic acid oxidases, B-glucosidases) are the presumed key players for colour degradation as many of them seem to survive current preservation methods that are optimized rather for the inactivation of microorganisms than of enzymes. By using fully ripe or overripe frozen strawberries the stability of strawberry nectar was significantly increased (storage of 12 months). Reasons for the positive effect on colour stability by freezing fruits at -18 C over several months prior to processing are not clear to date. It has been shown that the activity of PPO and POD is significantly reduced by slow freezing. We show how latent and active forms of PPO could be involved in the browning reactions and explain how structural biology can help to solve the problem of juice browning. Keywords: PPO, POD, fruit juice, red fruits, freezing, thermal treatment, colour stability Share Link | Plain Format | Corresponding Author (Christian Molitor)

74	Food Processing and Packaging	ABS-23
Study of Making Instant Functional Beverage made from Chocolate (Theobroma cacao) and Skim Milk with Addition of Moringa (Moringa oleifera) Powder and Low-calorie Sweetener Nurdian Fitriana, Nurlailah Abdullah, Mulyati M. Tahir Universitas Hasanuddin Abstract Background: Cacao and Moringa powder contain various types of vitamins, minerals, and antioxidants that can be developed into functional products, such as an instant functional beverage that are made from chocolate and skim milk. Information regarding the manufacturing process and nutritional content of the beverage made from moringa and cocoa powder is also still limited, therefore it is necessary to conduct a research on development of instant functional beverage made from moringa and cocoa powder. Purpose: The aim of study was to determine the best manufacturing process and formula for instant functional beverage made from chocolate and skim milk with addition of moringa powder and low-calorie sweetener, which was preferred by the panelists and to determine the proximate, vitamin, mineral, fiber and antioxidant content of the most preferred formula. Results: Based on chemical and organoleptic test, the F1 beverage powder was chosen as the most preferred formula, because it has the highest level of preference for all the sensory attributes, has the lowest water content of 4.90% (wb), the most ash content of 7.73% (wb), and the highest antioxidant activity. Conclusion: Making instant beverage powder can be done by dry mixing method according to the predetermined formula, while the most preferred formula by the panelists was the F1 formula (5% M: 45% C) with a color preference level of 6.25, aroma 5.73, taste 5.85, and overall 5.87. The results of the analysis showed that in each serving (30 g, about 3 Tbsp in 200 mL of water) powdered drink formula F1, had an energy content of 116.39 kcal, carbohydrates 17.89 g (59.63 % wb), protein 6.01 g (20.04 % wb), fat 2.31 g ( 7.70 % wb), crude fiber 0.99 g (3.29 % wb), vitamin C 401.28 mg, and minerals namely magnesium 144.58 mg, calcium 487.06 mg, iron 4.85 mg, and zinc 2.62 mg, meanwhile the results of antioxidant activity test showed that sample F1 had a very high antioxidant activity with an IC50 value of 41.87 ppm. Keywords: antioxidants, cocoa, functional beverage, minerals, moringa Share Link | Plain Format | Corresponding Author (Nurdian Fitriana)

75	Food Processing and Packaging	ABS-24
Proximate Composition and Sensory Evaluation of Indonesia Traditional Food (Barongko and Putu cangkir) Ria Andriana Dwi Putri (1), Andi Nur Faidah Rahman (2), Adiansyah Syarifuddin (2)* 1) Department of Agricultural Technology, Universitas Hasanuddin, Makassar, 90245,Indonesia. Abstract Barongko and Putu cangkir are ethnic traditional foods (Bugis and Makassar) which are mostly consumed in South Sulawesi Province, Indonesia. The ingredients used in Barongko were banana, coconut milk, egg yolk, sugar, and salt meanwhile the ingredients used in Putu cangkir were pounded glutinous rice flour, brown sugar, grated coconut, and salt. Barongko and Putu cangkir prepared with steaming method have been known for flavor and taste, which plays an essential role in their acceptance by consumers. However, proximate analysis, total dissolved solids, and sucrose content of Barongko and Putu cangkir have not been further investigated. In addition, taste and aroma perception of the noted traditional foods have not been also reported. In considering above all, the aim of this work is to determine the proximate analysis, total dissolved solids, sucrose content and sensory properties of Barongko and Putu cangkir. Barongko and putu cangkir were randomized collected from small-scale producers located in Makassar, the capital of South Sulawesi Province. The results of the proximate analysis showed that water and ash content of 45.37% and 0.57% for Barongko was recorded while 33.63% and 0.47% were measured for Putu cangkir. Meanwhile, the highest value of fat, protein and carbohydrate content being recorded in Putu cangkir, which were 6.31%, 13.15% and 43.88% and the lowest value of 5.53%, 12.58%, and 35.84% was obtained for Barongko. Total dissolved solids and sucrose content of Barongko were 6.83 brix and 23.05% in comparison with Putu cangkir which were 3.40 brix and 15%. Sensory evaluation showed that Barongko is perceived more sweeter but a similar value was obtained in aroma intensity. Keywords: Traditional food- Barongko- Putu cangkir- Banana- Glutinous rice Share Link | Plain Format | Corresponding Author (Ria Andriana Dwi Putri)

76	Food Processing and Packaging	ABS-26
Physical Mechanical Properties of Carrageenan/Gelatine based Edible Film with Addition of Canola Oil and Gluten Adiansyah Syarifuddin (a*), Adinda Ellena Amalia (a*), Jumriah langkong (a*) a) Faculty of Agriculture, Hasanuddin University, Perintis Kemerdekaan KM. 10, Makassar 90245, Indonesia Abstract The proper biological material used during edible film fabrication contribute to physical and mechanical properties. Therefore, compatibility between materials used should be more pay attention. Our main objective is to evaluate the effect of various concentration of gluten and canola oil added into carrageenan/gelatine based edible film on physical and mechanical properties. Edible films were prepared according to full factorial design with three levels of gluten (no gluten, 5 gr, 15 gr) and canola oil concentration (no canola oil, 20%, 40%). Water vapor transmission rate (WVTR), water soluble, thickness, tensile strength and percent elongation were evaluated in this work. The results showed that modification of gluten and canola oil induced change in physical and mechanical properties of film. In addition, a significant water vapor transmission rate, thickness, water soluble and tensile strength were obtained by interaction between gluten and canola oil. Keywords: Edible Film- Canola Oil- Gluten, Carrageenan, Gelatine Share Link | Plain Format | Corresponding Author (Adinda Ellena Amalia)

77	Food Processing and Packaging	ABS-27
The Effect of Protiolytic Enzymes From the Papain of Papaya Sap (Cacica Papaya L) And the Streplin of Serut Sap (Streblus Asper L) with Different Temperatures of Enzyme Addition In Making Dangke Marwah 1,a), Abu Bakar Tawali 2), dan Rindam Latif 2) 1Food Science and Technology, Faculty of Agriculture, Hasanuddin University, Makassar, Indonesia 2Department of Agriculture Faculty, Hasanuddin University, Makassar, Indonesia a)Corresponding author: marwahwawa63[at]gmail.com Abstract Dangke is an Indonesian cheese traditional made from processed buffalo or cows using papain enzymes from papaya sap (cacica papaya L), in addition to these enzymes, streplin enzymes from serut sap (streplus asper l) can also be used. The design used is a completely randomized design 2x3 factorial pattern with 3 replications. factor A is the type of coagulation material A1 papaya sap solution and A2 serut sap solution. factor B is the temperatures with the addition B1 30C, B2 45C, B3 60C. the best treatment is resulted in the administration of papain A1B1 and streplin ezyme A2B3. Keywords: papaya sap, shaved sap, dangke, temperature, and time Share Link | Plain Format | Corresponding Author (Marwah S.Pt)

78	Food Processing and Packaging	ABS-30
The Production and Characterization of Dispersion Protein Concentrate of Snakehead Fish (Channa striata) Using Chocolate Flavor Addition Septhree (a*), Abu Bakar Tawali (b), Andi Dirpan (b) a) Student of Food Science Technology, Hasanuddin University, Perintis Kemerdekaan KM 10, Makassar 90245, Indonesia * septhree.m[at]gmail.com b) Lecturer of Food Science Technology, Hasanuddin University, Perintis Kemerdekaan KM 10, Makassar 90245, Indonesia Abstract Snakehead fish was a high albumin content with a cheaper so that it can be used as a substitute for Human Serum Albumin (HSA). One of the innovations to increase consumer acceptance of snakehead fish concentrate products is the manufacture of food supplements in liquid form (syrup) with added fructose and flavor. One type of flavor that was quite popular with many people is chocolate. Chocolate is widely liked by children to adults, because of its delicious taste with a distinctive aroma. The objective of this research was to produce a dispersion protein concentrate product of snakehead fish that is preferred by consumers. The stages of this study consisted of two steps, namely determining the formulation of snakehead fish protein concentrate dispersion and characterizing the optimal formula for the dispersion of snakehead fish protein concentrate. Analysis of the chemical properties of the best formulation of snakehead fish dispersion protein concentrate showed the content of water, ash, crude protein, dissolved protein, and fat as follows- 85.14%, 0.32%, 5.26%, 87.59%, 0.27%, respectively. The pH value ranged from 5.18 to 6.07. The analysis of the physical properties of the snakehead fish dispersion protein concentrate, as follows viscosity, phase separation ratio, re-dispersibility and particle size, were 4.20 - 6.70 mPa^s, 0.14 - 0.17 cm, 7- 11.3 and 3491 nm, respectively. The best formulation for snakehead fish dispersion protein concentrate based on the level of preference of the panelists was the addition of 15% fructose syrup concentration and 3% chocolate flavor with the data obtained on aroma parameters, namely 3.67 (like)- color 4.18 (like), flavor 3.56 (like), viscosity 3.56 (like) and overall appearance 3.89 (like) from the scale 1 (very dislike) to 5 (very much like) Keywords: Albumin, chocolate flavor, snakehead fish dispersion protein concentrate Share Link | Plain Format | Corresponding Author (Septhree -)

79	Food Processing and Packaging	ABS-31
An overview- Is mycellium composite foam can be used as a food packaging Rahma Yanti T, Muhammad Asfar, Andi Dirpan Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar 90245, Indonesia Abstract Fungus are the largest organism that exist on earth. It has mycelium which is able to remodel plant cell walls consisting of lignin lignocellulose and cellulose. The ability of this mushroom mycelium is an interesting advantage to research. The use of mushroom to make food packaging that comes from agricultural waste such as sawdust, cotton plant, rice straw, wheat straw, and husks. Through the process of mixing the ingredients, inoculating the fungus, incubating it for mycelium growth, then drying it and finally getting mold foam. The basic material and materials that make up the foam produced can replace the polystyrene material currently widely used as a packaging material. The structure of the mycelium foam which is almost the same as polystyrene, a promising innovation to be researched. Keywords: Mushroom mycelium foam, agricultural waste, mycelium, polystyrene, food packaging Share Link | Plain Format | Corresponding Author (Rahma Yanti T)

80	Food Processing and Packaging	ABS-32
Effect Of Banana Maturity Level Cavendish (Musa Acuminata) and The Concentration Agar-Agar On Elasticity and Organoleptic Quality of Sliced Jam Products Enriched With Egg Shell Powder Fatmawati Mustakin (a*), Mulyati M. Tahir (b), Nandi Kuswandi Sukendar a) Hasanuddin University, Jl. Perintis Kemerdekaan Km.10 Makassar, 90245. Sulawesi Selatan, Indonesia *p.mulyati[at]yahoo.com b) Faculty of Agriculture Abstract Fresh bananas generally decline quickly during storage because of their water content and metabolic processes increase after harvesting. One alternative to extending the shelf life of bananas is to process them into jam products. Jam products that are available in the market generally have less practical use because they are applied by means of polishing, so it is necessary to innovate jam products in the form of sheets that are easy and fast serving. This study aims to determine the best formulation of agar against the elasticity of sheet jam, to determine the effect of adding banana pulp with different ripeness levels on the testing parameters of sheet jam, and to determine the best formulation that can produce Cavendish banana sheet jam with good and preferred characteristics. panelist. The test procedures used in this study were moisture, pH, syneresis, crude fiber, and calcium tests as well as the organoleptic test of the triangular (elasticity) and hedonic methods (color, taste, aroma, and texture). Based on the test results, it was found that the average moisture content of P1 (66.98%), P2 (60.80%), P3 (61.89%). pH P1 (7.13%), P2(7.06%), P3 (6.96%). Syneresis P1 (0.57%), P2 (0.63%), P3 (1.90%). Calcium P1 (1.21%), P2 (1.32%), P3 (1.08%). Crude fiber P1 (0.85), P2 (1.07%), P3 (1.26%). The conclusion obtained from this study, namely the elasticity of the sheet jam product was achieved in the addition of agar as much as 3%. This addition results in fairly good elasticity properties, namely that it is not easily torn when lifted and pulled. The mengkal banana has a very important effect on elasticity, syneresis and pH, but it does not have an effect on taste and aroma, while ripe banana has a very important effect on the taste aroma, and texture of the resulting sheet jam. The best formulation of Cavendish banana sheet jam is P3 treatment based on aroma, taste, texture, pH, and coarse fiber parameters. Keywords: Jelly, egg shells, elasticity, Cavendish banana, sheet jam Share Link | Plain Format | Corresponding Author (Fatmawati Mustakim)

81	Food Processing and Packaging	ABS-33
Antimicrobial properties of headspace isothiocyanates on spoilage bacteria in a food packaging system Nur Alim Bahmid (a, b*), Nina van Iersel (a), Jenneke Heising (a), Matthijs Dekker (a) a) Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands b) Agricultural Product Technology Department, Sulawesi Barat University, Majene 91412, Indonesia Abstract Antibacterial properties of headspace ITCs on Pseudomonas fragi in a food packaging system Spoilage of highly perishable foods is mainly caused by Pseudomonas fragi. Isothiocyanates (ITCs) derived from plants of the Brassica family are able to inhibit the growth of Pseudomonas fragi. Several ITCs have shown antimicrobial potency against various bacteria when applied in the liquid phase. However, not much is known about their application in the gaseous phase. This research aims to investigate the antimicrobial potential of two types of ITCs, 3-(methylsulfinyl) propyl ITC (3-MSITC) and Benzyl ITC (BITC), in the gaseous phase. To investigate the antimicrobial potency of both ITCs in the gaseous phase, the concentration of the ITCs in the headspace was measured using Gas Chromatography and the microbial growth was monitored over time. From these data, a minimum inhibitory concentration (MIC) was determined. The concentration of 3-MSITC in the gaseous phase was too low to exert an antimicrobial effect in the gaseous phase. Therefore, no MIC for 3-MSITC in the gaseous phase could be determined. BITC showed an antimicrobial effect when applied in the gaseous phase with MIC observed at 1.25-12.5 ppm. These findings implicate that 3-MSITC is not suitable as an antimicrobial in the headspace of food packaging. Based on its antimicrobial effect in the gaseous phase, BITC showed to be a promising candidate for use as antimicrobials in food packaging to inhibit the spoilage bacteria growing in highly perishable foods. Keywords: Isothiocyanates, Antimicrobial, Headspace, Spoilage bacteria, Food packaging Share Link | Plain Format | Corresponding Author (Nur Alim Bahmid)

82	Food Processing and Packaging	ABS-34
A Quality Decrease Profile Of Nano Concentrate Protein Dispersion Product Of Snakehead Fish (Channa striata) Nurul Fathanah (a*), Meta Mahendradatta (b), Muhammad Asfar (b) a) Department of Agricultural Technology, Hasanuddin University Jl. Perintis Kemerdekaan No.KM.10, Makassar 90245, Indonesia metamahendradatta[at]gmail.com Abstract The colloidal of nano concentrate snakehead fish protein was a product made from nano concentrate protein with the addition of honey and then modified with various natural ingredients without preservatives. To find out the decrease in quality that occur in the product during the storage process, various tests and identification of microbes were carried out. This study aimed to determine the quality degradation that occured at various temperatures during storage and identify the microbes that caused damage to the colloidal product. The research design was carried out by storing samples at3 different temperatures, namely cold temperatures of (10oC), room temperature (28oC), and extreme/hot temperatures (45oC). After that the samples were analyzed every 3 days by microbiological testing of TPC, organoleptic (odor and color) scoring method with graded scale (scale 9), re-dispersibility and viscosity.The test results showed that the decrease in quality of colloidal protein concentrate of snakehead fish with the addition of honey at a temperature of 10oC occurred on the 21st day at the total plate count parameter of 6.9 log cfu/ml has reached the safe threshold for food products that can be consumed. The decrease in the quality of colloidal nano products at a temperature of 28oC decreased on the 6th day with a total plate count of 6.1 log cfu/ml and the odor with a score of (4.33) was not accepted by the panelists. The decrease in the quality of colloidal nano products concentrate of snakehead fish protein at a temperature of 45oC decreased in the 3rd day with a total plate count of 5 log cfu/ml, odor on the 6th day with a score of (3.71), and color with a score of (4.17). The results of microbiological identification showed Bacillus coagulans made the decrease of the product quality relatively quickly because the product will experience clumping on the surface at room temperature storage and fermentation occurs and produces lactic acid. Keywords: Colloid, nano concentrated from Snakehead fish protein, Storage Temperature Share Link | Plain Format | Corresponding Author (Nurul Fathanah)

83	Food Processing and Packaging	ABS-44
The Effect Of Grain And Rice Germination Process On The Chemical Properties Of Rice Flour Kurniati Tajuddin 1,a), Andi Nur Faidah Rahman (2), Meta Mahendradatta (2) 1Food Science and Technology, Faculty of Agriculture, Hasanuddin University, Makassar, Indonesia 2Department of Agriculture Faculty, Hasanuddin University, Makassar, Indonesia andinurfaidahrahman[at]unhas.ac.id Abstract Loss of nutrients in rice is usually caused by the post-harvest stage which is not handled properly. Nutrients wasted during the processing of grain into rice, can be prevented by going through a process called germination or germination. Germination is the beginning of plant development, especially in grains. Rice with high nutrition can be produced from grain germination and rice germination processes. Grain germination process is made through several processes such as soaking grain, curing, drying and milling. Thus the germination method is expected to be able to retain nutrients in the grain. The purpose of the study was to determine the effect of grain germination and rice germination processes on the physicochemical characteristics of the rice flour produced. This research was carried out in several stages, such as the germination process, grain milling and milling processes into flour. The flour milling process used is the wet milling method. The results obtained were the process of grain germination and rice germination had an effect on changes in the chemical analysis produced, namely being able to increase nutrients or nutritional components such as carbohydrates and fiber content in germinated rice flour. Keywords: grain germination, rice germination, rice flour Share Link | Plain Format | Corresponding Author (Kurniati Tajuddin)

84	Food Processing and Packaging	ABS-49
Risk analysis in the packaging process of fruit-flavored powder drinks Ardaneswari Dyah Pitaloka Citraresmi* and Ynez Amara Vardesya Universitas Brawijaya Abstract The high mobility of people causing instant products are increasingly favored, due to practical serving process. One of the most popular instant products is fruit-flavored powder drink, which is produced by Company X. To maintain the quality of its products, the company needs to pay attention, especially in the packaging process that serves to keep the product from contamination and simplify the distribution process. The purpose of this research are to get the potential risks that occur in the packaging process and design a mitigation strategy to reduce it. The research method uses the House of Risk (HOR) to prioritize the selected risk sources and then take the most effective actions in order to reduce the risks. The steps in the HOR method are risk identification and risk management. The results showed that in the packaging process at Company X there are 9 potential risk events with 17 risk agents. Based on the cumulative percentage of the Pareto diagram, which is included in 20% of the causes of risk, which causes 80% of risk events is the high product variation risk agents. The carried out strategy is the company does not change the production schedule suddenly. Keywords: aggregat risk potential, house of risk, mitigation strategy, pareto chart Share Link | Plain Format | Corresponding Author (ARDANESWARI DYAH PITALOKA CITRARESMI)

85	Food Processing and Packaging	ABS-53
THE STUDY OF MAKING EMERGENCIES SNACKS BASED PUMPKIN (Cucurbita pepo L.) AND MUNG BEAN (Vigna radiata) FLOUR Dr.Ir. Rindam Latief, MS 1), Prof. Dr. Ir. Hj. Mulyati M. Tahir, MS 2), Ristanti Adelia 3) Universitas Hasnuddin Abstract Indonesia is a country that often experiences natural disasters. Natural disasters that often occur result in emergency situations and conditions, such as the unavailability of food or food ingredients for the affected people. This condition causes disaster-affected areas to experience emergency conditions, for example the availability of food, including snacks, is very limited. Therefore, we need a processed food that can be used in these emergency conditions. One of the food products that can be developed into an emergency snack is a snack made from mung bean flour (Vigna radiata) and pumpkin flour (Cucurbita pepo L.). This value is to meet the energy needs of an average adult. The purpose of this study was to make snack products from Mung bean flour and pumpkin which contain at least 2100 kcal calories and acceptable to consumers, as well as to test the acceptability of organoleptic and proximate content. The research method used five snack formulas then tested organoleptic (including parameters of color, aroma, taste, and texture), the three best formulations will be tested for air content, ash content, protein content, fat content, carbohydrate content, crude fiber content, and calorie content. The treatment determined in this study consisted of the formula ratio of mung bean flour and pumpkin flour F1 (30%: 20%), F2 (25%: 25%), F3 (20%: 30), F4 (15%: 35%), F5 (10%: 40%). The results obtained in this study, namely organoleptic testing, obtained 3 best treatments for snacks in a row, namely F1 (30%: 20%), F3 (20%: 30), and F4 (15%: 35%). The results of the F1, F3, and F4 tests were water content (15.39%, 18.21%, 17.99%), ash content (4.64%, 5.25%, 5.61%), fat content (19.30%, 19.30%, 19.54%), protein content (13.84%, 12.83%, 12.58%), fiber content (5.33%, 5, 15%, 6.64%), carbohydrate content (46.82%, 44.41%, 44.28%) and calorie content (428.22%, 414.22%, 414.82%). The conclusion of this study was Based on the total calorie test, the highest consumer acceptance i Keywords: Mung bean, pumpkin, snacks. Share Link | Plain Format | Corresponding Author (Rindam Latif)

86	Food Processing and Packaging	ABS-54
Effect of Various Drying Methods On Changes of Physical And Chemical Properties Of Telang Flower (Clitoria Ternatea L.) Afifah Nur Indah Kusumastuti (a), Joko Nugroho Wahyu Karyadi (a*), Kholishotul Ma^rufah (a), Retno Pravitajaty (a), and Andi Saputra Telaumbanua (a) a) Department of Agricultural and Biosystem Engineering Universitas Gadjah Mada * jknugroho[at]ugm.ac.id Abstract Telang flower (Clitoria ternatea L.) is a vine that is easy to grow and has many benefits both in the culinary and health fields. The bioactive components of bunga telang that provide various kinds of functional benefits for the human body include phenolic compounds, flavonoids, anthocyanins, and flavonol glycosides. The process of telang flower drying is an important factor in order to extend the shelf life and maintain the quality of the processed content of the bunga telang. This study aims to determine the effect of drying the greenhouse effect, cabinet drying, and freeze drying on changes in the physical and chemical properties of telang tea. The material used in this study was fresh telang flower obtained from local farmers in Kepuh Kulon, Wirokerten, Banguntapan, Bantul, Yogyakarta with an average moisture content of 88.82%. The experimental design uses a variation of 7 drying methods, namely drying the greenhouse effect, cabinet drying at 50oC, cabinet drying at 60oC, cabinet drying at 70oC, freeze drying at 40oC, freeze drying at 50oC, and freeze drying at 60oC. Parameters measured were dimensional shrinkage (length, width, and thickness), moisture content, color, content of phenolic compounds, and photo microstructure analysis using Scanning Electron Microscopy (SEM). The experimental results showed that the freeze drying treatment at 40oC was the optimal treatment with a phenolic compound value of 23.195 mg.GAE/g, a color change in the Euclidean distance (&#8710-E) 29.11%, a wet base moisture content of 6.09%, a length shrinkage of 22.12%, 36.47% width shrinkage, 29.59% thickness shrinkage, and the lowest cell wall shrinkage appearance on microstructural photo analysis using Scanning Electron Microscopy (SEM). Keywords: Telang flower- tea- drying method- quality Share Link | Plain Format | Corresponding Author (Joko Nugroho Wahyu Karyadi)

87	Food Processing and Packaging	ABS-55
Effect of Various Drying Methods On Changes of Physical And Chemical Properties Of Sweet Corn Kholishotul Ma^rufah (a) Joko Nugroho Wahyu Karyadi (a*) Afifah Nur Indah Kusumastuti (a), Retno Pravitajaty, and Andi Saputra Telaumbanua (a) a) Departement of Agricultural and Biosystem Engineering, Universitas Gadjah Mada * jknugroho[at]ugm.ac.id Abstract Sweet corn is a horticultural crop that is abundant in Indonesia and has many nutrients. Storage in the long term will cause the quality of sweet corn to decrease. One way to minimize the loss of sweet corn quality is by post-harvest processing such as drying. To determine the quality of drying products, a study was conducted with the aim of analyzing changes in the physical properties (moisture content, color, weight loss, shrinkage, texture, bulk density, and material structure) and chemical (carotenoids) sweet corn during the drying process and to determine the value of drying rates . Sweet corn was dried using a freeze dryer (FD) at 50oC, 60oC, and 70oC, a cabinet dryer (CD) at 50oC, 60oC, and 70oC, as well as a greenhouse effect dryer. The drying results show that FD at 70oC has the lowest moisture content of 3.92 (%wb), FD at 60oC has the lowest color change (&#916-E) at 10.553, CD at 70oC has the highest weight loss of 77.59%, FD at 70oC has the lowest shrinkage is 23.10%, FD 70oC has the lowest texture 9.71 kg/cm2, FD 70oC has the lowest bulk density 0.256 g/ml, and FD 70oC has the highest carotenoid content 169.32 g/g . Keywords: sweet corn- physical and chemical properties- freeze dryer-cabinet dryer- greenhouse effect dryer Share Link | Plain Format | Corresponding Author (Joko Nugroho Wahyu Karyadi)

88	Food Processing and Packaging	ABS-56
Physicochemical Characteristics of Emergency Food in the form of red rice bipang (Oryza Glaberrima) formulation Rahayu1,a), Andi Hasizah2,b) 1Student of Food Science and Technology Study Program, Hasanuddin University 2Lecturer of Food Science and Technology Study Program, Hasanuddin University a) rrahhayyu998[at]gmail.com b) e-mail correspondent: andihasizah[at]gmail.com Abstract Emergency food or known as Emergency Food Product (EFP) is a processed food product that is specially designed to meet the daily energy needs of humans and is consumed in abnormal situations such as floods, landslides, earthquakes, famine seasons, fires, wars and other events that occur. This causes humans to not be able to live normally. One of the emergency food products that has the potential to be developed is bipang. The purpose of this program is to find out the benefits of BIJAU products, to know how to manufacture BIJAU products, to introduce BIJAU to the wider community and to implement effective marketing strategies in running the business of BIJAU products. The implementation methods in this program are preparation, division of tasks, search for references and literature, production of outputs, production and marketing processes. BIJAU products will be offered to the public and sold per unit. The selling price that we set is Rp. 8.000 per pcs for direct consumers and Rp. 80,000 for retailers. The selling price is quite friendly in the pocket of the community. In one production cycle is estimated to produce 1,600 pcs, so that the revenue in product sales is 1,600 x Rp. 8,000 = Rp. 12,800,000. The cost of raw materials needed is Rp. 4,610,000. In addition to the cost of raw materials, travel costs are also needed in the form of material purchases and an additional Rp. 325,000. The profit earned is the difference between the income and the purchase price and the costs incurred. The maximum profit for one production is Rp. 12,800,000 - Rp. 4,935,000 = Rp. 7,865,000. With this innovation, it is hoped that refugees will be able to eat healthy food with balanced nutrition and calories of 233-250 kcal/50 grams of material. Keywords: Bipang, green beans, peanuts, ref rice Share Link | Plain Format | Corresponding Author (Rahayu Rahayu)

89	Food Processing and Packaging	ABS-64
IMPACT OF DURATION AND TEMPERATURE OF ROASTING ON THE PHYSICAL CHARACTERISTICS OF HALF FERMENTED COCOA BEANS (Theobroma cacao L.) Nurhalima Dinda Efryla1, Arifin Dwi Saputro 1a, Hagi Argitama Putra1, Nursigit Bintoro1, Redika Ardi Kusuma1 Departement of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta a) Corresponding author: arifin_saputro[at]ugm.ac.id Abstract Prior to chocolate processing, cacao beans have to be fermented and roasted. Fermentation and roasting process influences the characteristics of cocoa beans which further influences the characteristics of chocolate. The aim of this study was to examine the effect of temperature and duration of roasting on half-fermented cocoa beans from different origins. In this study, a roasting temperature of 150 C was used to roast cocoa beans obtained from Lampung and Sulawesi. As comparison, a roasting temperature of 140 C was used to roast cocoa beans obtained from Sulawesi. The roasting durations used were 25, 30, and 35 minutes. The results showed that roasting temperature affected the moisture content, acidity (pH), and L (lightness) values of cocoa beans. Roasting duration affects the moisture content and L (lightness) values of beans. The higher the roasting temperature, the lower the water content and the L (lightness) of the cocoa beans, whereas the acidity (pH) value of cocoa beans increased. The longer the roasting duration, the lower the water content and L (lightness) values. The best treatment for roasting duration and temperature was found for beans from Sulawesi with roasting temperature of 140 C for 35 minutes Keywords: chocolates, cocoa beans, fermentation, roasting Share Link | Plain Format | Corresponding Author (Arifin Dwi Saputro)

90	Food Processing and Packaging	ABS-65
IMPACT OF ROASTING TEMPERATURE AND DURATION ON THE PROPERTIES OF FULLY FERMENTED COCOA BEANS Hagi Argitama Putra1, Arifin Dwi Saputro 1a, Nurhalima Dinda Efryla1, Nursigit Bintoro1, Joko Nugroho Wahyu Karyadi1 Departement of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta a) Corresponding author: arifin_saputro[at]ugm.ac.id Abstract Cocoa bean is one of raw materials used in the manufacture of dark chocolate. Fermentation and roasting process are needed prior to chocolate production. This research aimed to examine the physical characteristics of fully fermented cocoa beans with temperature and time of roasting as research variables. The roasting temperatures used were 140C, 150C, and 160C. The durations were 25, 30, and 35 minutes. Roasting temperature affected the value of moisture content, acidity, hardness, and color of cocoa beans. Roasting time affected the hardness of cocoa beans. Hardness, moisture content, lightness (L), and acidity (pH) of cocoa beans decreased with the increasing of temperature and time of roasting. Redness (a), yellowness (b), chroma (C), and hue (h) increased with the increasing of temperature and duration of roasting. Water content, hardness, acidity, lightness, redness, yellowness, chroma and hue angle values were in the range of 3,2-3,4- 3,47-4,87 N/mm2- 5,46 -5,81- 25,73- 27,48- 8,38-11,13- 5,31-7,89- 9,94-13,1 and 31,77-41,23, respectively. Keywords: chocolates, cocoa beans, fermentation, roasting Share Link | Plain Format | Corresponding Author (Arifin Dwi Saputro)

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