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151	FISHERIES AND MARINE RESOURCES TECHNOLOGY	ABS-191
EFFECT OF EFFERVESCENT TABLETS PROBIOTIC WITH MALTODEXTRIN COATINGS AGAINST DOUBLING TIME AND pH WATER Devi Ambarwaty Oktavia(a*), Bunga Rante Tampangallo (b), Vita Yanuar (c) a)Research and Development Center for Marine and Fisheries Product Processing and Biotechnology, Jakarta * deviambarwaty[at]gmail.com b)Research Institute for Coastal Aquaculture, Maros, South Sulawesi c) Antakusuma University, Pangkalan Bun, Central Kalimantan Abstract RICA (Research Institute for Coastal Aquaculture) Maros, South Sulawesi has developed 5 probiotic preparations, namely RICA-1, RICA-2, Rica-3, RICA-4 and RICA-5 in liquid form to improve the cultivation of shrimp in the pond. To facilitate the distribution in its transportation, it is necessary to develop solid probiotics and test the application in the field. The purpose of this research is to know the number of bacteria in the water of the pond after the effervescent tablet is inserted until dissolved perfectly. Measurement of doubling time using sterile and non-sterile water ponds. Using effervescent tablets of probiotics with the coating concentrates 20% maltodextrin. Prolonged observation after a perfect soluble tablet is 24 hours. The results showed that after the effervescent tablets of probiotics were added to the pond water, the multiplication of bacteria still occurred after a 24-hour multiplication time test. Water pH sterile ponds tend to be neutral while non-sterile pond water pH tends to be alkaline. The time soluble probiotic effervescent tablets is 5.67 minutes where it still meets the standard of maximum 30 minutes. Keywords: doubling time, effervescent tablets of probiotics, coatings, maltodextrin Share Link | Plain Format | Corresponding Author (Devi Ambarwaty Oktavia)

152	FOOD MICROBIOLOGY	ABS-6
Characteristic and antibacterial activity of Sumbawa wild horse at different heating level Baiq Rien Handayani, Wiharyani Werdiningsih and W R A Rukmana Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram Jl. Majapahit No 62 Mataram, Nusa Tenggara Barat, Indonesia Abstract Abstract. Sumbawa wild horse milk is known to have antimicrobial activity so it is likely to be used in food preservation. The objective of this study was to determine the characteristics and antimicrobial activity of Sumbawa wild horse milk at several heating temperature levels (0, 60, 80, 100 and 121 oC). Parameters considered were total microbes, total lactic acid bacteria, pH values and antimicrobial activity against pathogenic bacteria Bacillus cereus, Escherichia coli and Staphylococcus aureus. The results indicated that the heating level has significant effect on pH, total microbes, total lactic acid bacteria and inhibitory activity of the test bacteria. Lactic acid bacteria are the most dominant bacteria in wild horse milk, which decrease with an increase in temperature. Wild horse milk heated at 121 oC still has the highest inhibitory activity against B cereus then S. aureus and E. coli with inhibitory diameters of 6.13; 5.81 and 4.32 cm. Thus, Sumbawa wild horse milk has potential as a preservative in food products that are processed by heating. Keywords: fermented milk, antibacterial, heating Share Link | Plain Format | Corresponding Author (Baiq Rien Handayani, SP. MSi. PhD Handayani)

153	FOOD MICROBIOLOGY	ABS-69
OPTIMIZATION ON ANNONA MONTANA FRUIT FERMENTATION USING LACTOBACILLUS BULGARICUS DAN STREPTOCOCCUS THERMOPHILLUS Ambar Fidyasari (a*) Fitri Eka Lestari (a) and Nela Agustin Kusuma Wardani(b) (a)Academy of Food and Pharmacy Analyst Putra Indonesia Malang (b) Academy of Food and Pharmacy Analyst Putra Indonesia Malang Abstract Annona Montana is one of endemic fruits of Indonesia which is rarely utilized. It has plenty high fiber and vitamin and also contains secondary metabolites namely terpenoids, carotenoids and acetogenin that function as antioxidant. And, as an effort to reach its maximum utilization, probiotic drinks are made to provide benefit for health. The purpose of the research is to find out the optimum conditions of fermentation process of the fruit by using different bacteria and using Response Surface Method (RSM). A test has been conducted to determine the effect of independent variable (length of fermentation and starter concentration) on pH level, antioxidant and viability of lactic acid bacteria. Based on the result of the research, it is obtained quadratic models used to predict the response. The response value was obtained through 36 hours of fermentation by using mixed starter, Lactobacillus bulgaricus and Streptococcus thermophillus. Additionally, the treatment also obtained pH value of 3.48 with IC 50 of 76%, and viability of bacteria of 4.4 x 108 cfu/ml. Keywords: Annona Montana; probiotic; Response Surface Methodology;L. Bulgaricus; S. Thermophillus Share Link | Plain Format | Corresponding Author (Ambar Fidyasari)

154	FOOD MICROBIOLOGY	ABS-80
Effect Of Temperature and Storage Towards Alcohol Level In Cow Milk Kefir Azizah Eddy Setiawati(a*), Irawati Nur Indah Sari (b), Noor Hasyati (c) (a,b,c) Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang-Indonesia *azizah_es[at]yahoo.co.id Abstract Kefir is an acidic-alcoholic fermented milk product with little acidic taste and creamy consistency and has a distinctive yeasty aroma. Bacteria in the grain are produced lactic acid and flavor components, carbon dioxide, and alcohol. Increased alcohol levels can occur with longer storage. The optimal temperature for the growth of alcohol-producing microorganisms can be at room temperature, whereas low temperatures can inhibit microbial growth and biochemical processes. The aim of this study was to determine the effect of temperature and storage time on the alcohol content of cow milk kefir. The research method used Randomized Block Design Factorial with two factors and three levels. The first factor were storage time that consist of 7,14, and 21 days. While, the second factor was storage temperature that consists of freezing storage (-10C), refrigerator storage (15C), and room storage (20C).Data were analysed using ANNOVA, then the further test DMRT with 95% confidence interval. Best treatment result was tested using Zeleny. The best treatment result was attributed to freezing storage (day 7) at -10C, with Physical parameters include pH of 4,47 and total soluble solids of 10.00 %Brix. Then, chemical parameters are total sugar (3,07%), total acid (0,26%), and alcohol content (0,04%). Last, microbiological parameters include the total of lactic acid bacteria (5.91 Log CFU/ml) and the total of yeast (6.56 Log CFU/ml). Kefir with best treatment could decrease alcohol level and safe for consumption Keywords: Kefir, Alcohol, Storage, Time, Temperature Share Link | Plain Format | Corresponding Author (Azizah Eddy Setiawati)

155	FOOD MICROBIOLOGY	ABS-167
Optimization of starter production of lactic acid bacteria (LAB) Leuconostoc mesenteroides ssp. cremonis bn12 from rusip Arifah Kusmarwati (a*), Irma Hermana (a), Yusma Yennie (a) and Singgih Wibowo (a) (a*) Research Center for Marine and Fisheries Product Processing and Biotechnology, Jl. KS Tubun Petamburan VI Central Jakarta, akusmarwati[at]gmail.com Abstract Usage of LAB starter in food fermentation, in addition improving process rate and product consistency, it also improves the sensory characteristics, chemical quality and product microbiology. However, compliance with the requirement for LAB starter at the industrial level is constrained by the large cost of producing a starter. Therefore, provision of low-cost mass scale LAB starter becomes very important. This study aims to obtain technology production of LAB on intermediate scale biomass from rusip. Observations were conducted including cell growth optimization, cell growth temperature optimization, intermediate scale biomass production, and production of dry starter. The results showed that the best medium produced from the first-stage media optimization was molasses A. Then optimization result of molasses media with various concentrations in the second stage was molasses B (molasses, yeast, skim milk, and salt with ratio molasses and skim milk of one versus forty-five percent. Biomass production using molasses B produced the best growth, i.e 8.01 log cfu per mililiters at temperature 28 degrees celsius for 18 hours. Further, the LAB culture microencapsulated using xanthan coating and dried with a spray dryer. The average of yield was 3.25 percent (weight per volume). The drying process with spray dryer using inlet temperature 150 degrees celsius, outlet temperature 60 degrees celsius and sample flow rate was 8 mililiters per minute Keywords: LAB starter, molase, rusip, spray dryer Share Link | Plain Format | Corresponding Author (Arifah Kusmarwati)

156	FOOD SAFETY AND SECURITY	ABS-1
Financial Analysis of Raw Material Supply Chain for Power Plant using Renewable Palm Biomass Sawarni Hasibuan (a*), Hendra Adiyatna (b) (a) Industrial Engineering Department, Universitas Mercu Buana, Jakarta. (b) Program Studi Teknik Industri, Sekolah Tinggi Teknologi Bina Tunggal Bekasi. * sawarni02[at]gmail.com Abstract As one of the main industries contributing national foreign exchange, the downstream program of palm oil processing industry becomes a priority for Indonesia. In processing palm oil into a product between crude palm oil produces a lot of solid waste and liquid waste. The potential for pollution of solid waste in palm oil processing can be managed by utilizing it as a source of renewable energy. The purpose of this research is to design a sustainable supply chain management system for the utilization of solid waste processing of palm oil as raw material for electric power generation. Specifically this study aims to determine the economic level of electric generation capacity and the amount of raw materials solid waste of palm oil required for the most optimal power plant. The research begins with literature studies related to the characteristics of waste oil, the structure of investment financing, operational costs and renewable energy reference price. The next stage is a field survey to choose the location as a research object, then proceed with processing and analyzing data with financial feasibility methods. Financial feasibility analysis is conducted in the case of East Kalimantan Province. PLN purchase price for East Kalimantan region is around IDR 1,450 per kWh. The result of financial feasibility analysis of the project on the 10% discount factor assumption (IDR), capital cost 2,300 USD/kW obtained NPV of IDR 329.154.609.386, IRR value of 21.57%, investment rate of 5.15 years, and generating cost of IDR 521, 41 or 3.89 cent USD/kWh. Next is the sensitivity analysis of power plant projects from renewable raw materials to change in capital cost, O/ M cost, calorific value and price of raw materials of palm oil, electricity purchase price and capital composition. Keywords: Financial analysis; palm solid waste; renewable energy; sensitivity; supply chain power supply Share Link | Plain Format | Corresponding Author (Sawarni Hasibuan)

157	FOOD SAFETY AND SECURITY	ABS-8
Good manufacturing practices for risk management in food safety sustainability: An empirical study D P Andriani (a*), A P N Aini (a), M Lestari (b), P Purba (a) a) Department of Industrial Engineering, Brawijaya University Jl. MT. Haryono 167, Malang 65145, Indonesia *debrina[at]ub.ac.id b) Central Laboratory of Life Sciences, Brawijaya University Abstract Food is the most important needs for the sustainability of human life, so that consumers have the right to get a product that is safe for consumption. However, cases of food poisoning due to the risk of biological, chemical, physical and other contamination still occur frequently. In this study, empirical investigation on the production process of apple pie in a food processing SMEs are known to have a risk of physical, chemical and biological. This study uses the HACCP and GMP approaches to analyze the hazards in each production process. In addition, this study also identifies factors that cause harm and provide recommendations for improvements to food safety and security for the SME business sustainability. Keywords: Critical control point- Failure mode and effect analysis- Food safety- Good manufacturing practice- SME Share Link | Plain Format | Corresponding Author (Debrina Puspita Andriani)

158	FOOD SAFETY AND SECURITY	ABS-14
Shelf-Life Prediction of Pineapple Dodol Packed with Edible Film Using Accelerated Shelf Life Tests Nok Afifah and Lia Ratnawati Research Center for Appropriate Technology Abstract The accelerated shelf-life tests (ASLT) can be developed to predict shelf-life of products to reduce time and cost. ^Dodol^, semi-wet food, is easily damaged by microbial activity. In this study, the pineapple dodol was wrapped with edible film with and without antimicrobial-antioxidant and polypropylene plastic. ASLT with the Arrhenius model was used to estimate the shelf life of the dodol products. The dodols with different packaging were stored at some temperatures of 20, 30 and 40 oC for 42 days, analyzed periodically to determine total plate count, moisture content, and free fatty acid. The results showed that shelf-life of dodol packed with polypropylene plastic was the longest. In addition, dodol wrapped with edible film with antimicrobial-antioxidant had a longer shelf life than that of without antimicrobial-antioxidant. Based on total plate count, the shelf life of dodol wrapped with polypropylene plastic, an edible film with antimicrobial-antioxidant, and edible film without antimicrobial-antioxidant were 32, 26, and 22 days, respectively Keywords: ASLT, edible film, pineapple dodol, shelf-life Share Link | Plain Format | Corresponding Author (Nok Afifah)

159	FOOD SAFETY AND SECURITY	ABS-18
Bringing UV/Vis Spectroscopy Sensing into Portable Device for Lard Adulteration Detection Braja Manggala1, Tiara Murni Simaremare1, Musthofa Lutfi1, Ary Mustofa Ahmad1, Muhammad Arif Kamal2, Freini Dessi3, Zaqlul Iqbal1* 1Department of Agricultural Engineering, Universitas Brawijaya, Malang, Indonesia 2Department of Agro-industrial Technology, Universitas Brawijaya, Malang, Indonesia 3Department of Biotechnology, Universitas Brawijaya, Malang, Indonesia Abstract Developing fast detection system on lard adulteration is a challenging attempt for moeslem populated countries including Indonesia. And recently, only bench-top based detection method such as Polymerase Chain Reaction (PCR) could provide remarkable result for measuring the adulteration. However, the method requires lengthy procedure and high cost which is not suitable for small-medium scale culinary businesses for in-situ measurement purpose. So therefore, this research aims to identify the feasibility of small UV/Vis spectroscopy based sensor to predict lard adulteration on cooking oil. In order to reach the conclusion several stages had been done: (1) Designing 3D-printed portable sensing device; (2) creating quantitative and qualitative calibration model on lard adulteration samples using The unscramble XI with three different measuring distance: 0.2mm, 0.6mm and 0.8mm from cuvette sample; (3) validating the model with bench-top instrumentation. The best quantitative result using Principal Component Analysis (PCA) provided by 0.8mm distance with 0.88, 0.85 and 4.2 for R2 calibration, R2 validation and error respectively. As for the best quantitative result using Partial Least Square (PLS), was obtained also from 0.8 mm distance which accounted for 0,89, 0,87 and 3,3 for R2 calibration, R2 validation and error respectively. These were very promising result compared with bench-top version of UV/Vis spectrophotometer. And for the future research, the accuracy of measurement need to be achieved by lowering lard concentration on sample. Keywords: Lard oil, fast detection system, portable device, UV/Vis spectroscopy. Share Link | Plain Format | Corresponding Author (Braja Manggala)

160	FOOD SAFETY AND SECURITY	ABS-23
Qualitative and Quantitative Measurement of Lard Adulteration using UV/Vis Spectroscopy Combined with Chemometrics Tiara Murni Simaremare1,Braja Manggala1, Musthofa Lutfi1, Anang Lastriyanto1, Muhammad Arif Kamal2, Freini Dessi3, Zaqlul Iqbal1* 1 Department of Agricultural Engineering, Universitas Brawijaya, Malang, Indonesia 2 Department of Agro-industrial Technology, Universitas Brawijaya, Malang, Indonesia 3 Department of Biotechnology, Universitas Brawijaya, Malang, Indonesia Abstract This research will focus on discovering the ability of UV/Vis spectroscopy combined with chemometrics analysis in order to develop lard adulteration prediction model on palm oil. Instant lard oil (IL) and rendered lard oil (RL) are mixed with two different brand of palm oil (A and B brand) using mixture concentration 0%-100%. Four different combinations (IL-A, IL-B, RL-A and RL-B) were set and six different mixtures (0%, 20%, 40%, 60%, 80% and 100% of lard to cooking oil) were prepared with 10 repetitions from each mixture. Principal Component Analysis (PCA) and Partial Least Square (PLS) were used to classify and quantify lard adulteration on sample. Full and partial spectrum analysis were performed and compared to attain robust calibration model. The result showed that PCA could distinguish the oil mixture of IL-A, IL-B, RL-A and RL-B with varying Principal Components ranging 92%-98%- the best result was performed by partial spectrum analysis. Additionally, PLS using full spectrum analysis could provide the highest R2 calibration and validation ranging 0.987-0.995 and 0.984-0.993 respectively. As a basic study, the result will be used for rapid detection method for in-situ measurement. Keywords: Halal, Lard, UV/Vis spectroscopy Share Link | Plain Format | Corresponding Author (Tiara Murni Simaremare)

161	FOOD SAFETY AND SECURITY	ABS-46
The effect of addition pumpkin and carrot puree on the physicochemical and textural properties of mocaf biscuit as complementary food Lia Ratnawati, Novita Indrianti, Riyanti Ekafitri, Nur Kartika Indah Mayasti Research Center for Appropriate Technology JL. K.S. Tubun No. 5 Subang 41213 Abstract Mocaf biscuits were developed with the addition of pumpkin puree and carrots used as complementary foods. The purpose of this study was to determine the effect of addition pumpkin and carrot puree on the physicochemical and textural properties of mocaf biscuit. This study conducted using a completely randomized design with 2 factors namely type of puree (pumpkin and carrot) and concentration of puree (10, 15 and 20 percent). The obtained results indicated that addition of pumpkin and carrot puree on the making of mocaf biscuit upgraded the carotenoid total, a value and hardness value. In contrast, the addition of puree actually decreases the L value of the mocaf biscuits. The best treatment in this study was carried out using the De Garmo method based on the effectiveness index. The highest effectiveness index value was the treatment of adding 15 percent carrot puree. It has characteristics of moisture content, ash, protein, fat, carbohydrate, calorie, carotenoid total, L, a, b, hardness and fracturability namely 6.31 percent, 2.27 percent, 6.88 percent, 12.84 percent, 71.71 percent, 429.88 kcal/100 gram, 85.16 microgram/gram, 78.47, 5.54, 28.80, 778,847 gram force and 6.36 mm, respectively. Keywords: mocaf biscuit, pumpkin, carrot, physicochemical properties, textural properties Share Link | Plain Format | Corresponding Author (Lia Ratnawati)

162	FOOD SAFETY AND SECURITY	ABS-55
Cost benefit and assessment of mushroom (Agaricus bisporus L.) production in Bohol, Philippines M G Lastomen, J Lavapies, J Sebugon and K Quion* Department of Secondary Education, Bohol Island State University, Zamora, Bilar, Bohol 6317, Philippines *kath.quion[at]gmail.com Abstract Mushroom production in the Philippines, including Bohol, is not seen as an enticing industry to the majority of farmers. Although the latter sector does not require large sizes of land, still its production is behind compared to other Asian countries such as India, Korea, China, and Thailand. Thus the study was conducted to assess the mushroom production in the Bohol, Philippines, including its demographic profile, gender role analysis of the growers, the status of mushroom production, and its cost-benefit analysis to depict its current condition. A complete enumeration of all mushroom producers listed by the Agricultural Training Institute (ATI) served as respondents for the study. Results revealed that mushroom production in Bohol is considered as one of the profitable business with a benefit-cost ratio per peso investment of 1.10. The results suggest that mushroom production can be a good business venture that will be extended throughout the province. Furthermore, additional knowledge on value-adding is also encouraged to increase the profit among producers. Keywords: Share Link | Plain Format | Corresponding Author (Kathlyn L. Quion)

163	FOOD SAFETY AND SECURITY	ABS-70
Chemical Properties, Functionality, and Morphology of Taro Flour Modified by H2O2 Oxidation and Irradiation of UV Light Riyanti Ekafitri, Yudi Pranoto, Ainia Herminiati Research Center for Appropriate Technology-Indonesian Institute of Sciences Abstract Taro tuber is one type of traditional Indonesian tubers which potential to be processed into flour. Modification taro flour using H2O2 oxidation catalysed with UV irradiation can improve quality of taro flour. This study aims to determine chemical properties, functionality, and morphology of modified taro flour effected by concentration H2O2 and oxidation-UV irradiation time. The study used a completely randomized design with two factors, hydrogen peroxide concentration (3.4, and 5 percentt) and time of oxidation-UV irradiation (5, 15, 25, and 35 minutes). Taro flour were analysed in term of carbonyl, carboxyl, and,amylose content, pasting properties (peak viscosity, final viscosity, and setback, viscosity), baking expansion, crystallinity, and granular morphology. The results show that the higher the hydrogen peroxide concentration and the longer the reaction time cause the increase in the carbonyl, carboxyl, and amylose contents, peak viscosity, final viscosity, and baking expansion. Meanwhile, it caused a decrease in setback viscosity, relative crystallinity, and damaged the morphological structure of flour granules. All these characteristics are recommended for bakery product production. Keywords: taro flour, oxidation, irradiation, Share Link | Plain Format | Corresponding Author (Riyanti Ekafitri)

164	FOOD SAFETY AND SECURITY	ABS-74
Factors Affecting the Optimization of Sustainable Food House Programs in Accelerating Food Consumption Diversification in Yogyakarta, Indonesia Lestari Rahayu(a*), Afina Nadida(a), Siti Yusi Rusimah(a) a)Department of Agribusiness, Universitas Muhammadiyah Yogyakarta, Jl. Brawijaya, Geblagan, Tamantirto, Kasihan, Bantul, Daerah Istimewa Yogyakarta 55183, Indonesia *Corresponding author: lestari[at]umy.ac.id Abstract Sustainable Food House (Kawasan Rumah Pangan Lestari (KRPL)) is one of the programs to accelerate food consumption diversification (Percepatan Penganekaragaman Konsumsi Pangan (P2KP)) to fulfill food needs in Indonesia. This study aims to describe the implementation, analyze optimization, and determine the factors that influence the optimization of KRPL program in KWT Migunani. The data were collected through interviews, observation, and documentation. The determination of respondents was done through census to 27 members of the Farmer Women Group (Kelompok Wanita Tani/KWT Migunani). The analysis was done using descriptive analytics to know the factors that influence the optimization. The results showed that the implementation of the program is quite accomplished, observed from KWT members activeness in group activities, farming training, and counseling which are quite high. The optimization of the program is also classified as quite accomplished, seen from the indicators of many commodity types and technology, more uses of the yard, and more additional food supplies for the family. The internal factors that affect the optimization are formal education, family income, cosmopolitan rate, and motivation; while the external factors are the intensity of extension, availability of production facilities, and member involvement in KWT. Keywords: Sustainable Food House, the Farmer Women Group, optimization program Share Link | Plain Format | Corresponding Author (Lestari Rahayu)

165	FOOD SAFETY AND SECURITY	ABS-92
Rapid Detection of Porcine Protein Content in School Kids Snacks using Immunochromatographic Strip Rosy Hutami (a*), Rico Fernando Theo (a), Endrianur Rahman Zain (b), Noli Novidahlia (a) a) Study Program of Food Technology, Faculty of Halal Food Science, Djuanda University, Kabupaten Bogor 16720, West Java, Indonesia *rosy.hutami[at]unida.ac.id b)Study Program of Management, Muhammadiyyah Asahan Islamic Economics College, North Sumatera, Indonesia Abstract Recently, halal food authentication becomes one of the food security requirements. Papers concerning immunochromatography in halal topics were only including identification of pork protein in raw and cooked pork meat, pork gelatin, fresh beef, raw chicken meat, and meatballs. The limited research on the halalness of school kids snacks both inside and outside the country and the critical potential use of processed meat in the ingredients of the school kids snacks make this topic important to investigate. This research aim was to identify the porcine protein contents in the school kids snacks in Bogor City using a porcine detection kit. This kit based on protein testing with the principle of conjugating gold colloids as markers with pig IgG polyclonal antibodies. This conjugate placed on the conjugate pad in the immunochromatographic "test strip" system. It can detect pig protein content in about 10 minutes, with 0.5% of the detection limit. The sampling method was purposive sampling based on the location of school snack sales closest to the pork sales source in Bogor. Samples analyzed were 24 samples consist of meatballs, sausages, and minced meat inside fried starch from six districts in Bogor. As a positive control, pork corned was used. The results obtained were the test lines were not shown for all samples, but it has appeared in the positive control. It concluded that all of the School Kids Snacks samples were negative from pig protein contents, and the kit was accurate to detect the protein content in the samples. Keywords: porcine detection kit; meatball; sausage; minced meat; halal; authentication Share Link | Plain Format | Corresponding Author (Rosy Hutami)

166	FOOD SAFETY AND SECURITY	ABS-96
Demand of animal source of food in Central Java, Indonesia Titis Surya Maha Rianti (a*), Nikmatul Khoiriyah (a) (a) Department of Agribusiness, Faculty of Agriculture, University of Islam Malang, Indonesia *rianti.titis[at]unisma.ac.id Abstract Consumption protein was often used as an indicator of household welfare. This study analyzed the impact of price and income increases on demand for animal food in rural households in Central Java, using a Quadratic Almost Ideal Demand System model approach. The research data used data from the National Socio-Economic Survey (Susenas), totaling 27,200 households. The results showed that a one percent increase in animal food prices reduced the demand for eggs, chicken, beef, fish, and milk by 0.505%, 1.281%, 4.099%, 3.424%, and 1.915%, respectively. The most elastic animal food group is beef meat, followed by milk, fish, chicken, and eggs with income elasticities of 3.278%, 2.339%, 2.156%, 1.411%, and 0.556%. All animal food is a luxury item except eggs, which are normal goods. Beef is a substitute for fish, chicken, and eggs, while milk is complementary. Both price and income policies were effective for rural households. They are very responsive to changes in prices and income. Keywords: food demand system, food price, protein, Central Java-Indonesia Share Link | Plain Format | Corresponding Author (Titis Surya Maha Rianti)

167	FOOD SAFETY AND SECURITY	ABS-110
The Use of atung (Parinarium glaberrimum Hassk) Seed Powder as a Natural Preservative at the Loin Tuna Erynola Moniharapon Departement Agricultural Product Technology Faculty of Agriculture Pattimura University Ambon Abstract This study was aimed to examine the effect of the use of atung (Parinarium glaberrimum Hassk) seed powder on the quality of tuna loin. For this purpose two treatments of experiment were conducted, namely tuna loin added with atung seed powder (TLA) and tuna loin with no added atung seed powder (TLN) as a control group. Microbiology test and organoleptic test were done at 0, 5, 10, 15, and 20 hours. The results showed that at the 15th hour of storage, the TLA had the TPC of 5.62 x 103 colony increased to 6.92 x 103colony while at the TLN the TPC increased from 6.17 x 103colony to 15.1 x 103colony. During 20 hours of storage there was no difference between the two groups in terms of microbiological parameters such as Salmonella and V. cholera; but for the E. coli a positive value was obtained on the TLN group at 10, 15 and 20 hours of storage, while at the TLA treatment a negative value was found at 20 hours of storage. Organoleptic tesi nclude appearance, odor and texture at the 15th hours of storage, show that the qualityof TLA decreased. Thus it can be concluded that the atung extract was effective in maintaining the quality of loin tuna for 15 hours. Keywords: atung seed powder, a natural preservatives, microbiological test, organoleptic test, tuna loin Share Link | Plain Format | Corresponding Author (Erynola Moniharapon)

168	FOOD SAFETY AND SECURITY	ABS-126
Inhibition on Lightness Reduction of Raja Banana (Musa sapientum) Peel using Specific Acid Ahmad Nimatullah Al-Baarri1,2*, Anang Mohamad Legowo1, Widayat3, Heni Rzqiati1, Antonius Hintono1, Yoyok Budi Pramono1, Maman Somantri4, Wisnu Broto5, Mulyana Hadipernata5, Velicia Cynthia Santosa1, Taysia Putri Ayu Permatasari1, Robbi Hablis Salam1, Widia Pangestika6 1Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia 2Central Laboratory for Research and Services Diponegoro University, Diponegoro University, Semarang, Indonesia 3Chemical Engineering Department, Faculty of Engineering, Diponegoro University, Semarang, Indonesia 4Electrical Engineering Department, Faculty of Engineering, Diponegoro University, Semarang, Indonesia 5Agricultural Postharvest Technology, Agency for Agricultural Research Development, Bogor, Indonesia 6Nutrition Science Department, Faculty of Medical, Diponegoro University, Semarang, Indonesia Abstract Banana is tropical fruit that has a lot of nutritional content such as carbohydrates, vitamins and minerals but it is prone to enzimatic browning reactions due to polyphenol oxidase (PPO) activity. This research was done to inhibit the reduction of the lightness of banana flesh using Hypoiodous Acid (HIO) as specific acid. Banana flesh was stored for 7 days at room temperature storage (27 degree C). The analysis was done on color change based on L* value. HIO was obtained using reaction mixture between H2O2 and KIO3 using peroxidase as catalyst. The HIO was attached to the crown surface of banana. The lightness was analyzed using digital color meter within three points of area. The result showed that HIO could inhibited the lightness change of banana flesh resulting non-significant decrease in the lightness during 5 days of storage. This research might open the knowledge of the preservation of banana by inhibition of its lightness change in the end-user banana consumer. Keywords: banana flesh, specific acid, lightness, room temperature, inhihibion Share Link | Plain Format | Corresponding Author (Ahmad Nimatullah Al-Baarri)

169	FOOD SAFETY AND SECURITY	ABS-139
IMPLEMENTATION OF INTEGRATED MODEL BASED ON THE INTERNAL STRENGTH AS A BUSINESS DEVELOPMENT OF MUSHROOM AGROINDUSTRY Novi Haryati, Ardaneswari Dyah Pitaloka Citraresmi Faculty of Agriculture, Universitas Brawijaya Faculty of Agricultural Technology, Universitas Brawijaya Abstract Mushroom is a profitable product in Indonesia because it is easy to cultivate, has short planting time, does not require extensive planting land, and the price of post-harvest products is quite high. To face increasingly fierce competition, mushroom agro-industry actors need to apply management strategies as an effort to increase business competitiveness. This research aims to (1) understand BMC mapping to identify the condition of the existing mushroom agro-industry business model, (2) identify the strengths, weaknesses, opportunities and threats of mushroom agro-industry based on BMC elements, (3) formulate a business development strategy and (4) determine priorities for alternative strategies for business development strategies for mushroom agro-industry. This research is a mix method research, and located in Malang Raya. The study was conducted during April - December 2020, and mostly used primary data. The results show that it has a good BMC model, the mushroom agroindustry has a high chance of overcoming threats. The business development strategy is by increasing diversification of mushroom-based products, there is assistance from the government in the form of adequate technology and equipment, therefore it is important to have good partnerships with mushroom farmers. Keywords: agroindustry, SWOT, BMC, mushrooms Share Link | Plain Format | Corresponding Author (Novi Haryati)

170	FOOD SAFETY AND SECURITY	ABS-140
Real Time Polymerase Chain Reaction Assay for Rapid Detection of Porcine Gelatin DNA in Soft Candy Agustin Krisna Wardani and Reza Department of Food Science & Technology, Faculty of Agricultural Technology, Universitas Brawijaya Malang Abstract Gelatin has been used in many food products including soft candies. Gelatin can be made from pork, beef or other animal. In 2017, imported candies in Indonesia reach 10.7 US Dollar. Reliable detection method of porcine gelatin DNA in soft candy is required for health and religious concerns especially in Indonesia, where the majority of the people are moslem. In this study, porcine-specific short amplicon-size for Real-Time Quantitative Polymerase Chain Reaction (qPCR) assay was used for the detection of porcine gelatin DNA in commercial imported soft candies. A pair of porcine-specific primers defining a 145 bp region of the mitochondrial D-loop 443 were used. Ten samples of imported soft candies were purchased from local store in Malang, Indonesia. The result showed that three samples were found to contain porcine gelatin DNA and the rest were found to be negative. We demonstrated that Real-Time Quantitative PCR (qPCR) method can be proposed as an effective method for the identification of porcine DNA in soft candies and other processed foods to support halal authentication in Indonesia. Keywords: D-loop 443 primer, Halal authentication, Imported soft candies, Porcine DNA, Real-Time PCR Share Link | Plain Format | Corresponding Author (Reza .)

171	FOOD SAFETY AND SECURITY	ABS-141
Rapid Detection of Porcine DNA by Real Time Polymerase Chain Reaction in Imported Instant Noodles Agustin Krisna Wardani, Aji Sutrisno, and Aisyi Sakina Rifani Department of Food Science & Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang Abstract Indonesia is the worlds second largest instant noodle market, accounting for almost 15% of all instant noodle consumption on earth. Each year, about 13 billion packets of instant noodles are sold in Indonesia. To ensure that no traces of porcine DNA in imported instant noodles products, an effective detection method is required for consumer safety and protection especially in Indonesia, the worlds largest Muslim population. In this study, a mitochondrial D-loop 443 primer was used to identify the presence of porcine DNA in ten samples of instant noodles by Real-Time Quantitative Polymerase Chain Reaction (qPCR). Ten samples of imported instant noodles were purchased from local minimarket in Malang, Indonesia. The porcine DNA was amplified at annealing temperature of 53 oC for 39 cycles. The result confirmed that three samples of instant noodles were found to contain porcine DNA. This method could be an effective and simple method to authenticate Halal products in processed foods which would verify food labeling and provide consumer protection. Keywords: D-loop 443 primer, Halal authentication, Imported instant noodles, Porcine DNA, Real-Time PCR Share Link | Plain Format | Corresponding Author (Aisyi Sakina Rifani)

172	FOOD SAFETY AND SECURITY	ABS-151
Analysis of Impact of DKI Jakarta Green Alley Program on Household Food Security Martin Gibson Barasa, M.Ec.Dev.(a*), Dr. Evi Noor Afifah, S.E., M.S.E.(b) a) Faculty of Economics and Business, Gadjah Mada University, Yogyakarta, Indonesia *martin.gibson.b[at]mail.ugm.ac.id b) Faculty of Economics and Business, Gadjah Mada University, Yogyakarta, Indonesia Abstract DKI Jakarta Provincial Government through the Department of Food Security, Maritime Affairs and Fisheries (DKPKP) provides Green Alley Program assistance aims to increasing the food security of Jakarta citizens. In this study, household food security before received Green Alley Program assistance and after households received Green Alley Program assistance were analyzed to find out the improvement. Food security before and after the household received Green Alley Program assistance was then analyzed by how many respondents and which survey question items have increased or decreased either significantly or insignificantly. Food security was measured using Food Insecurity Experience Scale (FIES) survey. This measurement tool was developed by FAO and has been used in measuring food security in 140 countries by the Gallup World Poll. In contrast to other measures of food security, this measurement is carried out using the Rasch Model. The results of the analysis using the Rasch Model were then measured repeatedly (time series) in the form of Stacking Analysis, Racking Analysis, and individual different tests. The results showed that the Green Alley Program reduced the prevalence of food insecurity by 8.83%. The results of the Stacking Analysis and individual differences test in logit respondent scores indicate that there are 25% of households that have experienced a significant reduction in food insecurity. Furthermore, the results of Racking Analysis and individual differences in the logit respondent score indicate that the HEALTHY items decreased significantly after households received Green Alley Program assistance. Significant decrease in HEALTHY items indicates that households experienced a significant increase in the experience of eating healthy foods after receiving Green Alley Program assistance. Based on the results of this study, it is expected that the recipients of the Green Alley Program distribution assistance can continue to expand by DKPKP DKI Jakarta. Keywords: Food Security, Urban Agriculture, Green Alley Program, Food Insecurity Experience Scale, Rasch Model, Stacking Analysis, Racking Analysis Share Link | Plain Format | Corresponding Author (Martin Gibson Barasa)

173	FOOD SAFETY AND SECURITY	ABS-165
Enhancing food labelling system in Indonesia: The case of food with health-related claims in small and medium enterprises Indah Purwaningsih(a*), Ria Hardiyati(a) a) Research Centre for Science, Technology and Innovation Policy and Management, Indonesian Institute of Sciences (LIPI) * indahp016[at]gmail.com Abstract Food labelling is an important element in realizing food safety and nurturing competitiveness. However, empirical research shows that the enforcement of food labelling policy entails complex issues in Indonesia. Taking the case of food with health-related claim produced by small and medium enterprises (SMEs), this research identifies regulatory strategies taken by the Indonesian government as well as challenges in the policy enforcement. The findings indicate that the performance of SMEs in complying with labelling regulation on food with health-related claim is influenced by business environment and institutional framework where the SMEs grow, including a weak regulatory framework, market condition and infrastructure. Furthermore, limited access of SMEs to strategic resources, including finance, skill and innovation assets have also hindered their compliance to regulation. This study addresses the importance of collaboration between multiple stakeholders to strengthen food safety system from the ecosystem perspective. The interconnection between SMEs, government, research organization/universities, financial institution and other members of the ecosystem in co-creating value is expected to enhance the enforcement of labelling policy on food with health-related claim in the future. Keywords: food labeling, health-related claim, ecosystem perspective, collaboration Share Link | Plain Format | Corresponding Author (Indah Purwaningsih)

174	FOOD SAFETY AND SECURITY	ABS-172
Food Safety Assurance and Application of HACCP system on Home Industry of Bite and Bite Cakes in Sidoarjo, Indonesia Erwan Adi Saputro (1*), Anugerah Dany Priyanto (2), Frizqa Ayu Bariqlana (1) (1)Department of Chemical Engineering, Faculty of Engineering, Universitas Pembangunan Nasional Veteran Jawa Timur, Surabaya, Indonesia (2) Department of Food Technology, Faculty of Engineering, Universitas Pembangunan Nasional Veteran Jawa Timur, Surabaya, Indonesia *Corresponding email : erwanadi.tk[at]upnjatim.ac.id Abstract This study presents the analysis of a food safety management system based on HACCP principles and application in home industry. Bite and Bite Cakes is a kind of privately home industry that produces commercial flour-based food baked product and established since 2017. This business uses social media as e-commerce strategies to promote and sell their products. The aim of this work was to evaluate and develop the HACCP plan in small food industry from production to distribution. An interview and observation were conducted to collect the data from the owners through directly sighting during the production process. Three categories of food safety hazards were founded in brownies production line, particularly biological, physical, and chemical agents. These concluded hazards showed that several steps categorized as potential CCP, specifically the raw material receiving, baking, and packaging. Hopefully, these assessments of food safety management system could provide and improve the food safety and quality, especially in-home industry. Keywords: HACCP, Food safety, Bite and bite cakes, Home industry, Sidoarjo Share Link | Plain Format | Corresponding Author (Erwan Adi Saputro)

175	FOOD SAFETY AND SECURITY	ABS-181
The scope of Innovation Platforms practices for Improving Sustainable Intensification in Several Country. An Integrative Review Winda Anestya Ayunda (a) (*), Lutfah Ariana(a), Indah Purwaningsih (a) (a) Research Center for STI Policy and Management Indonesian Institute of Sciences (P2KMIptekin-LIPI). (*) windaanestya[at]gmail.com Abstract The unsuccessful implementation of Innovation Platforms (IPs) occurs frequently, leading to missed opportunities where improvements could have been made on various aspects of a Sustainable Intensification. This integrative review aims to report research on the scope of productivity innovation, Natural Resource Management (NRM) innovation and institutional innovation of IPs to achieve sustainable intensification in several countries. A comprehensive database search using the search term through a range of electronic database, including Google Schoolar and Scopus from the earliest retrievable records of each database to Juni, 2020. The search terms used in review were Innovation Platforms and Sustainable Intensification. A total of 9 studies were included in the review. Based on the result, we propose modifications to the framework to assess both IPs implementation and evaluation in Indonesian agriculture systems. we also reflect some challenges and opportunities for further research, policy and development investments in sustainable intensification Keywords: Innovation platforms, Sustainable intensification, Food security, Agricultural Policies Share Link | Plain Format | Corresponding Author (winda ayunda)

176	FOOD SAFETY AND SECURITY	ABS-184
COVID-19 boosts Indonesian demand for local and functional foods Ria Hardiyati (a*), Indah Purwaningsih (a) a) Research Centre for Science, Technology and Innovation Policy and Management, Indonesian Institute of Sciences (LIPI) * rhardiyati[at]gmail.com Abstract On early 2020, The World Health Organization (WHO) declared the outbreak of coronavirus disease (COVID-19) as a global pandemic. Thousands of people reported suffering from infections and deaths. This article explores the food demand for local and functional foods during the COVID-19 pandemic crisis. It provides insights about demand of Indonesian people for local and functional foods as an opportunity of food industry in Indonesia before discussing the potency of local food and the benefit for human health. It also highlights the food security issues arising from the fact that some countries lockdown and there are difficulties to import food from other country. Finally, it underlines the importance of the potency of local source and regulation that needed in order to avoid or reduce the frequency of relevant food and health crises in the future. Keywords: COVID-19; food demand; local food; functional food Share Link | Plain Format | Corresponding Author (Ria Hardiyati)

177	FOOD SAFETY AND SECURITY	ABS-211
Cassava genotypes selection for high yield and high starch content in advanced yield trials Tinuk Sri Wahyuni and Kartika Noerwijati Indonesian Legume and Tuber Crops Research Institute Abstract Keywords: AYT, cassava, genotype, starch, tuber yield Share Link | Plain Format | Corresponding Author (Kartika Noerwijati)

178	FOOD SAFETY AND SECURITY	ABS-218
Prevalence, virulence and antibiotic resistance of Listeria monocytogenes isolated from retail sushi in Indonesia Yusma Yennie (a*), Gunawan (a), Fairdiana Andayani (a), Arifah Kusmarwati (a) a) Research Center for Marine and Fisheries Product and Biotechnology, Ministry of Marine Affairs and Fisheries *yenni.yusma[at]gmail.com Abstract Listeria monocytogenes is a foodborne pathogen which cause listeriosis and associated with raw ready to eat food such as sushi. The objective of this research was to determine the prevalence of Listeria monocytogenes, their virulence and antibiotic resistance. A total 120 sushi samples were collected from 111 retail outlets (restaurant and supermarket) have been confirmed Listeria monocytogenes by PCR method using virulence genes (hlyA, actA, and iap). The antibiotic resistance of Listeria monocytogenes isolates was evaluated with disc diffusion method. The prevalence of Listeria monocytogenes isolated from sushi was 14.2% (17/120 samples) and the hlyA, actA, and iap virulence genes were detected in 17, 13, 5 Listeria monocytogenes isolates , respectively. The highest resistance Listeria monocytogenes isolates was observed against erythromycin (37.5%), vancomycin and streptomycin (31.3%), tetracyline and ampicillin (18.8%) , and chloramphenicol (6.3%). Six out of 16 Listeria monocytogenes isolates were resistant againts 2 or more antibiotic (multidrug resistance). Keywords: Listeria monocytogenes, sushi, virulence genes, antibiotic resistance Share Link | Plain Format | Corresponding Author (Yusma Yennie)

179	FOOD SAFETY AND SECURITY	ABS-222
Roles of Information Exposure in Consumer Food Buying Behavior during COVID-19 Arief Rahmawan (a*), Tian Nur Marifat (b), Ainu Rahmi (c) a) Agroindustrial Technology Department, University of Darussalam Gontor Jalan Raya Siman, Ponorogo 63471, Indonesia *arief.rahmawan[at]unida.gontor.ac.id b) Faculty of Fisheries and Marine Science, University of Brawijaya Jalan Veteran, Malang 65149, Indonesia c) Polytechnic of Agricultural Development Malang Jl. DR. Cipto 144a Bedali - Lawang, Malang 65200, Indonesia Abstract Prolonged coronavirus disease (Covid19) outbreak has led majority of societies to change their mindset in purchasing main necessities. This is mainly due to local authorities policy that instruct inhabitant to stay at home while doing their activities such as work and study. As a result, the demand of main requirements has tremendously rising for the last four months. One of the primary needs is food and beverages. The reason of this particular behavior due to the scarcity of resources such as medicines, vitamins or even consumer goods as they have been intended to make a stock at home. The aim of this research is to identify the correlation between information exposure and customer behaviors in gaining food during Covid19 pandemic. Furthermore, closed questionnaire was designed with 200 respondents focused living in East Java. In addition, confirmatory factor analysis is implemented which consist of three constructs. Moreover, the research yielded the relationship between information exposure of Covid19 and food scarcity toward food buying behavior. To sum up, covid19 disaster affected relationship among information exposure and food purchasing. Keywords: agroindustry, disaster, factor analysis, food scarcity Share Link | Plain Format | Corresponding Author (Arief Rahmawan)

180	FOOD SAFETY AND SECURITY	ABS-225
Indonesian Household Demand of Basic Animal Proteins and Their relationship with Food Security and Dietary Diversity Fitrotul Laili (a*), Ratya Anindita (b), Nur Baladina (c) Socio-Economics Department, Faculty of Agriculture, Universitas Brawijaya Jalan Veteran, Malang 65145, Indonesia Abstract The consumption patterns of Indonesian households are around 85% derived from vegetable proteins and 15% from animal proteins. Furthermore, low-income households often find it difficult to fulfill their energy and protein needs. Although it is accepted that the effectiveness of research on shifts in food consumption puts a great deal of focus on the effect of prices and expenditure, income, and population growth, none have assessed the relationship with food security and dietary diversity. The aim of this research is to develop an econometric model on basic animal food demand and how they will affect food security and dietary diversity. The Linear Expenditure System (LES) was chosen as an approach to describing the demand for food commodities from basic animal protein sources using SUSENAS data for the 2019 enumeration period. This research shows that the price elasticity of the basic animal protein sources of food commodities shows that all commodities are inelastic. While changes in the relationship between basic animal food commodities reflect an overall shift in the consumption of society towards basic animal food commodities themselves. That is attributable to the beginning of the communitys diversification of food. In addition, changes in demographics, such as the level of education, the level of urbanization and the level of participation of women in the workforce, are due to advances in communication and technology, as well as the influence of consumer tastes which lead to a transformation of food security and dietary diversity preferences. Keywords: Consumption Behavior; Demand Elasticity; Food Security; Dietary Diversity; Basic Animal Protein Source Commodity Share Link | Plain Format | Corresponding Author (Fitrotul Laili)

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