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31	Agro-industrial system management and regulation	ABS-38
Sustainable Coffee Supply Chain Risk Mitigation Analysis using the Failure Mode and Effect Analysis Imam Santoso*, Amilia Sholihah, Naila Maulidina Lu^ayya, Annisa^u Choirun 1Department of Agro-industrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, 65145, Indonesia 2Department of Agro-industrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, 65145, Indonesia 3Department of Agro-industrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, 65145, Indonesia 4Department of Agricultural Technology, Politeknik Negeri Jember, Indonesia Abstract Coffee is one of the most important commodities in Indonesia and plays a crucial role in the country^s economy. In East Java, Malang Regency stands out as the largest coffee plantation area, with 20,595 hectares and a production of 13,047 tons in 2021. Three key players in the coffee supply chain are: farmer groups as suppliers, Wonosantri as manufacturers, and roasters as retailers. The coffee supply chain is susceptible to risks that can hinder its sustainability. This research aims to analyze the risks faced by manufacturers in the coffee supply chain concerning sustainable coffee production. The Failure Mode and Effects Analysis (FMEA) method is employed for this purpose. FMEA identifies and assesses potential failure risks within the coffee supply chain. The results indicate seven identified risks at suppliers, seven at manufacturers, and six at roaster. The supplier^s highest RPN is the risk of plant pests and diseases (A2) with an RPN of 318, the manufacturer^s highest RPN is green bean defects (B4) with an RPN of 363, and the roaster^s highest RPN is nondegradable packaging waste (C3) with an RPN of 318. Keywords: Coffee, FMEA, Risk Mitigation, Supply Chain Share Link | Plain Format | Corresponding Author (Imam Santoso)

32	Agro-industrial system management and regulation	ABS-53
Analysis Of The Effectiveness Of Production Machines Using The Overall Throughput Effectiveness Method (Study In The Mulyo Jati Farmer Group, Mojokerto) Usman Effendi*, Mas^ud Effendi, Aunur Rofiq Mulyarto, and Hasyidan Amal Abdillah Department of Agro-industrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, 65145 Malang, Indonesia *Corresponding author: usman_eff[at]ub.ac.id Abstract The Mulyo Jati Farmers Group^s milk chocolate products are among the products with high demand among the candy types. However, in the production process of milk chocolate within 1 year, it was known that there was damage to production machines, especially vertical tempering machines, ball mills, and stone mills. This causes the production process to stop for 1 to 2 weeks with effect in decreased machine efficiency and effectiveness. This study aims to determine the level of effectiveness of the milk chocolate production machine as well as to identify losses that occur in the milk chocolate production system. In this study, the Overall throughput effectiveness (OTE) method will be applied to the problem of machine effectiveness. The analysis was continued using the Failure Mode Effect and Critically Analysis (FMECA) method. The results showed an OTE value of 78.89%. The priority of the machine repair strategy is based on the criticality analysis of the high category, namely damaged steel balls on the BMV-10 ball mill machine. While in the medium criticality category, the oil runs out in the vertical tempering machine. The improvement strategy for high failure is determining the quality standard of cocoa beans, rejecting cocoa beans that do not meet the standard, and training for assisted farmers. Another improvement strategy that can be done by the Mulyo Jati Farmers Group is implementing preventive maintenance. Keywords: Chocolate- FMECA- Machine Effectiveness- OTE Share Link | Plain Format | Corresponding Author (Usman Effendi)

33	Agro-industrial system management and regulation	ABS-54
How Risk Management can be implemented in New Agro-Product Development (NAPD)? : A Review Naila Maulidina Lu^ayya*, Siti Asmaul Mustaniroh, Imam Santoso, Annisa^u Choirun 1Department of Agro-industrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia 2Department of Agro-industrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia 3Department of Agro-industrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia 4Department of Agricultural Technology, Politeknik Negeri Jember, Indonesia *nailamaulidina[at]student.ub.ac.id Abstract New product development is highly complex because it integrates technical challenges from both internal and external sources. The potential for uncertainty or failure exists at every step of the product development process. One of the important tools to minimize risks in product development is risk management in new product development. The purpose of this paper is to review some research literature on the concept, process, and factor of risk management in new agro-product development This research uses a systematic literature review analysis to analyze the concept and process of risk management in new product development. The articles were selected from the databases of Emerald, SSRN, Elsevier, Springer, MDPI and Taylor & Francis. The findings of this study demonstrate the critical role of risk management in the minimization of risks associated with new product development through the implementation of diverse strategies. The risk management process involves identifying, selecting, assessing, and mitigating risks. Risk in product development is influenced by a variety of internal and external factors. Internal factors stem from within the organization, such as its operations, employees, and technological capabilities. External factors come from outside the company, including suppliers, customers, and retailer. Many businesses, including small and medium-sized enterprises (SMEs), have adopted risk management to prevent product failures and financial losses. This paper provides a research framework for applying risk management to new agroindustrial product development. Keywords: Agro-product- New Agri-Product Development- New Product Development- Risk- Risk Management Share Link | Plain Format | Corresponding Author (Naila Maulidina Luayya)

34	Agro-industrial system management and regulation	ABS-56
An improved FMEA for sustainable risk management in the agri-food industry sector: A review Izzum Wafi^uddin1*, Imam Santoso1, Arif Hidayat1, Annisa^u Choirun2 1Department of Agro-industrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia 2Department of Agricultural Technology, Politeknik Negeri Jember, Jember, Indonesia *izzum_456[at]student.ub.ac.id Abstract Integrating sustainability perspectives into risk management is essential for creating a competitive agri-food industrial sector, as it accounts for socio-ecological aspects in business operations. Failure Mode and Effect Analysis (FMEA) has proven to be an effective and widely used risk management tool across various industries. However, its results are predominantly qualitative and lack precise numerical representation. This paper reviews recent research aimed at enhancing the FMEA method to improve its risk management effectiveness. The review is systematically organized, beginning with a search for research papers on risk management using improved FMEA, followed by an analysis of various frameworks. A key component of FMEA is the Risk Priority Number (RPN), an index used for risk assessment. Traditionally, the RPN is calculated by multiplying three risk factors: severity (S), occurrence (O), and detection (D). While this method is practical and straightforward, the RPN has non-intuitive statistical properties, for example, RPN 120 can result from 24 different SOD combinations, while certain hypothetical numbers, such as 13 and 17, do not occur at all. The review findings indicate that FMEA has been extensively modified to enhance its capabilities. This paper focuses on integrating FMEA with fuzzy logic and Data Envelopment Analysis (DEA). The fuzzy FMEA (FFMEA) incorporates fuzzy logic to address uncertainty, while FMEA-DEA manages risk factor weights and considers both direct and indirect relationships between failure modes. The paper ended with an overview of the research framework related to applying FMEA-DEA for sustainable risk management in the agri-food industrial sector. Keywords: improved FMEA- review- sustainable risk management Share Link | Plain Format | Corresponding Author (Izzum Wafiuddin)

35	Agro-industrial system management and regulation	ABS-60
Productivity Analysis in the Tea Drink Production Process Usin the Objective Matrix Method (Study at UMKM Trily, Lowokwaru District, Malang City) Panji Deoranto, Isti Purwaningsih, Ade Dwi Feramasari Department of Agroindustrial Technology, Faculty of Agricultural Technology, University of Brawijaya Abstract UMKM Trily is one type of business that produces tea drinks and lychee tea which is located on Jl. Sumbersari Gang II, Lowokwaru District, Malang City, and has been established since 2018. The high consumer interest in the products produced requires MSME Trilly, Malang to carry out effective and efficient production of tea drinks. The MSME uses various types of resources as the main requirement. In 2022, MSME Trilly produced fluctuating output. To identify the factors affecting these fluctuations, a productivity analysis is required which includes an evaluation of the changes in resources used during the production process. This research was conducted using the Objective Matrix method. The results of this study show that productivity in Trily MSMEs is quite significant throughout the measurement period. The peak productivity was reached in July 2023, where the productivity index recorded the highest value of 2.609%. This achievement reflects a very good performance in that month, but in December 2022, the lowest productivity index was recorded with a value of -0.713%. Proposed improvements that can be applied in Trily MSMEs are to increase supervision and carry out strict control during the production process, implement cooperation between workers to remind each other if there is a waste of energy, and provide wages to workers in accordance with predetermined labor wages. Keywords: Objective Matrix, Productivity Analysis, Tea Beverage Share Link | Plain Format | Corresponding Author (Panji Deoranto)

36	Agro-industrial system management and regulation	ABS-68
Application of Particle Swarm Optimization (PSO) on Determining Warehouse Locations: A Case Study on Rice Distribution Aunur Rofiq Mulyarto*, Hafizh Nizar Dani Nurrahman, Imam Santoso, Sucipto, Sri Suhartini Dept. of Agroindustrial Tecnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang - Indonesia *aunurrm[at]ub.ac.id Abstract The main obstacle faced in the distribution of The Rice for Poor Families Program (RASKIN) is the high distribution cost due to the large number of distribution points and the wide area covered. This distribution cost depends on the distance from the rice warehouse to the predetermined distribution points. Therefore, warehouse location analysis is very important in distribution efficiency. This study aims to determine the reallocation of distribution points and the potential for adding or relocating optimal rice distribution warehouses. The problem is formulated as integer programming. Particle Swarm Optimization (PSO) is used to obtain the optimal solution. To find the best performance of PSO, 9 parameter recommendations are tested. Based on these experiments, PSO^s parameters used are : swarm size 50, dimension 11, number of iterations 1000, acceleration coefficient c1 0.875 and c2 2.625. There are two optimization scenarios compared, namely scenario 1 - without adding a new warehouse and scenario 2 - with the addition of new warehouses. Using the actual data, the results of the analysis show that optimization with PSO (scenario 1 and scenario 2) provides better results than actual conditions for all criteria (total distance, average distance, allocation of distribution point and budget allocation). Scenario 2 produces the total distance of 18,954.426 km which is significantly shorter than in scenario 1 (23,339.597 km). However, in term of implementation, the scenario 1 will be a better option. Keywords: integer programming-optimization-particle swarm optimization-rice distribution-warehouse location Share Link | Plain Format | Corresponding Author (Aunur Rofiq Mulyarto)

37	Agro-industrial system management and regulation	ABS-93
Modelling of Tofu Production System with Queuing Theory Approach Isti Purwaningsih*, Retno Astuti, Dimas Tri Atmojo Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, Malang 65145, Indonesia Email: ipurwaningsih[at]ub.ac.id Abstract The Grogol Tofu Factory in Jombang Regency faces operational obstacles such as piling up queues, long waiting times, and variations in service quality. This research models a tofu processing system using the queuing method to analyze the performance and costs of the queuing system, as well as the effectiveness of the processing process. The modeled queuing system is divided into two major stages, namely the initial stage and the advanced stage. The model used is multi channel-single phase (M/M/3): (FIFO/9/~) in the initial stage and single channel-single phase (M / M / 1): (FIFO/9/~) in advanced stage. In the initial stage, the arrival rate was 1,612 tofu craftsmen per hour with an average service time of 0,620 craftsmen per hour per line. In the advanced stage, the arrival rate is 0.440 craftsmen per hour with a service time of 0.758 craftsmen per hour per line. The level of facility usage is 0.857 in the initial stage and 0.580 in the advanced stage, with a queue fee of Rp. 409,069,330/hour and Rp. 132,116,681/hour. Recommendations for improvement include adding facilities and workforce lines, machine automation, and scheduling the arrival of tofu craftsmen. The addition of facility lines in the initial stage to five facilities is the most optimal alternative, while the advanced stage continues to use three facilities. It is hoped that improving this system can reduce queue build-up and increase the effectiveness of factory operations. This research faces limitations in recording data on start and finish time variables at each stage of the tofu processing process in detail in each line, and tofu craftsmen cannot move to another line when processing at the next stage. Keywords: Optimization, Production Process, Tofu Factory, Queue Model Share Link | Plain Format | Corresponding Author (Isti Purwaningsih)

38	Agro-industrial system management and regulation	ABS-95
Sugarcane Allocation for Sugar Mills in East Java Province: Spatial Distribution and Transportation Method Approach Aunur Rofiq Mulyarto*, Siti Aminah, Retno Astuti, Imam Santoso, Sucipto, Sri Suhartini Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya *aunurrm[at]ub.ac.id Abstract East Java is the province with the largest sugar production in Indonesia, supported by a large sugarcane plantation area to meet the raw material needs of sugar factories. However, the latest data shows that there is a difference between the amount of sugarcane supply and the demand for raw materials by sugar factories. This study aims to determine the distribution map of sugarcane against sugar factory demand, and determine the optimal sugarcane allocation for sugar factories in East Java using the transportation method approach. The spatial distribution of sugarcane production and sugar factory demand was built using QGIS 3.34.4 software. Meanwhile, the optimization of sugarcane allocation using the transportation method approach was completed with the help of OpenSolver on the Microsoft Excel platform. The results of the analysis show that there are 29 sugar factories and sugarcane plantations spread across 424 sub-districts in East Java. The total demand for sugarcane by sugar factories is greater than the total sugarcane production, with a difference of 4,375,804 tons. Or theoretically, there is an imbalance between sugarcane supply and demand. Therefore, there are two proposed scenarios. First, finding the optimal solution using a dummy. Second, the search for optimal solutions by adjusting the demand of sugar factories proportionally based on the difference between demand and sugarcane supply. The first scenario produces a total transportation cost of Rp 747,275,819,472, - with 9 sugar factories getting supplies from the dummy. The second optimization scenario produces a total transportation cost of Rp 842,750,679,416, -. Keywords: sugarcane industry-spatial data-transportation method-optimization-microsoft excel Share Link | Plain Format | Corresponding Author (Aunur Rofiq Mulyarto)

39	Agro-industrial system management and regulation	ABS-116
Analysis of Risk Minimization Strategies in the Implementation of Good Manufacturing Practices Through the Integration of FFMEA and AHP Siti Asmaul Mustaniroh1*, Widya Dwi Rukmi Putri2, Muhammad Farras Azhari1 1* asmaul_m[at]ub.ac.id Universitas Brawijaya Abstract PThe high level of milk production in East Java presents significant opportunities for micro, small, and medium enterprises (MSMEs) to continue innovating and increasing added value by developing processed dairy products. The comprehensive implementation of Good Manufacturing Practices (GMP) in dairy processing SMEs is critical for improving quality and competitiveness while minimizing risks. The purpose of this research is to analyze the level of risk and determine risk minimization strategies in the implementation of GMP. This research utilizes the integration of the FFMEA and AHP methods with 14 aspects of GMP based on the BPOM RI Regulation No. HK.03.1.23.04.12.2206 of 2012 as variables in SMEs ^X^ and ^Y^. The results indicate that 3 aspects of GMP have not been fully implemented in the buildings and facilities, product withdrawal, and record-keeping and documentation. In MSME ^X^, the highest risk level occurs due to poor employee health and productivity (A2) with an FRPN of 0.915, low MSME reputation (B1) with an FRPN of 0.859, and poorly recorded financial report administration (C3) with an FRPN of 2.365. In SMEs ^Y^, the highest risk occurs due to low SMEs reputation (B1) with an FRPN of 4.018 and production processes that do not meet standards (C1) with an FRPN of 1.542. An alternative risk minimization strategy for both SMEs is regular cleaning of the production area, creating SOPs related to product recalls and the swift handling of returned goods, as well as training employees on financial record-keeping and routine internal controls. Keywords: GMP Implementation-Risk Mitigation Share Link | Plain Format | Corresponding Author (Siti Asmaul Mustaniroh)

40	Agro-industrial system management and regulation	ABS-117
Analysis of Performance Measurement Using the Sustainability Balanced Scorecard Method and Analytical Hierarchy Process Siti Asmaul Mustaniroh1*, Arif Hidayat1, Hafidah Fadiyatul Badriyyah1 1* asmaul_m[at]ub.ac.id Universitas Brawijaya Abstract The aim of this study is to analyze the results of company performance measurements using the Sustainability Balanced Scorecard (SBSC) and the Analytical Hierarchy Process (AHP), as well as to formulate recommendations for prioritizing performance improvements. The company^s performance serves as a benchmark for competing with its ability to achieve its goals as well as customer satisfaction and loyalty. The method of measuring company performance uses the integration of SBSC and AHP based on six perspectives, including financial, customer, internal business, learning and growth, social, and environmental, in the SMEs ^X^ producing apple chips. Key Performance Indicators (KPIs) from all perspectives include gross profit margin, net profit margin, customer retention, customer satisfaction level, customer complaint service level, product quality, employee training level, employee productivity, health and safety, job opportunities, apple waste, and energy consumption. The research results indicate that the performance measurement of SMEs ^X^ with a total performance score of 65.27 falls into the average category. Priority recommendations to improve company performance are focused on three indicators with the lowest scores: the internal business perspective indicator, Product Quality- the environmental perspective indicator, Apple Peel Waste- and the financial perspective indicator, Gross Profit Margin. The recommendations for priority strategy to improve performance include identifying and enhancing inadequate production processes, recording and processing waste into value-added products, as well as increasing product promotion and improving customer service. Keywords: Performance Measurement-Sustainability Share Link | Plain Format | Corresponding Author (Siti Asmaul Mustaniroh)

41	Bioeconomy in agro-industry	ABS-25
PRODUCT IMPROVEMENT OF SEA CUCUMBER CRACKERS, AND ITS ECONOMIC FEASIBILITY Ferdi Yudanto, Dian Farida Asfan, Supriyanto Supriyanto, Umi Purwandari University of Trunojoyo Madura Abstract Sea cucumber crackers are rare products of Madura, which were only produced in Socah district, Bangkalan regency. The cracker has irregular and relatively large size, makes its package voluminous and less suitable for young customers. This work aimed to alter performance of sea cucumber crackers, in term of shape, flavouring, and package size, to determine the most preferred new product. Subsequently, economic feasibility of the chosen product was then evaluated. There were three new shapes of crackers examined: stick (1 cm x 6 cm), double domes (diameter 3 cm), and rectangle (4 cm x 4 cm). The examination was conducted using organoleptic hedonic method, by employing 30 panellists consisted of university students. Results showed that there was no difference on the preference towards shapes of cracker. Therefore, rectangle-shaped cracker was used in the next stage of research to evaluate preference towards packing size (50, 150, 350 g) of a polyethylene standing pouch, and three flavours (original, garlic, and spicy balado). It was shown that 150 g pack with garlic flavour was the most preferred (rated with ^like^). Subsequently, crackers 150 g weight and garlic flavoured was used for economic feasibility study of product, resulted in break event point of Rp. 2,733,930,065 equals to 6,913.63 kg, internal rate of return of 12.283%, net present value of Rp. 3,819,767.833, and payback period of four years and four months. Therefore, the new product was considered as economically feasible. Keywords: sea cucumber, cracker, product improvement, economic feasibility Share Link | Plain Format | Corresponding Author (Umi Purwandari)

42	Bioeconomy in agro-industry	ABS-109
Bioeconomy, Bioentrepreneurship & Bioresources (Bio-ER) of Fermented Foods to Build Food & Health in Indonesia Indah Epriliati1,2 1Department of Food Technology, Universitas Katolik Widya Mandala Surabaya, Jl. Dinoyo 42-44 Indonesia 2Indonesian Society for Functional Food and Nutraceutical (P3FNI), Prodi Ilmu & Teknologi Pangan, Universitas Bakrie, Kawasan Epicentrum Jl HR Rasuna Said Kav. C22, Jakarta, Indonesia. corresponding author: epriliati[at]ukwms.ac.id margarethaiev[at]gmail.com Abstract Indonesia is the second country with high biodiversity, yet they are underutilized, less involved in food security/sovereignty even for public health management. Health is maintained through high quality and diverse food compositions either providing nutrients or bioactive phytochemicals. Hence, functional foods and nutraceuticals came up in the past decades. To build food and health simultaneously, the concept of bioeconomy goes in line with bioentrepreneurship and bioresources (Bio-ER) for fermented foods with a holistic way out. Based on epigenetic sciences and the last experience of pandemic covid-19, it has revealed a genetic regulation in the cells to cope the health status high where bioactive compounds in the various plants are capable of communicating with genome materials to switch on or off the health regulator of the human body. A review will be presented on those Bio-ER key elements that bioeconomy, supported by bioenterpreneurship for human resource capacity building and their capacity to preserve bioresources to supply both nutritious provisions and bioactive phytochemicals maintaining healthy status would decrease the economic burdens in the health management such as BPJS insurance. Selected fermented foods are recommended to be developed in the future to help Gen Z and Alpha inheriting a sustainable healthy living environments in the future. Keywords: Bioeconomy, Bioentrepreneurship, Bioresources, Fermented Foods, Food and Health Share Link | Plain Format | Corresponding Author (Indah Epriliati)

43	Bioeconomy in agro-industry	ABS-128
Financial feasibility for new product development : pilot project of Edamame Milk Neza Fadia Rayesa1*, Dego Yusa Ali2, Teti Estiasih2 1Department of Socio-Economics, Faculty of Agriculture, University of Brawijaya, Jl. Veteran, Malang 65145, Indonesia 2Department of Food Science and Biotechnology, Faculty of Agricultural Technology, University of Brawijaya, Jl. Veteran, Malang 65145, Indonesia Email: nezafadia[at]ub.ac.id Abstract This paper focuses on analyzing the financial feasibility of developing a new product line in the form of edamame milk powder. The low penetration strategy is used in pricing with the aim of gaining market share from substitute product competitors. The feasibility study can be a tool for considering the implementation of this strategy in the short term and alternative strategies for the long term. Data collected through observation, interviews with experts, and literature studies. Analysis for financial feasibility is done by Breakeven Point (BEP), Payback Period (PP), Net Present Value (NPV), and Internal Rate Return (IRR) indicators. The result shown that the NPV value is positive, the payback period is smaller than the project life, and the IRR value is more than the interest rate. However, this pilot business is sensitive to sales volume while a minor falls in sales can result in large changes in the NPV and IRR values. Keywords: feasibility analysis- financial feasibility- new product development analysis Share Link | Plain Format | Corresponding Author (Dego Yusa Ali)

44	Coffee agroforestry, science and technology	ABS-1
Characteristics of Instant Arabica Coffee (Coffea arabica L.) With The Addition of Aren Sugar (Arenga pinnata) as a Functional Drink Ahmad Luthfi Ridwan, Prof. Dr. Ir. H. Jalil Genisa, MS. Dr. Ir. Andi Hasizah, M.Si Departement of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar, Indonesia Abstract Indonesia is known as the largest coffee producer in the world. Kalosi coffee is one of the arabica coffees grown in Enrekang Regency. Kalosi coffee is famous for its medium body and fresh acidity, the distinctive characteristic of this coffee is the lingering aftertaste (a sweet taste that stays in the mouth for a long time). Processed Kalosi coffee is very popular with the public but produces a very sweet taste because in the brewing formulation granulated sugar is added as a sweetener. The processingof coffee beans is carried out by various processes, one of which is coffee bean fermentation. Coffee bean fermentation aims to improve the taste of coffee and release the mucus layer attached to the coffee beans. This study aims to determine the best formulation in the manufacture of instant arabica coffee kalosi products with the addition of palm sugar based on the best sensory analysis and to determine how the effect of adding palm sugar on the sensory and physicochemical characteristics of the final coffee products. The stage of this research is that the fermented coffee beans were prepared for the roasting process (roasting) at the temperature of 2100C for 90 minutes to produce a medium roast maturity level. Next, grinding was done using a grinder machine with a fineness of 80 mesh to obtain a fine grind size. Next, the ground coffee was extracted, and the brewed coffee is filtered using a fine filter (100 mesh), after which the filtrate is put into a freeze dryer. After drying, the instant coffee is weighed for the next process, which is adding palm sugar according to the treatment (A1=25%, A2=35%, and A3=45%). Then organoleptic testing and chemical content testing were carried out. The formulation of adding palm sugar in the manufacture of Kalosi Arabica instant coffee has a significant effect on the sensory and physicochemical characteristics of the resulting product. The best formulation of Kalosi Arabica instant coffee with the addition of palm sugar is the formulation of 65% instant coffee and 35% addition of palm sugar. Conclusion that is the formulation of 65% instant coffee and 35% palm sugar contains antioxidants that are classified as strong, namely 39 ppm, caffeine at 0.76%, and pH 4.90. The addition of palm sugar in the process of making instant coffee has a significant effect on the sensory characteristics of the resulting color and taste. The addition of palm sugar also affects the chemical content of coffee, such as the antioxidant content becoming stronger and the caffeine content decreasing. Keywords: arabica, antioxidants, caffeine, palm sugar. Share Link | Plain Format | Corresponding Author (Ahmad Luthfi Ridwan)

45	Coffee agroforestry, science and technology	ABS-34
Influence of Bean Processing Techniques on The Milling Process in Nano-Coffee Production Annisa Aurora Kartika1, Noor Asnida Asli2 Eddie Ti Tjih Tan3 Mohamad Rusop2 Tunjung Mahatmanto1 Wenny Bekti Sunarharum1* 1Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran Malang, 65145, Indonesia 2Centre for Functional Materials and Nanotechnology, Institute of Science, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia 3Food Technology Department, Universiti Teknologi MARA, Cawangan Negeri Sembilan, Kampus Kuala Pilah, 72000 Kuala Pilah, Negeri Sembilan, Malaysia *Corresponding author email: wbsunarharum[at]ub.ac.id Abstract Coffee, a crucial economic commodity, includes varieties like Liberica, valued for its climate resilience despite being less favored than Arabica and Robusta. Innovations in nanotechnology hold promise for enhancing coffee quality through nano-sized particles that elevate flavor, aroma, and nutrient availability. This study aimed to evaluate the impact of unfermented and lactic yeast fermentation processing techniques on the milling process and nanoparticle quality in Liberica nano-coffee production. Liberica coffee from Banyuwangi, Indonesia, was processed using two methods: unfermented and lactic yeast fermentation. After cleaning, sun-drying, and medium-level roasting, beans were milled at 500 rpm for 60, 120, and 180 minutes using ball milling, followed by sonication. Particles were analyzed using particle size analysis (PSA), field emission scanning electron microscopy (FESEM), and Fourier transform infrared spectroscopy (FT-IR). The study found that lactic yeast fermentation facilitated the production of smaller, more uniform nanoparticles due to microbial-induced structural changes in the beans. The nanoparticles from fermented beans were consistently smaller, averaging around 100-200 nm, compared to 300-400 nm for unfermented beans. FESEM analysis revealed a more homogenous particle distribution and smoother surface morphology in fermented beans. These findings suggest fermentation techniques improve nanoparticle quality in nano-coffee, advancing production practices in the coffee industry. Keywords: Liberica coffee, Nanotechnology, Nano coffee production, Lactic yeast fermentation Share Link | Plain Format | Corresponding Author (Annisa Aurora Kartika)

46	Coffee agroforestry, science and technology	ABS-36
Terroir and Morphological Profiling of Liberoid Coffee in Peatland Areas Danniary Ismail Faronny1, Wenny Bekti Sunarharum2, Tunjung Mahatmanto2*, Agus Nurrofik3, Ayudha Pradhana4, Melati Julia Rahma5, Luchman Hakim3* 1Environmental Science Doctoral Program, Postgraduate School, Universitas Brawijaya, Indonesia 2Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Indonesia 3Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Brawijaya, Indonesia 4Tourism Program, Faculty of Business Administration, Universitas Brawijaya, Indonesia 5Departement of Geography, Faculty of Social Sciences, Universitas Negeri Malang, Indonesia *tjmahatmanto[at]ub.ac.id and luchman[at]ub.ac.id Abstract Understanding the terroir of Liberoid coffee has emerged as a crucial aspect of coffee sustainability. This study focuses on profiling the terroir of Liberoid coffee in peatland areas of Jambi with specific attention to its implications for sustainable agricultural practices. This study employs a multidisciplinary approach, combining soil analysis, climatic data collection, and qualitative assessments of coffee flavor profiles linked to geographical and environmental factors. By examining these elements, we aim to delineate the distinct terroir of Liberoid coffee in Jambi, highlighting how soil composition, elevation, and microclimate influence coffee quality and yield. This study further investigates the morphological traits (plant height, leaf morphology, and fruit size) of Liberoid coffee in peatland areas. These traits are analyzed in relation to the unique soil and climatic conditions of the region, providing a comprehensive understanding of how environmental factors shape the physical attributes of Liberoid coffee plants. Moreover, the research explores sustainable farming practices tailored to the specific terroir characteristics identified. This includes strategies for soil management, water use efficiency, and biodiversity conservation, which are crucial for mitigating environmental impact and ensuring long-term viability of coffee cultivation in peatland areas. The findings underscore the importance of terroir-specific approaches in fostering sustainable agriculture, in sensitive regions like peatlands. By enhancing our understanding of Liberoid coffee terroir and integrating this knowledge into agricultural practices, stakeholders can optimize yield while minimizing ecological footprint. This study provides empirical insights and practical recommendations for coffee growers, policymakers, and environmentalists alike. Keywords: Liberoid coffee- morphological characteristics- peatland- soil management- sustainable agriculture- terroir Share Link | Plain Format | Corresponding Author (Tunjung Mahatmanto)

47	Coffee agroforestry, science and technology	ABS-71
Utilizing Coffee Cherry Husk to Produce Greener Deep Eutectic Solvent-Based Active Compound Extract Kanchana Watla-iad*, Thitipone Suwunwong, Patcharanan Choto 1) School of Science, Mae Fah Luang University, Chiang Rai, 57100, Thailand- 2) Center of Chemical Innovation for Sustainability, School of Science, Mae Fah Luang University, Chiang Rai 57100, Thailand- 3) Coffee Quality Research group, School of Science, Mae Fah Luang University, Chiang Rai 57100, Thailand *kanchana.wat[at]mfu.ac.th Abstract Coffee production produces a huge amount of waste including coffee cherry husks (CCHs). However, it was previously reported that bioactive compounds are significantly present in CCHs. The extracts of active compounds from CCHs are interesting. Deep Eutectic Solvents (DESs) are an alternative solvent for green extraction due to non-toxicity and biodegradability. This work studied the optimal extraction of active compounds from CCHs using DES composed of choline chloride (ChCl) and citric acid monohydrate (CA). DES was prepared by heating ChCl and CA with a 1 to 2 molar ratio, at 80 degrees Celsius until it became homogeneous. The obtained homogeneous mixture was quite vicious. Thus, the percentage of water additions varied from 20-50 was studied. The extraction process used ultrasound waves at room temperature (30 degrees Celsius) for 60 min. The extraction efficiency was determined in terms of total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (AA) presented in the crude extracts. It was found that the DES with 40 percent by weight water addition is the optimum condition for extraction. The levels of TPC, TFC, and AA measured from this condition were reported. The active compounds from CCHs extracted by DES could be developed for value-added products such as supplementary food and cosmetics. Keywords: Utilizing, Coffee Cherry Husk, Deep Eutectic Solvent, Active Compound Extract Share Link | Plain Format | Corresponding Author (Kanchana Watla-iad)

48	Coffee agroforestry, science and technology	ABS-78
Development of Fermentation Technology to Improve the Quality of Green Coffee Beans Anggita Dwi Lestari, Annisa Aurora Kartika, Meutia Irdina Khairunnisa, Adila Jihan Salsabila, Abdurrakhmann Akhmad, Djie Helios Jinata, Khansa Yasmin Azzahra, Athalita Salma Rizqullah Prayitno, Hisyam Iqomatuddin Syarif, Tunjung Mahatmanto, Wenny Bekti Sunarharum* Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran Malang, 65145, Indonesia *Corresponding author email: wbsunarharum[at]ub.ac.id Abstract Coffee is a crucial agricultural and trade commodity globally, including in Indonesia, significantly impacting the economy and the welfare of coffee farmers and the coffee-based industry. Indonesia cultivates Arabica, Robusta, and Liberica coffee, often in agroforestry systems near forest areas like the Ijen Geopark region of Banyuwangi. However, a major challenge is maintaining consistent quality, as green coffee beans can degrade during processing and storage, leading to product loss, reduced prices, and lower profits. This research aimed to develop fermentation technology to improve the quality of green coffee beans. The study revealed metagenic biodiversity in Liberica cherry extracts, dominated by Enterobacter cloacae complex and Leclercia adecarboxylata, with Russula xerophila and Tolypocladium inusitaticapitatum as the dominant fungi. Different fermentation species and media caused significant physicochemical changes, including decreased caffeine content, increased total phenol, and enhanced antioxidant activities. A 24-hour fermentation reduced caffeine content by approximately 25%. Re-fermented green coffee beans showed a pH decrease, with enriched media producing lower pH than non-enriched media. Significant pH differences were noted between Robusta and both Liberica and Arabica. Fermentation media treatments reduced TDS values by around 30%. Re-fermentation with all media types improved phenol content in green coffee beans and positively impacted aroma. Keywords: Antioxidant, Caffeine Content, Fermentation, Green Coffee Beans Share Link | Plain Format | Corresponding Author (Annisa Aurora Kartika)

49	Coffee agroforestry, science and technology	ABS-91
Peculiarity of Traditional Processing for Unpeeled Robusta Coffee Beans (Coffea canephora) in East Java Kiki Fibrianto*, Onky Audika Ferrasta , and Igoy Arya Bimo Brawijaya Senso-Gastronomy Center, Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya *Email: kiki.fibrianto[at]ub.ac.id Abstract Traditionally, Robusta coffee is generally produced by natural process. However, in some region Robusta green bean is produced without peeling its outer skin until the end of the stages. This unique process was aimed to increase the yield and therefore the price is more affordable for many people. At least 3 different regions were observed around Bromo-Tengger-Semeru Mountains protected area that traditionally produce Robusta coffee without removing its pericarp. Those regions are Benjor and Jabung in Malang Regency as well as Wonorejo in Pasuruan Regency. All the steps for traditional green bean production was observed and recorded. In this study, the farmer roasting process was also compared to lab-scale medium to dark controlled roasting process. A nested design was applied, focusing on ratios (1:4 and 1:7) and brewing times (5 and 10 minutes) for unpeeled coffee from Benjor, Jabung, and Wonorejo, roasted by farmers and at a medium to dark level, using French Press brewing. The sensory quality of the coffee was determined by official cupping test as well as Rate All That Apply evaluation involving 110 consumer panelists. While the traditional practices in Benjor and Jabung have produced good coffee commodity quality with the cupping score above 70, the one from Wonorejo improved the cupping score to the same level by the lab-scale roasting. It was also confirmed with the GC-MS that indicates the lab scale roasting has richer sweet notes than that of farmer practice in Wonorejo. Keywords: Unpeeled coffee-roasting-cupping Share Link | Plain Format | Corresponding Author (Kiki Fibrianto)

50	Coffee agroforestry, science and technology	ABS-92
The influences of soil chemical properties within agroforestry system to coffee sensory quality Rizky Trijulian Prasetia(1), Syahrul Kurniawan(1), Kiki Fibrianto(2)* 1. Department of Soil Science, Faculty of Agriculture, Universitas Brawijaya. 2. Brawijaya Senso-Gastronomy Center, Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya *Email:kiki.fibrianto[at]ub.ac.id Abstract Traditionally, coffee farming in Indonesia has been developed within agroforestry system that involved non-homogenous shade that modify soil characteristics as well as coffee bean quality eventually. This current study observed 2 different Robusta coffee plantations in Malang regency, including traditional coffee plantation in Ampelgading village, Tirtoyudo and Toyomarto village, Singosari. The cupping score showed that Ampelgading coffee tended to be more superior in terms of sensory quality than that of Toyomarto. While the soil chemical characteristics such as organic carbon, total nitrogen, and phosporus in Toyomarto tended to be higher than that of Ampelgading, it may suggest that less fertile soil tended to produce more flavorful coffee beans and better sensory quality. Keywords: coffee-agroforestry-sensory Share Link | Plain Format | Corresponding Author (Kiki Fibrianto)

51	Coffee agroforestry, science and technology	ABS-102
THE EFFECT OF INCUBATION TIME AND THE SCOBY CONCENTRATION ON QUALITY KAMBUCHA COFFEE LEAF (Coffea canephora) I Wayan Sweca Yasa*, Mutia Devi Ariyana, Satrijo Saloko, and I Gusti Ayu Purnama Rani Swati, Food Science and Technology Study Programme of University of Mataram *corresponding author: sweca.yasa[at]unram.ac.id Abstract The coffee leaves become waste on coffee plantation particulary when pruning the plant to maintain the productivity and the quality of coffee fruit. When the leaves of pruning waste were utilized to be raw material for kombucha product, the concentration and incubation time of SCOBY were played the important role to produce the high quality of kombucha. The aim of this research was to investigate an appropriate the incubation time and SCOBY concentration of the leaf Robusta coffee to produce high quality of kombucha. The experiments were arranged with randomized completely block design of two factors with three replications. The treatments were the SCOBY concentration of 5, 10, 15, and 20 percent and the incubation time of 5, 7, and 9 days incubation fermentation of the leaf Robusta coffee. Kombucha characteristics were lactic acid bacterial, total yeast, phenolic content, pH, color, taste, and aroma. Data was analized with analyses of variance of 5 percent level of significancy and post hoc test with Duncans Multiple Range Test at the same level of significancy. The result showed that interaction of the concentration of SCOBY and the incubation time had significant effect lactic acid bacterial, total yeast, pH and phenol component on kombucha and the kombucha sensories attributes of colour and taste of kambucha. The concentration of SCOBY of 5 percent and 7 days of incubation time had the appropriate concentration and incubation time of SCOBY to produce high quality of Kambucha from Robusta coffee leaves. The combination of the concentration and incubation time of SCOBY on Robusta coffee leaves fermentation produced the best quality of kombucha with lactic acid bacterial of 6,21log CFU/mL, yeast 7,35 log CFU/mL, pH 3,99, and phenol content of 10,30+-0,18 mGAE/g and the yellowish brown in colour, slightly sweet and had the kambucha smell almost as sames as a coffee aroma. Keywords: kambucha- Robusta coffee leaves- SCOBY Share Link | Plain Format | Corresponding Author (i WAYAN SWECA YASA)

52	Coffee agroforestry, science and technology	ABS-114
Optimization of the Ratio of Material to Solvent and Extraction Time on the Physicochemical Characteristics of Arabica Arjuno Coffee Brew with Carbonic Maceration using the Tubruk Brewing Technique Arie Febrianto Mulyadi*, Jaya Mahar Maligan, Helena Valensia Simanjuntak, Sucipto, Jatmiko Eko Witoyo Department of Agroindustrial Technology, Faculty of Agricultural Technology, University of Brawijaya Department of Food Science and Biotechnology, Faculty of Agricultural Technology, University of Brawijaya Department of Agroindustrial Technology, Faculty of Industrial Technology, Institut Teknologi Sumatra *arie_febrianto[at]ub.ac.id Abstract Arabica coffee (Coffea arabica) is one of the coffee varieties extensively cultivated on the slopes of Mount Arjuna, Karangploso District, Malang Regency, East Java. This study aims to analyze the physicochemical characteristics and identify the optimal treatment of the material-to-solvent ratio and extraction time for Arabica Arjuno coffee brew using the tubruk technique. The study employs the Response Surface Methodology (RSM) with a Central Composite Design (CCD) using Design Expert 13 software. The two factors tested are the material-to-solvent ratio with a lower limit of 1:16 and an upper limit of 1:20, and the extraction time with a lower limit of 2 minutes and an upper limit of 6 minutes. The physicochemical characteristics tested include total phenols, pH, and Total Dissolved Solids (TDS). The results show that the material-to-solvent ratio significantly affects TDS, while the extraction time affects both TDS and total phenols. The optimal solution obtained is a material-to-solvent ratio of 1:18.723 with an extraction time of 5.142 minutes. Verification results show a TDS value of 1015.77 ppm, pH of 4.94, and total phenols of 20.59 mg GAE/g. The cupping results recorded flavors of chocolate, nutty, fruity, caramel, sweet, and brown sugar. The desirability value reached 0.920, indicating that the optimal treatment produces Arabica Arjuno coffee brew with the tubruk technique in accordance with the optimization target of 92%. Keywords: Arabica Coffee- Carbonic Maceration- Central Composite Design (CCD)- Tubruk Share Link | Plain Format | Corresponding Author (Arie Febrianto Mulyadi)

53	Coffee agroforestry, science and technology	ABS-131
Predictive Modeling of Temperature and Moisture Dynamics in Coffee Roasting Nur Syahirah Abu Bakar, Nur Hamizah Abdul Ghani, Noor Zafira Noor Hasnan, Mahirah Jahari Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor. Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor. Abstract The coffee roasting process is intricate and plays a critical role in defining the flavor and quality of the final product. To optimize this process, it is essential to understand the underlying heat and mass transfer mechanisms within the coffee beans. This study focuses on developing a precise predictive model using COMSOL Multiphysics to simulate temperature and moisture profiles during coffee roasting. The model was constructed with careful consideration of key factors such as the physical properties of the beans, initial temperatures of both the beans and the roasting air, and the initial moisture content of the beans. To ensure the model^s reliability, its predictions were validated against experimental data from existing literature, showing a strong correlation with temperature profiles, with a percentage error of less than 5%. The model effectively captures the rapid moisture evaporation from the bean surface within the first two minutes of roasting, followed by a more gradual moisture loss. Moreover, the analysis highlights the significant influence of the heat transfer coefficient on the roasting process- higher coefficients lead to a quicker initial temperature rise on the bean surface, while lower coefficients result in a slower, more even temperature distribution. This model provides valuable insights for refining industrial coffee roasting, offering the potential for enhanced product consistency and quality through more controlled roasting conditions. Keywords: coffee roasting, predictive models, temperature profile, moisture profile Share Link | Plain Format | Corresponding Author (Nur Hamizah Abdul Ghani)

54	Food science and biotechnology	ABS-4
Physicochemical and nutritional quality of Toubani, a traditional steamed cowpea-based paste from West Africa BIO NIKKI SARE Orou Eric(1), HONGBETE Franck(1), KINDOSSI Janvier(1), HOUSSOU Paul Ferdinand(2), TCHOBO Paul Fidele(3), BAGOUDOU Abdel Fawaz(4) (1)Department of Nutrition and Agri-Food Sciences, Faculty of Agricultural Sciences of the University of Parakou, BP 123 Parakou, Benin- (2)Agricultural and Food Technologies Program (PTAA) of the Agonkanmey Agricultural Research Center (CRA-Agonkanmey) of the National Institute of Agricultural Research of Benin, 01BP 128 Porto-Novo- (3)Department of Food Technology Engineering of the Polytechnic School of Abomey Calavi of the University of Abomey-Calavi, 01 BP 2009 Cotonou 01, Benin- (4)International Center for Agricultural Education and Research (ICAER), Faculty of Agriculture, Shinshu University, 399-4598 Minami Minowa Mura 8304, Japan. Corresponding author: ebionikki[at]gmail.com Abstract Toubani, a traditional cowpea-based dish, holds a significant place in the culinary traditions of sub-Saharan Africa, where various indigenous methods contribute to its diverse variants. Our study aimed to elucidate the nuanced nutritional and physicochemical profiles of distinct Toubani variants, reflecting the preferences and practices of the Beninese population. Through a strategic sampling plan, we collected 40 samples across five cities for comprehensive analysis. Regarding physicochemical characteristics, the Toubani made from hulled cowpeas (TD) exhibited heightened acidity and lower levels of dry matter (25.31%), ash (1.24%), and fibers (5.48%), contrasting with the Toubani made from unhulled cowpeas plus yam (TND+I) and fermented Toubani made from unhulled cowpeas plus yam (TFND+I), which displayed significantly elevated values (p<0.05). On the nutritional front, the fermented Toubani made from unhulled cowpeas plus yam (TFND+I) stood out with higher content of carbohydrates (16.11%), lipids (0.9%), vitamins (0.30mg/100g), and caloric density (151.16Kcal/g). In contrast, the Toubani made from hulled cowpeas (TD) and the Toubani made from unhulled cowpeas (TND) variants exhibited notably lower values (p<0.05) while boasting substantial protein content (26.01%). Additionally, we observed an interdependence of approximately 65% between the assessed parameters and the production processes. These findings underscore the diverse characteristics of Toubani variants and highlight its potential as an effective nutritional alternative to address protein-energy malnutrition. The study advocates for the recognition and promotion of Toubani as a valuable culinary resource with broader implications for public health and nutrition strategies. Keywords: Cowpea - Nutritional profile - Physico-chemical characteristics - Toubani - Yam. Share Link | Plain Format | Corresponding Author (Orou Eric BIO NIKKI SARE)

55	Food science and biotechnology	ABS-6
PLA/PBS/NFC Bionanocomposites Incorporating Thymol Nano-Capsule for Potential Active Food Packaging Applications Intan Syafinaz Mohamed Amin Tawakkal*, Nurul Afifah Zabidi, Siti Hajar Ariffin and Mohd Nazli Naim Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia (intanamin[at]upm.edu.my) Abstract Active packaging has extensively reported for its food shelf-life extension, biodegradability, and minimizing solid waste disposal. Thymol essential oil (EO) can be applied as an active agent due to their high antibacterial and antioxidant properties, but due to its sensitivity to certain conditions such as high volatility, oxidation susceptibility, and degradation at high temperatures has limited its applications. Nanoencapsulation has emerged as a method to address these limitations. First, thymol EO-loaded chitosan nanoparticles (CN-T) was synthesized using the ionic gelation method. CN-T at 1:1 mass ratio nano-capsule had a smaller average particle size (33- 64 nm), proper polydispersity index, and high encapsulation efficiency. The synthesized CN-T at different concentrations (3,7, and 10wt.%) was then incorporated into PLA/PBS and PLA/PBS/NFC films. The morphological, optical, mechanical, thermal, barrier and antimicrobial properties of the films were characterized accordingly. The results showed that the incorporation of CN-T into the PLA/PBS/NFC matrix enhanced thermal stability of films (1.12%), increased tensile strength (30.54%), and water vapor permeability (2.99%), than the PLA/PBS/NFC films with free thymol and CN. Moreover, the FT-IR analysis indicated compatibility between CN-T and PLA/PBS/NFC matrix with the existence of intermolecular hydrogen bonds. The synergistic effect of CN-T effectively promoted antibacterial activity and showing an inhibitory rate against S. aureus. These results suggested that CN-T has a promising antibacterial properties for the development of a novel bio-based active packaging system. The films showed good potential for food packaging application, offering an alternative to conventional petroleum based plastics and helping to address environmental problems. Keywords: Active packaging- bio-nanocomposites- food packaging- nanofibrillated cellulose- Poly(lactic acid)- Poly (butylene succinate)- Thymol Share Link | Plain Format | Corresponding Author (Intan Syafinaz Mohamed Amin Tawakkal)

56	Food science and biotechnology	ABS-9
Predicting the Agar-Agar Powder Shelf-Life in Pectin-Based and LDPE Packaging via the Arrhenius-based Accelerated Shelf-life Test (ASLT) Rosnita A Talib*, Nurzia Mohamad, Siti Hajar Othman, Intan Syafinaz Mohamed Amin Tawakkal, Farah Saleena Taip and Roseliza Kadir Basha Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400, UPM Serdang, Selangor, Malaysia. *email of corresponding author: rosnita[at]upm.edu.my Abstract The water activity change rate was measured on agar-agar powder (AAP) packaged using pectin-based (pectin:pineapple juice:glycerin:beeswax:glyceryl monostearate at a ratio of 1:1:0.2:0.01:0.002) and low-density polyethylene (LDPE) packaging during storage at ambient (25 degree Celsius, RH 75 percent) and accelerated (35 degree Celsius, RH 75 percent) temperatures for 35 days. The linear regression results showed that the AAP water activity increases rates in pectin-based and LDPE packaging, followed by the Peleg and first-order kinetics model, respectively. The Arrhenius-based Q10 for the AAP in pectin-based packaging was around 1.24, predicting a shelf-life of 23 and 19 days during ambient and accelerated temperatures, respectively. A lower Q10 of 1.22 and predicted shelf-life of 61 and 50 days, respectively, were obtained from LDPE packaging. Keywords: Agar-agar powder- Water activity- Arrhenius- Shelf-life- Peleg- First-order Share Link | Plain Format | Corresponding Author (ROSNITA BINTI A. TALIB TALIB)

57	Food science and biotechnology	ABS-10
DETERMINATION OF NUTRITIONAL VALUE AND SHELF LIFE BY ARRHENIUS METHOD ON SHRIMP NUGGETS Yunita Siti Mardhiyyah1*, Kuntum Khoiro Ummatin2, Elita Fidiya Nugrahani2, Anindita Adikaputri Vinaya2, Faqih Hadi Pangestu2, Moch Farrel Reyhan Amir2, Mira Ferdiawati1, 1 Department of Agro-industrial Technology, Universitas Internasional Semen Indonesia, Jalan Veteran Gresik, Indonesia 2 Department of Engineering Management, Universitas Internasional Semen Indonesia, Jalan Veteran Gresik, Indonesia *email of corresponding author *Email: yunita.mardhiyyah[at]uisi.ac.id Abstract Information on the nutritional value and shelf life of shrimp nugget products are significant quality characteristics. Using the Arrhenius method, this study attempts to evaluate the shelf life of shrimp nuggets, an inventive product of SMEs typical of Lumpur Village, Gresik, East Java, Indonesia. For seven days, the nuggets were kept at three different temperatures: 10C in the refrigerator, 30C in the room, and 40C in the incubator. Proximate analysis, testing for pH characteristics, water content, total microorganisms (TPC), and sensory acceptance using a hedonic test were all included in the analysis. Products made from shrimp have the following nutritional values: 47.5% moisture, 5.8% ash, 5.8% fat, 21% protein, 6.6% crude fiber, and 19.8% carbs (by difference). Thus, the findings demonstrated that there was little change in the pH level. Nonetheless, there were notable variations in moisture content, TPC, and sensory acceptability on each observation day. Acceptance of favorability value serves as the foundation for determining shelf life. The deterioration response, according to the Arrhenius method, followed the first order with a shelf life of two days at ambient temperature, ten days at refrigerator temperature, and 120 days when calculated at freezing temperature. Keywords: shrimp nugget, nutritional value, shelf life, Arrhenius Share Link | Plain Format | Corresponding Author (Yunita Siti Mardhiyyah)

58	Food science and biotechnology	ABS-13
The Effect of Storage Time and Number of Layers on The Physicochemical Properties of Beef Sausages Coated with Gelatin-Carrageenan M. Habbib Khirzin1, Trias A. Laksanawati1, Dewiarum Sari1, Laily Y. Susanti2, R. Febriyanti1, S. Fadhila1, Chotijah1 1Agriculture Department, Politeknik Negeri Banyuwangi, 68461, Indonesia 2Science Education, UIN Kiai Haji Achmad Siddiq Jember, 68136, Indonesia Abstract Edible coating is a type of primary packaging that has been widely used in processed meat products. Several previous studies have reported that edible packaging can extend the shelf life of a product. However, studies regarding the effect of the number of layers on shelf life have not been thoroughly researched. This research aims to determine the effect of the number of layers and storage time on the quality of beef sausages with a gelatin-carrageenan coating. A completely randomized factorial design was used as the research design, with the first factor being the number of layers and the second factor being the storage time. The research data were analyzed using analysis of variance (ANOVA). The research results showed that differences in the number of layers, storage time, and the interaction of the two treatments had a significant effect (P<0.05) on reducing water content, weight loss, and increasing the water holding capacity and pH value of beef sausage. The best treatment was the C3T5 treatment, with a water content value of 65.49%, weight loss of 4.11%, water holding capacity of 47.48%, and a pH value of 5.86. All of these values still meet Indonesian national standards after 35 days of storage. Keywords: Edible coating, gelatin-carrageenan, number of layers, sausage, storage time Share Link | Plain Format | Corresponding Author (muhammad habbib khirzin)

59	Food science and biotechnology	ABS-16
THEORETICAL INVESTIGATION OF SELECTIVE INHIBITORY ACTIVITY OF CHROMONE-BASED COMPOUNDS AGAINST MONOAMINE OXIDASE (MAO)-A AND -B Intan Salsabila Putri 1,2 , Nur Farisya Shamsudin 2, Maryam Aisyah Abdullah 2, Mochamad Nurcholis 1 , Syahrul Imran 3, Chai Xin Yu 4, Chau Ling Tham 4, Mohd Fadhlizil Fasihi Mohd Aluwi 5 , Sze-Wei Leong 6 , Sentot Joko Raharjo 7, Zalikha Ibrahim 2 , Deri Islami 8 , Akm Moyeenul Huq 9, Muhammad Taher 10 , Kamal Rullah 2* 1 Department of Food Science and Technology, Faculty of Agricultural Technology, Brawijaya University, 65145 Malang, Indonesia 2 Drug Discovery and Synthetic Chemistry Research Group, Department of Pharmaceutical Chemistry, Kulliyyah of Pharmacy, International Islamic University Malaysia, 25200 Kuantan, Pahang, Malaysia 3 Atta-ur-Rahman Institute for Natural Products Discovery (AuRIns), Universiti Teknologi MARA, Puncak Alam Campus, 42300 Bandar Puncak Alam, Selangor Darul Ehsan, Malaysia 4 Department of Biomedical Science, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia 5 Faculty of Industrial Sciences & Technology, Universiti Malaysia Pahang, Lebuhraya Tun Razak, 26300 Gambang, Pahang, Malaysia 6 Department of Chemistry, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia 7 Academic of Pharmacy and Food Analysis of Putra Indonesia Malang, Jl. Barito 5 Malang, 65141 East Java, Indonesia 8 Faculty of Pharmacy and Health Sciences, Universitas Abdurrab, Jalan Riau Ujung, 28292 Pekanbaru, Riau, Indonesia 9 Centre for Bio-Aromatic Research, Universiti Malaysia Pahang, Lebuhraya Tun Razak, 26300 Gambang, Pahang, Malaysia 10 Department of Pharmaceutical Technology, Kulliyyah of Pharmacy, International Islamic University Malaysia, 25200, Kuantan, Pahang, Malaysia Abstract Monoamine oxidase (MAO) is essential for the breakdown of monoamine neurotransmitters, and targeting its activity with inhibitors is a promising strategy for treating neurodegenerative disorders, such as depression, Alzheimer, and Parkinson disease. In this study, we investigated the selective inhibitory activity of chromone-based compounds against MAO-A and MAO-B for neurodegenerative disease treatment. Thirty chromone derivatives have been reported in the literature as ligands for MAO-A and -B inhibitors. We used a molecular docking to determine the binding interaction of the most active compound with the targeted MAO-A and -B. The most active compound for MAO-A (2g) exhibited a higher -CDOCKER energy (35.0811 kcal/mol) than the co-crystallized ligand. However, Compound 2f, the most active compound for MAO-B, displayed a CDOCKER energy had similar binding patterns. Furthermore, we constructed a quantitative structure-activity relationship (QSAR) model to predict the properties and estimate IC50 values for 30 chromone derivatives functioning as MAO-A and MAO-B inhibitors. The model predictions were validated against experimental measurements. Our 2D QSAR model demonstrated robustness, with a statistically significant non-cross-validated coefficient (r2 < 0.9), crossvalidated correlation coefficient (q2 < 0.6), and predictive squared correlation coefficient (r2 pred < 0.8). Additionally, MD simulations confirmed the stable binding of compounds 2g and 2f with MAO-A and MAO-B, respectively, displaying substantial binding energy. The most effective pharmacophore model identified key features, such as hydrogen bond acceptors and hydrophobic interactions, that contribute significantly to inhibitory potency. This study offers valuable insight into the selection of compounds with improved selectivity for MAO inhibition. Keywords: Docking, QSAR Analysis, Chromone, Pharmacophore, Monoamine Oxidase Inhibitor Share Link | Plain Format | Corresponding Author (Intan Salsabila Putri)

60	Food science and biotechnology	ABS-18
PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY OF SYNBIOTIC YOGURT WITH THE ADDITION OF HANJELI FLOUR (Coix lacryma-jobi L.) AS A NATURAL STABILIZER Dewiarum Sari1*, Sari Wiji Utami2, Nila Fatimatuz Zahro^1 1Livestock Product Processing Technology Department, Banyuwangi State Polytechnic, Banyuwangi, East Java, Indonesia 2 Agribusiness Department, Banyuwangi State Polytechnic, Banyuwangi, East Java, Indonesia *Correspondence Author: dewiarum[at]poliwangi.ac.id Abstract This research aims to determine the physicochemical quality of synbiotic yogurt with the addition of hanjeli flour (Coix lacryma-jobi L.) as a natural stabilizer and substrate for probiotic growth, besides being able to improve the quality of synbiotic yogurt by increasing the viscosity value, improving the texture and stability, and reducing the syneresis value. Research variables include viscosity value, syneresis, water holding capacity, pH value, total acid, and total LAB. The method used in this research was a Completely Randomized Design (CRD) consisting of 4 treatments, including P0 (hanjeli flour concentration 0% + skim milk 2%)- P1 (hanjeli flour concentration 1% + skim milk 2%)- P2 (2% hanjeli flour concentration + 2% skim milk)- and P3 (3% hanjeli flour concentration + 2% skim milk). The data obtained were analyzed using Analysis of Variance (ANOVA)- if there were real differences, then it was continued with the Duncan^s Multiple Range Test (DMRT). The results of the analysis of variance showed that the addition of hanjeli flour with different concentrations had a significant effect (P<0.05) on the viscosity, syneresis, water holding capacity, pH value, total acid, and total lactic acid bacteria (LAB) values. The conclusion from this research is that P3 is the best treatment with a viscosity value of 4250 cP, syneresis 17.09%, WHC 90.62%, pH 4.02, total acid 1.26%, and total lactic acid bacteria 7,42 log CFU/g. Keywords: hanjeli flour- physicochemical and microbiological quality- synbiotic yogurt Share Link | Plain Format | Corresponding Author (Dewiarum Sari)

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