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61	Food science and biotechnology	ABS-22
Prediction of Shelf Life and Physicochemical Characterization of Edamame Extract Powder with the Addition of Anti-cacking Silikone Dioxide (SiO2) Dego Yusa Ali1, Nevara Latansya1 1Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya Abstract The study explores the spray drying process of edamame extract into powder and the impact of silicon dioxide (SiO2) as an anti-caking agent on its shelf life. To prevent clumping, SiO2 concentrations of 0.5, 0.75, and 1 percent were tested. The shelf life was estimated using the Arrhenius model ASLT method over 28 days, with samples analyzed every 7 days at temperatures of 35 C, 45 C, and 55 C. Parameters such as color, moisture content, solubility, dissolution time, and thiobarbituric acid (TBA) value were assessed. Results indicated significant changes in all tested parameters across the three SiO2 concentrations. Color brightness decreased, with lower a values and higher b values observed. Moisture content increased in all samples, with solubility decreasing and dissolution time increasing over storage. TBA values also rose, indicating higher levels of oxidation. Panelists rejected the product stored at 55 C. Shelf life estimation showed that more than 50% of panelists rejected the powdered juice by the 63rd day, with critical quality characteristics affected. Activation energy values for color were 9.556 J/mol.K, 5.117 J/mol.K, and 4.064 J/mol.K for 0.5, 0.75, and 1 percent SiO2 concentrations, respectively. The estimated shelf life at 25 C was 163 days (0.5 percent), 127 days (0.75 percent), and 125 days (1 percent). Keywords: edamame powder, silicone dioxide, storage temperature, shelf life Share Link | Plain Format | Corresponding Author (Dego Yusa Ali)

62	Food science and biotechnology	ABS-23
Kinetic Modelling of Color Change During Cooking of Unparboiled and Parboiled rice MR297 Jhauharotul Muchlisyiyah (1,2), Rosnah Shamsudin (1,3,*), Roseliza Kadir Basha (1), and Radhiah Shukri (4) (1)Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia (2)Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran Malang, 65145, Indonesia (3)Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, 43400 Serdang, Selangor, Malaysia (4)Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia Corresponding author email: rosnahs[at]upm.edu.my Abstract MR297 is a rice variety that is extensively grown and consumed in Malaysia. This study aims to examine the kinetics of colour changes (L*, a*, b*, Chroma, and Hue) in unparboiled and parboiled rice MR297 during the cooking process. Furthermore, the study aims to examine the relationship between the moisture change parameters and the colour change of the rice. Eleven established prediction models were used to simulate the kinetic behaviour of colour changes during cooking. The evaluation of all prediction models entailed the utilisation of three statistical indicators: the coefficient of determination (R-squared), standard error of estimates (SEE), and root mean square error (RMSE). The most accurate predictions for the changes in unparboiled rice MR297 while cooking were made using the b* value with the karizaki 8 Model (R-squared=0.999, RMSE = 0.052, SEE=0.064). On the other hand, the best predictions for parboiled rice were made using the Chroma value in the cubic model (R-squared=1.000, RMSE = 0.049, SEE=0.061). A supplementary investigation was performed to investigate the association between the moisture content of cooked rice and the colour changes that occur during cooking. The moisture content of unparboiled rice showed a strong correlation with the b* parameter (R-squared=0.962, p<0.01), but in parboiled rice MR297, the moisture content showed a strong correlation with the L* parameter (R-squared=0.988, p<0.01). This study will be advantageous for researchers and rice processors in formulating the adequacy cooking method. Keywords: parboiled rice- MR297- cooked rice color changes- kinetic model- correlation Share Link | Plain Format | Corresponding Author (Jhauharotul Muchlisyiyah)

63	Food science and biotechnology	ABS-26
THE IMPACT OF SALT CONCENTRATION DURING PROLONGED TEMPE FERMENTATION ON CHEMICAL, MICROBIAL, AND SENSORY PROPERTIES Anggit Woro Kinasih, Irma Novita Faiqotur Rosidah, Lilis Nafi^atul Hidayah, Lailatul Fauziyah, Wardayu Puspita, Umi Purwandari University of Trunojoyo Madura Abstract Over ripe tempe are used in Indonesian cuisine as main raw material or as flavouring agent. Over ripe tempe showed higher concentration of hydrolysis products such as amino acids. This work deal with increasing amino acids content in over ripe tempe by prolonging fermentation using high salt environment. Mature tempe was mixed with 5 and 10% table salt (w/w) and then fermented for 3 weeks at room temperature. Control treatment was tempe with no salt addition. Titratable acidity, pH, moisture content, microbial cells concentration, and sensory properties were examined. Result showed that salt concentration reduced pH from 7.9 in 0 or 5% salt tempe, to 7.1 for 10% salt tempe. Fermentation time affected pH and titratable acidity. By the progress of fermentation, pH increased from 6.8 to 8, while titratable acidity increased from 0.02 to 0.05%. Titratable acidity increased by salt concentration, but not statistically significant. Similarly, concentration of microbial cell also increased by fermentation time, but not significant. Salt concentration seemed to affect cell concentration, but this needed further studies to determine types of microbes especially spoilage and halophilic bacteria. Moisture content was not significantly different among samples across salt concentration and fermentation time. Result of sensory analysis showed that tempe was between ^very much disliked and not liked^ with 5 and 10% salt showed higher hedonic score for aroma although not significantly, and both samples showed significantly low aroma intensity. Prolonged fermentation of tempe in salt environment seemed to alter amino acids profile, and this this could be used to explore amino acids production in tempe to improve its functionality. Keywords: tempe, fermentation, salt, amino acids, sensory. Share Link | Plain Format | Corresponding Author (Umi Purwandari)

64	Food science and biotechnology	ABS-31
Optimizing Brewing Conditions: Impact on Phytochemicals, Antioxidant Activity, and Consumer Acceptability in Annona muricata Infusion Nursabrina Munawar1,2, Norhayati Hussain2,3* 1Faculty of Applied Sciences, Universiti Teknologi MARA, Cawangan Negeri Sembilan, Kampus Kuala Pilah, Pekan Parit Tinggi, 72000 Kuala Pilah, Malaysia 2Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor Malaysia. 3Institut Penyelidikan Produk Halal, Universiti Putra Malaysia, Selangor Malaysia. *corresponding author email: aryatihussain[at]upm.edu.my . Abstract This study aims to evaluate the impact of hot infusion parameters (i.e. temperature, time, and ratio water: dried leaves) on the phytochemical compound, antioxidant properties and consumer acceptance of commercial Annona muricata infusion. The A. muricata hot infusion parameters were optimized by Box Behken design using Response Surface Methodology (RSM) and antioxidant profile were determined by performing Total Phenolic Content (TPC), Total Flavonoid Content (TFC), Total Tannin Content (TTC), antioxidant activity- i.e. Ferrous Ion Chelating (FIC), 2,2 dipheny-l-1 picrylhydrazyl (DPPH) and Ferric ion Reducing Antioxidant Power (FRAP) assay. The optimize parameters for A. muricata tea were observed during infusion at 71 degree celcius for 45 minutes in 85 mL per g ratio of water to tea. The extraction parameter could maximize the extraction of phenolic compounds(TPC:45.13 mg GAE per 100g) and antioxidant activities (DPPH: 74.20 percent). In addition, people prefer hot infusions of A. muricata over cold infusions since the two methods of extracting the tea provide distinct tastes. This study gives insight to the consumers on how to prepare their tea in order to maximize the health benefit (antioxidant activities) of consuming the commercial A. muricata hot infusion. The underutilization of soursop leaves in high-quality regional herbal tea products can be improved by taking into account the infusion parameters thus, encouraging the local herbal product^s expansion. Keywords: A.muricata leaves infusion, hot brew, antioxidant activity, optimization Share Link | Plain Format | Corresponding Author (NURSABRINA BINTI MUNAWAR)

65	Food science and biotechnology	ABS-43
The Influence of Eggshell Powder on the Physicochemical and Sensorial Attributes of Gluten-free Mung Bean Biscuits Ahmad Ridzuan Nazmi Ahmad Rifai1, Wenny Bekti Sunarharum2, Noor Asnida Asli3, Cindy Soo Yun Tan4, Rohasmizah Hashim1, Mohamad Rusop3 and Eddie Ti Tjih Tan1* 1Food Technology Department, Universiti Teknologi MARA, Cawangan Negeri Sembilan, Kampus Kuala Pilah, 72000 Kuala Pilah, Negeri Sembilan, Malaysia 2Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran Malang, Kodepos 65145, Indonesia 3Centre for Functional Materials and Nanotechnology, Institute of Science, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia 4Faculty of Applied Sciences, Universiti Teknologi MARA, 94300 Kota Samarahan, Sarawak, Malaysia *Email: eddietan[at]uitm.edu.my Abstract The extensive production of chicken eggshell (ES) waste in the egg industry and kitchens necessitates finding sustainable solutions. ES is known to contain a high amount of calcium. While previous studies have explored the physicochemical and sensorial attributes of ES addition in gluten-containing foods like muffins, white bread, and bread strips, to the best of our knowledge, research on the impact of ES addition in gluten-free foods has not been reported. Therefore, this study aimed to evaluate the physicochemical properties and sensorial acceptance of gluten-free mung bean biscuits (MBB) with the addition of ES. Textural, moisture, water activity, and sensory (ranking test) analyses were conducted for MBB with varying ES amount (0 to 9%). Notably, the addition of ES led to significant increases in maximum force required to break MBB (36 to 45 N). In contrast, the ES addition reduced the moisture content (6.47 to 4.87%) and water activity (0.21 to 0.17) of MBB respectively. The sensorial ranking test showed no significant preference differences between MBB containing 0% and 9% ES. This research provides valuable insights into the potential of ES addition to calcium-enriched gluten-free MBB for people with non-celiac gluten sensitivity. These findings suggest that future research should explore the broader applicability of ES in various gluten-free products. Keywords: Eggshell, gluten sensitivity, gluten-free, mung bean biscuit Share Link | Plain Format | Corresponding Author (Eddie Ti Tjih Tan)

66	Food science and biotechnology	ABS-45
Physicochemical and Sensory Properties of Various Bean Tempe from Malang: A Preliminary Study for Metabolomic Profiling Siska Septiana*, Ignasia Daniella Metekohy, Muhammad Farrel Arizaamri, Kiki Fibrianto, Nur Kusmiyati Food Science and Biotechnology Department, Faculty of Agricultural Technology, Universitas Brawijaya *email: siska_septiana[at]ub.ac.id Abstract Bean tempeh, a traditional fermented legume product from Malang, is renowned for its unique sensory attributes. This study aimed to investigate the correlation between physicochemical properties and sensory perception in Malang bean tempeh. Ten bean tempeh samples were collected from various producers in Malang. Physicochemical analysis, including pH, color, antioxidant activity, total acidity, and total phenolic content, was conducted. Sensory evaluation was performed using a hedonic test to assess consumer preferences. The results revealed a pH range of 4.5 to 5.5, consistent with the acidic nature of fermented foods. Color measurements indicated variations among samples, reflecting differences in production techniques. Antioxidant activity varied significantly. Similarly, total phenolic suggests diverse phenolic profiles. Sensory evaluation through hedonic testing revealed that consumer preferences were also affected by these variations in physicochemical properties. These preliminary findings provide a foundation for future FT-IR metabolomic profiling will reveal distinct metabolic fingerprints for each type of Malang bean tempeh, correlating specific metabolites with the observed physicochemical and sensory attributes. Keywords: bean tempeh, fermentation, physicochemical properties, sensory evaluation Share Link | Plain Format | Corresponding Author (Siska Septiana)

67	Food science and biotechnology	ABS-46
Chemical and Microbiological Characteristics of Galangal (Kaempferia galanga L.) Kombucha with Peeling Treatment and galangal Addition Elok Zubaidah*., Ayillah Malicha Sofia Alfan., Merryam Adawi Elfitra Ghozali., An-nisa Aulia Wismada., Dian Widya Ningtyas Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Brawijaya University, Indonesia *Email: elok[at]ub.ac.id Abstract Kombucha is a tea-based fermented beverage with the addition of sugar which is assisted by the activity of microorganisms in the form of Symbiotic Culture of Bacteria and Yeast (SCOBY). The purpose of this study was to determine the effect of peeling treatment and differences in the addition of galangal on chemical characteristics, microbiology, antioxidant activity (IC50), and antibacterial activity in kombucha galangal, and to determine the best treatment of kombucha galangal. This study used RGFD with two factors and 3 replications. The variables investigated were peeling of galangal and variation of galangal addition (0.6%- 0.8%- 1.0%- and 1.2%). The best treatment for making kombucha galangal is using peeled galangal with the addition of 0.8% which contains total microbes 3.3 x 10^7 CFU/mL- total yeast 4.0 x 10^5 CFU/mL- total LAB 2.0 x 10^4 CFU/mL- total acid 1.01%- pH value 2.08- total sugar 6.64%- total phenol 120.86 mg GAE/mL- IC50 39.79 ppm- inhibition zone diameter against E. coli 3.83 mm- and against S. aureus 4.03 mm. Keywords: Antibacterial Activity- Antioxidant Activity (IC50)- Galangal- Kombucha- Microbiology Share Link | Plain Format | Corresponding Author (Ayillah Malicha Sofia Alfan)

68	Food science and biotechnology	ABS-49
The Impact of Pumpkin Seed Flour Addition on Low Fat Mayonnaise Production Christbugi Welda Dellani, Herly Evanuarini*, and Dedes Amertaningtyas Animal Product Technology, Faculty of Animal Science, Veteran Street, Universitas Brawijaya, Malang, East Java, Indonesia 65145 *Corresponding author: herlyfptub[at]ub.ac.id Abstract Low fat mayonnaise (LFM) is an emulsion product with low emulsion stability, so that a stabilizer in the form of pumpkin seed flour (PSF) is needed to stabilize the emulsion. The aim of this study was to determine the best percentage of PSF to improve the quality of LFM. The material used is canola oil, egg yolk as a emulsifier, PSF, vinegar, and other constituent materials. The method used is laboratory experimental using a Completely Randomized Design (CRD) and data analyzed using ANOVA with 4 treatments and 5 replications. If different result were obtained between treatments, Duncan^s Mutiple Range Test (DMRT) was continued. The treatment of PSF in LFM is without addition (T0), 1% (T1), 3% (T2), and 5% (T3) addition of PSF. The result of the addition of PSF showed that the moisture content decreased, while pH, viscosity, and emulsion stability increased, and sensory evaluation including color, taste, texture, and aroma were preferred by panelists. It can be concluded that the best LFM with the addition of PSF as much as 5% based on physical properties and sensory evaluation. Keywords: Low fat mayonnaise, pumpkin seed flour, stabilizer Share Link | Plain Format | Corresponding Author (Christbugi Welda Dellani)

69	Food science and biotechnology	ABS-50
Application of Chicken Sausage Using Psyllium Husk Flour as a Natural Antioxidant Dinda Putri Maritsha, Agus Susilo, and Herly Evanuarini Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Malang *Corresponding author: agussusilo[at]ub.ac.id Abstract The use of psyllium husk flour which is rich in fiber and bioactive compounds, can increase the nutritional value of chicken sausages. This study aims to develop chicken sausages using psyllium husk flour as a source of natural antioxidants. Psyllium husk flour is known to have high fiber and bioactive compound content that can function as natural antioxidants. The method used is a laboratory experiment using a Completely Randomized Design (CRD) ANOVA with 4 treatments and 5 replications, if different results are obtained between treatments, further Duncan^s Multiple Range Test (DMRT) will be carried out. The treatment of adding psyllium husk flour to chicken sausages is without addition (T0), 5% (T1), 10% (T2) and 15% (T3). The results of adding psyllium husk flour showed a decrease in water content and cooking loss, as well as an increase in water holding capacity (WHC), yield and antioxidants, while increasing organoleptic quality, including color, texture, taste, and aroma that are preferred by panelists. It can be concluded that the best chicken sausage is produced with the addition of 15% psyllium husk flour based on the physicochemical properties. Keywords: Chicken sausage, psyllium husk flour, filler, restructured meat. Share Link | Plain Format | Corresponding Author (Dinda Putri Maritsha)

70	Food science and biotechnology	ABS-52
Formulation of Foam Mat Dried Roselle Calyces Powder into Different Food Systems and Processing Teti Estiasih, Achmad Syaekhu Alamsyah, Bimantara Noor Haimuna Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya Abstract Foam-mat dried roselle calyces have better functional properties than conventional dried powder. This powder has a significant antioxidant activity, evaluated by the DPPH and ABTS methods. The pH and processing temperature affected the stability of bioactive compounds (anthocyanin and phenolic compounds) as well as the color of the dried roselle calyx powder. Powdering by foam mat and conventional drying might affect the bioactivity of bioactive compounds of roselle calyces. Acid pH values and low-temperature processing had better preservation of the color and bioactive compounds of roselle calyx powder. The foam-mat dried roselle calyx powder is intended as a coloring agent or a health-functional food ingredient. Processing of roselle calyx powder formulated products might affect their hypercholesterolaemic activity. In this study, the foam-mat roselle calyx powder will be formulated into food models, including cookies (high temperature baking), pasteurized milk (mild temperature pasteurization), brownies (high temperature steaming), cream (emulsified product, no heating), cheese stick (high temperature frying), and yoghurt (pasteurization, fermentation). Keywords: Foam Mat Drying, Roselle Powder, Antioxidant, Hypercholesterolaemic Share Link | Plain Format | Corresponding Author (Teti Estiasih)

71	Food science and biotechnology	ABS-58
Microbiological, Oxidative, Physicochemical Characteristics and Acceptability of Beef Meatballs with Added Turmeric Powder Suharyanto1*, Warnoto1, Dwi Ramadanti1, Hartati1, Hajrawati2 1 Department of Animal Science, Faculty of Agriculture, University of Bengkulu, Bengkulu, Indonesia. 2. Department of Animal Production, Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia. * suharyanto[at]unib.ac.id Abstract Meatballs are a highly popular and widely consumed food in Indonesia. However, they are prone to spoilage, necessitating the addition of natural and affordable ingredients such as turmeric (Curcuma domestica) powder. This study aimed to evaluate the characteristics of meatballs in terms of total microbes, oxidation levels, physicochemical properties, and acceptability with the addition of turmeric powder. The treatments employed were T0 (without turmeric), T1 (1.5% turmeric powder), T2 (2.5% turmeric powder), and T3 (3.5% turmeric powder) based on the weight of the meat, using a completely randomized design with four replications. Observed variables included total microbes, Thiobarbituric Acids (TBA), cooking yield, tenderness, emulsion stability, water content, water-holding capacity, pH, and panelist acceptability. The results showed that the addition of turmeric powder up to 3.5% effectively reduced microbial counts, with a 1 log reduction observed at 2.5%-3.5% addition. Additionally, turmeric at the same concentrations effectively suppressed oxidation and improved the tenderness and emulsion stability of the meatballs. However, the addition of turmeric powder significantly reduced cooking yield, water content, and pH of the meatballs. There was no significant effect on the folding test and water-holding capacity. Despite these improvements, panelist acceptability decreased with the addition of turmeric powder. This study concluded that turmeric powder can be used as a natural additive to enhance the microbiological and oxidative characteristics of meatballs, although its impact on consumer acceptability needs to be considered. Keywords: bacterial- meatball- oxidation- turmeric Share Link | Plain Format | Corresponding Author (Suharyanto Suharyanto)

72	Food science and biotechnology	ABS-59
Antioxidant Activity, Physicochemical, and Sensory Properties of Ground Jerky from Spent Hen Meat with Added Curly Chili (Capsicum annuum L.) Hajrawati1*, Hikmah M. Ali1, Nahariah1, Andy Noor Ahsan Alifuddin1, Muhammad Firman A1, Suharyanto2 1. Department of Animal Production Faculty of Animal Science Hasanuddin University, Makassar, South Sulawesi 90245, Indonesia. 2 Department of Animal Science, Faculty of Agriculture, University of Bengkulu, Bengkulu, Indonesia. * hajrawati[at]unhas.ac.id Abstract PSpent hen meat can be utilized to produce ground jerky. However, ground jerky is prone to oxidation, necessitating the addition of natural ingredients that can suppress oxidation and improve physicochemical and sensory properties. This study aims to evaluate the addition of curly chili (Capsicum annuum L.) on the antioxidant activity, physicochemical, and sensory properties of ground jerky made from spent hen meat. The study employed a Completely Randomized Design (CRD) with four levels of curly chili addition (0%, 4%, 8%, and 12% based on meat weight), each replicated four times. The observed variables included antioxidant activity, physical properties (L*, a*, b* color values, and cooking shrinkage), and sensory properties. The results showed that the addition of curly chili significantly influenced (P<0.01) antioxidant activity and cooking shrinkage but did not significantly affect (P>0.05) the L*, a*, and b* color values. It also significantly influenced (P<0.01) color and spiciness, as well as aroma (P<0.05). The addition of curly chili did not affect the dryness, flexibility, texture, and panelists^ preference. It can be concluded that curly chili is effective as a natural antioxidant and contributes to the increase in the a* color value of the jerky. Keywords: Chilli- Jerky- oxidation Share Link | Plain Format | Corresponding Author (Hajrawati Hajrawati)

73	Food science and biotechnology	ABS-63
Optimization of The Maceration Extraction Method of ^Bajakah Tampala Stems^ (Spatholobus littoralis Hassk.) Stefani*, Erryana Martati, Ahmad Zaki Mubarok Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Indonesia *Email: stefani_thp[at]student.ub.ac.id Abstract ^Bajakah tampala^, a stem from a tree of ^Bajakah Tampala^ (Spatholobus littoralis Hassk.) is rich in bioactive compounds such as alkaloids, flavonoids, tannins and saponins. This research aims to determine the optimum temperature and the ratio of material to solvent in the maceration process of Bajakah Tampala using a water bath shaker. Optimization of the extraction process was carried out using Response Surface Methodology in Design Expert 12 software with a Central-Composite Design which resulted in 13 runs. This research used two factors, namely temperature (with a lower limit of 50oC and an upper limit of 70oC) and the ratio of material to solvent (with a lower limit of 1:20 and an upper limit of 1:40). The maximum expected response results are total phenols, total flavonoids and antioxidant activity. The experimental results show that the optimal conditions for extracting bajakah tampala using a water bath shaker are at a temperature of 62.3oC with a material to solvent ratio of 1: 33.5 - which produces total phenols of 5.989 mg GAE/g- total flavonoids of 4.467 mg QE/g- and antioxidant activity of 45.46%. Keywords: Antioxidants- Bajakah Tampala- Maceration- Phenol- Response Surface Methodology Share Link | Plain Format | Corresponding Author (Stefani .)

74	Food science and biotechnology	ABS-64
APPLICATION OF EDIBLE COATING FROM CASSAVA SKIN STARCH AND SORBITOL AS PLASTICIZER TO MAINTAIN STRAWBERRY QUALITY Panji Deoranto*, Rafly Ramadhani, Ika Atsari Dewi, Beauty Suestining Diyah Dewanti Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia *email of corresponding author *Email: deoranto[at]ub.ac.id Abstract Based on data from the Central Statistics Agency, strawberry production in Indonesia in 2022 will reach 28,895 tons, up from 9,860 tons in 2021. This increase shows increasingly high strawberry consumption. However, strawberries quickly decline in quality after harvest due to their high water content, so edible coating made from cassava peel starch is considered a solution to extend shelf life and maintain quality. This study used a Randomized Block Design (RBD) to analyze the effect of varying concentrations of cassava peel starch (3%, 3.5%, 4% w/v) and sorbitol (1.5%, 1.75%, 2% v/v) on strawberry quality, with observations every 5 days during 15 days of storage. The research results showed that edible coating was effective in maintaining color (L*, a*, b*), reducing weight loss, and maintaining water content and sugar content. The best combination was found in an edible coating with 4% cassava peel starch and 1.75% sorbitol (P3S2), which provided optimal results in maintaining strawberry quality. Keywords: Cassava Peel Starch, Edible coating, Sorbitol, Strawberries Share Link | Plain Format | Corresponding Author (Panji Deoranto)

75	Food science and biotechnology	ABS-67
Post harvest evaluation: Respiration rate and ethylene production on coated on tomato (Solanum lycopersici) Rohasmizah Hashim1,2 Azizah Misran2* Nadhira Hanafiah3 Nur Huda Faujan3 Phebe Ding2 1Food Technology Department, Faculty of Appled Science, Universiti Teknologu MARA (UiTM), Cawangan Negeri Sembilan, Kampus Kuala Pilah, 72000, Kuala Pilah, Negeri Sembilan, Malaysia. 2Deparment of Crop Science, Faculty of Agriculture, Universiti Putra Malaysia (UPM), 43400, Serdang, Selangor, Malaysia. 3Department of Food Biotechnology, Faculty of Science and Technology , Universiti Islam Malaysia (USIM),71800, Nilai, Negeri Sembilan. *Email: azizahm[at]upm.edu.my Abstract The coating technique with edible ingredients is a promising alternative for preserving the quality of fresh produce, such as fruit and vegetables. This approach is environmentally friendly, reduces pesticide tolerance and is a safer option for human consumption. Postharvest evaluations of Solanum lycopersici in terms of respiration rate and ethylene production were conducted. Five treatments, including control (uncoated fruit), Prochloraz 10 ugml, pectin 1 percent weight per weight, pectin 2 percent weight per weight and pectin 3 percent weight per weight, were used as coating by submerging the tomatoes, which were standardised to maturity stage 3 (turning). The studies were conducted for 15 days. The respiration rate of coated tomatoes ranged from 60.4 mlCO2kgh to 81.67 mlCO2kgh. With the highest values of 81.67 mlCO2kgh, the control (uncoated) differed significantly from the other coating types at p less than 0.05. The lowest respiration rate was recorded by pectin 3 percent and not significantly different with pectin 2 percent and Procholoraz. Ethylene production also depicted the same trend as respiration rate with control (uncoated) at the highest values of 5.98 ul C2H4kg per hour and significantly different with other types of coating at p less than 0.05. Tomatoes coated with 3 percent pectin produced the least amount of ethylene (1.62 ulC2H4kgh), and was not significantly different from tomatoes coated with 2 percent pectin. As a conclusion, pectin at 2 percent incorporation is sufficient to lower the respiration rate and ethylene production of tomatoes. It is a useful ingredient in coating formulation with outstanding ability and robust functionality as a coating agent. Keywords: coating-ethylene-pectin-postharvest-respiration-tomato Share Link | Plain Format | Corresponding Author (Rohasmizah Hashim)

76	Food science and biotechnology	ABS-72
Evaluation of Antioxidant Activity and Stability of Temulawak-incorporated Nanostructured Lipid Carriers (NLC) 1Renasya Athira Firzana, 1Inggit Kresna Maharsih, 2Hiroshi Umakoshi, 2Nozomi Watanabe, 1Nimatul Izza* 1 Bioprocess Engineering Study Program, Faculty of Agricultural Technology, Universitas Brawijaya, Malang-INDONESIA 2 Division of Chemical Engineering, Graduate School of Engineering Science, Osaka University, Osaka-JAPAN Email: izza_nimatul[at]ub.ac.id Abstract Nanostructured Lipid Carriers (NLCs) are advanced forms of drug delivery systems designed for enhancing bioavailability, composed of solid and liquid lipids to form a matrix structure within which the drug or active compound is dissolved or dispersed. This study investigated the impact of NLC formulations on the antioxidant activities of the loaded Temulawak (Curcuma xanthorrhiza Roxb.) extract. The research outcomes indicated a remarkable enhancement in antioxidant activities when the extract was incorporated to NLC systems. This trend was consistent across other NLC formulations, with antioxidant activity demonstrating substantial improvement compared to the pure extract. Stability testing of the NLC samples over a period of 6 months revealed a decline in antioxidant performance. The highest antioxidant activity of 53.28% was observed in the NLC with a higher liquid lipis and 3% of temulawak extract. However, after 6 months, the best stability was recorded in the same NLC formulation with 5% temulawak extract, that resulting antioxidant activity of 30.37%, and representing a percentage decrease of 27.42%. Meanwhile, The NLC with higher solid lipid and 3% temulawak extract exhibited the smallest particle size of 163.57 nm. These findings affirm the role of NLCs in boosting the efficacy of antioxidant components in Temulawak extracts while also highlighting the importance of stability in maintaining their therapeutic benefits. The study paves the way for leveraging NLCs in enhancing the therapeutic properties of natural antioxidants, potentially revolutionizing the application of bioactive compounds in medical and nutraceutical formulations. Keywords: Antioxidant Activity-Nanostructured Lipid Carriers-NLC-Stability-Temulawak Share Link | Plain Format | Corresponding Author (Nimatul Izza)

77	Food science and biotechnology	ABS-80
Comparing the characteristics of traditional Steamed Apam Cake Prepared Using Various Leavening Agents Erni Sofia Murtini, Elma Cahya Dewi Kusmadi Food Science and Biotechnology Department, Agricultural technology Faculty, Universitas Brawijaya Jl. Veteran, Malang, Indonesia 65145 Abstract Steamed apam is a traditional cake popular among Javanese people made from rice flour, sugar, coconut milk, and leavening agents. Variations in recipes and leavening agents can result in variations in the quality of steamed apam cakes. This research was conducted to compare the characteristics of the steamed apam cake prepared using 5 different leavening agents (instant yeast, cassava tapai, glutinous rice tapai, white rice tapai, and baking powder). Variations in leavening agents have a significantly effect on the batter^s pH, viscosity, density, and total soluble solids. While the properties of steamed apam cake, such as volume development, adhesiveness, gumminess, color (L*, a*, b*), pore size, and moisture content, are all significantly impacted by variations in the type of leavening agent used. The highest to the lowest volume development of steamed apam cakes was obtained from the formulation using the leavening agents of instant yeast> glutinous rice tapai> cassava tapai> baking powder> white rice tapai. However, when compared to steamed apam cake made with other leavening agents, steamed apam cake made using white rice tapai has the softest texture. The best steamed apam cake based on physicochemical and organoleptic characteristics is steamed apam cake with white rice tapai as the leavening agent with characteristics of volume development 48.67%, hardness 121.06 g, adhesiveness 2.64 mJ, cohesiveness 0.49, springiness 12.17 mm, gumminess 73.14 g, chewiness 8.64 mJ, color (L*, a*, b*) 65.50- 0.32- 12.30, pore size 0.011 mm2, and moisture content 48.89%. Organoleptic test on a scale of 1-5 as follows: appearance 3.78 (slightly like), color 3.99 (slightly like), taste 3.41 (slightly like), aroma 3.63 (slightly like), and texture 3.61 (slightly like). Keywords: Apam cake- formulation- leavening agent Share Link | Plain Format | Corresponding Author (erni sofia murtini)

78	Food science and biotechnology	ABS-85
Web-Base Architecture Traceability System in Mangosteen State Kurniawan Yuniarto1*, Mohammad Zaenudin Hamidi2, Miraj Fuadi1, Sella Antesty1, Agrinanta Fahmi Hidayat1 1Department of Agricultural Engineering, Faculty of Food Technology and Agroindustry, University of Mataram. Jl. Majapahit 62, Mataram, 83125 Indonesia 2Department of Informatic Engineering, Faculty of Enginering, University of Mataram. Jl. Majapahit 62, Mataram, 83125. Indonesia Abstract Food traceability is mandatory way to provide a security food chain system. An efficient traceability system enables some rules which define and record data flows in every single stage of the supply chain. In this reseach purpose, a web-base platform was constructed as a model for mangosteen traceability. The web-base platform was divided into 3 layers as follows: field, farmer and hoarder of commodities to sell to customers. This application was designed using a customize user interface that presented user friendly and allows information display via internet service. The first layer consisted the origin of mangosteen field. Second layer provided the farmers identity and the third layer is a super admin as a collector. Critical points information of this platform were in first and second layers. The result of this research was a barcode that informed mangosteen plantation, time harvested, farmers owners and state of the quality. The barcode links a customize website to ensure the traceability mangosteen flows. Keywords: barcode- information- interface- layers- web Share Link | Plain Format | Corresponding Author (Kurniawan Yuniarto)

79	Food science and biotechnology	ABS-88
Evaluation of rheology and 3D printability of thermo-reversible ink for plant-based cheese manufacturing Nur Istianah1,2 and Young Hoon Jung1,* 1Kyungpook National University 2Universitas Brawijaya *Corresponding author Abstract 3D food printing is an emerging technology utilized for personalized nutrition including plant-based food. However, there are still limited studies overcoming the issues of the printability and texturing of non-dairy cheese. This study aimed to evaluate the effects of agar ratio to corn starch (AG/CS) on the rheological properties and printability of edible ink prepared from the isolated soy protein and Gelidium amansii-derived microfibrillated cellulose. As a result, higher AG/CS leads to higher viscosity and a stronger gel network of ink. However, the medium ratio (i.e. 1:1) shows the highest thermo-responsiveness, allowing the printing smoothness and printing accuracy at warm temperature. This ratio also provides a self-supporting gel with a softer texture compared to commercial dairy and plant-based cheddar cheese. This finding clarifies that AG/CS affects the thermo-responsiveness and printability of edible ink for plant-based cheese manufacturing purposes. Keywords: 3D food printing, agar, cheese ink, microfibrillated cellulose, plant-based food Share Link | Plain Format | Corresponding Author (Nur Istianah)

80	Food science and biotechnology	ABS-90
Study on the Potential of Basil Leaf Extract (Ocimum basilicum L) as an Antioxidant Agent Using Ultrasound Assisted Extraction Method Nur Ida Panca Nugrahini1*, Haya Nurhidayah2, Sudarma Dita Wijayanti3, Fenty Nurtyastuti Eka Pertiwi4 1, 2, 3, 4, Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia *idaterbaru[at]ub.ac.id Abstract Basil is a plant widely utilized in the pharmaceutical field due to its bioactive compounds. These compounds, including phenols, flavonoids, alkaloids, tannins, and saponins, give basil its potential as an antioxidant, antimicrobial, and antitumor agent. Extraction is used to obtain bioactive compounds from basil, and this study employs Ultrasound Assisted Extraction (UAE). This technique utilizes ultrasonic waves and is considered more efficient and effective than other methods because it requires lower extraction temperatures, shorter extraction times, higher extraction rates, and simpler operation. UAE operational parameters such as solvent type, extraction time, extraction temperature, sample to solvent ratio, particle size, and ultrasonic power can affect extraction outcomes. Several studies have determined optimal parameters for phenol and flavonoid content and antioxidant activity in basil extracts using UAE. However, the effects of extraction time and sample to solvent ratio on antioxidant activity have not been studied. This research aims to determine the extraction time and sample to solvent ratio that yield the best antioxidant activity characteristics using UAE. The research method used is a completely randomized design with two factors, including variations in extraction time (3, 5, and 10 minutes) and sample to solvent ratios (1:5, 1:10, and 1:15). Results show that a 5 minute extraction time with a 1:10 sample to solvent ratio yields the highest total phenol and flavonoid content, at 174.67 mg GAE/g and 68.56 mg QE/g, respectively. The best IC50 value of 213.33 mg/ml was achieved with a 5 minute extraction time and a 1:15 ratio. Keywords: Antioxidant - Basil Leaf Extract - Ultrasound Assisted Extraction Share Link | Plain Format | Corresponding Author (Nur Ida Panca Nugrahini)

81	Food science and biotechnology	ABS-98
Development of Kit Formulation for Non-Halal Animal DNA Detection using Multiplex RT-PCR Method Joni Kusnadi*, Johanna Helina Soeprajitno, Rosyid Muhaimin Malik, Ainun Sayyidah Zakiyah Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran, Malang, Indonesia *jkusnadi[at]ub.ac.id Abstract Halal detection of food products is an important process in ensuring the halalness of food products consumed by the public, especially Muslims. Real Time Polymerase Chain Reaction (PCR) is a DNA-based method recommended for detecting the presence of DNA of non-halal animal species. The formulation of PCR mixture components (DNA polymerase, dNTP, MgCl2, buffer, DNA template), and primers are important factors for the success of the detection process. In this study, the optimization of PCR mix composition and primers for several non-halal animal species detection based on probe and intercalating dye was carried out to enhance detection effectiveness using the Multiplex RT-PCR method. The research stages includes primer and probe design, formulation of PCR mix composition, and validation tests to determine the effectiveness of the formulated mixture. Specific primers and probes for identifying pig, rat, and dog DNA has been sucessfully designed. Using intercalating dye-based primers and probe-based primer, the PCR Mix formula 1 was found to be most effective for identify dog, pig, and rat DNA in the tested samples using singleplex RT-PCR method. The Ct values of intercalating dye-based primers 16.23 (Dog), 13.43 (Pig), 15.56 (Rat) respectively, whereas for probe-based primers, the amplification results using were 13.92 (Dog), 12.73 (Pig), 15.28 (Rat), respectively. Validation tests using several parameters conclude that the PCR Mix formulation is effective for detecting non-halal animal DNA, although it is less optimal when implemented in the multiplex RT-PCR system. Keywords: halal- kit- multiplex- primer- real time PCR Share Link | Plain Format | Corresponding Author (Joni Kusnadi)

82	Food science and biotechnology	ABS-99
Optimization of Gelatin and Cornstarch Concentrations to Enhance the Physicochemical Properties of Pouch-Packaged Stirred Yogurt Muhammad Mashudi a), Rosalina Ariesta Laeliocattleya a), Latifa Putri Aulia a), Mokhamad Nur a*) a) Department of Food Science and Biotechnology Faculty of Agricultural Technology Universitas Brawijaya, Malang, Indonesia *mnur[at]ub.ac.id Abstract This study aims to optimize the concentrations of gelatin and cornstarch in stirred yogurt packaged in pouches. The objective is to enhance the physicochemical properties of the yogurt, including viscosity, syneresis, total acidity, moisture content, pH, and color difference. A mixture optimal custom design method was employed to determine the optimal concentrations of these additives. The experimental results revealed that adding gelatin and cornstarch significantly improved the yogurt^s viscosity and reduced syneresis, thus enhancing its texture and stability. The optimal concentrations were found to be 2% gelatin and 3% cornstarch, yielding a product with desirable physicochemical characteristics and high consumer acceptability. These findings demonstrate the potential for improving stirred yogurt quality through precise optimization of ingredient concentrations, providing valuable insights for small-scale yogurt producers aiming to enhance product quality and consumer satisfaction. Keywords: cornstarch- gelatin- mixture optimal custom design- physicochemical properties- stirred yogurt- viscosity Share Link | Plain Format | Corresponding Author (Mokhamad Nur)

83	Food science and biotechnology	ABS-103
Characterization of Yeast, Lactic Acid Bacteria, and Acetic Acid Bacteria Populations in Cacao Bean Fermentation Prita Shounna Aramintana1, Novita Angelina Carmelita1, Mochamad Nurcholis1*, Wenny Bekti Sunarharum1, Feronika Heppy Sriherfyna1, Arifin Dwi Saputro2 1 Department of Food Science and Biotechnology - Faculty of Agricultural Technology - Brawijaya University Jl. Veteran - Malang 65145 Indonesia 2 Department of Agricultural and Biosystem Engineering - Faculty of Agricultural Technology - Gadjah Mada University Jl. Flora - Yogyakarta 55281, Indonesia *cholis_federer[at]ub.ac.id Abstract Cacao (Theobroma cacao L.) is a key agricultural commodity in Indonesia, ranking 8th globally in cocoa production in 2024. The Forastero variety, primarily produced for its pest resistance, is notably cultivated in Malang, East Java. However, improper fermentation practices by many Indonesian farmers negatively affect the aroma and taste of cacao beans. Pod storage, a post-harvest process, has been suggested to improve cacao bean quality, yet research on the microbial count-particularly yeast, lactic acid bacteria, and acetic acid bacteria-specific to Forastero cacao in Ringin Kembar Village, Sumbermanjing Wetan, Malang Regency, remains limited. These microbes are crucial in influencing the physicochemical properties of fermented cacao, especially when pod storage is applied. The study involved storing cacao pods for 0 and 7 days, followed by a 6-day fermentation. Each treatment used 100 kg of pods, yielding 10 kg of seeds, divided into two fermentation baskets for replication. Microbial counts and physicochemical properties, including fermentation temperature, pH, moisture content, and sugar content, were analyzed using a Randomized Complete Block Design with ANOVA and Tukey test at a 5% confidence level. Results showed that pod storage significantly decreased moisture content and reduced sugars while increasing fermentation temperature, pH, yeast count (9.26 log cfu/g), and acetic acid bacteria count (9.16 log cfu/g). Pod storage also resulted in 92% fermented beans, reduced moisture content to 4.32%, and reduced total reduced sugar content to 4.3% mg/g. Keywords: Cacao-Fermentation-Microorganism-Physicochemical-Pod Storage Share Link | Plain Format | Corresponding Author (Prita Shounna Aramintana)

84	Food science and biotechnology	ABS-105
Immobilization of Recombinant Enzyme NcCDH (Cellobiose Dehydrogenase From Neurospora Crassa) As A Biorecognition Element For Lactose Biosensor Application In Milk Sudarma Dita Wijayanti*, Josephine Laurentia Liem, Malya Maheswari Waluyo, Nur Ida Panca Nugrahini, Fenty Nurtyastuti E.P Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya *Corresponding author email : dee_ta2002[at]ub.ac.id Abstract Biosensor is an analytical device that combines biological components and transduction elements to detect an analyte. Biosensors have been applied in various fields, including healthcare. Glucose detection using glucose oxidase, which catalyzes the oxidation of glucose into a signal proportional to glucose concentration, is commonly used for blood sugar detection. The same principle can be applied to other types of sugars, such as lactose in milk. One enzyme that can be utilized as a bioreceptor for lactose is cellobiose dehydrogenase (CDH). The enzyme from Neurospora crassa (NcCDH) is capable of demonstrating direct electron transfer (DET), making it efficiently applicable as a third-generation biosensor. Immobilization of the NcCDH enzyme is carried out by mixing NcCDH and CS-AuNPs on a screen-printed carbon electrode. Characterization of the biosensor using electrochemical methods was conducted by measuring cyclic voltammetry and chronoamperometry using lactose substrates at various concentration as well as linearity, detection limit, and sensitivity. Keywords: Biosensor- Electrochemistry- Lactose Share Link | Plain Format | Corresponding Author (Sudarma Dita Wijayanti)

85	Food science and biotechnology	ABS-107
Microencapsulation of Lemongrass Extract using Spray Drying Method: Types of Coating Materials and the Ratio of Coating Materials with Lemongrass Extract Dian Widya Ningtyas*, Aqila Fitrah Syahida Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya corresponding author^s email: dianwidya_n[at]ub.ac.id Abstract Lemongrass is a plant that has a very unique taste and aroma in culinary applications. However, the lemongrass plant has a weakness that is vulnerable and unstable to high temperatures and oxidation by UV light. Microencapsulation is one of the methods that can be applied to maintain the bioactive compounds of lemongrass. Randomized Factorial Block Design was used with 2 factors, namely the ratio of lemongrass extract to the coating (1:2 and 2:1) and the type of coating materials (Maltodextrin, Arabic gum, and its combination). A spray dryer was applied to produce the encapsulated lemongrass powder. The type of coating exhibited significant differences in the water content, solubility, particle size, IC50, and antioxidant activity of the microencapsulated lemongrass extract. In addition, the ratio of coating materials to the lemongrass extracts also resulted in differences in solubility and particle size of the microcapsule. The lemongrass extract encapsulated with Arabic gum at a ratio of 2:1 resulted in microcapsules with high antioxidant activity (51.83%) and solubility (89.02%). The resulting particles were spheric in shape at 7 mikrometer size. Therefore, encapsulation of lemongrass extract can be applied to increase its usage in many products. Keywords: Encapsulation- Lemongrass Extract- Spray drying- Gum Arab Share Link | Plain Format | Corresponding Author (Dian Ningtyas)

86	Food science and biotechnology	ABS-108
Characteristics of Catfish (Clarias sp.) Smart Flavor with Enzymatic Hydrolysis Using Calotropin Yuli Witono, Dini Indah Kartikosari, Lailatul Azkiyah, Livia Wahyuni* University of Jember, Jalan Kalimantan 1 No 1, Jember, 68121, Indonesia Abstract Umami flavor comes from Monosodium Glutamate (MSG). Increased consumption of MSG can have side effects on health. Catfish have a protein content of 17.7%, which has potential to be an umami flavor. This study aimed to determine effect of calotropin concentration and hydrolysis time on smart flavor characteristics and the best treatment to produce smart flavor. This study used a two-factor: calotropin concentration (1, 2 and 3%) and hydrolysis time (2, 4 and 6 hours). Research parameters include color (brightness), yield, water content, soluble protein content, degree of hydrolysis, antioxidant activity and effectiveness analysis. Based on research showing that the color ranged from 90.73-91.81, yield of 77.01-78.95%, water of 8.63-10.40%, soluble protein of 0.89-1.30 mg/ml, degree of hydrolysis of 46.61-58.19%, antioxidant activity of 42.18-54.14% and effectiveness ranged of 0.15-0.85. The best treatment is 3% calotropin and 6 hours hydrolysis with color (brightness) of 90.73, yield of 78.95%, water of 8.63%, soluble protein of 1.30 mg/ml, degree of hydrolysis of 58.19% and antioxidant activity of 54.14%. Keywords: Calotropin- catfish- hydrolysis- smart flavor Share Link | Plain Format | Corresponding Author (Livia Wahyuni)

87	Food science and biotechnology	ABS-110
Optimization of pandan leaves extract (Pandanus amarillyfolius roxb) with Microwave Assistance Extraction (MAE) using Responce Surface Methodology Qomarudin1 , Erni Sofia Murtini2 , Yunianta3 , Yuli Witono4 1,2,3 Food Science and Biotechnology Department, Agricultural Technology, Universitas Brawijaya, Malang, 65145, Indonesia 1 Faculty of Agricultural, Universitas Wisnuwardhana, Malang, 65139. Indonesia 4 Agricultural Product Technology, Agricultural Technology, Universitas Jember, Jember 68121, Indonesia Abstract This study aimed to determine the best conditions for extracting antioxidant compounds and 2acetyl1pyrroline (2AP) from Pandan leaf using Microwave-assisted Extraction (MAE) through the use of Box-Behnken Design Response Surface Methodology (BBD-RSM), with three factors: ethanol concentration (65, 80, and 95%), temperature (55,65, and 75 C), and time (15,25, and 35 min).The spectrophotometry method determined total phenolic content (TPC) and antioxidant activity (IC50). Gas chromatography (GC) was used to quantify 2acetyl1pyrroline 2AP) content compared with the 2acetyl1pyrroline (2AP) standard. The findings indicated that the extraction parameters significantly impacted the total phenolic content, antioxidant activity (IC50), and 2AP content of pandan leaf extracts. Furthermore, the optimal extraction conditions determined were 80% ethanol concentration, 65 C extraction temperature, and 25 minutes of extraction time, resulting in a total phenolics content of 0.34 mg GAE/g, antioxidant activity (IC50) of 14.27 ppm, and 2AP content of 7.78 ppm. Keywords: MAE, pandan leaf extract, BBD RSM Share Link | Plain Format | Corresponding Author (Qomarudin Qomarudin)

88	Food science and biotechnology	ABS-111
Effect of Carbon Source on the Quality Characteristics of Arabica Coffee (Coffea arabica) Cascara Kombucha Deyinta Apenabel Surya*, Feronika Heppy Sriherfyna Biotechnology, Departement of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran No.10-11, Malang, Indonesia *deyinta.surya[at]student.ub.ac.id Abstract Cascara is the main by-product produced during coffee processing that comes from the Spanish word that means husk. Cascara, especially from Arabica coffee (Coffea arabica), have long been regarded as underused waste while having great potential as a raw material for functional food products. Utilizing it as a substrate for kombucha would increase its added value. The research was conducted to evaluate the influence of the type and concentration of carbon sources on the quality characteristics of cascara kombucha, including physical, chemical, microbiological, and sensory aspects. The study used a factorial randomized block design with two factors: carbon source type (palm sugar, honey, and xylitol) and carbon source concentration (10%, 15%, and 20%). Cascara kombucha was fermented for six days at room temperature with observation of pH, color, total soluble solids, total phenolic content, total microbes, and sensory characteristics. The data obtained was analyzed using variance analysis (ANOVA) and LSD test. The best treatment will be selected using the Zeleny technique of Multiple Criteria Decision Making method. The results show that the type and concentration of carbon source has a significant influence on the chemical and sensory properties of kombucha cascara. Cascara kombucha made with white sugar (control), palm sugar, and honey are fermented successfully. On the contrary, kombucha with xylitol tended to have a lower total decrease in soluble solids, suggesting that xylitol could not be fully metabolized by the microorganisms involved in fermentation. Best treatment cascara kombucha with 15% (w/v) palm sugar treatment has characteristics of pH value 4.03- total microbes 9.1 x 10^9 CFU/ml- lightness value (L*) 27.0- a* value 6.2- b* value 7.7- total soluble solids 14.1 degree Brix. Advanced research is suggested to explore the biological activity of kombucha cascara. Keywords: Carbon Source-Cascara-Kombucha Share Link | Plain Format | Corresponding Author (Deyinta Apenabel Surya)

89	Food science and biotechnology	ABS-113
Chemical Characteristics, Antioxidant Activity, and Antibacterial Activity of Korean Ginseng Kombucha ( Panax ginseng ) and Javanese Ginseng Kombucha (Tanilum paniculatum)^ against Staphyococcus aureus and Escherichia coli bacteria Elok Zubaidah*, Nauravi Nur Nasywa Asrin, Intan Maula Ramadhani, Dian Widya Ningtyas Departemen of Food Science and Biotechnologi, Faculty of Agricultural Technology, Brawijaya University, Indonesia *Email: elok[at]ub.ac.id Abstract Kombucha tea is a traditional beverage product fermented from a sugar solution using a kombucha starter culture. Kombucha and ginseng roots contain antioxidant, anti-inflammatory, antibacterial and other properties. The aim of this research was to determine the chemical, microbiological characteristics and antibacterial activity against S. aureus and E. coli bacteria . The research method used a factorial randomized block design (RAK) consisting of 2 treatment factors with 3 replications. The factors used were the type of ginseng root, namely Javanese ginseng and Korean ginseng, as well as the concentration of ginseng root, namely 0.6%- 0.8%- 1% and 1.2%. Determining the best treatment using the Multiple method Zeleny Criteria . Kombucha with Javanese ginseng root at a concentration of 1% was the best treatment with total microbial characteristics of 0.89 x 109 CFU /ml, total acid 0.29%, total sugar 5.94%, total phenol 50.36 mg GAE/mL, value IC 50 50.87 ppm, with antibacterial activity against S.aureus 4.40 mm, and antibacterial activity against E.coli 3.20 mm Keywords: Kombucha, Talinum paniculatum, Panax ginseng, Antibacterial Activity, Antioxidant Activity, Chemical Characteristics, Fermentation Share Link | Plain Format | Corresponding Author (Nauravi Nur Nasywa Asrin)

90	Food science and biotechnology	ABS-122
Extraction of Bioactive Components in Plants (Cacao, Citrus, Tamarindus indica Leaf, Moringa oleifera, and Curcuma xanthorrizha) - A Review 1,2 Imro^ah Ikarini 1,3 Mentari Sekar Arum 1,4 Lulus Mualimin *1,5 Jaya Mahar Maligan 1,6 Christina Mumpuni Erawati 7 Imam Santoso 1Food Science Doctorate Program - Postgraduate School Faculty of Agricultural Technology, Universitas Brawijaya, Malang 2Research Center for Agroindustry, BRIN Cibinong 3Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Jember, Jember 4Food Industry Technology Study Program, Department of Agricultural Technology, Politeknik Negeri Jember, Jember 5Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang 6Biology Study Program, Faculty of Technobiology, Universitas Surabaya, Surabaya 7Department of Agro-Industrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang *Corresponding author, E-mail:maharajay[at]ub.ac.id Abstract Naturally occurring in plants, these chemical substances known as bioactive compounds provide beneficial effects on human health. These essential components, playing many pivotal parts in life-sustaining processes throughout the form, have been connected to a diversity of remedial health benefits owing to their power to stave off and ease issues such as malignant growths, heart problems, and deteriorating neurological disorders. The stability, as well as bioavailability of the bioactive compounds incorporated, pose difficulties in their broad application, as their efficacy can be influenced by aspects such as food processing techniques and storage circumstances. In addition to their varied effects, the diverse mechanisms by which bioactive compounds act incorporate antioxidant, anti-inflammatory, antimicrobial, and anticancer impacts, among still others. Additional investigation is warranted to further uncover the prospective therapeutic benefits of bioactive compounds. Exploring the potential synergistic impacts of diverse bioactive ingredients, and comprehending how they interconnect with other bodily materials, is critical to optimize health advantages. Keywords: bioactive- cacao- citrus- Curcuma xanthorrizha- flavonoid- Tamarindus indica L- Moringa oleifera Share Link | Plain Format | Corresponding Author (Jaya Mahar Maligan)

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