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91	Food science and biotechnology	ABS-124
Molecular Docking Studies of Quercetin and Apigenin Compound from Tamarind Leaves as Antidiabetics Agent through Inhibition of &#945--Amylase and Glucokinase *1Jaya Mahar Maligan 1Teti Estiasih 2Sentot Joko Raharjo 2Ambar Fidyasari 3Jatmiko Eko Witoyo 1Department of Food Science and Technology, Faculty of Agricultural Technology, Universitas Brawijaya Malang 2Pharmacy and Food Analysis Study Program, Politeknik Kesehatan Putra Indonesia, Malang 3Department of Agro-Industrial Technology, Institut Teknologi Sumatera, Lampung *Corresponding author, E-mail:maharajay[at]ub.ac.id Abstract The strategy to manage type 2 DM in the early stages is to prevent postprandial hyperglycemia, which has been shown to be efficacious in controlling diabetes. Control can be done by inhibiting the enzyme &#945--amylase. Inhibition of the metabolic pathway of the enzyme glucokinase in the control of diabetes mellitus is also worth considering. Glucokinase has a high impact on glucose homeostasis due to its role as a glucose sensor in pancreatic cells and as an enzyme regulatory pathway for hepatic glucose clearance and glycogen synthesis. Quercetin and apigenin compounds in tamarind leaves have potency as antidiabetic agents through binding to the target proteins &#945--amylase and glucokinase. Quercetin compounds have affinity to &#945--amylase and glucokinase with energy of -8.7 and -7.4 kcal/mol, while apigenin has affinity energy of -8.7 and -8.0 kcal/mol. The molecular docking results show that there are several interactions, namely hydrogen bonds, Van der Walls bonds and pi interactions. Keywords: Antidiabetics- Amylase- Apigenin- Glucokinase- Tamarind Leaf- Quercetin Share Link | Plain Format | Corresponding Author (Jaya Mahar Maligan)

92	Food science and biotechnology	ABS-126
The Influence of Non-Gluten Proteins on Conventional-Baked and Ohmic-Baked Bread Properties Elok Waziiroh1*, Denisse Bender2, and Regine Schoenlechner2 1 Brawijaya University, Department of Agricultural Product Technology, Malang 65141 East-Java, Indonesia. 2 University of Natural Resources and Life Sciences, Vienna, Department of Food Science and Technology, Muthgasse 18, 1190, Vienna, Austria. *Corresponding author: elokwz[at]ub.ac.id Abstract Foaming and emulsification properties are the most important functional properties for obtaining a high gluten-free (GF) bread quality, especially bread volume and crumb properties. On the other hand, batter stabilization becomes a great challenge in GF bread, as CO2 dissipates easily during bread-making, resulting in small, dense, and crumbly breads. The extent of gas stabilization is closely related to the functional properties of protein. This study attempted to assess the effect of non-gluten proteins from different sources (plant and animal) on the rheological behavior of GF batter (pasting properties, rheology, and foam stability) and bread quality after baking with conventional and ohmic heating. To achieve this purpose, the functional properties of selected non-gluten proteins relevant for foam stabilization were evaluated. Amongst proteins, egg albumin and potato protein exhibited a functionality in GF bread- in particular, potato protein produced breads with the highest volume in both baking methods and could be a good candidate for replacing egg albumin. Using plant-based proteins such as potato protein in gluten-free bread formulations enhances sustainability by reducing reliance on animal proteins and environmental impact while maintaining bread quality. According to the correlation matrix, protein solubility was considered crucial in influencing foaming and emulsification behavior, leading to improved GF bread properties. The study indicated that protein with high solubility is a promising candidate for gluten-free bread formulations. Keywords: gluten-free bread, non-gluten protein, ohmic baking, batter stabilization, protein solubility Share Link | Plain Format | Corresponding Author (Elok Waziiroh)

93	Food science and biotechnology	ABS-127
Physicochemical Characteristics and Antioxidant Activity of Corn Hair (Zea mays L.) As A Herbal Drink Using The Freeze Drying Method Rosalina Ariesta Laeliocattleya*, Teti Estiasih, Yunianta, Pratista Khansa Aurellia Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Brawijaya University Jl. Veteran, Malang 65145, Indonesia *email: deeochalina[at]ub.ac.id Abstract Corn silk contains bioactive compounds with antioxidant properties. These advantages can be acquired by using processed corn hair products, such as a herbal beverage derived from corn hair. The study focused on the impact of pressure and drying time on the properties and antioxidant activity of corn hair herbal tea. The process involved sample preparation, freeze drying, and brewing the tea for 5 minutes. The study used a factorial Randomized Group Design with two factors: drying pressure (0.04, 0.06, 0.08 mbar) and drying time (3, 4, 5 hours). The data was analyzed using ANOVA with a 95% confidence interval. The results showed that as drying pressure decreased, levels of certain compounds and antioxidant activity increased. However, at the lowest pressure, increasing the drying time led to decreased levels of these compounds and activity. The study concluded that both drying pressure and time, as well as their interaction, significantly affected the levels of certain compounds and antioxidant activity. Keywords: Corn Silk- Freeze Drying- Herbal Tea Share Link | Plain Format | Corresponding Author (Rosalina Ariesta Laeliocattleya)

94	Food science and biotechnology	ABS-135
Prediction of the potential kaempferol from Moringa oleifera leaves as antidiabetic on Insulin-like Growth Factor 1 Receptor (IGF-1R) target protein by in silico study Lulus Mualimin1, Jaya Mahar Maligan2, Mentari Sekar Arum3, Mochamad Nurcholis2* 1Food Industry Technology Study Program, Department of Agricultural Technology, Jember State Polytechnic, Jember, Indonesia 2Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Brawijaya University, Malang, Indonesia 3Department of Agricultural Product Technology, Faculty of Agricultural Technology, Jember University, Jember, Indonesia *email: cholis_federer[at]ub.ac.id Abstract Type 2 diabetes is characterized by insulin resistance and impaired glucose metabolism. IGF-1R plays a crucial role in regulating insulin sensitivity. This study investigated the potential of kaempferol from Moringa oleifera leaves to activate IGF-1R and improve insulin sensitivity in type 2 diabetes. IGF-1R shares structural similarities with the insulin receptor (IR), and these two receptors can form heterodimers that modulate insulin signaling. In type 2 diabetes, when IR function is impaired, IGF-1R activation could be an alternative pathway to help replace some of the lost insulin function. Phytochemical components in Moringa oleifera leaves, especially kaempferol, are thought to have great potential in increasing IGF-1R protein activation in type 2 diabetes patients. Predicting the effectiveness of kaempferol in Moringa leaves is very necessary via in silico interaction studies. The method used in this test is molecular docking by analyzing molecular interactions and physicochemical properties compared to its natural ligand. The molecular docking analysis resulted in the binding affinity value between IGF-1R protein and the ligand showing that kaempferol has potential as an antidiabetic. In silico molecular docking analysis revealed a strong binding affinity between kaempferol and IGF-1R (-8.1 kcal/mol), comparable to the natural ligand. Drug similarity analysis indicated favorable pharmacokinetic properties. The results of drug similarity analysis showed bioavailability score 0.55, solubility 4.29e-02 mg/ml, log Kp (skin permeation) -6.70 cm/s, LD50: 3919mg/kg and toxicity class to level 5. These findings suggest that kaempferol may have potential as a novel antidiabetic agent. Further in vitro and in vivo studies are warranted to validate its efficacy and safety. Keywords: Antidiabetics, IGF-1R, In silico, Kaempferol, Moringa oleifera leaves Share Link | Plain Format | Corresponding Author (Mochamad Nurcholis)

95	Renewable energy and biorefinery	ABS-44
Prediction of Biogas Production from Agriculture Waste Biomass Based on Backpropagation Neural Network Arief Abdurrakhman 1,2,3*, Lilik Sutiarso 1, Makhmudun Ainuri 1, Mirwan Ushada 1, Md Parvez Islam 3 1 Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia 2 Department of Instrumentation Engineering, Institut Teknologi Sepuluh Nopember, Surabaya 60111, Indonesia 3 Faculty of Agriculture, Ehime University, Matsuyama, Japan *Corresponding author : ariefabdurrakhman[at]mail.ugm.ac.id Abstract An integral aspect of sustainable agriculture involves the implementation of a meticulously planned waste management infrastructure. One strategy to achieve this objective is the utilization of agricultural waste, specifically in the form of biomass, to generate sustainable energy such as biogas. This study aims to provide valuable prediction model for biogas production with many variables which is influenced. The study identifies four variables, namely pH, moisture content, Organic Loading Rate (OLR) and temperature which significantly impact on the biogas production, especially in Indonesia. Any fluctuations in these variables can affect biogas productivity. Therefore, machine learning techniques such as adaptive backpropagation neural network is used to modeling for predition of biogas production. The configuration of the multilayer perceptron model, combined with the Backpropagation Algorithm, establishes the fundamental framework for the proposed advancements. This study explores three different types of training algorithms in the backpropagation neural network, specifically Adaptive Learning Rate, Levenberg-Marquardt, and Resilient Backpropagation. The Resilient Backpropagation approach exhibited exceptional effectiveness, as evidenced by a correlation coefficient of 0.9411 for training and 0.90423 for testing. The best results obtained for Mean Squared Error (MSE) and Mean Absolute Error (MAE) were 0.0038 and 0.0316, respectively. The Standard Deviation was computed to be 0.0615.This study highlights the potential benefits of employing Resilient Backpropagation Neural Network alghoritm to determine the appropriate operational parameters and accurately predict the biogas production. Keywords: biogas, neural network, agriculture waste biomass Share Link | Plain Format | Corresponding Author (Arief Abdurrakhman)

96	Renewable energy and biorefinery	ABS-82
The Effect of Biochar and Potassium Supplementation on Methane Production using Mesophilic Anaerobic Digestion Yusron Sugiarto*, Muhamad Hafizhur Rofiq, Ary Mustofa Ahmad, Inggit Kresna Maharsih Department of Biosystem Engineering, Faculty of Agricultural Technology, Universitas Brawijaya, Malang *email: yusronsugiarto[at]ub.ac.id Abstract Renewable energy in the form of biogas has emerged as a low-impact alternative to environmental damage. The research aims to assess the impact of biochar and potassium additives and determine the optimal dosage variations when added to the white bread waste substrate during two-phase anaerobic digestion for biogas production. The experimental design employs a factorial CRD (Completely Randomized Design) comprising 16 treatments with 3 repetitions. The methane gas potential is gauged using the BMP (Biochemical Methane Potential) method with 100 mL glass vials and a working volume of 60 mL. All experimental setups use a white bread waste concentration of 16.67 g/L. The biochar concentrations employed range from 0 g/L, 5 g/L, 15 g/L, to 25 g/L, while the potassium concentrations vary from 0 g/L, 1 g/L, 2 g/L, to 3 g/L. The result shows that the addition of biochar and potassium increased methane yield. The addition of 5 g/L biochar increased biogas yield by 4.2% compared to control. The addition of 3 g/L potassium increased methane yield by 8.99% compared to the control. Moreover, the combination of 5 g/L biochar and 1 g/L potassium increased methane yield by 15.56% compared to the control. Keywords: biochar- bread waste- potassium- two-phase anaerobic digestion Share Link | Plain Format | Corresponding Author (Yusron Sugiarto)

97	Renewable energy and biorefinery	ABS-94
An Experimental study of the Stability of Rice Husk Pyrolysis Oil through Esterification Hendrix Yulis Setyawan* (1), M. Migi Fachry Selahuddin (1), Yusron Sugiarto (2), Mingming Zhu (3), Chiemeka Onyeka Okoye (4), Karlina Wijayanti (1) (1) Department of Agroindustry, Faculty of Technology of Agriculture, University of Brawijaya, (2) Department of Agricultural and Biosystems Engineering, Faculty of Technology of Agriculture, University of Brawijaya, (3) School of Water, Energy and Environment, Cranfield University, Cranfield, Bedfordshire, MK43 0AL, UK (4) Centre for Energy (M473), The University of Western Australia, 35 Stirling Hwy, Crawley, WA 6009, Australia * corresponding author: hendrix[at]ub.ac.id Abstract The utilization of rice husk waste can be achieved by converting it into value added products such as pyrolysis oil through pyrolysis at 600 degrees for 2 hours. However, pyrolysis oil exhibits instability and oxidation susceptibility, necessitating quality enhancement via esterification to convert organic acids into more stable ester compounds, making it a viable fuel option. This study aims to analyze the impact of different catalysts and storage durations on the physical and chemical characteristics of rice husk pyrolysis oil. The research employed two factors, catalyst type and storage duration. Parameters tested included acid number, moisture content, pH, calorific value, density, viscosity, and FTIR analysis. Results showed significant effects of both catalyst type and storage duration on each physical and chemical parameter. This study demonstrates that esterification with acid catalysts can significantly improve the physical and chemical stability of pyrolysis oil, with HCl proving to be the most effective catalyst under the conditions tested. Keywords: Esterification- Pyrolysis Oil- Rice Husk- Pyrolysis- Biofuel. Share Link | Plain Format | Corresponding Author (Hendrix Yulis Setyawan)

98	Renewable energy and biorefinery	ABS-100
An experimental study on Microalgae Oil Extraction using Ultrasound-Assisted Algasonic Machine Endrika Widyastuti1*, Ratih Dewi1, Dela Ayu Putriajati1, Ariella Melody Danny1, Joko Prasetyo2 1 Department of Food Science and Biotechnology, Faculty of Agroindustrial Technology, Universitas Brawijaya Malang Indonesia 2 Department of agricultural and biosystem engineering, Faculty of Agroindustrial Technology, Universitas Brawijaya Malang Indonesia *email Corresponding author: endrika_w[at]ub.ac.id Abstract The increasing fuel consumption has led to a crisis in renewable energy sources. To address the depletion of fuel and rising prices, an alternative energy source to fossil fuels, namely biodiesel, is essential. One potential source of oil-producing energy is microalgae, which serves as a raw material for third-generation biodiesel. To extract oil from microalgae, an effective, environmentally friendly, and energy-efficient method is required. One of the most effective methods for microalgae oil extraction is the ultrasound method. The high pressure generated by ultrasonic waves damages and breaks the cell walls of microalgae, allowing the contained oil to be released. However, it has been observed that the widely used ultrasound method still incurs significant costs. To address this issue, a creative innovation has been developed in the form of a microalgae oil-producing extraction machine. This machine is equipped with a 40 kHz ultrasound transducer, a heater, and an automatic control panel. In the machine testing results, the total energy consumption was approximately Rp1,000.00 per process. The instrumentation of this machine is capable of producing a microalgae oil yield from Chlorella vulgaris strain of 19.25% over a 3-hour period, with a relatively low Free Fatty Acid (FFA) content of 3.24%, making it suitable for biodiesel production. Similarly, the microalgae oil yield from Nannochloropsis oculata strain was 23.07% over 3 hours, with a low FFA content of 1.79%, indicating its suitability for biodiesel conversion. Consequently, the overall testing revealed that Nannochloropsis oculata, extracted over a 3-hour period, represents the most promising microalgae type and extraction time for potential biodiesel conversion. Keywords: Microalgae, Ultrasound, Extraction, Oil Share Link | Plain Format | Corresponding Author (Endrika Widyastuti)

99	Renewable energy and biorefinery	ABS-130
Analysis of Dimensions and Pressure Effects in the Production of Bio-pellets from Oil Palm Empty Fruit Bunches (OPEFBs) Luthfia Fahira1, Sri Suhartini2,5, Nimas Mayang Sabrina Sunyoto2, Novita Ainur Rohma1,5, Rizki Putra Samudra3,5, Andhika Putra Agus Pratama4,5, Wafa Nida Faida Azra3,5, Bambang Susilo5,6 Brawijaya, Malang, Indonesia 2 Department of Agro-industrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia 3 Postgraduate student, Department of Biosystem Engineering, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia 4 Postgraduate student, Department of Agro-industrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia 5 Centre of Excellence in Bioenergy and Biorefinery, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia 6 Department of Biosystem Engineering, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia Abstract The urgent need for an alternative to coal has led to interest in Oil Palm Empty Fruit Bunches (OPEFBs) bio-pellets. OPEFBs, rich in lignocellulose, offers promise as a renewable energy source. However, its high ash content poses challenges, causing scaling and corrosion in boilers. Researchers explored solutions, including zeolite and NaOH additives, while varying pressing pressure, length, and diameter of the bio-pellets. This study evaluated 12 treatment combinations, considering factors like bio-pellet length (L), pressure (P), and diameter (D). Results revealed that pressure and diameter significantly influenced volatile matter content, fixed carbon content, combustion rate, compressive strength, and density. Higher pressure improved fixed carbon content and density but reduced volatile matter content. Larger diameter enhanced density and compressive strength. The optimal treatment (P1L1D3) involved 20 MPa pressure, 10 mm length, and 10 mm diameter. The conclusion of this study is that the quality of bio-pellets can be improved with the right combination of pressure and bio-pellets dimensions. Further research can be conducted on a larger scale to increase the production of OPEFBs bio-pellets by considering these three factors. Keywords: Bio-pellets, OPEFBs, Zeolite, NaOH Share Link | Plain Format | Corresponding Author (Novita Ainur Rohma)

100	Renewable energy and biorefinery	ABS-134
Potential of biogas generation from mango industrial waste Shanika R. Musser, Sri Suhartini*, Lynsey Melville Universitas Brawijaya, Birmingham City University Abstract Agro-industries in Indonesia generate significant amounts of mango industrial waste (MIW), which consists of the mango seed, peel, and wastewater. Biogas, a mixture of primarily methane and carbon dioxide, can be generated from MIW via anaerobic digestion (AD) to produce renewable energy. The objective of this research is to understand the potential of biogas generation from MIW of two mango varieties - podang and madu. First, each MIW component was characterized in various analyses: lignocellulosic content, proximate analysis, ultimate analysis, calorific value, and TS/VS. Then a biochemical methane potential (BMP) test was performed on the individual components of MIW (mono-digestion) and on various mixtures of the MIW components (co-digestion). The BMP test was performed using the novel gas density BMP (GD-BMP) method, a low-cost measuring technique that relies on gas volume and weight to approximate methane content. Results indicate that BMP was highest for the co-digestion of podang seeds and peels at a 1:1 ratio, with an average BMP of 125.8 mL/g VS substrate. These results may indicate a synergistic relationship between podang seeds and peels. However, inhibition from a low pH was observed for all test groups, with an average pH of 6.17 prior to the BMP test and an average pH of 4.26 after the BMP test. This could be attributed to the highly acidic nature of MIW and the accumulation of volatile fatty acids in the reactor. Therefore, it is advised that future research investigate the co-digestion of MIW with high pH substrates. This information is critical to the sustainability of mango agro-industries in Indonesia and the development of the larger bioeconomy. Keywords: agro-industry- biogas- indonesia- mango Share Link | Plain Format | Corresponding Author (Shanika Rae Musser)

101	Renewable energy and biorefinery	ABS-137
Anaerobic Mono- and Co-digestion of Fish Innards and Food Waste: Effect of Ratio, Temperature, and Their Kinetics Studies Faradita Nova Wijayanti1, Sri Suhartini2, Nur Hidayat3 1Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, Malang, East Java-Indonesia 2Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, Malang, East Java-Indonesia 3Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, Malang, East Java-Indonesia *E-mail: faraditanova[at]student.ub.ac.id atau faraditanovawijayanti7254[at]gmail.com Abstract Indonesia generates approximately 115-184 kg/capita/year of food waste. Meanwhile, fishery industries contribute to 30-40% of fish innards from their fish production activities, where about 23% of these wastes are still underutilization and dispose directly to surrounding environment. Such practices could cause detrimental impacts to the environment and human health. Further valorization of food waste (FW) and fish innards (FI) is critical. This study aimed to evaluate the performance of anaerobic mono- and co-digestion of fish innards and food waste under mesophilic and thermophilic condition, as well as their kinetic studies. Biochemical methane potential (BMP) test was employed in this study and operated for 28 days. Different ratios of waste mixture samples were used including FI:FW (100:0 and 100:0) for mono-digestion and FI:FW (80:20- 60:40- 40:60- and 20:80) for co-digestion). The kinetic study was carried out using Modified Gompertz, Logistic, Monod, First Order, and Transference modelling formulas. The results showed that all feedstock mixtures have high organic contents, hence potential to be used as feedstock in anaerobic digestion system. The highest specific methane potential (SMP) for anaerobic mono- and co-digestion were lower than that of anaerobic co-digestion, both under mesophilic and thermophilic condition. In anaerobic co-digestion system, the highest SMP was produced from feedstock mixture with ratio of FI:FW (80:20) at value of 0.303 m3CH4/kgVS for mesophilic condition. While under thermophilic condition, the highest SMP was 0.738 m3CH4/kgVS from feedstock with FI:FW ratio of 60:40. The digestate characteristics of all samples were within normal limits for pH and electrical conductivity (EC) values. The kinetic studies confirmed that the Logistic and Modified Gompertz model were better fitted and accurate to describe the experimental data. This was indicated by its lowest RMSE values compared to other kinetics models. Further studies is suggested to optimize the process and to continue trials under semi-continuous systems. Keywords: anaerobic digestion, feedstock mixture, kinetic modelling, methane production Share Link | Plain Format | Corresponding Author (Faradita Nova Wijayanti)

102	Sensory science	ABS-21
Physicochemical and Sensory Properties of Waffles Incorporated with Date Seed Flour (DSF) Nur Ain Humaira Amran1 and Naemaa Mohamad*1,2 1Department of Food Science and Technology, Faculty of Applied Sciences, Universiti Teknologi MARA (UiTM), Cawangan Negeri Sembilan, Kampus Kuala Pilah, Pekan Parit Tinggi, 72000 Kuala Pilah, Negeri Sembilan, Malaysia 2Alliance of Research and Innovation for Food (ARIF), Universiti Teknologi MARA (UiTM), Cawangan Negeri Sembilan, Kampus Kuala Pilah, Pekan Parit Tinggi, 72000 Kuala Pilah, Negeri Sembilan, Malaysia *Email: naemaa953[at]uitm.edu.my Abstract This research explores usage of dates seed flour (DSF) as sustainable ingredient in waffle, addressing the waste generated by dates seed (10 to 15% from dates fruit mass). Annual global dates production exceeding 8.5 million tons causes escalating waste that demands investigation of viable applications for the dates seed. Hence, this study aims to evaluate the physicochemical properties of the DSF and its potential as a substitute for wheat flour in waffle with 5% and 10% substitutions by using physicochemical and sensory studies. DSF had significantly (p<0.05) higher ash, magnesium, and radical scavenging activity (DPPH) compared to wheat flour (WF). DSF also is significantly (p<0.05) lower in moisture, water activity (aw), and protein, and not significantly different (p>0.05) in terms of calcium compared to WF. Waffle incorporated with 5% DSF had significantly (p<0.05) higher protein and magnesium compared to waffle with 10% DSF and control (waffle made with WF). Waffle incorporated with 10% DSF significantly darker (p<0.05) than the 5% DSF waffle and control. However, there is no significant different (p>0.05) in terms of texture and ash for control, 5% and 10% DSF waffles. Sensory evaluation score shown that the overall acceptability for all three waffle samples is not significantly difference (p>0.05). In conclusion, DSF may be a good substitute to WF in the production of waffles even at 5% substitution with better properties in some physicochemical characteristics and no significant different in panelists acceptability compared to the control waffle. Keywords: agriculture waste valorisation- dates, dates seed- dates seed flour- food waste valorisation- valorisation Share Link | Plain Format | Corresponding Author (NAEMAA MOHAMAD)

103	Sensory science	ABS-27
The Effect of Jazz Music Tempo on Sensory Perception and Emotions When Consuming Arabica, Liberica and Robusta Coffee Wenny Bekti Sunarharum, Kiki Fibrianto, Siska Septiana, Syifa Az-zahra Faculty of Agricultural Technology, Brawijaya University, Indonesia Email: wbsunarharum[at]ub.ac.id Abstract Listening to music can influence sensory perception and emotions when consuming food products. The tempo of music can influence cognition, emotions and behavior as well as taste perception when consuming food products. However, the effect of listening to Jazz music when consuming coffee has not been widely explored. This study aimed to evaluate the effect of listening to Jazz music with different tempos on sensory perception and emotional response when consuming arabica, liberica, and robusta coffee. 12 trained panelists evaluated the sensory perception and emotional response caused by Jazz music using the Temporal Dominance of Sensation (TDS) and Temporal Dominance of Emotion (TDE) methods. Jazz music is played in 2 types of tempo (fast tempo 195 BPM and slow tempo 65 BPM) using headphones at 60% volume to ensure the panelists get the same portion of sound. Data are displayed in the form of a dominance curve and analyzed by ANOVA. The findings show that different musical tempos affect sensory perception and emotional responses differently. Fast tempo music increases the dominance of the sweet taste and causes happy emotions, while slow tempo music increases the dominance of the astringent mouthfeel in arabica coffee and causes sad emotions. The link between the music listened to when consuming coffee shows that music is an important element that needs to be considered to improve the sensory attributes of coffee and the emotional responses experienced by consumers. It is hoped that this research can be used to further study the influence of music when consuming food products. Keywords: Coffee, Jazz, emotional response, music tempo, sensory response Share Link | Plain Format | Corresponding Author (Syifa Az-zahra)

104	Sensory science	ABS-35
Fostering Coffee-Minds by Developing Customer Perspective from Simple Public Cupping: Study Case in Bumi Kopi, Malang Ayudha Pradhana1, Agus Nurrofik2*, Annisa Izzah Talbiyya3, M. Tamamun Niam1, Fajar Rasyiidi Hidayat4, Dannyary Ismail Faronny5, Ayu Tri Widya Wati6 1 Tourism Program, Faculty of Business Administration, Universitas Brawijaya, Indonesia 2 Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Brawijaya, Indonesia 3 Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Indonesia 4 Bumi Kopi Cafe Management, Lowokwaru District, Indonesia 5 Graduate School Environmental Management and Development, Universitas Brawijaya, Indonesia 6 Business Administration Program, Faculty of Administration Sciences, University of Islam Malang *email of corresponding author *Email: annisaizzah14[at]gmail.com Abstract The massive growth through the trends toward coffee-lover communities has pushed the new revolution of coffee waves in Indonesia, previously from the first wave into the second wave. In the Malang area, this phenomenon at the same time had brought new challenges and opportunities, especially improving the awareness for the lovers, which a major role as the coffee-shop customers. Moreover, this study focused on describing customers perspectives towards the unique taste of available coffee species which is provided by new experiences from simple public cupping. As many 31 customers and 9 semi-professional testers have been chosen for the demonstration which was conducted in Bumi Kopi Coffee Shop, Malang. Four types of coffee samples- including Coffea arabica var typica, C. canephora var robusta, C. liberica var liberica, and C. liberica var dewevrei (known as excelsa coffee) have been used during the test. The findings based on the test showed that customers and semi-trainers tend to enjoy fruity coffee such as arabica. It also highlighted that C. arabica var. typica still became the most preferred coffee species. Overall, each coffee samples also have its own characteristics which reveals the necessary further studies. It was needed to enhance the depth of knowledge about customer preferences towards coffee species. Keywords: Coffee-shop customers- Customers Perspective- Coffee Taste- Malang Coffee- Simple Public Cupping Share Link | Plain Format | Corresponding Author (Annisa Izzah Talbiyya)

105	Sensory science	ABS-41
The Effect of Tempo or Frequency of Jazz Music to Emotional and Sensory Perception of Arabica, Liberica and Robusta Coffee Wenny Bekti Sunarharum, Kiki Fibrianto, Siska Septiana, Riska Dwi Maharani, and Syifa Az-Zahra Sensory and Applied Food Science, Department of Food Science and Biotechnology, Universitas Brawijaya, Malang, Indonesia Abstract Competition in the coffee business makes coffee shop entrepreneurs compete to create their own uniqueness, one of which is by providing music to create a comfortable atmosphere. One example of genre of music that is played in cafes and coffee shops is jazz music. The aim of this research is to determine the effect of different tempo or frequency of jazz music on emotional and sensory perception while consuming Arabica, Liberica and Robusta coffees. The emotional and sensory perception was measured by Temporal Dominance of Emotions (TDE) and Temporal Dominance of Sensations (TDS), respectively, using SensoMaker software version 1.9. The measured tempo levels were 195 BPM (fast) and 65 BPM (slow), while the evaluated frequencies were 2500 Hz (high), 1500 Hz (medium), and 500 Hz (low). The results showed that tempo have no significant effect on sensory perception but has a significant effect on emotional responses, whereas frequency was found to be significant for both emotional and sensory perceptions. Coffee species showed different response on emotional and sensory perception when different tempo or frequencies were induced during consumption. Keywords: Coffee, Jazz, Emotion, Sensory, Tempo, Frequency Share Link | Plain Format | Corresponding Author (Wenny Bekti Sunarharum)

106	Sensory science	ABS-61
The Effect of Jazz Music Tempo and Frequency on Sensory Perception and Emotions When Consuming Arabica, Liberica and Robusta Coffee *Wenny Bekti Sunarharum, Kiki Fibrianto, Syifa Az-zahra, Riska Dwi Maharani Department of Food Science and Technology, Faculty of Agricultural Technology, Universitas Brawijaya. JL. Veteran, Malang 65145, East Java, Indonesia Abstract The effect of listening to Jazz music on sensory perception and emotional response when consuming coffee products has not been further explored. The tempo and frequency of music can influence cognition, emotions and behavior as well as taste perception when consuming a product. This study aimed to evaluate the effect of listening to Jazz music with different tempos and frequencies on sensory perception and emotional response when consuming arabica, liberica, and robusta coffee. 12 trained panelists evaluated the sensory perception and emotional response caused by Jazz music using the Temporal Dominance of Sensation (TDS) and Temporal Dominance of Emotion (TDE) methods. Jazz music is played at 2 types of tempo (fast 195 BPM and slow 65 BPM) and 3 types of frequencies (low 500 Hz, medium 1500 Hz and high 2500 Hz). Data are displayed in the form of a dominance curve and analyzed by ANOVA. The findings show that the music tempo and frequency influences sensory perception and emotional responses. Fast tempo music increases the dominance of the sweet taste and causes happy emotions, while slow tempo music increases the dominance of the astringent mouthfeel in arabica coffee and causes sad emotions. Furthermore, a higher music frequency causes a dominant sweet taste, while a lower music frequency causes a dominant bitter taste. Low music frequencies cause fear to become dominant, whereas medium music frequencies cause sadness and happiness to become dominant Keywords: Coffee, emotional response, music frequency, music tempo, sensory response Share Link | Plain Format | Corresponding Author (Riska Dwi Maharani)

107	Sensory science	ABS-62
The Effect of Different Jazz Music Frequencies on the Emotions and Sensory Perception of Arabica, Liberica, and Robusta Coffee Wenny Bekti Sunarharum, Kiki Fibrianto, *Riska Dwi Maharani Departement of Food Science and Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, Malang 65145, East Java, Indonesia Abstract Perception of food can be influenced by various factors, one of which is music. Frequency is one of the musical elements that can modify emotions and sensory perception. Research on the impact of music frequency on the perception of Arabica, Liberica, and Robusta coffee is still limited. Therefore, this study aims to explore the effects of instrumental jazz music with different frequencies on the emotions and sensory perception of coffee. Arabica, Liberica, and Robusta coffee, roasted to a medium level, were coarsely ground and brewed using the cold brew technique. The methods used to evaluate emotions and sensory perception were Temporal Dominance of Sensations (TDS) and Temporal Dominance of Emotions (TDE) using Sensomaker software version 1.9. The findings indicate that differences in music frequency significantly affect sensory attributes, namely bitterness and sweetness. Higher music frequencies lead to a more dominant perception of sweetness by the panelists, while lower frequencies lead to a more dominant perception of bitterness. Differences in music frequency also significantly affect emotional attributes, namely fear, sadness, and happiness. Lower frequencies lead to a more dominant perception of fear by the panelists, while music with medium frequencies can make sadness and happiness the most dominant emotions experienced. Keywords: coffee, emotions, frequency , jazz music, sensory perception Share Link | Plain Format | Corresponding Author (Riska Dwi Maharani)

108	Sensory science	ABS-89
Consumer Sensory Perception of Jamu Gendong: The Traditional Javanese Herbal Drink Kiki Fibrianto*, Vita Devianti Putri, Gabriel Madona Regina Utje Widyadewi Brawijaya Senso-Gastronomy Center, Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya *Email : kiki.fibrianto[at]ub.ac.id Abstract Jamu gendong is a traditional herbal drink from Indonesia that offers various health benefits, such as boosting immunity, detoxification, disease prevention, and many more. While there are many variances of jamu gendong, the scope of this current study was limited to observed 5 herbal drinks, including beras kencur, cabe puyang, kunyit asam, pahitan, and sinom from several producers in Malang City. This study was aimed to map the sensory profiles of jamu gendong and further to investigate consumer preferences on jamu gendong particularly among Indonesian young generation. Involving 110 untrained panelists, the study shown that sinom and kunyit asam were preferred with the highest overall acceptance scores (p-value<0.05). Both jamu was sensorially dominated by sour taste and sour aftertaste. In general, the panelists disliked the bitter properties of jamu gendong as pahitan with the highest bitter taste (p-value<0.05) was also related to the lowest acceptance level (p-value<0.05). The fact that pahitan was the least preferred jamu also related to its lowest total dissolved solids and thickness intensity, as well as the highest bitter taste, astringent mouth-feel and astringent mouth-after-feel (p-value<0.05). Keywords: jamu gendong-sensory profile Share Link | Plain Format | Corresponding Author (Kiki Fibrianto)

109	Sensory science	ABS-112
Perception or sensation: a scenario setting approach for product positioning Wahyudi David*12 1Department of Food Science and Technology Universitas Bakrie 2Asosiasi Sensori Indonesia(ASENSINDO) *Corresponding author:wahyudi.david[at]bakrie.ac.id Abstract Perception is highly subjective to what a person perceives and resulted different from what another person perceives, even if they are experiencing the similar conditions. The study tested the influence of nutritional information of rice to the panellist. The proposition was, which scenario able to influence the panels perception. Two scenarios were set with un-informed nutritional and with informed nutritional of rice. ISO 13299, 2016 has been applied to establish a sensory profile. A group of panels consist of male and female with equal ratio with two varieties and two different degrees of milling. The quality assessment by using Multidimensional Scaling (MDS) and Principal Component Analysis (PCA). The result show that group with informed nutritional has considered their decision based on the perception rather than only based on their sensory. This study also reveals that the nutritional information of brown rice affects panellist responses on colour and texture. For the un-informed group B, colour and texture attributes were considered lower for brown rice compared with polished rice, while for the informed group A, there were no significant differences of these quality attributes between both rice types. The intervention of nutritional information seems to improve the lower brown rice attributes. Keywords: Scenario setting, rice, perception, sensory Share Link | Plain Format | Corresponding Author (WAHYUDI DAVID)

110	Smart technology for sustainable agro-industry	ABS-8
Affective Visual Prototyping of Ready-to-Drink (RTD) Spice Beverage Packaging Fajar Novansyah1, Mirwan Ushada1*, Agung Putra Pamungkas1, Ririn Nur Alfiani1 1Department of Agro-industrial Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia *Email: mirwan_ushada[at]ugm.ac.id Abstract Fullfiling the needs of millennial and Gen Z consumers in revitalizing traditional spice beverages is challenging, particularly as these beverages are mostly produced by micro, small, and medium enterprises. Effective packaging design is crucial for attracting these consumers. Affective design, playing a key role in addressing their emotional needs. Integrating consumer needs into packaging design is essential, with options for physical, virtual, and visual design. Designing in a 2D model is particularly effective for conveying concepts through visual stimuli, making it valuable in early product design stages. This research aims to develop an affective visual prototype for RTD spice beverage packaging. The study focuses on ^Wedang Uwuh RTD^ a traditional Indonesian spice beverage from Yogyakarta, composed of cloves, nutmeg leaves, sappan wood, cinnamon, ginger, cardamom, and rock sugar. Consumer needs were identified through Kansei words collected from Twitter, analyzed using a word cloud and data extraction tools. These words were organized into phrases via Semantic Differential I (SD1) questionnaires and selected through factor analysis. Kansei phrases were translated into design elements, including technical attributes and packaging parameters. Visual concepts were generated and optimized using an orthogonal array. The visual prototype was tested with Semantic Differential II questionnaires and analyzed using Quantification Theory Type I. The final prototype, featuring PET material, a screw-on lid, a 6 cm diameter, 250 ml volume, and a curved, round text design, effectively met three of seven Kansei phrases: ^Protect the Product^, ^Easy to Store^, and ^Simple Design^. Keywords: 2 Dimensional Design- Kansei Engineering- Packaging- Semantic Differential- Visual Prototyping Share Link | Plain Format | Corresponding Author (Mirwan Ushada)

111	Smart technology for sustainable agro-industry	ABS-55
Application of Remote Sensing Technology in Pest and Disease Observation Rongling Ye (*), Miho Koike, Osamu Watanabe, Ryusei Seki Graduate School of Agriculture Science, Shinshu University, Japan *ye[at]shinshu-u.ac.jp Abstract Pest and disease infestations are major factors affecting crop yield and quality. With the rising awareness of food safety among consumers and the advancement of sustainable agriculture, it is essential to re-evaluate traditional methods of pest and disease control, such as the use of chemical pesticides and varietal improvement by transgenesis. Early detection of pests and diseases allows for prompt intervention, reducing agrochemical use, protecting the environment, and meeting modern health requirements. Remote sensing technologies have been widely applied in agriculture. Remote sensing technologies allows for the rapid acquisition of large amounts of information, labor saving, and providing comprehensive farm monitoring with greater precision than traditional methods. Additionally, different sensors can capture data that is invisible to the human eye, enhancing the potential for early detection of anomalies. This presentation presents case studies on pest and disease monitoring which aimed to establish methods for using drones to detect pests and diseases. When plants are subjected to stresses such as pests, their stomata close, leading to a decrease in transpiration and subsequently causing an increase in leaf temperature, which can be recognized by thermal cameras (Nakamura et al., 2021). This experiment used drones equipped with thermal imaging cameras (Mavic 2 Enterprise Advanced, DJI) to capture images of soybean fields in Japan and examined the effectiveness of pest and disease detection. The results demonstrated that thermal imaging cameras can identify pest- and disease-infested plants at an early stage. Different objects reflect sunlight in varying areas and intensities, which allows for the differentiation of plants and the background in reflection maps. Additionally, plants in different health situations also show different reflections, which can be used to assess their growth conditions. To provide a more accurate evaluation, vegetation indices derived from mathematical calculations using two or more reflections have been developed. In this study, the Green Normalized Difference Vegetation Index (GNDVI), commonly used for assessing photosynthesis, was employed to evaluate the pest infestation of cabbage in Japan. Data was taken by a drone with multispectral camera (Mavic 3 Multispectral, DJI). The results indicate that GNDVI effectively distinguishes between healthy plants and those infested by the cotton leaf aphid.The advantages of thermal imaging lie in its ability to rapidly and promptly identify abnormal plants. However, it only provides instantaneous temperature, which is significantly influenced by environmental factors such as wind or high ground temperatures during midday. In contrast, multispectral cameras offer more stable information, although they require relatively longer processing times. Currently, both methods are only capable of determining the presence or absence of pest and disease issues, future research is needed to refine techniques for accurately assessing the severity of damage. Keywords: crop, pest, disease, drone Share Link | Plain Format | Corresponding Author (RONGLING YE)

112	Smart technology for sustainable agro-industry	ABS-70
Coffee Green Bean Quality Classification using GoogLeNet Masud Effendi1*, Januar Wahyu Bagas Firmansyah1, Usman Effendi1, Imam Santoso1, Retno Astuti1, Wayan Firdaus Mahmudy2 1 Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia 2 Faculty of Computer Science, Universitas Brawijaya, Malang, Indonesia *mas.ud[at]ub.ac.id Abstract Coffee is a commodity that plays an essential role in the Indonesian economy. Creating a quality identification model can help farmers get the best quality from every coffee they make. This study presents the development and evaluation of a deep learning model using GoogLeNet to identify coffee quality. The model aims to classify coffee beans based on visual quality parameters. A dataset of 2600 coffee bean images was collected and preprocessed. The GoogLeNet architecture, leveraging transfer learning, was trained and fine-tuned. The architecture was tested by varying the batch size, learning rate, and optimizer to select the best accuracy. The best model results were obtained on the GoogLeNet architecture with the Adam optimizer using a batch size of 64 and a learning rate 0.001. The accuracy obtained was 85.4%. This work contributes to improving automated coffee quality assessment for the coffee industry. Keywords: Deep Learning- Coffee Quality- GoogLeNet- Image Classification Share Link | Plain Format | Corresponding Author (Masud Effendi)

113	Waste and environmental management	ABS-2
Synthesis of Soybean Hull and Dolomite Biochar Composite (CaMg(CO3)2) as Phosphorus Adsorbent in Water Dina Wahyu Indriani1,2, Stella Jovita1, Holilah Holilah3, Hendrix Yulis Setiawan4, Yatim Lailun Ni^Mah1, Didik Prasetyoko1* 1Department of Chemistry, Faculty of Science and Analytical Data, Institut Teknologi Sepuluh Nopember, Jl. Arif Rahman Hakim, Kampus ITS Keputih-Sukolilo, Surabaya, 60111, Indonesia. 2Department of Bioprocess Engineering, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran Malang, 65144, Indonesia 3Research Center for Biomass and Bioproducts, National Research and Innovation Agency of Indonesia (BRIN), Cibinong, 16911, Indonesia 4Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran Malang, 65144, Indonesia Abstract Researchers have developed innovative, cost-effective methods to recover and treat phosphate from wastewater in order to combat the issue of eutrophication, which is brought on by phosphorus in water and the shortage of phosphate rock reserves in ecosystems. Utilizing co-pyrolysis to create a biochar composite, this material can be valued using that process. An ideal biochar composite that may be utilized as an adsorbent to solve environmental issues like water pollution is what this pyrolysis process seeks to achieve. In addition, by utilizing pyrolysis treatment at 400, 600, and 800 degrees Celsius to combine agricultural waste (soybean and cassava waste) with a dolomite composite basis, this research is helpful in learning about new composite materials. The FTIR analysis shows that function group that appear was O-H, C=C, asymmetric stretching of CO_3^(2-), Mg-O stretching, stretching symmetric vs Ca-O-Ca, Mg and in plane bending CO_3^(2-). This also show in XPS analysis that the energy bending 284.75eV were found at the C-O functional group. Phosphate 1st peak at 132 eV indicated that the adsorption process on the composite biochar was already appears at composite biochar. Keywords: dolomite- phosphate adsorption- soybean hull- surface modifications Share Link | Plain Format | Corresponding Author (Dina Wahyu Indriani)

114	Waste and environmental management	ABS-20
Stabilization and Utilization of Rice Bran Potential as an Ingredient in The Development of Functional Food Products: A Literature Review Widyas Kusuma Mursid*, Teti Estiasih, Mokhamad Nur Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia *Email: widyaskusumamursid[at]gmail.com Abstract Functional foods, offering health benefits beyond basic nutrition, are gaining global popularity. Rice bran, a byproduct of the rice milling process, is a promising ingredient for these foods due to its rich bioactive compounds such as gamma-oryzanol, tocopherols, tocotrienols, flavonoids, phenolic acids, anthocyanins, and gamma-aminobutyric acid. However, its instability and susceptibility to rancidity require effective stabilization methods to extend its shelf life. This review explores rice bran^s potential as an ingredient in functional foods. It discusses the handling of rice bran, its bioactive compounds, and their characteristics, as well as the impact of rice bran on food product characteristics. Rice bran has shown pharmacological benefits, including anti-obesity, anti-diabetic, anti-cholesterol, anti-cancer, anti-inflammatory, and gastroprotective effects. Incorporating rice bran into food products can enhance their nutritional content and health-promoting properties, though it may alter sensory properties, necessitating careful consideration of the amount used. Several studies have indicated that the addition of rice bran in specific quantities significantly influences the characteristics of the resulting products. This highlights the potential of rice bran as a functional food ingredient. Nevertheless, further research is necessary to comprehensively analyze the specific health functions offered by the products. The evolving consumer demand for functional foods, particularly in developing and advanced countries, underscores the importance of exploring and utilizing the potential of rice bran in developing innovative and health-enhancing food products. Keywords: Bioactive Compound- Functional Food- Health- Rice Bran Share Link | Plain Format | Corresponding Author (Widyas Kusuma Mursid)

115	Waste and environmental management	ABS-48
Traditional Emissions from China 1 Agricultural Machineries: A Mini Review Aulia Nur Mustaqiman* Study Program of Environmental Engineering, Faculty of Agricultural Technology, University of Brawijaya, Indonesia. *Corresponding author^s email: aulia.nm[at]ub.ac.id Abstract Downstreaming agricultural mechanization is a key indicator of agricultural modernization and a vital strategy for promoting sustainable development. However, agricultural machinery also has consequences, such as contributing to traditional air emissions that impact the environment. The 2020 China Agricultural Machinery Industry Yearbook reported that the total power of agricultural machinery in China was 1,027.6 million kW. This study aimed to review and observe traditional emissions from various agricultural machinery based on literatures review. The result exhibited that the tractor engines significantly contributed to traditional emissions, responsible for 59.0% of NOx emissions and 60.1% of PM emissions. Harvesters contributed 4.8% of NOx emissions and 3.4% of PM emissions. The report also details emission figures, including 352,000 tons of HC, 2,105,000 tons of NOx, and 210,000 tons of PM. Therefore, agricultural machinery is a significant source of pollution from non-road mobile machinery, necessitating an in-depth review of the emissions produced by these equipment. A study from another country reported that agricultural machinery in Beijing emitted 855.43 tons of CO, 184.87 tons of HC, 1,108.83 tons of NOx, and 93.62 tons of PM. Using 2016 as a reference year, the contribution rates of various agricultural machinery to pollutant emissions were calculated for CO, HC, NOx, PM, and total emissions. Tractor emissions accounted for over 80% of these pollutants, making tractors the highest contributors, followed by combined harvesters. In addition, the total NOx emission factors for China I tractors were 1.18 and 1.73 times higher than those for China II and III tractors, respectively. Keywords: Air Pollutant- Harvester- Tractor- Traditional Emission Share Link | Plain Format | Corresponding Author (Aulia NUr Mustaqiman)

116	Waste and environmental management	ABS-51
Analysis of Watershed Conditions and Water Pollution Levels on the Diversity of Macrozoobenthos in Rivers, East Java Yasa Palaguna Umar1*, Bambang Susilo1, Adi Setiawan2, Fathia Auliarahma1, Adindah Haedriah1 1 Department of Biosystems Engineering, Faculty of Agricultural Technology 2 Department of Agricultural Cultivation, Faculty of Agriculture Universitas Brawijaya, Jl. Veteran Malang, 65145 Abstract Changes in land cover from natural vegetation to built-up areas can have a big impact on river water quality because it can be degraded due to changes in land use patterns in river basins when human activity increases. Therefore, to maintain river water quality, it is necessary to maintain good land cover quality. The decline in river water quality can have an impact on the living creatures in it, one of which is macrozoobenthos, which are animals that can be used as bioindicators of river quality. This study aims to assess the impact of land cover quality and water pollution levels on macrozoobenthos diversity in various rivers in East Java, including the Jabung River in Malang Regency and the Kungkuk River in Batu City. The method used is quantitative descriptive with analysis using the Land Cover Quality Index, Pollutant Index, Diversity Index, and Pearson Correlation test. Based on the analysis that has been carried out, the results obtained are that the land cover quality of the Jabung River watershed is poor, the water quality of the Jabung River using the Pollution Index method is lightly polluted while the biotilic index method is moderately polluted, the level of macrozoobenthos diversity in the Jabung River is low, and the quality of the cover land and the level of river water pollution have a strong negative but not significant effect on macrozoobenthos diversity. Keywords: Diversity Index, Land Cover Quality Index, Pollution Index, Macrozoobenthos Share Link | Plain Format | Corresponding Author (Yasa Palaguna Umar)

117	Waste and environmental management	ABS-57
The Potential of Biochar and Fungi in Bioremediation: A Literature Review Muthia El Afwa (a*), Irnia Nurika (a) Agro-industrial Technology, Faculty of Agricultural Technology, University of Brawijaya Abstract Bioremediation has been recognized as an effective and environmentally friendly method to address heavy metal pollution in the environment. Biochar and fungi possess significant potential in this bioremediation process due to their unique properties. Biochar, as a product of biomass pyrolysis, offers high adsorption capacity, while fungi, with their enzymatic capabilities, can transform heavy metals into less toxic compounds. This literature review aims to identify and evaluate recent research on the use of biochar and fungi in the bioremediation of heavy metals. Through the analysis of various studies, we found that the combination of biochar and fungi shows significant synergy in reducing heavy metal concentrations in soil and water. Furthermore, we discuss the mechanisms of action, effectiveness, and challenges faced in the application of this technology. The results of this review are expected to provide insights for the development of more effective and sustainable bioremediation strategies in the future. Keywords: Bioremediation, Biochar, Fungi, Heavy Metals, Synergy Share Link | Plain Format | Corresponding Author (Muthia El Afwa)

118	Waste and environmental management	ABS-74
Preparation and Extraction of Pectin from Robusta Coffee (Coffea canephora) Peel Waste as a Prospective and Sustainable Agriculture Biomass Rana Labiba Azzahra, Prieskarinda Lestari*, Devi Yuni Susanti Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia Email of the Corresponding Author: prieskarindalestari[at]ugm.ac.id Abstract Coffee is one of the most promising agricultural commodities from tropical countries, including Indonesia. The productivity of coffee reached 760.2 thousand tons in 2023, primarily dominated by robusta coffee (Coffea canephora). However, the high productivity of coffee may lead to high amount of coffee husk waste generated. About 20 - 30 kg of coffee peel waste is estimated to be generated per 1 ton of processed coffee beans. Coffee peel husk can be a potential biomass as it contains pectin. This highlighted the need to properly manage and utilize coffee peel waste to protect the environment and support sustainable agriculture. Therefore, this study aimed to investigate the composition and characteristics of pectin extract from coffee peel waste as potential biomass resources. The coffee peel sample was collected from Sambak Village, Magelang Regency, Central Java, which is a popular coffee producer. The pectin was extracted using an acid extraction method with a solvent of HCl 1 M and alcoholic precipitation methods with 96% ethanol. About 6.23% of pectin yield on average was extracted per 100 g of dried coffee husk waste. The results of the FTIR spectroscopy test showed the presence of a functional group of pectin characteristics at the peak point of 3320.46 cm-1. This study showed that extracted pectin from coffee peel waste is one of the promising and sustainable ways to utilize prospective agricultural biomass. The extracted pectin can be used for many valuable applications, which can be an added value to agricultural waste and support environmental sustainability. Keywords: Coffee Peel Waste- Pectin- Extraction- Sustainable Agriculture Share Link | Plain Format | Corresponding Author (Prieskarinda Lestari)

119	Waste and environmental management	ABS-76
Pectin based Biopolymer From Combination of Coffee and Cocoa Peel as Agroindustrial Waste Utilization Putra Alfiansyah, Guntara Very Pradika, Ridwansyah Micko Perdhana, Mumtaz Hatta Nihai Sipayung, Wahyu Duwi Santoso, Prieskarinda Lestari* Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Indonesia Email of the Corresponding Author: prieskarindalestari[at]ugm.ac.id Abstract Coffee and cocoa are among the largest and most popular commodities in Indonesia. About 786,19 tons of coffee and 688,210 tons of cocoa were produced in 2021. During the processing, high amounts of coffee and cocoa peel are generated as agricultural waste that contains pectin, one of the promising materials. Pectin is also applicable to be used for biopolymers. Thus, this research aimed to 1) extract pectin from coffee and cocoa peel waste and 2) synthesize and characterize pectin-based biopolymers from a combination of coffee and cocoa peel waste. Pectin extraction was done based on alcoholic precipitation methods. About 6.82 (6.82%) and 4.91 (4.91%) of pectin were extracted per 100 g of dried coffee and cocoa powder, respectively. This study used two variations of pectin coffee biopolymer (CB) at 100% and combined coffee and cocoa biopolymer (CCB) at 50:50%. Thickness, lightness, and modulus young of biopolymer variation CB were obtained at 0.16 mm, 28.76 mm, and 0.32 MPa. Meanwhile, the thickness, lightness, and modulus young of the biopolymer variation CCB were obtained at 0.24 mm, 37.41 mm, and 0.21 MPa. Based on soil burial degradation tests, both variations of pectin-based biopolymers showed degradability potentials of up to 33.19% (CB) and 33.21% (CCB) per day. These findings showed potential for utilizing pectin from coffee and cocoa peel waste and developing it into biopolymers as value-added products. Keywords: Biopolymer- Coffee Waste- Cocoa Waste- Pectin- Utilization Share Link | Plain Format | Corresponding Author (Prieskarinda Lestari)

120	Waste and environmental management	ABS-84
Bibliometric Analysis of Food Loss and Waste (FLW) Risk within the Agricultural Supply Chain: Emerging Trends and Future Directions Rini Oktavera*- Imam Santoso- Wike Agustin Prima Dania, Sujarwo Faculty of Engineering, WR Supratman University, Surabaya Faculty of Agriculture Engineering, Brawijaya University, Malang *rini.oktavera[at]gmail.com Abstract Managing supply chains effectively requires the integration of all elements and stages, facilitated by the sharing of materials, finances, and information. This is particularly important for agricultural products, which are perishable, climate-dependent, and vary in shape and size. Food Loss and Waste (FLW) presents a significant issue in agricultural supply chains due to its considerable socio-economic costs and its impact on waste management and climate change. FLW results in substantial losses of valuable resources and contributes to environmental degradation. This study aims to conduct a comprehensive bibliometric analysis of the FLW literature to identify key research trends, challenges, and future opportunities. A bibliometric analysis of 150 scientific papers indexed on Science Direct was performed, focusing on influential keywords, authors, leading institutions, and primary research areas. The findings reveal that sustainability, block chain, food supply chains, and the circular economy are dominant themes in FLW research. Additionally, there has been a notable rise in FLW research related to agricultural supply chains since 2020. This study enriches the existing literature on FLW risk analysis in agricultural supply chains by summarizing recent developments in this rapidly expanding field and providing guidance for future research directions.. Keywords: Agricutural Supply Chain-Bibliometric Analysis- Food Loss and Waste (FLW)-Risks Analysis Share Link | Plain Format | Corresponding Author (rini oktavera)

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