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31	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-19
THE EFFECTS OF HYDROCOLLOIDS AND SUGAR TYPES ON QUALITY PROPERTIES OF BREAD FORTIFIED WITH BAMBOO SHOOT FLOUR M. Khoiron Ferdiansyah, Sekar Jati Panulatsih, Rizky Muliani Dwi Ujianti Department of Food Technology, Faculty of Engineering and Informatics, Universitas PGRI Semarang. JL Sidodadi Timur 24. Semarang Abstract Bread is a product obtained from a wheat flour dough that is distributed with bread yeast and baked, with or without the addition of other food ingredients and food additives that are permitted. Bamboo shoot flour is a diversified product that has not yet been developed. The fresh bamboo shoot has high fiber content so that it can be used as an alternative material that has the potential to be made into high fiber flour. This study aims to determine the effect of adding hydrocolloids and sugar types to quality properties of bread fortified with bamboo shoot flour. The experimental design model used in this study was a Factorial Complete Randomized Design (CRD) with 2 factors. Hydrocolloid factors used in this study include Xanthan Gum, Gum Arabic, and CMC, and sugar type factors in this study include white sugar, brown sugar, palm sugar, and coconut sugar. The results of the study found that the addition of hydrocolloids and types of sugar affect the analysis of water content 24% -29%; ash content 1.87% -2.61%; fat content of 10.23% -21.43% crude fiber 11; 73% - 16.13%; total sugar 2.63% -28.93%; color parameter values L 47.06-73.83; color parameter value of a* 5.07-16.58; color parameter value b* 30,59-37,90; Hardness 162.0-460.2; Cohesiveness from 0.24 to 0.58; Springiness 5,90-8,65; and Adhesion 0.11-1.25. The addition of hydrocolloids and types of sugar did not affect the characteristics of substituted bamboo shoots flour bread, namely in protein analysis which was 8.41% -9.35% and carbohydrates by difference 40.65% -51.79%. Keywords: hydrocolloids, sugar types, bread, bamboo shoot flour Share Link | Plain Format | Corresponding Author (M KHOIRON FERDIANSYAH)

32	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-22
NATURAL BIOPESTICIDE FROM LIQUID SMOKE TO CONTROL BROWN PLANTHOPPER Hernani, Sri Yuliani and Rahmini Indonesian Center for Agricultural Postharvest Research Development (ICAPRD) Indonesian Center for Rice Research Abstract Liquid smoke from rice husk has the potential to be developed as a natural pesticide. The purpose of this research was to find out of formula from liquid smoke to control brown planthopper. The methodology used through several stages of activities, purification of liquid smoke, formulation of natural pesticide made emulsification concentrate, and using liquid smoke as active compound, synergistic, adjuvant, and also solvent; toxicity of formula and bioassay tested of formula to brown planthopper in the laboratory. The result showed that 7 formulas of natural pesticide have been produced based on smoke liquid. From the toxicity test on 7 formulas, it has a toxicity (LD50) ranging from 128 to 725 ppm. All these formulas are still categorized as toxic and can use as a pesticide. Mortality test results with 3 variations of concentration showed that the best results were at a concentration of 10%. In this case, observations on day 7 can kill 90%. Keywords: Pesticide, liquid smoke, brown planthopper Share Link | Plain Format | Corresponding Author (Hernani Hernani)

33	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-26
THE POTENCIAL OF DRY FERMENTED COCOA (Theobroma cacao L.) BEAN SHELL VARIETY LINDAK AS FUNCTIONAL FOOD IN DEGREE OF ROASTING Elazmanawati Lembong1, Mohamad Djali1, Zaida1, Gemilang Lara Utama1 1Department of Food Industry, Faculty of Agriculture Technology Universitas Padjadjaran Abstract Cocoa bean shell is a waste from the chocolate processing industry that has not been used optimally and still contains 5.78% polyphenols which has potential as a source of natural antioxidant compounds. The chocolate processing industry roasting with low, medium and high degrees, based on the desired product. The purpose of this study was to determine the polyphenol content and antioxidant activity of the dry fermented cocoa shells as a result of the best degree of roasting. The research method used was an experimental method using a Randomized Block Design (RBD) with 4 treatments roasting dried fermented cocoa beans of Lindak varieties by using different degrees of roasting (No roasting, low degree (110 degree of Celcius for 35 minutes), medium degree (140 degree of Celcius for 30 minutes), and high degree (190 degree of Celcius for 15 minutes) and repeated 3 times. The results showed the dry fermented cocoa shells of Lindak varieties by high degree roasting treatment has the best phenolic total (5.24%) and antioxidant activity (37.92 ppm). Keywords: Cocoa Bean Shell, Degree of Roasting, Antioxidant Share Link | Plain Format | Corresponding Author (Elazmanawati Lembong)

34	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-30
Optimization of Process Temperature and Time of Vacuum Drying for Production of Cashew Apple (Anacardium occidentale L.) Powder using Response Surface Methodology Rendy Prakoso (a*), Ahmad Zaki Mubarok (a) a) Department of Agricultural Product Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, Indonesia *rendy.prakoso98[at]gmail.com Abstract The objective of this study was to optimize vacuum drying condition for the production of cashew apple (Anacardium occidentale L.) powder using response surface methodology. The effect of process temperature (55-65 oC) and time (9-12 h) on some characteristics (vitamin C content, antioxidant activity, water content, and color changes) of cashew apple powder were analyzed. A central composite design was used to develop models for the responses. The optimum condition of vacuum drying process were obtained at drying temperature of 60,1 oC and drying time of 14,4 hours with Vitamin C content of 118,5 mg/100 g, antioxidant activity (IC50) of 70,6 ppm, water content of 11,4%, and total color difference (dE) of 8,8. Validation experiment was conducted at the obtained optimum condition and the results showed that no significant different between the actual and predicted values based on paired t-test (p > 0.05). Keywords: Antioxidant Activity; Cashew Apple; Optimization; Vacuum Drying; Vitamin C Share Link | Plain Format | Corresponding Author (Rendy Prakoso)

35	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-38
Responses of Rice New Superior Varieries to Aplication of Biofertilizers and Plant System in Jayapura Municipality 1Rohimah Handayani Sri Lestari, Siska Tirajoh, Merlin K Rumbarar Assessment Institute for Agricultural Technology of Papua Jl. Yahim No. 49 Sentani Papua Abstract Rice production need to be increased every year and Jajar Legowo Super is one of some improved technological innovation used to increase productivity of lowland rice variety. Related to the introduction of the technology, it is necessary to conduct deeper research on some components of Jarwo Super including new superior varieties, application of Agrimeth biofertilizer and planting system on growth and yield. The study was conducted in Koya Barat, District Muara Tami, Jayapura Municipality in seconde planting season start from June to September 2018. Site was selected deliberate with consideration that the district was the location of Jarwo Super rice culvitation activeities. The treatments were arranged in a split-split plot design with three replications. The main plot,was biological fertilizers consists of (P1) using Agrimeth biofertilizers and (P2) without using Agrimeth biofertilizers. As sub plot was planting methods legowo, consist of Jarwo (J1) 2:1 (25 cm x 12.5 cm x 50 cm) and Jarwo (J2) 4:1 (25 cm x 12.5 cm x 50 cm). As sub-sub plot were VUB, (V1) Inpari 33 and (V2) Inpari 43, respectively. The results showed the combination of treatment of agrimeth biofertilizers and without agrimeth biofertilizers by planting legowo 4: 1 and using Inpari 33 varieties gave the higher grain yield compared to other treatments 7.44 t / ha and 7.33 t / ha. The application of Agrimeth biofertilizers does not have a real influence in increasing the yield of rice grain. Jarwo system 4: 1 gives dry grain yield 6.30 t / ha which is higher 0.53 t / ha compared to jarwo 2: 1 (5.77 t / ha) Keywords: Biofertilizers, Plant System, Rice New Superior Varieries Share Link | Plain Format | Corresponding Author (Rohimah Handayani Sri Lestari)

36	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-42
Effect of Blanching and Solar Energy-Based Drying Models on the Quality of Dried Shredded Apples Siti Asmaniyah Mardiyani (a*) , Dwi Susilowati (b), Maria Ulfah(c) a&c)Department of Agrotechnology, Faculty of Agriculture, University Of Islam Malang *asmaniyah[at]unisma.ac.id b)Department of Agribusiness, Faculty of Agriculture, University of Islam Malang Abstract This study aimed to find the best technology model to produce high-quality dried shredded apples as the resources of apple tea with the concept of green technology based on solar energy. Apple tea is a beverage product originated from Batu, Malang that is starting to be in high demand by the public because of its practical, sweet-scented nature and is believed to have a high content of apple antioxidants. This study determined the physical, nutritional, and bioactive changes resulting from the drying process of shredded apples, which were treated by blanching and non-blanching pre-treatment and dried using indirect convective solar drying and open sun drying. Blanched Shredded apples that were dried using indirect convective solar dryer had the best vitamin C content and lowest mechanical damage, so it is prospective to be developed on a commercial scale as a raw material of apple tea. Keywords: shredded, apples, green, beverage, tea Share Link | Plain Format | Corresponding Author (Siti Asmaniyah Mardiyani)

37	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-44
Drying and Sortation to Improve Green Beans and Cup Quality of Wamena Coffee Adnan, Martina Sri Lestari Papua Assessment Institute for Agricultural Technology, Jl. Yahim No. 49, Sentani, Jayapura - Papua 99352, Phone (0967) 592179, Fax (0967) 591235 e-mail: adnan.msi[at]pertanian.go.id; aalbahry[at]yahoo.com Abstract Drying and sortation are the most important steps to improve green coffee beans and cup quality. However, farmers very often neglect these steps. Therefore, a simple technique and soft approach are required to encourage farmers to implement drying and sortation technology. The study aim is to assess suitable drying and sortation technology to improve green coffee beans and cup quality to local culture in Jayawijaya Regency, Papua. Green coffee beans species Coffea arabica var Linie S 795 were collected from processing plant of farmer group Alua Marian at Waga-waga village, Kurulu District, Jayawijaya Regency during harvest season on Mei-October 2019. The study was conducted using 2 factors; a. Combination of drying floor using a tarp and without sortation (DFWTS). b. Combination of drying tables and with sortation (DTWS). Drying tables were designed as two separate parts. The first part was the permanent tables, and the second part was removable boxes in dimension 80 x 80 cm located on top of the permanent tables. Descriptive analysis was conducted based on SNI 01-2907-2008 by the Indonesian Coffee and Cocoa Research Institute. The results show DTWS produce green coffee beans in compliance with SNI 01-2907-2008 at 4a grade, compared to DFWTS is rejected. Green coffee beans quality is likely to affect cup quality. DTWS obtain cup quality score 83.0 compare to DFWTS is 81.25. In conclusion, DTWS improve green coffee beans and cup quality. Keywords: drying table, sortation, cup quality, green beans, specialty coffee Share Link | Plain Format | Corresponding Author (Adnan Adnan)

38	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-45
Formulation and characterization of instant complementary food for breast milk from red sorghum flour (Sorghum bicolor (L) Moench) and papaya puree (Carica Papaya Linn) Diki Nanang Surahman(a*), Wisnu Cahyadi(b), Tannia Mega Fernanda(b), Taufik Rahman(a), Abdul Muti Sazali(3) a) Research Center for Appropriate Technology Indonesian Institute of Sciences Jl. K.S. Tubun No. 5 Subang *diki.lucky[at]gmail.com b)Program Study of Food Technology Faculty of Technic Pasundan University Jl. Setiabudhi No. 193 Bandung c)Department of Air Transport Management Aviation Polytechnic of Surabaya Jl. Jemur Andayani I/73 Surabaya Abstract The purpose of this study was to obtain the best formulation and conduct physicochemical, organoleptic and microbiological testing of complementary food products based on red sorghum flour and California papaya fruit. Preliminary research was conducted to determine the levels of tannin and phytic acid in red sorghum flour, as well as the determination of the upper and lower limits of the expert design program using hedonic tests. The main research was conducted to find out the best formulation using the expert design program with the D-optimal Mixture Design method. Preliminary research results showed that tannin and phytic acid levels in red sorghum flour were still within normal limits, and a formulation was chosen to be included in the application design expert. From 8 formulations, then obtained 1 optimal formulation. Based on the analysis results obtained 3.84% water content, 3.70% ash content, 37.25% starch, 15.57% protein, 4.21% fat, 30.66% total sugar content, crude fiber 0.43% , 7.54% dietary fiber, beta-carotene 0.58 mg/kg, iron content 6.19 mg/100g, and calcium levels 640.80 mg/100g, kamba density 0.71 g/mL, rehydration time 249 s, 182% water absorption, peak viscosity 664 cP, 98cP hot paste viscosity, 566 cP breakdown, 77cP cold paste viscosity, and -21 cP setback, coliform contamination 4.3 MPN/g, ALT 3.4x104 colony/g, Staphylococcus aureus <10 colony/g, and negative contamination of Salmonella sp. Organoleptic color parameters 4.33, aroma 4.13, taste 4.33, and texture 4.4. An optimal formulation for complementary food products using 12.25% of red sorghum flour and 5.75% of papaya. Organoleptic test results showed that complementary food formula could be accepted by panelists Keywords: instant porridge, red sorghum, papaya, formulation, complementary food Share Link | Plain Format | Corresponding Author (Taufik Rahman)

39	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-48
The Effect of Leaf Age and Drying Method on Physicochemical Characteristics of Pandan (Pandanus amaryllifolius Roxb.) Leaves Powder Adhima Adhamatika, Erni Sofia Murtini*, Wenny Bekti Sunarharum Department of Food Science and Technology. Faculty of Agriculture Technology. Brawijaya University, Malang, East Java, Indonesia *erni.murtini[at]ub.ac.id Abstract Pandanus amaryllifolius is a tropical plant that is widely used as a natural coloring and flavor in food and beverage processing. Pandan leaves contain chlorophyll as green pigment and volatile compounds in the form of 2-acetyl-1-pyrroline which can give distinctive color and aroma to food products. Following the zero waste concept, the general purpose of this research to convert pandan leaves into a powder so that it can be fully utilized. The specific purpose of this study to investigate the effect of age of pandan leaves and drying methods on the physicochemical of pandan leaves powder. Pandan leaves powder was made from two types of pandan with different ages, young and old with 3 types drying method that was cabinet drying, vacuum drying, and freeze drying. The result showed that age of leaves and drying method had a significant effect (p <0.05) on moisture content, ash content, density, water absorption capacity (WAC), oil absorption capacity (OAC), pH, lightness (L*), redness (a*), yellowness (b*), total chlorophyll, total phenolic content, and antioxidant IC50. Pandan leaves powder from old leaves and vacuum drying had the highest total chlorophyll, total phenolic content, and more effective antioxidant activity than others. Pandan leaves powder from old leaves and vacuum drying had moisture content 6.30%, ash content 11.55%, density 0.16 g/cm3, WAC 898.51%, OAC 421.27%, pH 5.53, lightness 54.53, redness -9.01, yellowness 19.79, total phenolics content 96.34 mg/g, total chlorophyll 13.82 mg/g, and antioxidant IC50 142.19 ppm. Keywords: Antioxidant, Chlorophyll, Color, Pandan Leaves, Phenolics, Powder Share Link | Plain Format | Corresponding Author (Adhima Adhamatika)

40	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-49
CHEMICAL PROPERTIES ANALYSIS OF SOYGURT WITH GINGER (Zingiber officinale var. Roscoe) EXTRACT AS FUNCTIONAL FOOD Ayu Afiif Anggraini, Mazarina Devi, Nunung Nurjanah, Nonny Aji Sunaryo Department of Industrial Technology, Faculty Engineering, Universitas Negeri Malang Abstract The processed of soy milk into soygurt was an effort to eliminated the soybean flavor. Several studies showed that plain soygurt still had soybean flavor. The addition of (Zingiber officinale var. Roscoe) extract was an alternative to eliminated the distinctive soybean flavor. This experiment aimed to study the chemical properties consist of protein, fat, ash, lactic acid, pH. This research used completely randomized design with one factor of ginger extract concentration (i.e. 4%, 5% and 6%) and all treatments were carried out in duplicate. The collected data were analyzed by One Way ANOVA. If the result was significant (<0.05), it would processed by DMRT test. The results showed the levels of chemical properties of soygurt were 4,507-4,987% protein, 2,859% -3,220% fat, 0,455-0.56% ash, 1,710-2,068% lactic acid and 3,965-4,230 pH value. The experimental results showed that the addition of ginger extract was also proven to significantly affect the chemical properties of soygurt. The addition of ginger (Zingiber officinale var. Roscoe) extract could increased the levels of protein, ash, lactic acid and could reduced fat levels and pH value. Keywords: Soygurt, Elephant Ginger, Chemical Share Link | Plain Format | Corresponding Author (Ayu Afiif Anggraini)

41	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-51
Proportion of kimpul and wheat flour, and porang concentration on the characteristics of wet noodles F S Rejeki1, E R Wedowati1, *, D Puspitasari1, J W Kartika2, M Revitriani1 1) Agro-Industrial Technology, Faculty of Engineering, Universitas Wijaya Kusuma Surabaya, Surabaya, Indonesia 60225 2) Student of Agro-Industrial Technology, Faculty of Engineering, Universitas Wijaya Kusuma Surabaya, Surabaya, Indonesia 60225 Abstract In order to be consumed as a healthy food, it is necessary to improve the process to reduce the calorie value of the wet noodles. For this reason, in this study using kimpul flour as a substitute for wheat flour in the processing of wet noodles. The use of kimpul flour as raw material for making noodles will reduce the quality of the product, especially from the elasticity and texture of the noodles. For this purpose, porang flour containing glucomannan will be added. Therefore, it is necessary to study the processing wet noodles with various proportions of kimpul and wheat flour, and porang concentration on the quality of wet noodles product. The research design used a Randomized Block Design with two factors, namely: proportion of kimpul and wheat flour with three levels, and porang concentration with three levels. The parameters observed in this study were content of water, ash, protein, fat, carbohydrate, calorie value and organoleptic test which included taste, color, aroma and texture. Chemical data were analyzed using analysis of variance, if significantly different followed by Duncan test. While organoleptic data were analyzed using the Friedman test, as well as descriptive analysis. The results showed that the best treatment was K1P3 (the proportion of kimpul and wheat flour 30:70, and a concentration of 4.5% porang flour) with a total expected value of 7.86. Keywords: kimpul, porang, wet noodles, healthy food Share Link | Plain Format | Corresponding Author (Endang Retno Wedowati)

42	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-52
Formulation of kimpul-mung bean composite flour and sago flour for non-gluten biscuits D Puspitasari*, E Noerhartati, M Revitriani, F S Rejeki, and E R Wedowati Agro-Industrial Technology, Faculty of Engineering, Universitas Wijaya Kusuma Surabaya, Surabaya, Indonesia 60225 Abstract Utilization of local raw materials for biscuits can add innovation to product development. In addition to avoiding the gluten content in wheat flour which is generally used as a raw material for biscuits. One type of local raw material that can be developed is kimpul. Low protein content in kimpul causes the need for the addition of other ingredients in kimpul biscuits products in order to meet the biscuits quality. The material used as a source of protein is mung bean flour. Meanwhile, to improve the texture to make it softer and crisp, sago flour was used. The addition of sago flour also functions as an adhesive so that it can replace the gluten found in wheat flour. The purpose of this study was to determine the proportion of addition of sago flour to the processing of kimpul-mung bean composite flour biscuits that meet the quality standards of biscuits. The study design used a single factor randomized design, namely the proportion of kimpul-mung bean composite flour and sago flour with four levels, and repeated three times. Chemical data analysis using variance analysis, if there is a difference followed by Duncans test at 95% confidence level. The results showed the selected treatment was P4 with a total expected value of 6.10. Characteristics of P4 products include 1.78% water content, 63.55% carbohydrates, 3.15% protein. 29.86% fat, 1.61% ash, acceptance level of taste 73.3%, color 96.7%, and aroma 90.0%. Keywords: Kimpul, biscuits, sago flour, composite flour Share Link | Plain Format | Corresponding Author (Diana ni)

43	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-56
AGRONOMICAL PERFORMANCE OF NEW SUPERIOR RICE VARIETY AND FEASIBILITY OF RICE FARMING REVENUE ANALYSIS ON IRRIGATED FIELD IN JAYAPURA, PAPUA Petrus A Beding*; Fransiskus Palobo; Batseba M W Tiro; Rohimah H. S Lestari; dan Merlin K Rumbarar Papua Assessment Institute of Agricultural Technology Jl. Yahim Sentani No. 49 Sentani Jayapura 99352 e-mail:peter.beding[at]gmail.com Abstract Cultivation technology and the use of new superior varieties are significant in increasing rice productivity in irrigated fields. The study aims to evaluate the agronomical performance of new superior varieties of rice in irrigated fields cultivated through the Integrated Crop Management (PTT) approach and the feasibility of farming revenue. The activity was carried out in Koya Barat, a region in District Muara Tami, Jayapura City, Papua Province on April to Agust 2019. The research design used a single factor randomized block design with 4 new superior varieties of rice as treatment and 5 replications. The varieties used were Inpari 36, Inpari 37, Inpari 43, and Ciherang. Data were analyzed by analysis of variance (ANOVA) and followed by DMRT to determine differences between treatments, while to determine the level of feasibility analyzed using R/C ratio and Marginal B/C analysis and calculating break-even rate (Break event point/BEP) production and price. The results showed that the performance of each variety is varied following their genetic traits. The highest rice production was obtained by Inpari 37 (6.86 t/ha) GKP while the lowest yield was showed in Ciherang (4.34 t/ha). Inpari 37 and Inpari 43 are superior varieties that provide higher profit and highly feasible compared to Ciherang and Inpari 36 with R/ C values of 3.43 and 3.42. The highest acceptance of Inpari 37 was Rp.29,498,000 followed by Inpari 43 variety which was Rp 29,412,000, Ciherang (Rp.18,662,000) and lastly, Inpari 36 (Rp.25,542,000). Economically, rice farming is feasible to be developed because it has an R / C ratio of> 1 and financially irrigated rice farming in Jayapura City is profitable with a profit rate of around 2.42 percent of the total cost spent Keywords: New superior varieties; ICM; Farming feasibility; irrigated field Share Link | Plain Format | Corresponding Author (Petrus Alexander Beding)

44	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-57
Formation and Development of Flavor of cocoa (Theobroma cacao L.) cultivar Criollo and Forastero - a short review Nuril Lailatul Wahyuni1, Wenny Bekti Sunarharum1, Dimas Rahadian Aji Muhammad2, Arifin Dwi Saputro3 1Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Brawijaya 2Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret 3Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universtitas Gadjah Mada *E-mail: wbsunarharum[at]ub.ac.id Abstract Cocoa (Theobroma cacao L.) tree grown in tropical places, particularly in Africa, Asia, and South America. Cocoa beans is a fundamental ingredient in chocolate manufacturing. There are four cultivar namely Criollo, Forastero, Trinitario, and Nacional, which are commercially grown worldwide. Criollo and Forastero are the most intense cultivar used for making cocoa based products. Criollo is known as fine flavor cocoa yet has the lowest production, while Forastero as bulk cocoa has the highest contribution of cocoa market in the world. Criollo has the complexity of aromatic components that may enhance fruity, flowery, herbal, nutty and caramel aroma, and thus creating unique pleasant flavors. Compared to Criollo, Forastero offers a basic or ordinary flavor despite its highest productivity. Flavor as a sensory attributes of chocolate had a great contribution to consumer acceptance and market demand. The distinctive flavor from different cocoa cultivars followed by post-harvest treatment and processing techniques are crucial factors affecting the final flavor of cocoa products. Besides being influenced by the cultivar, the origin or geographic location of cocoa had also contributed to volatile compounds, thus affecting cocoa flavor profiles. This review provides information of cocoa cultivars and the formation and development of cocoa flavor during processing such as fermentation, drying, roasting, and conching. Keywords: Cocoa, flavor, aroma, volatile compounds, processing Share Link | Plain Format | Corresponding Author (Nuril Lailatul Wahyuni)

45	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-58
Effect of Dextrin Concentration and Drying Time on Mushroom [White Oyster Mushroom (Pleurotus ostreatus), Shiitake Mushroom (Lentinula edodes), and Paddy Straw Mushroom (Volvariella volvacea)] Extract Powder Characteristics Dego Yusa Ali, Yunianta, Bella Ayu Shafira Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia Abstract Mushroom are one of the agricultural commodities which have been widely produced. Fresh mushrooms have a short shelf life of about 2-3 days after harvesting. Some types of mushrooms such as white oyster, shiitake, and paddy straw mushrooms have protein content with high proportion of glutamic acid so it can be used as mushroom broth powder. Mushroom broth powder is made usually by drying process. The drying method that is easily applied to a small and medium scale business is cabinet drying. The important thing to be considered on the drying process is the accuracy of the drying time. It is also necessary to add dextrin as mushroom broth fillers in certain concentrations in order to obtain products with good characteristics. The purpose of this study is to determine the effect of dextrin concentration and drying time on physicochemical and organoleptic characteristic of mushroom broth powder. The first factor is variation of dextrin concentration which consists of 3 levels (7.50%, 12.50%, 17.50%). The second factor is the drying time which consists of 3 levels (8, 10, 12) hours. Based on study, mushroom broth powder with the addition of 7.50% dextrin concentration and 8 hours drying time is the best treatment. The final product has a characteristic moisture content of 6.86%; a protein content of 3.86%; yield 10.21%; water absorption 17.89%; L * 78.26; a * 3.21; and b * 21.31; and organoloptic such as color 4.67; aroma 4.33; taste 4.72; appearance 4.46; and overall liking 4.64. Keywords: Dextrin, Mushroom, Extract, Powder, Shiitake Share Link | Plain Format | Corresponding Author (Dego Yusa Ali)

46	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-59
Growth and Corm Yield of Porang (Amorphophallus muelleri Blume) grown on Alfisol soil in the glasshouse Muchdar Soedarjo Indonesian Legume and Tuber Crops Research Institute Abstract Porang (Amorphophallus muelleri Blume) is one of the agribusines crops in Indonesia and has been becoming an important income source for Indonesian farmers. Since decades ago, porang plants has been harvested from the forest as its naturas habitat, under shading environment. Due to its high economic value, more farmers has cultivated porang on open land. The present investigation was undertaken on Alfisol soil in the glasshouse, mimicking an open growing environment, in order to evaluate the effect of different bulbil size as planting material on growth and corm yield of porang. Five different sizes of porang bulbil as treatments, 1.88 g, 2= 3.21 g, 3= 4.21 g, 4= 6.45 g and 5= 9.10 g/bulbil, were laid out in completely randomized design and replicated 3 times for each treatment. All data obtained were analyzed by employing the standard deviation fron 3 replicates for each treament. Plant height and plant diameter at earlier growing stage significatly increased with an increase of bulbil size. Bigger bulbil size as planting material also caused significant improvement of shoot dry weight, corm diameter, corm thickness and fresh weight of corm yield at harvest. The highest value in all variables measured was attained by the biggest size of bulbil. The present work suggests to use bigger bulbil size as planting material in order to produce higher corm yield. The present investigation also revealed normal growth of porang under glasshouse environment. Therefore, porang plants could be cultivated on open environment without any growth retardation. Keywords: Porang (Amorphophallus muelleri Blume), bulbil, Alfisol, open environment. Share Link | Plain Format | Corresponding Author (Muchdar Soedarjo)

47	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-62
The Influences of Storage Temperature and Time on Decocted Robusta Coffee Leaves Tea K Fibrianto, N Afifah Brawijaya Senso-Gastronomy Center, Faculty of Agricultural Technology, Brawijaya University, Jalan Veteran, Malang 65145, Indonesia Abstract Coffee leaves tea has been developed to utilize the pruning waste. Coffee leaves tea as a refreshing functional drink is mainly governed by its phenolic compounds and other antioxidants. Meanwhile, the tannins also contribute to astringency as important sensorial attribute for tea. All these components is changing over time. Therefore, monitoring the changes of decocted Robusta coffee leaves tea during storage is required. Completely Randomized Block Design was assigned to investigate the main factors; storage temperature (10C and 25C), and storage time (up to 24 days). It was found that at 10C, the tea can be stored and maintained the functional quality up to 2 weeks of storage. Meanwhile the 25C stored tea was only acceptable if it was kept less than 5 days. During storage, green flavor and aroma, astringency and bitter taste change proportionally to the decrease of phenolic content and tannin levels. Keywords: brewing;decoction;Robusta coffee leaves Share Link | Plain Format | Corresponding Author (Kiki Fibrianto)

48	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-63
The Effects of Pre-processing Sanitation and Modified Atmosphere Packaging on Microbial Growth in Bulk Packs of Atlantic salmon (Salmo salar) fillets Fera R Dewi1,2, Shane M Powell2, Roger A Stanley2 1 Research Centre for Marine and Fisheries Product Processing and Biotechnology, Jakarta, 10260, Indonesia 2 Tasmanian Institute of Agriculture (TIA), University of Tasmania, Launceston, Tasmania, 7250, Australia. Abstract This research was to extend the shelf-life of fresh Atlantic salmon fillets when packaged in a bulk food service MAP trays with low gas to product volume ratios. When head-on-gutted (HOG) Atlantic salmon were just washed in Neutral Electrolyzed Water (NEW) sanitizer prior to filleting, the microbial load on the skin of HOGs treated at 20 ppm and 100 ppm chlorine equivalents decreased by 3.5 log CFU/cm2 down to 2.0 and 1.5 log CFU/cm2, respectively. Further trials washed the HOGs with 100 ppm of NEW. They were then filleted then packed in modified atmosphere packaging (MAP) at different product gas to product (G/P) ratios (0.4:1, 1:1 and 2:1) and stored at 0 C or 4 C up to 20 days. The combinations of sanitation pre-processing and high G/P ratio were most effective for maintaining the microbial count to 4.5 log CFU/g when stored at 0 C compared to a microbial count of 7.2 log CFU/g for the unwashed fillets after 20 days under 4 C storage. Other variable combinations were between these levels. A combination of improved pre-processing sanitation and a low temperature can, therefore, raise the hurdles for microbial growth to extend the shelf-life of bulk packed fresh salmon fillet MAP packed in the lower G/P ratios inherent to bulk fillets packed at high densities for storage efficiency. Keywords: MAP, salmon, fillets, sanitation Share Link | Plain Format | Corresponding Author (Fera Dewi)

49	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-64
Anti-Inflammatory Effects of Functional Beverage from a Mixture of Moringa Leaves, Pandanus Leaves, and Red Ginger in Mice Induced with Monosodium Urate Crystal Tri Dewanti Widyaningsih (a), Muchnuria Rachmawati (a*), Erni Prabawati (a), Sri Winarsih (b) a) Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia *riamuchnu[at]gmail.com b) Department of Microbiology, Faculty of Medicine, Universitas Brawijaya, Malang, Indonesia Abstract Production of uric acid that exceeds normal limits in the blood (hyperuricemia) can cause urate crystals to form and inflammatory reactions. In various studies, Moringa leaves, pandanus leaves, and red ginger are known to contain phytochemical components (phenols and flavonoids) that are useful as antioxidants, anti-inflammatory, inhibiting xanthine oxidase enzyme activity, overcoming rheumatism, and antidiabetic. Functional drinks from the mixture of moringa leaves, pandanus leaves, and red ginger were obtained from the results of optimization using the response surface method (RSM) in previous studies. The effect of this functional beverage product was tested for its effect as an anti-inflammatory in vivo. The testing process of the anti-inflammatory effect was using intradermally monosodium urate (MSU)-induced mice. Mice were measured for changes in edema and after 2 days of treatment, the spleen was taken for flow cytometry testing of inflammatory cytokine expression of CD11b + TNF&#945- +, CD11b + IL6 +, CD11b + IL10 + and blood was taken to test the expression of cytokine CD11b + TNF&#945- +. The results showed functional beverage products could potentially be used as an alternative anti-inflammatory agent in gout because it significantly inhibited edema, significantly inhibited the expression of proinflammatory cytokines CD11b + TNF&#945- + and CD11b + IL6 + and increased the expression of anti-inflammatory cytokines CD11b + IL10 +, where the anti-inflammatory effect was not significantly different from the control of indomethacin drugs. Keywords: Anti-inflammatory- functional beverage- moringa- pandanus- red ginger Share Link | Plain Format | Corresponding Author (Muchnuria Rachmawati)

50	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-65
Changes of GLCM texture and antioxidant increase during freezing of pumpkin Y Kristianto1, W Wignyanto2, B D Argo3, and I Santoso2 1 Department of Nutrition, Polytechnic of Health, Ministry of Health, Besar Ijen 77c, 65112, Malang, Indonesia 2 Department of Agroindustrial Technology, Faculty of Agricultural Technology, University of Brawijaya, Veteran, 65145, Malang, Indonesia 3 Department of Agricultural Engineering, Faculty of Agricultural Technology, University of Brawijaya, Veteran, 65145, Malang, Indonesia Abstract GLCM (gray level co-occurrence matrix) textural features are rarely extracted from SEM (scanning electron microscopy) food images to study the effect of food processing on cellular microstructure and bioactive contents. Using the GLCM approach, the current study attempted to use textural information from pumpkin SEM images to obtain detailed cellular degradation caused by freezing treatment and to find their relationship to the antioxidant content. High dimensional textural features of the samples were obtained during image processing and subjected to multivariate analysis. The increased of antioxidant activity due to freezing of pumpkin was used to create a vector factor to indicate the membership class of individual pumpkin samples. Following freezing, the flavonoid content of the pumpkins increased ranging from 15.27% to 70.39%. Freezing also caused formation and increased of several volatile compounds detected by GCMS. The PCA (principal component analysis) results showed that two components were sufficient to explain most variance of the dataset. Further supervised sPLS-DA (sparse partial least squares-discriminant analysis) indicated a clear separation of samples based on their antioxidant levels, suggesting an existing relationship between the texture and antioxidant. In conclusion, GLCM textures are important features where their major variation can be accurately explained by the antioxidant activity changes as a result of freezing treatment. Keywords: pumpkin, freezing, GLCM, PCA, PLS-DA, antioxidant Share Link | Plain Format | Corresponding Author (Yohanes Kristianto)

51	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-67
Comparative Study on Animal and Vegetable Fat as Effective Palate Cleanser of Spiciness K Fibrianto, S W Syauqi Brawijaya Senso-Gastronomy Center, Faculty of Agricultural Technology, Brawijaya University, Jalan Veteran, Malang 65145, Indonesia Abstract Fat based palate cleanser used to overcome the spicy intensity on tongue papillae TRPV1 receptor. In this study, the effectiveness of milk as animal fat based palate cleanser was compared to vegetable based palate cleanser such as coconut milk and soy milk. Temporal Dominance Sensation (TDS) was applied to monitor the effectiveness of palate cleansers (milk, coconut milk and soy milk) on three different concentration of chili powder (0.2%; 0.4%; and 0.6%). The study involved 12 intensively trained panelists. It was observed that coconut milk tended to be more effective than those of milk and soy milk, particularly for chili concentration of 0.2 and 0.4% (p-value<0.05). Further confirmation suggests that at lower concentration of spiciness, protein involves for cleansing the sensation, while at higher concentration it is more dominated by fat in conjunction with protein contribution. Keywords: palate cleanser;spiciness;Temporal Dominance Sensation Share Link | Plain Format | Corresponding Author (Kiki Fibrianto)

52	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-75
Characteristics of Dried Suji (Dracaena angustifolia (medik.) Roxb.) Leaves Powder Produced by Different drying methods and temperatures Destiana Adinda Putri (a), Erni Sofia Murtini (a*), Wenny Bekti Sunarharum (a) (a) Department of Agricultural Product Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, Indonesia *erni.murtini[at]ub.ac.id Abstract Suji leaves (Dracaena angustifolia (medik.) Roxb.) is one of chlorophyll source which can produce a dark green color. Suji has widely used as a natural colorant for Indonesian traditional food in the form of extracts with water solvents. This study aimed to evaluate the effect of different drying methods (vacuum drying and cabinet drying) and temperature (40, 50, and 60&#730;C) on physicochemical characteristics of dried suji leaves powder (DSLP). The result shows that drying method and temperature had a significant impact (p<0.05) on colour (L*, a*, b*), total chlorophyll, moisture, total phenolic content, pH, water absorption, oil absorption capacity and bulk density of DSLP. Drying by vacuum drying at 50&#730;C was the best treatment based on Zeleny calculation with the physical characteristics were L* 49.98, a*7.78, b* 20.88, water absorption capacity 453.48%, oil absorption capacity 252.25%, bulk density 0.32 g/cm3, and the chemical characteristics were moisture content 6.70%, total chlorophyll content 12.98 mg/g, total phenolic content 97.26 mg/g, and pH 5.60. Dried suji leaves powder still has a high chlorophyll content, the green color, even increasing the total phenolic content after the drying process. So that DSLP has the potential as a natural colorant in food processing. Keywords: Chlorophyll; Colorant; Natural; Powder; Suji leaves Share Link | Plain Format | Corresponding Author (Destiana Adinda Putri)

53	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-78
Protein Content on Protein Isolates Prepared by Isoelectric Solubilization from Red Sorghum (Sorghum Bicolor (L.) Moench) Endah Wulandari, Een Sukarminah, Robi Andoyo, Hajar Anggraeni Department of Industrial Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, 45363, Jatinangor, West Java, Indonesia. Abstract Sorghum (Sorghum bicolor (L.) Moench) is a type of cereal with a protein level that is quite high compared to other cereals. Protein isolation or protein purification in principle is based on two main processes, namely extraction and precipitation. The objective of this study was to investigate the effects of pH on red sorghum protein isolates (RSPI). These isolates were prepared by the pH adjustment method and protein isolation using the isoelectric solubilization/precipitation process from red sorghum. 30% aqueous red sorghum protein suspensions were solubilized at pH 10 to 11.5. The ultimate pH of the RSPI-isolated protein was adjusted to 4.0 and 2.65. The ultimate pH in this article referred to the final pH of the extracted protein. The results showed that the highest protein solubility pH would result in high protein content as well when precipited at the pH isoelectric. Keywords: Isolate, Isoelectric solubilization, Protein, Sorghum Share Link | Plain Format | Corresponding Author (endah wulandari)

54	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-83
Effect of Glucomannan Addition on Gluten-Free Muffin from Modified Cassava Flour and Maize Flour: Physical and Sensory Characteristic Putri Satika Dewi(a*), Devy Ulandari(a), Natalia Sari Susanto(a) (a) Department of Agricultural Product Technology, Faculty of Agricultural Technology, Brawijaya University, Indonesia *putri.satika[at]gmail.com Abstract Muffins are generally prepared from wheat flour which is not produced in Indonesia. It makes Indonesia relies heavily on imports of wheat flour. This study was carried out to explore utilization of local resources to reduce the dependency of wheat flour. The gluten free muffins were prepared from modified cassava flour or mocaf flour and maize flour blend. Glucomannan was added to improve the physical characteristic of gluten free muffins. The purpose of this study was to find out the physical and sensory properties of gluten free muffins using different proportion of gluten free flours and different concentration of glucomannan addition. This study used Randomized Complete Block Design with two factor: addition of glucomannan and proportion of mocaf flour and maize flour. The result showed that the addition of glucomannan and different proportion of gluten free flours significantly affected to organoleptic, colour index (L*, a*, b*), specific volume, hardness, and porosity. Based on the physical and organoleptic characteristics tested, the best treatment was obtained from the calculation using the zeleny method. The gluten-free muffins prepared from the blends of 80% mocaf flour and 20% maize flour with addition of 0,5% glucomannan being the most preferred by panellists. Keywords: Gluten-Free Muffin, Mocaf Flour, Maize Flour, Glucomannan. Share Link | Plain Format | Corresponding Author (Putri Satika Dewi)

55	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-84
Phytochemicals in Soybean: A Review Setyawan H S, Sukardi S, D P Utami Department of Agroindustry, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia Abstract Soybean is a legume species that is high in phytochemicals mainly isoflavones such as glycitein, genistein and daidzein. Soybean is thus categorized as functional food or a nutraceutical which promotes various health benefits such as reducing the risk of cancer and heart diseases. Soybean is also widely involved in cosmeceutical use as it is significant in preventing aging and hyperpigmentation. Cosmeceuticals are products that are claimed to have medicinal benefits especially related to anti-aging. Several factors such as processing, storing and cultivation play a huge role in determining the stability and composition of isoflavones. The extraction and isolation of isoflavones from soybean can be done using conventional and modern techniques. Several techniques include Soxhlet and Soxtec extractions, as well as microwave and ultrasonic-assisted extractions. The aim of this paper is to review the phytochemicals content, antioxidant activity, the broad use of soybean in various field and its extraction techniques. This paper provides a review on different types on soybean with deeper focus on black soybean cultivar. Keywords: Soybean, phytochemical, extraction Share Link | Plain Format | Corresponding Author (Desy Putri Utami)

56	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-85
Effect of Different Brewing Techniques and Addition of Lemon Peel (Citrus limon) on Physico-chemical Characteristics and Organoleptic of Cascara Tea W B Sunarharum, A N Yudawati, and N E Asih Brawijaya Senso-Gastronomy Centre, Sensory and Applied Food Science, Department of Agricultural Product Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, Indonesia Abstract Coffee pulp is one of agricultural waste collected during coffee processing, that is lack of attention for human consumption despite its high nutrients content. Current application of coffee pulp into tea, called as cascara tea, had improved its usage. However, this product might have an unpleasant aroma and taste, thus addition of other resource such as lemon peel is suggested. Besides formulation of the ingredients, brewing technique was thought to influence tea characteristics. The aim of the present study was to know the effect of brewing techniques and the ratio of cascara (dried coffee pulp or peel) and lemon peel to physicochemical and organoleptic characteristics of cascara tea, while also seek for the best treatment. This study was conducted by Nested design with two factors, i.e. brewing techniques (infusion and decoction) and the ratio of cascara and lemon peel ((90:10)% (80:20)%, and (70:30)%). Experiment is conducted in four replicates. The data were analyzed using Minitab 17 and the best treatment was selected using Zeleny method. The results showed that brewing techniques had a significant effect on total phenolic content, caffeine content, color (except in yellowness) and pH. Meanwhile for both factors had a significant effect on all parameters. The best treatment was the ratio of cascara and lemon peel at 80:20% brewed using decoction method. The best treatment offers a total total phenolic contents content of 28.96 mgGAE/g- caffeine content of 1.47 mg/g- lightness (L*) of 45.04, redness (a*) of 15.65, yellowness (b*) of 33.91 and pH value of 5.85. Keywords: Cascara, Coffee pulp, Lemon peel, Brewing technique Share Link | Plain Format | Corresponding Author (Agnes Narulita Yudawati)

57	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-88
The Effect of Polyvinyl Alcohol (PVA) and Glycerol Concentrations on The Quality of Biodegradable Foam from Canna edulis Kerr and Corncobs Azmi Alvian Gabriel, S.TP., M.P; Nurul Fadhillah Achmad Universitas Internasional Semen Indonesia (UISI) Abstract The use of styrofoam as a package was increasingly widespread, resulting in adverse impacts on the environtment and health. This damage due to the styrofoam material which cannot be easily decomposed by nature. Biofoam was one of solution that can be used as a substitute for the use of styrofoam as a disposable package. Biofoam characteristic were made from natural polymers such as starch and fiber. However, the biofoam produced was hydrophobic so it cannot use to package product with high water content. The purpose of this study was to determine the effect of polyvinyl alcohol (PVA) and glycerol concentration on the physical mechanical, thermal and biodegradability of biofoam from Canna edulis Kerr as starch source and corncob as fiber source. The method of making biofoam used was thermopressing principle. Variation of PVA is (0%, 25%, 30%, and 35%), and the variation of glycerol is (0%, 5%, 10%, and 15%) from dry weight of the ingredients. Parameter performed of Biofoam include water content, density, water absorption, tensile strength, compressing strenght, thermal properties and biodegradability. Keywords: Biofoam, Canna edulis Kerr, glicerol, starch, PVA Share Link | Plain Format | Corresponding Author (Nurul Fadhillah Achmad)

58	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-95
Analysis Of Antioxidant Of Jackfruit Leaves (Artocarpus heterophyllus) Drink Mazarina Devi1)*, Nonny Aji Sunaryo2), Mansoor Abdul Hamid3) 1)2)Industrial Technology Department, Universitas Negeri Malang *mazarina.devi.ft[at]um.ac.id 3)Faculty of Food Sience and Nutrition, Universiti Malaysia Sabah Abstract Jackfruit leaves herbal drink is a functional beverage that contains high antioxidant value. The addition of cinnamon and clove could improve the colour and aroma of jackfruit leaves herbal drink. The utilization of jackfruit leaves into herbal tea product helpful to upgrade the usability of jackfruit leaves.This research aims to know the antioxidant capacity and antioxidant content (fenolat, flavonoid, tannin, saponin, gallic acid, kaempferol and quercetin) from 0,5%, 1% and 1,5% of jackfruit leaves herbal drink with the lowest hedonic score is 1 and the highest is 5. This research is including experiment research using Completely Random Design (CRD) with three kinds of treatment. The analyzed data using One Way ANOVA, if the treatments shows difference significant, then the analyzed data should be proceed by Duncans Multiple Range Test with 5% confidence interval.The result is, the highest value of antioxidant capacity contect (80,002 ppm), fenolat antioxidant (411,909 mg/l), flavonoid antioxidant (321,848 mg/l), tannin antioxidant (30,281 mg/l) saponin antioxidant (1,004 mg/l), gallic acid antioxidant (75,252 microgram/g), kaempferol antioxidant (22,381 microgram/g), quersetin antioxidant (32,338 microgram/g) in 1,5% jackfruit leaves herbal drink. Base on the result, can be conclude the jackfruit leaves herbal drink product proven as functional drink which contains high antioxidant value. Keywords: Jackfruit Leaves, Herbal Drink, Antioxidant Capacity, Antioxidant Contents Share Link | Plain Format | Corresponding Author (Nonny Aji Sunaryo)

59	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-99
Extraction Treatments Affect Total Flavonoid and Phenolic Contents of Cowpea [Vigna unguiculata (L.) Walp.] Eriyanto Yusnawan, Yuliantoro Baliadi Indonesian Legumes and Tuber Crops Research Institute, Indonesian Agency for Agricultural Research and Development Jalan Raya Kendalpayak Km 8 Malang East Java Indonesia Abstract Plant secondary metabolites exist during normal plant growth. The production increases remarkably when the plants are challenged to environmental stress. Quantification of these metabolites is affected by extraction solvents and preparation treatments. This study aims to select extraction solvents and treatments which are able to extract high total flavonoid and phenolic contents in cowpea seeds. Acetone at concentrations of 70 to 80 percents produced higher total flavonoid and phenolic contents of 10.37 to11.93 mg CE per g and 18.20 to 20.20 mg GAE per g in two cowpea cultivars. Antioxidant activities were in the range from 115.9 to 126.1 umol TE per g. Extraction of cowpea seeds using acidified 70 percent acetone produced similar amount of total phenolic contents to those of 70 to 80 percent acetone. Traditional extraction treatments of shaking and maceration extracted similar amount of the secondary metabolites. These simple extraction methods, therefore, could be suggested to extract flavonoid and phenolic contents as well as antioxidant activity in cowpea where the access to modern equipments is limited. Keywords: cowpea, extraction, flavonoid, phenolic, secondary metabolite Share Link | Plain Format | Corresponding Author (Eriyanto Yusnawan)

60	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-100
ADDITIONAL VEGETABLES MUSTARD (Brascia Juncea L.) AND CORN FLOUR ON MAKING HIFH FOOD CRACKERS Rakhmawati, Rachmad Qurnia Pratama, Abdul Azis Jakfar Universitas Trunojoyo Abstract Crackers is a type of food that is included in the biscuit category and is often consumed as a snack food. Crackers have a crispy texture and have a long shelf life of several weeks even months because of low water content. Food fiber is very important for nutrient intake in people who have dense activities. Dietary fiber is very easy to find in vegetables and fruits. Vegetables are everyday dishes of the Indonesian people, both in the unprocessed state or after being processed. Corn flour is dried corn that is crushed and produces fine grains. Nutrient content is not inferior to wheat flour, corn flour also has advantages because in corn it has functional food content called dietary fiber. The purpose of this study is to know the best formulation of mustard crackers and know the effect of the level of addition of mustard greens and corn flour on water content, ash content , protein content, fat content, fiber content, texture, color of the selected crackers. This study uses 9 treatments with 2 factors, the first factor is the composition of wheat flour: corn flour and the second factor is the composition of mustard. The highest fiber content results obtained from the treatment 60 (wheat flour): 40 (corn flour): 5 (mustard greens) which is 11.00%. While the results of the fiber content of 50 (white flour): 50 (corn flour): 11 (mustard greens) is 10.73%. The best mustard crackers product formulation according to the consumers assessment is the formulation 50 (white flour): 50 (corn flour): 11 (mustard) Keywords: Keywords: Crackers, Food Fiber, Corn Flour, Mustard Share Link | Plain Format | Corresponding Author (Rakhma wati)

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