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61	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-101
ANALYSIS VALUE CHAIN GOVERNANCE DISTRIBUTION CHANNEL OF VANNAMEI SHRIMP FARMERS IN MRANDUNG BANGKALAN Yudhi P, Silvia Universitas Trunojoyo Abstract The people of Mrandung has plunged into of business shrimp farmer, mostly the type of shrimp chosen is vannamei shrimp ( Litopenaeus vannamei ), the aim of this study is to find out and to analysis of the distribution channel governance chain value in Mrandung, the method that used in this study is a qualitative research, and the conclusion in this study is that indigenous people lack of knowledge in governance and the value chain of the vannamei shrimp distribution channel so that many farmers suffer losses due to unknowledgeable. But on the other hand there is a company namely PT. TBAI (Tanjung Bumi Indonesian Aquaculture) that engaged in vannamei shrimp farming and the company has been already using good corporate governance and the distribution channel value chain, making it is quite maximum for the companys value. The results of this study show governance on company farms vannamei shrimp was very good, the value chain of distribution channels has been using are already managed well with using three distribution channels more widely, while the governance from distribution channels chain vannamei shrimp farmer I use two distribution channels more simple than others and shrimp vannamei farmer II uses one distribution channel chain more complexly than I. Keywords: Value chain analysis, Governance, Value Chain, Distribution channels, Vannamei shrimp Mrandung. Share Link | Plain Format | Corresponding Author (Yudhi mada)

62	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-103
Production Technology and Physicochemical Characterization Of Modified Tapioca Heny Herawati, Hernani, Sri Yuliani, Nurdi Setyawan Indonesia Center For Agricultural Post Harvest Research and Development Abstract Tapioca modification technology can be done using chemicals or other additives. One of the opportunities to make modifications and also improve the quality of starch hydrophobicity produced by adding acetic acid and coconut oil. The purpose of this research activity to modify cassava starch or tapioca as well as to carry out the physicochemical characterization of the resulting product. The production process method is carried out using physical mixing techniques combined with drying technology using an oven equipement. Modification technology is carried out using acetic acid, coconut oil and VCO (Virgin Coconut Oil). The physicochemical characteristics analyzed include: proximate levels, viscosity profile with RVA, crystallinity profile with XRD and microstructure analyzed by using SEM. Based on the results obtained chemical characteristics for the modified tapioca proximate composition with the addition of coconut oil have a higher fat content 4.44% compared to other treatments. The highest peak viscosity of starch added with coconut oil has the highest value of 3982 cP. The treatments resulted in differences of the crystalline and amorphous phases by the XRD results. The microstructure of the SEM analysis results showed agglomeration and did not show any damage to the granular of starch. Keywords: technology, characterization, physicochemical, modified tapioca Share Link | Plain Format | Corresponding Author (Heny Herawati)

63	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-104
Production Technology and Characterization of Extensograph-Pharinograph Of Modified Cassava Flour Heny Herawati, Elmi Kamsiati dan Sunarmani Indonesia Center For Agricultural Post Harvest Research and Development Abstract Cassava flour is flour processed from the drying of fresh or modified cassava both physically and biologically by fermentation. Technology modification was carried out in order to improve the characteristics of the flour produced. The purpose of this research activity is to modify the making of modified cassava flour as well as the characterization of the resulting product. The samples used in this study include: wheat flour, cassava flour, fermented grated flour and cassava fermented flour. The method of making flour by fermentation using Xanthomonas campestris with variations in the treatment between the results of grated cassava and cassava flour compared with controls for testing the extensographic farinograph analysis at PT. Chakra Pundi. Water absorption from fermented flour, farinograph analysis. Furthermore, to determine the effect of the treatment on the characteristics of flour extension, extensographic analysis was performed. Based on the results of the analysis of the proximate composition of cassava flour containing 2.45% protein content and protein flour content of 12.35%. While cassava flour carbohydrate content was 76.10% and carbohydrate content was 87.32%. Protein is one of the sheets that will trap air formed in a dough. Carbohydrates have fiber and starch components. The starch element is expected to help in the plasticizer process, but when it is cold it can lead to rigid and stalling structures. Extensograph results and farinographs from the four types of samples show different results between treatments. Keywords: technology, characteristic, extensograph, pharinograph, modified, cassava flour Share Link | Plain Format | Corresponding Author (Heny Herawati)

64	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-105
Avocado seed phytochemicals: a review H Y Setyawan*, S Sukardi, C A Puriwangi Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, 65145 East Java, Indonesia *hendrix[at]ub.ac.id Abstract Persea americana Mill. seed or known as avocado seed is beneficial to human health. Phytochemical components of avocado seed are flavonoid, tannins, saponins, phenolic and alkaloid. The phenolic compounds of avocado seed mainly in the form of catechin, hydroxybenzoic acid, caffeic acid, chlorogenic acid, coumaric acid, ferulic acid and triterpenoid glycosides. Different variety of avocado, extraction methods, maturity and growth may offer variation in phenolic content. Functional properties of avocado seed with the presence of phenolic compounds are vasorelaxant activity, analgesic, antiviral, antioxidant, wound healing, and anticancer. Triterpenoid in avocado seeds have been investigated as anticancer effects toward breast MCF7 cancer cells and showed the value of IC50 is 62 ug/mL as cytotoxic activity. Spectrophotometry usually used to determine the phytochemicals in avocado seed such as saponins, tannins and flavonoids. Keywords: avocado seed; phytochemicals; phenolic compounds; anticancer Share Link | Plain Format | Corresponding Author (Caroline Arasyah Puriwangi)

65	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-106
The potential of phytochemicals of Averrhoa bilimbi : a review H Y Setyawan*, S Sukardi, B F Nareswari Department of Agroindustrial Technology, Faculty of Agricultural Technology, University of Brawijaya, Malang, 65145 East Java, Indonesia *hendrix[at]ub.ac.id Abstract Averrhoa bilimbi grows in tropical and subtropical countries and has the potential to be used as phytopharmaceuticals. Averrhoa bilimbi contains phytochemicals such as alkaloids, saponins, tannins, flavonoids, phenols, and triterpenoids. These compounds can be used for its pharmacological properties in the form of antibacterial, antivirus, total cholesterol level reducer, antioxidant, etc. The Averrhoa bilimbi is able to inhibit the growth of Staphylococcus aureus bacteria in human mouth, to recover Sangkuriang catfish infected by Aeromonas hydrophila, to eradicate Spodoptera litura larvae for biopesticide, and to increase liver function. Further research and development needs to be carried out on the effectiveness and performance Averrhoa bilimbi. Keywords: Averrhoa bilimbi; Phytochemicals; Alkaloids; Saponins; Tannins; Flavonoids; Phenols; Triterpenoids; Anti-bacteria; Biopesticide; Antidiabetic; Liver Recovery Share Link | Plain Format | Corresponding Author (Bernardia Filia Nareswari)

66	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-107
Pasting properties of wheat flour, physical characteristics of dough and steam-bun changes as affected by Suji leaves powder Erni Sofia Murtini, Adhima Adhamatika, Destiana Adinda Putri Ilmu dan Teknologi Pangan, THP, FTP, Universitas Brawijaya Abstract Water-extract of fresh Suji leaves have been traditionally used as a green food colorant in Indonesia. Innovation whole Suji leaves into powder form is expected fulfilled zero-waste concept and being a more applicable natural food colorant than the fresh one. This research was aimed to evaluate the changes of pasting properties of wheat flour, characteristics of dough and steam-bun as affected by adding of suji leaves powder (SLP). The study was done following Randomized Block Design with SLP concentration (0-5%) as the factor. The results showed that the increase of SLP concentrations significantly affected (α = 0.05) by reducing pasting properties of wheat flour except pasting temperature, increasing the green color, and reducing the moisture content of the dough and steam-buns, as well as reducing specific volume and texture profile of steam-buns. Considering the role of SLP as a natural coloring food additive, therefore it was expected to add the least concentration to create green color without creating negative effects for the other steam-bun qualities. This study showed that at a concentration of 1%, the SLP was sufficient to produce a green color (Lab crust 70.45, 2.16, 25.8) steam-bun with volume (91.00 cm3), specific volume (3.15 g/cm3), moisture content (crust 33.01%, crumb 35.27%) and texture profile (cohesiveness 0.67, springiness 0.92, chewiness 246.46 g and resilience 0.32), and these qualities were comparable to the steam-bun without SLP. Keywords: Suji leaves powder (SLP), steam-bun, properties Share Link | Plain Format | Corresponding Author (Erni Sofia Murtini)

67	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-108
Effect of ameliorant type and dose of versatile fertilizer (Agrodyke) on the growth of odot elephant grass (Pennisetum purpureum CV. Mott) on peatlands Yusrizal (a*), Yuliatul Muslimah (a), Imaniah Refkikan (a) a) Program Studi Agroteknologi Universitas Teuku Umar, Jalan Alue Peunyareng, Meulaboh 23681, Indonesia *e-mail correspondence :yusrizal[at]utu.ac.id Abstract Odot elephant grass is a tropical forage that is easily developed, has high production and can be used as animal feed.This study aims to determine the effect of ameliorant types and organic fertilizer (Agrodyke) doses on the growth of odot elephant grass (Pennisetum purpureum cv. Mott) on peatlands. This study used a 3x3 factorial randomized block design (RBD) with 3 replications consisting of: (1) ameliorant type factor (A) consisting of 3 levels, namely: A1 = dolomite lime, A2 = Shellfish shell, A3 = Eggshell. (2) Agrodyke fertilizer dose factor (D) Consists of 3 levels, namely: D0 = 0 gram / plant, D1 = 10 gram / plant, D2 = 20 gram / plant. Observation parameters are the number of leaves, number of shoots, leaf length, plant height. The results of this study indicate that the type of ameliorant did not significantly affect the number of leaves, number of shoots, leaf length, and plant height at 2 MST, 4 MST, and 6 MST. Versatile fertilizer (Agrodyke) dosage significantly affected the number of leaves and plant height at 6 MST. But no significant effect on the number of leaves, number of shoots and plant height in 2 MST and 4 MST. Keywords: peat land; ameliorant; odot elephant grass; agrodyke Share Link | Plain Format | Corresponding Author (Yusrizal Fauzi)

68	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-112
The Indonesian Coffee Consumers Perception on Coffee Quality and the Effect on Consumption Behavior W B Sunarharum, D Y Ali, T Mahatmanto, P I Nugroho, N E Asih, A P Mahardika, and I Geofani 1 Brawijaya Senso-Gastronomy Centre, Sensory and Applied Food Science, Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia 2 PT. Santos Jaya Abadi - Kapal Api Global, Indonesia Abstract The main issue of coffee commodity in Indonesia besides productivity is quality consistency. Defective coffee has a low quality level as well as low selling value and potentially detrimental for the coffee industry. However, despite its potential impact on coffee consumption behavior, the study on coffee quality based on Indonesian consumer perspectives is still limitedly published. This study aimed to investigate Indonesian coffee consumer perception on coffee quality and the effect on consumption behavior. The study was conducted using an online survey to coffee communities involving coffee consumers, farmers, barista, Q-graders and coffee-based entrepreneurs in Indonesia. The data was analyzed using Minitab 17 Statistical Software (Minitab Inc., State College, Pennsylvania, USA), and further explored using Principal Component Analysis (PCA) (The Unscrambler X (Camo, Oslo, USA). The result indicated that determining coffee quality is somehow difficult due to different perception on coffee quality and understanding on coffee defect. Keywords: Coffee, Quality, Defect, Consumer perception, Behavior Share Link | Plain Format | Corresponding Author (Wenny Bekti Sunarharum)

69	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-117
Optimization of Temperature and Time on Pregelatinization of Black Potato Flour (Solenostemon rotundifolius) Using Response Surface Methodology. Jhauharotul Muchlisyiyah, Tanalyna Hasna, Teti Estiasih, Susi Wardhani Food Science and Technology Department, Agricultural Technology Faculty, Universitas Brawijaya, Jl Veteran, Malang, Indonesia Abstract Black potato (known as kentang hitam/Coleus tuberosus) is a tuber tubers that had a lot of functional use. Like other tubers, its flour is underutilized because it is need to be improved. Flour improvement can be done by modification. Simple flour modification can be obtained by conducting pre-gelatinization to increase the solubility index and water absorption, therefore the optimum temperature and time on pre-gelatinization of black potato flour are necessary. The objectives of the study were to determine the physicochemical and functional characters of pre-gelatinized black potato flour and to determine the temperature and time of the pre-gelatinization process of black potato flour which produced the optimum characteristics of the Water Absorption Index (WAI) and Water Solubility Index (WSI). This study uses the Responnse Surface Methodology (RSM) method with two variables, temperatures of 50, 60, 70 oC and time is 3, 7, 11 minutes. The desired response is the Water Absorption Index and Water Solubility Index. The WAI and WSI responses obtained are quadratic with the equations Y = + 2.65 + 0.038 A + 0.032 B - 0.043 AB - 0.062 A2 - 0.028 B2 and Y = +8.22 + 0.29 A + 0.090B - 0.29 AB - 0.43 A2 - 0.075 B + 2. A = process temperature (oC), B = length of cooking (minutes). Optimal WAI and WSI responses at 62oC and 8.44 minutes. Pasting characteristics which includes temperature, pasting viscosity, hot paste viscosity, breakdown, final viscosity, setback, and peak time of pregelatinized Black potato flour was lower than native flour. All texture parameters which includes hardness, springiness, gumminess, cohesiveness, gumminess, chewiness, resilience of pregelatinized Black potato flour were lower compared to native flour, except for higher cohesiveness and resilience. The morphology of pregelatinized Black potato flour granules become more mingled a with each other, rougher, and swollen granules. The crystallinity of pregelatinized Black potato flour decreases from 6 peaks to 4 peaks compared to native flour. The enthalpy of pregelatinization process of black potato flour is 5.03 kJ/kg Keywords: Coleus Tuberosus, Pregelatinized flour, Response surface methodology, water absorbtion index, water solubility index Share Link | Plain Format | Corresponding Author (Jhauharotul Muchlisyiyah)

70	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-119
The Effect of the Soaking on the chemical properties of red and white sorghum flour Marningsih Doko Patty (a*); Erni Sofia Murtini (a) (a)Department of Agricultural Product Technology, Faculty of Agricultural Technology, University Brawijaya, Malang 65145, Indonesia Abstract The utilization of sorghum as a food product is limited because of the presence of anti-nutrition. Soaking is reported to improve the quality of sorghum flour. This study aims to determine the characteristics of two varieties of sorghum after the soaking process. The study was conducted using a completely randomized design with two factors: 1) sorghum varieties (white and red), 2) kinds of soaking (demineralized water, Na2CO3, and carbonized rice straw). Each treatment was repeated 4 times. Data were analyzed using ANOVA, followed by the Tukey test at 95% confidence intervals (α = 0.05). Sorghum grains after soaking treatment were then dried and milled to produce sorghum flour. Tannin and proximate analyzes were performed to characterize the sorghum flour produced. The results showed that sorghum varieties and kinds of soaking had a significant effect on tannin, water content, fat content, ash content, protein content, and sorghum flour carbohydrate content. Keywords: Sorghum; Soaking; Tannin; Proximate analysis; Tukey test Share Link | Plain Format | Corresponding Author (Marningsih Doko Patty)

71	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-121
EFFECTS OF VARIATION EMULSIFIER ON NANOEMULSION STABILITY OF RED PALM OIL (ELAEIS GUINEENSIS JACQ) Kun Tanti Dewandari Indonesian Centre for Agriculture Postharvest Research and Development Abstract Red palm oil is a natural substance which is rich in carotene and tocopherol as antioxidants. Red palm oil has a less stable property, can be degraded by lighting exposure, and is oxidized easily so that it cannot be stored longer. To overcome these problems, red palm oil is made in the form of nanoemulsion. Nanoemulsion of oil in water (o/w) is one alternative to improve the solubility and stability of bioactive components contained in red palm oil. In this study, it was used four formulas using red palm oil and various emulsifiers of span 80 and tween 20 with a high-pressure energy method of High Pressure Homogenizer as many as five cycles to produce nanoemulsion with the particle size of less than 200 nm. The optimization process produced the best formula with the concentration of 10% red palm oil, 5% span 20, and 5% tween 80 with the particle size of 134.4 nm and the diameter size distribution of homogenous droplet with total carotene level of 9.67 ppm. Nanoemulsion is stable during in the storage and did not change significantly. Keywords: red palm oil, nanoemulsion, high pressure homogenizer, emulsifier, particle size Share Link | Plain Format | Corresponding Author (Kun Tanti Dewandari)

72	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-129
Prelimenary Study of Instan Banana Flake Production Ira Mulyawanti and S Joni Munarso Indonesian Center for Agricultural Postharvest Research and Development Abstract Banana is carbohydrate-sourced horticultural products. Besides having adequate carbohydrate content, bananas also contain vitamins (provitamin A, B and C) and also minerals (especially potassium) that are beneficial to health. Traditionally, bananas are processed by steaming, frying, or roasting. Processing bananas into flour has been done a lot. However, the flouring process causes the loss of more nutritional components in bananas. One of the development of banana products is to process them into instant banana flake. Instant banana flake was processed through the process of stripping, flaking, soaking in a solution of CaCl2, steaming, freezing, and drying. As instant food, rehydration time needs to be considered. This condition will be affected by gelatinization of starch and removal of water to produce products with a porous structure and will easily absorb water. Initial research was conducted to study the effectiveness of the steaming process involving gelatinization of starch on the morphological structure and amorphous products produced. Observation of the morphological structure was analyzed using scanning electron microscopic (SEM), while the percentage of crystallinity and amorphous were analyzed using XRD. Based on morphological and amorphous structures, instant banana flake by steaming for 30 minutes results in the best instant banana flake after being rehydrated with a rehydration time of 5 minutes and a ratio of sawut to water of 1: 3. Keywords: banana, instan banana flake, instan product Share Link | Plain Format | Corresponding Author (Ira Mulyawanti)

73	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-135
TEST IRITATION AND EFFECTIVENESS OF FACIAL HUMIDITY SKIN FROM PEEL OFF GEL MASK BASED OF DATE PALM SEEDS POWDER (Phoenix dactylifera) Uce Lestari 1*, Faizar Farid2, Yuliawati3 1,3Pharmaceutical Departement, Faculty of Science and Technology University of Jambi 2 Chemical Departement, Faculty of Science and Technology University of Jambi Kampus Pinang Masak, Jalan raya Jambi-Ma Bulian Km 15 Mendalo Darat, Jambi, kode pos 36361 Abstract Dry skin is the main problem of skin damage such as scaly, peeling, cracked and itchy skin, this is because the skin loses fluids due to weather changes and as we age we experience a decrease in the amount of oil and water on the skin. Facial skin care is done, one of which is by using a peel off gel mask of dates palm powder. The fat content is useful as a facial skin moisturizer. This study aims to determine the formula of the peel off gel mask which has physical properties according to standard parameters and to determine its safety and effectiveness in moisturizing facial skin. The peel off gel mask was made into 3 formulas with the concentration of date palm seeds powder 1% (FI), 2% (FII) and 3% (FIII). Procedures in this study include evaluation of physical properties (organoleptic, homogeneity, spreadability, drying time, adhesion), irritation test, hedonic test and facial skin moisture test using a skin analyzer compared before and after use. Peel off gel mask choco milk as a positive control. The results showed that FII ( 2%) corresponding the requirements of physical properties and no irritation occurs compared to other formulas. Testing the effectiveness of facial skin moisture showed that FII (2%) was able to increase the water content after use and the water content was higher than the positive control. Results it can be concluded that the FII has the best physical properties, safe for use and effective in moisturizing facial skin Keywords: Peel off gel mask, dates, skin moisturizer Share Link | Plain Format | Corresponding Author (Uce Lestari)

74	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-142
Separation of squalene rich fraction from palm oil fatty acid distillate (PFAD) R P Nurfatimah, Ahmadi Kgs, I Hapsari, K Kholila, T Estiasih Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia. Abstract Palm Oil Fatty Acid Distillate (PFAD) is a by-product of the palm oil industry which has many potential bioactive compounds such as vitamin E, phytosterols and squalene. Squalene is identified as an unsaturated polyhydrocarbon compound that can help reduce cholesterol in the human body. Besides squalene is also widely used for raw materials of drugs and cosmetics in the health field. The squalene from natural materials can be repaired using methods involving high temperature and crystallization of low temperature solvents. Methods that involve high temperatures will damage the contents of vitamin E and squalene, so that separation is carried out in the unsaponifiable fraction (USF) of PFAD using low temperature. Crystallization is carried out based on the different melting point of the compounds present in the non-soapy fraction of the squalene-containing material, so that the squalene content obtained will be higher than the use of high temperature. Keywords: Antioxidant, Bioactive compounds, Palm oil fatty acid distillates, Recrystallization, Squalene Share Link | Plain Format | Corresponding Author (Ratna Palupi Nurfatimah)

75	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-146
Tocotrienol from Palm Oil: Occurrence, Separation, and Health Benefits Kgs Ahmadi Tribhuwana Tunggadewi University Abstract Tocotrienols are a type of vitamin E with a slightly different structure which are have three double bonds in their hydrocarbon chain. Tocotrienols have higher antioxidant activity than tocopherols, also contribute to reduce the malignancy of some cancer diseases, increase immune system, reduce inflammation, and decline cholesterol level. Palm oil is one of limited sources of tocotrienol therefore it is a valuable source of this vitamin E. By product of palm oil refining, palm fatty acid distillate (PFAD), is also a source of tocotrienols. Some efforts have been conducted to separate tocotrienols form palm oil and its by-products. Tocotrienols rich fraction from PFAD have been proved to have antioxidant activity and reduce cholesterol level. Unsaponifiable fraction from PFAD that contains tocotrienols also improves cholesterol level, has in vivo antioxidant and immunomodulator activity, as well as stimulate milk breast production. Fortification of that fraction into some food products also showed similar health benefits. Keywords: health benefits, palm fatty acid distillate, palm oil, tocotrienols, vitamin E Share Link | Plain Format | Corresponding Author (Kgs Ahmadi)

76	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-148
FINANCIAL ANALYSIS OF RGL CITRUS IN THE DEVELOPMENT AREA IN REJANG LEBONG DISTRICT Emlan Fauzi, Irma Calista, Hamdan, Wawan Eka Putra, Andi Ishak, Shannora Yuliasari, Yudi Sastro Assessment Institute for Agricultural Technology of Bengkulu Abstract RGL citrus development must be able to provide financial benefits. The purpose of this study is to analyze the financial feasibility of RGL orange farming based on B / C values; NPV and IRR and analyze the sensitivity of RGL orange farming to changes in production costs, production prices and production quantities. The study was conducted from January to March 2020. Data collection was carried out by observation and interviews with 10 RGL orange farmers. The data collected is in the form of costs, costs and quantities of production. The results showed that the use of technology was still not fully following with the recommendations. The initial investment cost is IDR. 147,770,000 / ha and for subsequent maintenance an average of IDR. 28,776,375 / ha / year. The highest income is obtained when the plant is nine years old, that is IDR. 188,651,500 / ha / year. At an interest rate of 12%, the business value of RGL orange cultivation is feasible to run because it has met the criteria for investment eligibility (Net B / C value 1.96; NPV 341,682,430 and IRR 27.58%). At a time when prices and production volume decreased by 30%, RGL orange farming was still feasible despite a significant decrease in net benefits (Net B / C 1.42; NPV IDR.169.485.944, IRR 20.73% and Net B / C 1.14, NPV IDR.150,082,909, IRR 20.31%), while at the time of increasing production costs by 30% shows that there was no significant change in the RGL orange business (B / C 1.74; NPV IDR. 303,891,977 and IRR 25.93%). The RGL orange business is sensitive to changes in prices (falling prices) and production (decreases in production) and less sensitive to changes in increased production costs. Keywords: Key Word: Citrus, B/C, NPV, IRR Share Link | Plain Format | Corresponding Author (Irma Calista)

77	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-152
Effectiveness of Sunscreen on Galangal Extract (Alpinia Galanga) with Microwave-Assisted Extraction Method Citra Wahyu Rizkita(1), Sukardi (2) 1. Magister Program of Agroindustrial Technology, Brawijaya University 2. Staf Departement of Agricultural Technology Brawijaya University Abstract Sunscreen is widely used in cosmetics as protection to reduce or prevent damage caused by ultraviolet (UV) radiation from the sun. The formulation of sunscreen containing compounds to absorb and reflect UV light. One natural ingredient that has potential as sunscreen is galangal which has anti-UV properties. Galangal contains flavonoid compound which has a big role in warding off UV rays while it also contains other compositions that have an anti-UV such as phenolic, saponin, alkaloids and terpenoids. The purpose of this research is to determine the optimal composition and conditions of galangal extract and to determine the effectiveness of galangal extract as an ingredient in sunscreen. The sample is Alpinia galangal which was extracted by the microwave-assisted extract (MAE) method with ethanol as a solvent. The resulting extract is then used for sunscreen cream and physical tests and the effectiveness of sunscreens such as SPF and irritation tests. The results indicate that the yield obtained is around 5.5% with a composition of phenolic components around 31.49 mgGAE / g and flavonoids around 13.78 mgCE / g. For sunscreen cream by adding galangal extract has an SPF value of around 15 and is included in the high protection category and the physical properties are stable. In this study, it was concluded that galangal extract has anti-UV properties and the irritation test showed that sunscreen with galangal extract showed no irritation symptoms and was considered safe for use on normal skin. Keywords: Sunscreen, galanga, SPF, MAE Share Link | Plain Format | Corresponding Author (Citra Wahyu Rizkita)

78	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-153
Mutant promising lines of black-seeded soybean for soy sauce preparation Erliana Ginting a), Rahmi Yulifianti a), Tarmizi b) a) Indonesian Legumes and Tuber Crops Research Institute (Iletri) PO Box 66 Malang 65101 b) National Nuclear Energy Agency of Indonesia (NNEAI) Jl Lebak Bulus Raya No. 49, Pasar Jumat, Jakarta Selatan 12440 Abstract Mutation through irradiation can be used in soybean breeding to modify the plant genetic variability. Some mutant promising lines of black-seeded soybean have been selected, namely PA-3-PSJ, A-5-PSJ, A-7-PSJ, and B-4-PAIR. Therefore, it is essential to study their suitability for soy sauce preparation based on their physical, chemical and sensorial attributes using Detam 1 and Mutiara 3 varieties as checks. The results showed that all soybean lines belonged to large-seeded with the largest seed obtained in A-7-PSJ line (17.41g/100-grain), while Detam 1 and Mutiara 3 had smaller seed sizes than those of four lines. Conversely, both varieties had the highest protein contents (38.56-39.36% dw), followed by A-7-PSJ (37.79% dw), whereas the rest had lower contents. A considerable increase in protein content was observed in the koji, which about 88% to 93% existed as soluble protein. The protein contents of soy sauce were slightly different, ranging from 2.35% to 2.57% dw. Detam 1 showed the highest score for color, aroma, taste and viscosity preferences of soy sauce, followed by B-4-PAIR and Mutiara 3 that had the same score and A-7-PSJ, which also gave the highest protein content and had the largest seed size. This information would be useful for new soybean variety release as supportive data for their agronomic superiority. Keywords: black-seeded soybean, mutant, soy sauce Share Link | Plain Format | Corresponding Author (Erliana Ginting)

79	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-159
Optimization of Xanthone Extraction from Mangosteen Garcinia mangostana L. Rinds using Pulsed Electric Field Method Jaya Mahar Maligan, Imelda Kartika Mulyono Agricultural Product Technology Department, Agricultural Technology Faculty Brawijaya University - Malang Abstract Mangosteen or Garcinia mangostana L. is fruit plant that growth in tropical forest Southeast Asia. The mangosteen rinds contains beneficial compounds such as xanthon, antocyanin, phenolic and tannin. Bioactive components can be separated using PEF (Pulsed Electric Field) extraction method. PEF utilizes high voltage electric with a short extraction time, make the extraction process more efficient. The aim of the research was to know the optimal condition of solid to solvent ratio 1:10, 1:14, 1:18 g/ml and extraction time 60,70, 80 second for xanthone levels and extraction yield. The experiment is designed by using response surface method (Central Composite Design). The result of research showed that the combination solid to solvent ratio (w/v) 1:15.95 g/ml and extraction time 69.99 second got the best xanthone level 39,94 mg/g and yield extraction 24,12 %. Antioxidant activity (IC50), anthocyanin, and phenolic compound of mangosteen rind extract in sequence is 32.79 ppm, 84.61 mg/100g, 141.05 mgGAE/g. Keywords: Mangosteen rinds, extraction, PEF, RSM Share Link | Plain Format | Corresponding Author (Jaya Mahar Maligan)

80	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-160
The Effect of Microwave Power and Feed to Solvent Ratio on Antioxidant Activity and Volatile Compounds Profile of Crystal Seedless Guava Leaves Essential Oils Extracted using Microwave-Assisted Hydrodistillation Anugerah Dany Priyanto1*, Nove Kartika Erliyanti2, Caecilia Pujiastuti2 1Department of Food Technology, Faculty of Engineering, Universitas Pembangunan Nasional Veteran Jawa Timur, Surabaya, Indonesia 2 Department of Chemical Engineering, Faculty of Engineering, Universitas Pembangunan Nasional Veteran Jawa Timur, Surabaya, Indonesia *Corresponding email: anugerahdany.tp[at]upnjatim.ac.id Abstract This work utilized by-product of crystal seedless guava leaves due to its cultivation for commercial fruit production persuaded to prune guava trees branches. Essential oil (EO) extracted from plant biomass is a source of natural antioxidants due to the presence of essential components. This study was outlined to explore the potential of antioxidants and identify the chemical composition of EO extracted from crystal seedless guava using Microwave Hydrodistillation (MHD). The essential oils (EOs) were extracted using various microwave powers and feed to solvent (F/S) ratios. The two independent variables showed significantly affect on IC50 value of EOs, thereby there were several various IC50 values in DPPH free radical scavenging assay from EOs depends on their extraction condition. The best condition resulting in IC50 of EO was as low as 36.23 ug/mL (with standard deviation 2.07 ug/mL) with a microwave power of 600 W and F/S ratio of 1:7 (w/v). The five major constituents of EO from the best extraction condition were caryophyllene (44.98%), caryophyllene oxide (14.96%), trans-nerolidol (9.16%), humulene (5.10%), and aromandendrene (5.10%). The study concluded that MHD method possessed significant change in antioxidant activity and volatile compounds of EO extracted from crystal guava leaves. Keywords: Microwave-assisted hydrodistillation, Antioxidant, Volatile compounds, Essential oil, Crystal seedless guava Share Link | Plain Format | Corresponding Author (Anugerah Dany Priyanto)

81	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-163
The potentials of local roots and tubers for the development of artificial potato starch: A short review Grace Maria Ulfa (a*), Widya Dwi Rukmi Putri (a,b), Kiki Fibrianto (a,b), Simon Bambang Widjanarko (a) a) Food Science and Technology Departement, Universitas Brawijaya, Malang 65145, Indonesia b) Brawijaya Senso-gastronomy Center, Universitas Brawijaya, Malang 65145, Indonesia Abstract Potato starch becomes one of the most popular starch in the world and widely used in many industrial application. Potato starch is preferred over other starches because of its characteristics such as high consistency, binding power, good film formation, and low gelatinization temperature. High phosphate content of potato starch is believed to responsible for high swelling properties and good consistency of potato starch. However, potato production in developing country tends to decrease eventhough per capita consumption of world population increases. Local commodities could be used to substitute potato starch as well as to overcome its limitation with modification process. Modification process could improve physical and functional properties of the native starch, and also the stability. Thus, it is expected that the starch would have properties similar or even better than potato starch Keywords: Modified starch, fuctional, physcochemical, potato, starch Share Link | Plain Format | Corresponding Author (Grace Maria Ulfa)

82	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-168
Cyanide detoxification methods in food : a review D E Kuliahsari (1*), I N I Sari (1) dan T Estiasih (1) 1) Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia *dessyekakuliahsari[at]gmail.com Abstract Cyanide or compound which contain a cyanide (cyanogenic), toxin that found in several food, like cassava (Manihot esculenta) and gadung tuber (Dioscorea hispida Dennts). The toxic effect becauce of cyanide in human is inactivation of cytochrome oxidase, respiratory disorder sore throat, dizzy, limp, convulsions, and lethal effect. In several plant, there are cyanogenic glycosides, aceton cyanohydrin, and cyanide acid (HCN). Cyanogenic glycosides, like linamarin and lotaustralin, belong to the secondary metabolism product, are intermediately polar, water soluble compounds that are often accumulated in the vacuoles of plant cells. Acetone cyanohydrins in plant tissues, as intermediates product from cyanogenic glycosides and cyanide acid, which is affected by pH. Cyanogenic glycosides which are hydrolysed by endogenous enzyme to acetone cyanohydrin and cyanide. Acetone cyanohydrins in plant tissues, as intermediate product from cyanogenic glycosides and cyanide acid, are affected by pH. HCN, hydrogen cyanide, which is a volatile and water soluble compound. Cyanide can be removed by several processes before consumed. The methods are peeling, washing, heating, drying, fermenting and chemical treatment can be used to remove or reduce cyanide. The main effect can decrease cyanide are temperature and pH. Food processes can damage structure cell and hydrolyzed cyanogenic glycosides to acetone cyanohydrin and glucose by endogenous enzyme like linamarase. A second enzyme hydroxynitril lyase, can be dissociation acetone cyanohydrins to HCN, ketone and aldehyde compound. The maximum accepted level for cyanide total in food is 10 ppm. This review aims at updating the available knowledge on the various detoxification cyanide in food. Keywords: Cyanide; Detoxification; Methods Share Link | Plain Format | Corresponding Author (Dessy Eka Kuliahsari)

83	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-173
Relationship of boiling time in saline solution to cyanide acid levels of selected indonesian dried bamboo shoots R Kumalasari (1), D Z Arief (2), I Fitrianti (2) and A C Iwansyah (2) 1. Research Centre for Appropriate Technology, Indonesian Institute of Sciences, Jl. KS. Tubun No. 5 Subang West Java, Indonesia, 41213 2. Department of Food Technology, Faculty of Engineering, Pasundan University, Bandung. Jl. Setiabudi No.9, Bandung, West Java 40153 Indonesia Abstract The aim of the research was to determine the correlation between variations of boiling time in 1% saline solution (NaCl) toward cyanide acid (HCN) content with mathematics regression equation on four varieties of bamboo shoots. The research consists of preliminary research and main research. The preliminary research was analysing amount of cyanide acid on fresh bamboo shoots and determining drying time limit. The main research was carries out by using experiment method with two factors. The first factor was varieties of bamboo shoot at four different varieties, they were: "betung" bamboo shoots (Dendrocalamus asper), "kuning" bamboo shoots (Bambusa vulgaris), "buluh" bamboo shoots (Gigantochloa apus) and "gombong" bamboo shoots (Gigantochloa pseudoarundinacea), and the second factor was boiling time at five different level time, they were: t1 = 0 minutes, t2 = 5 minutes, t3 = 10 minutes, t4 = 15 minutes, and t5 = 20 minutes. The research method was an experiment using simple linear regression. The observed parameters during experiment response design consist of cyanide acid for all treated and water, ash, fat, protein and carbohydrate content for treated which boiled in 20 minutes. The results showed that the variations of boiling time in 1% saline solution (NaCl) correlated with cyanide acid content at four dried bamboo shoot varieties. Keywords: Bamboo shoots, cyanide acid, boiling time Share Link | Plain Format | Corresponding Author (Rima Kumalasari)

84	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-186
Production Optimization of Green Coffee Extracts from Jember Robusta (Coffea canephora) Coffee using Foam Mat Drying Method Dodyk Pranowo (a*), Austenita Yasyfinur Adiatmi (a), Ika Atsari Dewi (a) a) Faculty of Agriculture Technology, University of Brawijaya, Jl. Veteran, Malang 65145 *dodykpranowo[at]ub.ac.id Abstract Robusta coffee contains around 10% polyphenol compounds. Roasting process could change the chemical composition and biological activity in coffee that reduced the content of polyphenols and antioxidant activity. Production of green coffee extract was performed by foam mat drying method and in the process it needs an encapsulate material such as maltodextrin and foaming agent tween 80. The aim of this study was to determine the optimal concentration of maltodextrin and tween 80 to obtain high phenol content and strong antioxidant activity of green coffee extract powder. This research used Response Surface Methodology with Central Composite Design using two factors namely maltodextrin concentration (12%; 17%; 22%) and tween 80 (0.4%, 0.9%; 1.4%). The results of the optimum solution were obtained in the treatment of maltodextrin and tween 80 concentrations of 14.78% and tween 80 of 0.93% which produced green coffee extract powder with a total phenol content of 183.639 mg GAE/g and IC50 values of 25.187 ppm. Keywords: antioxidants, green coffee, phenols, RSM Share Link | Plain Format | Corresponding Author (Dodyk Pranowo)

85	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-189
Chemical and Microbial Properties of Sorghum (Sorghum bicolor L.) Tapai ANDRE YUSUF TRISNA PUTRA, ROSIDA DEPARTEMENT OF FOOD TECHNOLOGY, FACULTY OF ENGINEERING, UNIVERSITAS PEMBANGUNAN NASIONAL VETERAN JAWA TIMUR Jl. Rungkut Madya No.1, Gn. Anyar, Kec. Gn. Anyar, Kota SBY, Jawa Timur 60294 andreyusuf.tp[at]upnjatim.ac.id Abstract Sorghum is a crop with lots of nutritional and health benefits. The study investigated the effect of different type of sorghum on the chemical and microbiology of tapai made from sorghum. Sorghum tapai was made by fermenting sorghum during 48 hours with commercial yeast. In this study, Chemical composition, viable cell count, and alcohol content were studied. A gas chromatographic method was used to detect the alcohol naturally occurring during fermentation. Result showed that, there were not significant differences (p≥0.05) in moisture, ash, protein, and fat while there were significant differences (p≤0.05) in protein of sorghum tapai. In the fermented product, brown sorghum tapai showed highest microbial population (8,35 Log CFU/ml). Alcohol per volume of 0,56% to 0,995% were reported for the all treatment. Ethanol was observed for the highest content (96,32%) after 48 hours of fermentation. The white sorghum tapai resulting tannin decreased from 0,085% to 0,034% in the white sorghum tapai. This study provides new insights into grain-based traditional fermented food production. Keywords: Sorghum; tapai; fermented food; Share Link | Plain Format | Corresponding Author (ANDRE YUSUF TRISNA PUTRA)

86	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-193
Nutritional and physical properties of three varieties of hanjeli (Coix lacryma-Jobi) for food diversification and application uses N K I Mayasti, A Indriati, A C Iwansyah, R Ekafitri, Y Adriana Research Center for Appropriate Technology, Indonesian Institute of Sciences, Jl. KS Tubun No.5 Subang, West Java, Indonesia, 41213 Abstract Hanjeli (Coix lacryma-jobi) is widely used as a source for new food development with a high nutritional content. However, information about the type of Hanjeli variety used as alternative nutritious food is still limited. In this study, we compared nutritional and physical properties of three varieties of Hanjeli (Coix lacryma-Jobi) namely Pulut (HAP), Unpad (HHA) and Batu (HBA) for food diversification and application uses. A comparative evaluation on nutritional property of Hanjeli flours including moisture, ash, protein, fat, carbohydrates, dietry fiber, calcium, energy, and starch contents were carried out. While for physical property, the yields of Hanjeli flours were analyzed. The results showed that the variety of Hanjeli significantly affected to nutritional and physical properties of flours (P<0.05). Pulut was the best variety due its nutritional and physical properties. In this study, cookies made from 100 % of Hanjeli flour from Pulut variety contained moisture (3.97%), ash (1,93%), protein (9,17%), fat (23.58%), carbohydrates (61,59%), dietary fiber (7,69%), and energy (494,29 kcal) met with the quality requirement of Indonesian National Standard for cookies. C. lacryma-Jobi is promosing as new source of nutrition for diversification and application food uses. Keywords: Coix lacryma, hanjeli, diversification, physicochemical, local food Share Link | Plain Format | Corresponding Author (Nur Kartika Indah Mayasti)

87	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-208
The Effect of Bulking Agent and Type of Chocolate on The Physicochemical Characteristics of Sucrose Free Chocolate Using Stevia as Sweetener Dita Rahma Suryatiania (a*), Rahmawati Lutfiyah Dewi (a*), Mokhamad Nur (a) and Ariza Budi Tunjung Sari (b) a) Departement of Agricultural Product Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, East Java, Indonesia b) Indonesian Coffee and Cocoa Research Institute, Jl. PB Sudirman 90, Jember, East Java, Indonesia Abstract The aim of this research is to find out the effect addition of bulking agent on the physicochemical properties of sucrose free chocolate product using stevia as sweetener. Sugar free chocolate using stevia as sweetener needs various combination of bulking agent to make the same physical characteristics as the reference chocolate. The bulking agent that could be used for the sugar free chocolate is like the combination of inulin and erythritol or inulin and sorbitol. The combination of inulin and sorbitol as bulking agent on dark chocolate can improve the level of protein and fat content, but lower on the humidity content compared to the reference chocolate. Milk chocolate with inulin and erythritol as bulking agent has higher level of protein, ash and fat content but with lower carbohydrate content compared to to the reference chocolate. High concentration of inulin will increase the level of carbohydrate content both of dark and milk chocolate. Sorbitol with high concentration can decrease the level of ash and fat content on dark chocolate sucrose free using stevia as sweetener. Erythritol with a high concentration will increase the color brightness and reduce humidity. Inulin with high concentrations will decreas fat content on milk chocolate. Keywords: Chocolate, sucrose free, stevia, inulin, sorbitol, erythritol Share Link | Plain Format | Corresponding Author (Dita Rahma Suryatiani)

88	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-212
Review: Increased yield of E.Globulus essential oil extraction with optimization of the extraction method Nundiah Zuhrohfi Immaroh (a*), Dessy Eka Kuliahsari (a), Suminar Diyah Nugraheni(a) a) Department of Agricultural Product Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, Indonesia *Nundiahzi[at]gmail.com Abstract Eucalyptus globulus, one of the species of Eucalyptus, an essential oil-producing plant that widely used in the medicine sector. Generally, the useful part of eucalyptus is leaves. Bioactive compounds contained in plant essential oils include gallic acid, cypellocarpin A, eucaglobulin, cuniloside and (1S, 2S, 4R) -trans-2-hydroxy-1,8-cineole β-D-glucopyranoside. The presence of these bioactive compounds made of essential oils can be used as an antibacterial, antioxidant, anti-inflammatory, antimicrobial, anticancer, and etc. The extraction method can be affected on essential oil production. Main factor to produce essential oil is extraction method, cause can affect yield and bioactive compound. The extraction methods can be used to produce essential which are maceration, Ultrasound-Assisted Extraction (UAE), Microwave Assisted Extraction (MAE), water distillation, steam distillation, water steam distillation, and etc. This review will discuss about extraction method and main factor can affect extraction process to produce Eucalyptus globulus essential oils. Keywords: Essential Oil; Eucalyptus globulus; Extraction Method Share Link | Plain Format | Corresponding Author (Nundiah Zuhrohfi Immaroh)

89	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-217
Optimization of extraction time and solvent concentration for the total pectin, yield and lightness of dried sweet orange peels (Citrus sinensis) using response surface methodology Widya Dwi Rukmi Putri, Anggi Triwardiningsih Nasution Universitas Brawijaya Abstract Pectin is used widely in food and beverage industries because of its gelling, thickening and stabilizing properties. In Indonesia, orange juice industries produce high waste of orange peels which rich in pectin. Maceration method was applied for pectin extraction from the dried sweet orange peels and response surface methodology was used to optimize the extraction condition. The effects of two parameters, concentration of oxalic acid solution and extraction time were studied to determine optimal extraction condition. The selected optimal condition were extraction time 90 minutes 16 seconds and solvent concentration 0.22%. These conditions resulted 16.78% for yield; 10,59% for total pectin; and 63,56 for brightness level. The resultant pectin was characterized by 5.59 % methoxyl content, 51.45% galacturonic acid content, 61.69% degree of esterification. Dried pectin contain water 9.87% with equivalent weight of 901.60. These pectin characteristics fitted with the International Pectin Producers Association standard, and classified as Low Methoxyl Pectin. Keywords: extraction, maceration, orange peel, pectin, Share Link | Plain Format | Corresponding Author (Widya Dwi Rukmi Putri)

90	AGRICULTURAL PRODUCT TECHNOLOGY	ABS-219
Effect of Fruit Maturity Level and Frying Temperature on Physicochemical Characteristics of Dates Chips Using Vacuum Frying Method Widya Dwi Rukmi Putri, Aulia Ramadhani Universitas Brawijaya Abstract Barhi date palm is a date with a short harvest period which is often consumed in a fresh condition with high water content, which causes dates to be easily damaged. To extend the shelf life of products and solutions from abundant harvests, dates can be processed into date palm chips using a vacuum frying method. The purpose of this study was to determine the effect of fruit maturity level and the combination of different temperatures and frying time treatment on the physicochemical characteristics of date palm chips and determine the temperature treatment and frying time that produced the best date palm chips. The results showed that the level of maturity significantly affected color, hardness, and moisture content. The combination of temperature and frying time significantly affects the total phenol, total flavonoids, and water content. The best physicochemical characteristics of date palm chips have a color value 82.79, a hardness value of 18.56 N, a moisture content of 6.66%, a total phenol of 1.66 mg GAE / g and a total flavonoid of 0.038 mg GAE / g. Keywords: Date Palm, vacuum frying, phenolic, flavonoid Share Link | Plain Format | Corresponding Author (Widya Dwi Rukmi Putri)

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