Page 6 (data 151 to 180 of 295) | Displayed ini 30 data/page
<< PREV 1 2 3 4 5 6 7 8 9 10 NEXT >>

151	Food agribusiness and rural development	ABS-322
Supply Chain and Added Value Framework of Feed Corn in Ulaweng Sub-District, Bone District, South Sulawesi Hasrina Utami1*, Didi Rukmana2, Nurdjanah Hamid2, Saadah2 1Hasanuddin University, Graduate School, Department of Socio-Economic Agriculture, 90245, Makassar, Indonesian 2Hasanuddin University, Faculty of Economics and Business, 90245, Makassar, Indonesian Abstract The problem in the corn supply chain relates to the absorption of corn supplies in feed mills due to the failure of meeting the qualification and continuity requirements. This study aimed to analyze the supply chain and added value of feed corn in Ulaweng Sub-district. The determination of the respondents done by purposive sampling technique and the data were analyzed using the Food Supply Chain Network (FSCN) that consist of five elements of supply chain i.e objectives, structure, business processes, resources, and management. Added value data were analyzed using Hayami method. The results showed that the feed corn supply chain in Ulaweng Sub-district run well. Some business processes were not optimal, especially in the quantity, quality and delivery due to the absence of contractual cooperation. Added value analysis used at the supply chain from the level of farmers, PT. Jiva Agriculture Indonesia, wholesalers, and feed mills. The highest added value was obtained by the feed mills at Rp 6,300/kg as the feed mills carried out the processing. Meanwhile, the lowest added value was obtainend by farmers. Each actor of the supply chain needed to carry out contractual cooperation to guarantee the quantity, quality, delivery cycle, price, market, and shared risks. Keywords: Added Value, Feed Corn, Quality Share Link | Plain Format | Corresponding Author (Achmad Amiruddin)

152	Food agribusiness and rural development	ABS-324
Indonesian consumers^ willingness to pay for organic coffee M Khaliqi1*, Ayu Anisa Amir2, T C Pane1, R R Novanda3, H E Wibowo3, F H Sinaga4, D Darmansyah5, I R M Sari6 1Agribusiness Department, Faculty of Agriculture, Universitas Sumatera Utara, Indonesia 2Department of Agricultural Socioeconomics, Faculty of Agriculture, Universitas Hasanuddin, Makassar 90245, South Sulawesi, Indonesia 3Socio-Economic Agriculture Department, Faculty of Agriculture, Universitas Bengkulu, Indonesia 4Direktorat Pengolahan dan Pemasaran Hasil Tanaman Pangan, Direktorat Jenderal Tanaman Pangan, Kementerian Pertanian, Indonesia 5Agribusiness Department, Faculty of Agriculture, Universitas Teuku Umar, Indonesia 6Agribusiness Department, Faculty of Agriculture, Universitas Lampung, Indonesia Abstract The use of organic certification benefits farmers as well as the environment. Organic coffee farmers, on the other hand, face the challenge of determining how much consumers are willing to pay for the organic coffee they produce. The purpose of this study was to investigate the factors that influence Indonesian consumers^ willingness to pay for organic coffee, as one of the indicators that influence consumer purchasing decision behavior. A structural equation model analysis was used to collect data by distributing questionnaires to a total of 766 respondents. The model was created by combining variables from the Theory of Planned Behavior and consumer awareness. This study was successful in demonstrating the direct impact of attitude, subjective norms, PBC, and consumer awareness on consumers^ willingness to pay for Indonesian organic coffee. On the other hand, health and environmental sustainability factors had an indirect influence on consumers^ willingness to pay for organic coffee. Meanwhile, regional development factors had no effect on consumers^ willingness to pay, either directly or indirectly. Keywords: Willingness to Pay, Organic Coffee, Structural Equation Model Share Link | Plain Format | Corresponding Author (Achmad Amiruddin)

153	Food agribusiness and rural development	ABS-337
Index of Market Connection (IMC) of Marketing Institute for Curly Chili (Capsicum Annuum L) in Makassar City AN Tenriawaru1, A Anisa1, SH Syam * 1Department of Agricultural Social Economics, Faculty of Agriculture, Hasanuddin University, Indonesia *Corresponding author^s e-mail: nixiatenriwaru[at]gmail.com Abstract The Index of Market Connection (IMC) is closely related to the measurement of market integration and the role of marketing institutions, namely producers or traders in distributing goods to consumers. Marketing institutions for the distribution of curly chillies, namely traders (wholesale and retail) of chili have an important role in the dynamics of price changes in the reference market and retail market. During the marketing process (distributing goods from the reference market to the retail market) takes place, marketing costs are required which will then be profitable for the traders involved. These marketing costs and profits cause the price of a commodity in one market to differ from another. This study aimed to analyze the level of market integration between the reference market and the curly chili retail market in Makassar City. Data analysis used was Index of Market Connection (IMC) analysis through stationary tests and cointegration tests. The results showed that the market integration value for curly chili at the Terong Market and Toddopuli Market was 0.55 which indicated a high short-term market integration where the Terong Market was the reference market which would influence price formation at the Toddopuli Market as a retail market. Meanwhile, the integration value of the curly chili market at the Terong Market and Pabaeng-baeng Market was 1.11 indicating that there was low short-term market integration, because the Terong Market was not the main reference market that influenced price formation and changes in the Pabaeng-baeng Market. baeng. Keywords: Market Integration, IMC, Red Chili Share Link | Plain Format | Corresponding Author (Ayu Anisa Amir)

154	Food agribusiness and rural development	ABS-338
Strategies for Developing Extension Workers Performance During the Covid-19 Pandemic in Bulukumba Regency M.H. Jamil , Rusli M.Rukka, Amran Sulaiman, and NM Viantika Department of Socio-economics of Agriculture, Faculty of Agriculture, Hasanuddin University, Makassar, South Sulawesi, 90245, Indonesia E-mail: hattaj[at]unhas.ac.id Abstract Extension activities in Indonesia and even the world have experienced many changes since the outbreak of the COVID-19 virus pandemic.[1] This study aims to formulate a strategy for developing extension workers performance that can be applied during the Covid-19 pandemic in Bulukumba Regency. Descriptive Qualitative Method with analysis SWOT applied. The results of this study show the effectiveness of individual face-to-face communication and communication with cellular telephone media, increasing the competence of extension workers in terms of information technology and communication, the assimilation of supporting facilities and infrastructure in the form of telecommunications devices (computers/laptops and internet quotas, including the improvement of an internet connection system that is evenly distributed throughout the region and p Social network strengthen and trust between extension workers, farmers, and other stakeholders is an important strategy to implement to develop the performance of extension workers in the Covid-19. Keywords: Please Just Try to Submit This Sample Abstract Share Link | Plain Format | Corresponding Author (Ayu Anisa Amir)

155	Food agribusiness and rural development	ABS-90
The Effectiveness of Agricultural Extension Methods During the Covid-19 Pandemic on Increasing Rice Production in Maros Regency Sri Rahmiati Mappa, Muh Hatta Jamil, Saadah Universitas Hasanuddin Abstract Abstract The effectiveness of agricultural extension is an extension effort to achieve maximum results by utilizing existing resources. The implementation of Agricultural Extension during the COVID-19 pandemic was shown through the methods used so that it had a direct or indirect impact on the behavior of farmers in terms of increasing competence, so that their rice production increased. This study aims to determine the application of effective agricultural extension methods used during the covid-19 pandemic. The population of this study were all members of farmer groups in Maros district. The sample uses a determination method with a purposive sampling system. The research design was carried out using a survey method and interviews using a questionnaire. . The Effectiveness of Agricultural Extension Methods During the Covid-19 Pandemic on Increasing Rice Production in Maros Regency was analyzed using the t test. The results showed that an effective agricultural extension method during the COVID-19 pandemic was the individual extension method. Keywords: Agricultural Extension Methods, Covid-19, Rice Production Share Link | Plain Format | Corresponding Author (Sri Rahmiati Mappa Rahmi)

156	Food agribusiness and rural development	ABS-118
Financial Feasibility of Introduction Rice Cultivation Technology on Tidal Type B (Case of Belanti Siam Village, Pandih Batu District, Pulang Pisau Regency) Yanti Rina D (a), Anna Hairani (b*), Yiyi Sulaeman (c) and Wahida Annisa (d) a) Research Center for Behavioral and Circular Economics, Research Organization for Governance, Economy, and Community Welfare, National Research and Innovation Agency b) Research Center for Food Crops, Research Organization for Agriculture and Food, National Research and Innovation Agency * annagp8[at]gmail.com c) Research Center for Geospatial, Research Organization for Earth Sciences and Maritime, National Research and Innovation Agency d) Agricultural Instrument Standardization Agency, Ministry of Agriculture Abstract The Food Estate program in the tidal swampland of Central Kalimantan was implemented to anticipate the food crisis in Indonesia. To obtain information on the financial feasibility of introduced rice cultivation technology on tidal type B, dissemination was carried out in Belanti Siam Village, Pandih Batu District, Pulang Pisau Regency, Central Kalimantan Province, covering an area of 12 hectares in dry season 2021. The introduced rice cultivation technology package which called Panca Kelola consists of: water management, land preparation, amelioration and fertilization, adaptive varieties, and management of plant-disturbing organisms. The results of the dissemination showed that the introduced cultivation technology increased the production of high yield inbred rice by 39.20% (1,044.3 kg/ha) and 48.5% (1,782.6 kg/ha) of high yield hybrid rice compared to farmers^ technology. Economically, rice cultivation technology using hybrid varieties with transplanting systems and inbred varieties with direct seed planting systems were profitable and efficient. Rice cultivation technology using hybrid varieties with transplanting systems can be developed on a wide scale. Farmer^s perception of introduced rice cultivation technology was positive. Keywords: Feasibility, technology, Panca Kelola, tidal swampland Share Link | Plain Format | Corresponding Author (Anna Hairani)

157	Food agribusiness and rural development	ABS-124
Farmers^ decision-making process in deciding to cultivate corn and factors affecting it in Percut Sei Tuan Subdistrict, Deli Serdang Regency, North Sumatra Province Azzahra, T C Pane and T Supriana Faculty of Agriculture, Universitas Sumatera Utara, Medan, Sumatera Utara, Indonesia. Abstract Corn is one of the most crucial staple foods in Indonesia after rice. The decision of farmers to plant corn is driven by many driving factors, including the age of the farmer which can influence the behaviour of farmers when deciding to cultivate corn. Deli Serdang Regency is one of the corn-producing centres in North Sumatera. Meanwhile, Percut Sei Tuan Subdistrict had the highest planting area, harvest area, and production in Deli Serdang Regency. This research was conducted to find out what factors influence the decision of farmers in deciding to cultivate corn, and how the process of taking it occurs. Binary Logistics regression analysis was used to analyse primary data obtained from interviews. The results showed that the farmers^ age, experience in farming corn, number of dependents, and frequency of attending extensions, had an insignificant effect on farmers^ decisions to plant corn, while the ease of farming had a positive and significant effect. Many farmers in the research area did corn farming because they think that growing corn is easier than other crops. The farmers made the decision to cultivate corn instead of other crops through three stages, namely the knowledge stage, the persuasion stage, and the decision stage. Keywords: decision making process Share Link | Plain Format | Corresponding Author (Tasya Chairuna Pane)

158	Food agribusiness and rural development	ABS-125
Factors that affect the success rate of extension to improve the agricultural sustainability (case study in BPP Tanjung Beringin, Tanjung Beringin Subdistrict, Serdang Bedagai Regency) W T Situmorang, T Supriana, Salmiah, L Haloho and T C Pane Faculty of Agriculture, Universitas Sumatera Utara, Medan, Sumatera Utara, Indonesia. Abstract Agricultural extension has a vital role in improving the sustainability of farming businesses, developing the people^s economy, increasing agricultural production, and changing the behaviour of farmers and their environment. This research aims were to determine the implementation of the main tasks of agricultural extensionists, to know the success rate of the implementation of the main tasks of agricultural extensionists, and to analyse the relationship between the socio-economic characteristics of extensionists on the success rate in doing their tasks. The research area was determined purposively. The method to determine the research sample in this study used census methods, with 11 extensionists. The analysis method used was the Spearman Rank Correlation Test. The results showed that: The implementation of the main tasks of field agricultural extensionists went well, following the main tasks determined- The success rate of the execution of the main tasks of agricultural extensionists was 86.5%, or in high-performance criteria- There was a significant relationship between the duration of education, the duration of being an extensionist, and the duration of extensionists working time with the success rate of their tasks, meanwhile the age and number of family dependents had an insignificant relationship. Keywords: success of extension Share Link | Plain Format | Corresponding Author (Tasya Chairuna Pane)

159	Food agribusiness and rural development	ABS-139
Bi-Objective Optimization Model Design for Commodity Distribution in the Moluccas Islands Dian Pratiwi Sahar (a)*, Muspida (b), Mohammad Thezar Afifudin (a), Andi Besse Riyani Indah (c) a) Faculty of Engineering, Universitas Pattimura, Jl. Ir. M. Putuhena, Ambon, Moluccas 97223, Indonesia b) Faculty of Economics and Business, Universitas Pattimura, Jl. Ir. M. Putuhena, Ambon, Moluccas 97223, Indonesia c) Faculty of Engineering, Universitas Hasanuddin, Jl. Malino, Gowa, South Sulawesi 92171, Indonesia Abstract The Moluccas has a large and diverse natural resource potential which is spread over several islands. To accelerate economic growth in its small islands, the government applies the concept of island clusters. The island cluster in the Moluccas is divided into 12 island clusters based on the shortest distance between islands, similarity in ecosystems, natural resource potential, economic system, transportation, and infrastructure. This paper discusses the design of distribution models to build inter-island connectivity based on archipelagic commodities in the Moluccas. The model is built using by bi-objective insular traveling salesman model. Each island cluster will have its local loop determined based on the distance and potential of its natural resources. Each local loop will be served by a port that will build a global loop. The objective function of this research is to minimize maritime and ground transportation costs. This model can be used to solve the problem of distribution in the island zone. Keywords: bi-objective- commodity distribution- archipelagic commodities- insular traveling salesman model Share Link | Plain Format | Corresponding Author (Dian Pratiwi Sahar)

160	Food agribusiness and rural development	ABS-141
EFFECT OF COPRA MEAL AND MULTI-ENZYME IN FEED TO PERFORMANCE FINISHER PHASE OF BROILER Masking Daud1, Sri Purwanti2 and Wempie Pakiding2 1Graduate Student, Faculty of Animal Science, Universitas Hasanuddin Jl. Perintis Kemerdekaan KM. 10 Makassar 2 Faculty of Animal Science, Universitas Hasanuddin, Jl. Perintis Kemerdekaan KM. 10 Makassar Abstract Copra meal contains high crude fibre which makes this raw material difficult to digest. Copra meal is optimized for use in feed formulas, one of which is by adding enzymes. This study aims to determine the effectiveness of the use of copra meal and multi-enzyme in the formulation of finisher phase broiler feed on performance. The research method used a completely randomized design with a 4 x 4 factorial pattern. The first factor was the level of use of copra meal (K), and the second factor is the level of enzyme use (E). Each experimental unit consisted of 4 chickens. Factor I is the level of use of copra in the finisher broiler feed formula: K0 (0% copra meal)- K1 (2% copra meal)- K2 (4% copra meal)- K3 (6% copra meal)- Factor II is the level of multi-enzyme: E0 (0% multi enzymes)- E1 (0.025% multi-enzyme)- E2 (0.05% multi-enzyme) and E3 (0.075% multi-enzyme). Research variables include feed consumption, body weight gain, and feed conversion ratio. The results obtained showed that the use of copra meal had a significant effect on consumption, and multi-enzyme factors and their interactions had no significant effect. For body weight gain and conversion, there was no influence from the addition of copra meal and enzymes and their interaction. The conclusion was the addition of copra meal and multienzyme was able to maintain the performance of broiler chickens. Keywords: copra meal, multienzyme, feed consumption, body weight gain, feed conversion ratio Share Link | Plain Format | Corresponding Author (Masking Daud)

161	Food agribusiness and rural development	ABS-147
Profit Variability of Vegetable Farming in the Upper Citarum Watershed, West Java, Indonesia Sri Hery Susilowati (a), Sumaryanto (a), Resty Puspa Perdana (b*), Erwidodo (c), Tahlim Sudaryanto (a), Adang Agustian (a) (a) Research Center for Behavioral and Circular Economics, National Research and Innovation Agency (BRIN), Jl Gatot Subroto No 10, Jakarta 10340, Indonesia (b) Indonesian Center for Socio Economic and Policy Studies, the Indonesian Ministry of Agriculture, Jl. Tentara Pelajar No.3B, Bogor, 16124, Indonesia, *restypuspa09[at]gmail.com (c) Research Center for Economics of Industry, Services and Trade, National Research and Innovation Agency (BRIN), Jl Gatot Subroto No 10, Jakarta 10340, Indonesia Abstract Vegetable farming contributes major income to farm households in the upper Citarum watershed. The participation rate of farmers in vegetable farming reaching 55 per cent, indicating that this region^s farming is very intensive. However, land holding of the vegetable farm is very diverse among farmers. The Gini index of land hplding shows a high inequality- vegetable is also planted on a steep slope and is vulnerable to soil erosion. This condition implies low technological efficiency and high risk on production and profit. In addition, vegetable farming is indicated as the cause of soil erosion and sediment increase in the Citarum river. The study aims to analyze the vegetable farming pattern and profit variability in the upper Citarum watershed. The survey was conducted in the Citarum watershed, namely Bandung and West Bandung District. The samples were farmers in the two districts who performed on-farm agriculture activities and randomly selected 499 farm households. The data were analyzed using descriptive statistic from 613 vegetable plots with 276 vegetable farm households out of a total of 499 sample farm households. The Cumulative Distribution Function (CDF) was employed to analyze vegetable farming profit distribution. The results show that vegetable farming has a high risk. Farmers have an opportunity to lose large amount of money but also show a high expected profit. Vegetable farming in Bandung District has a higher expected profit than West Bandung. According to dominant commodities planted, the profit variability of tomato and chili is higher than cabbage and potato. Chili has the highest risks- more than 30% of farmers had negative profits. To stabilize farmers incomes, it is necessary to improve farming technology and planting patterns suitable for vegetable farming on upper and steep slope and to increase access to market outlets and agricultural infrastructure in the upper Citarum watershed. Keywords: Vegetable farming, profit, cumulative distribution function Share Link | Plain Format | Corresponding Author (Resty Puspa Perdana)

162	Food agribusiness and rural development	ABS-154
Food Ecolabelling: Needs, Opportunity and Implementation in Indonesia Andre Notohamijoyo, Elisabeth Harsanti 1. Coordinating Ministry of Human Development and Cultural Affairs, Republic of Indonesia 2. Organization for Agriculture and Food, National Research and Innovation Agency, West Java, Indonesia Abstract Food security is the most essential thing for every country, including Indonesia. The challenges faced are enormous, ranging from ecological disasters, forest encroachment for industrial and residential purposes, degradation of land to the welfare of farmers. What is rarely touched upon is the welfare of farmers as the main actor in food security. Prices of agricultural products often cannot guarantee benefits for farmers. Ecolabel schemes need to be considered in sustainable agricultural management. High-quality food products can increase food prices, improve farmers^ welfare and support food safety. A study on ecolabel agricultural products is needed as an initial step for its application in Indonesia. This research result was conducted using a mixed-method, literature studies and analysis of national agricultural data. This study is expected to encourage the implementation of an agricultural ecolabel scheme in Indonesia in the future. Keywords: food security, food safety, farmers welfare, ecolabel, sustainable agricultural management Share Link | Plain Format | Corresponding Author (Andre Notohamijoyo)

163	Food agribusiness and rural development	ABS-174
Accessibility of Agricultural Extension Institutions to the Adoption of Digital Agricultural Technology in South Sulawesi Using Analysis of Moment Structure (AMOS) Model Sri Sasmita, Siti Bulkis, Darmawan Salman, Ahsan Djalaluddin Agriculture Study Program, Hasanuddin University Makassar Graduate School 90245, South Sulawesi, Indonesia. Abstract The agricultural industry has made extensive use of information technology which has continued to increase in recent years. The spread of information and communication technology has felt globally. This new revolution is said to impact efficiency and productivity in agricultural extension services within the agricultural sector. However, empirical research needs to be carried out among its users in this sector to ensure the sustainability of this statement. Therefore, the main objective of this study was to assess the use of Information and Communication Technology (ICT) among agricultural extension workers and their implications for the adoption of shallot farmers. A simple random sampling technique was used to select 150 field extension jobs, and a structured questionnaire was used to obtain information from the respondents. The data obtained were analyzed using the AMOS Model. Studies reveal that the AMOS modeling shows that there is no significant influence on the availability of digital information technology and the individual characteristics of extension workers Keywords: Accecibility, Agricultural Extension, Adoption, Digital, Technology Share Link | Plain Format | Corresponding Author (Sri Sasmita Dahlan)

164	Food agribusiness and rural development	ABS-179
Analysis of The Use of Women^s Labor in Shallots Farming N Cahyani (a) Rahmadanih (a*) D Ali (a) N M Viantika (a) R A Nadja (a) P Diansari (a) a). Department of Socio-Economic Agriculture, Faculty of Agriculture UNHAS *) Corresponding Author, E-mail: rahmadani.sosek[at]yahoo.com Abstract One of Indonesia^s leading commodities in the agricultural sector that uses female workers is shallot farming. The aims of this study were (1) to analyze the allocation of women^s working time and (2) to find out the wage system and the number of wages for women workers at each stage of shallot farming. This research was conducted in Pekalobean Village, Anggeraja District, Enrekang Regency. The number of samples of shallot farmers who use female labor is 35 people. Data collection was carried out by observation, interview, and documentation methods. Data were analyzed with a quantitative descriptive analysis of the HOK (Working People^s Day). The results showed that the use of labor at the planting stage was 9.14 HOK, at the plant weeding stage was 3.69 HOK, at the pest and disease eradication stage was 2.38 HOK, at the harvesting stage was 10.98 HOK and at the post-harvest stage was 12.42 HOK. The labor wage system in shallots farming is a daily wage system. The wages of female labor at the planting stage is Rp. 124,000/HOK, on the plant weeding, is Rp. 102,206/HOK, eradicating pests and diseases is Rp. 160,000/HOK, harvesting is Rp. 171,617/HOK and at the post-harvest stage is Rp. 119,092/HOK. This number tends to be lower when compared to the average daily labor wage. The intention of the farmers to use female labor in shallot farming is to empower women in the surrounding environment. Another reason is those female workers are easier to find and considered more agile than male workers and paid lower wages. Keywords: Keywords: Shallot Farming, Women Labor, Wage System Share Link | Plain Format | Corresponding Author (Rahmadanih Rahmadanih)

165	Food agribusiness and rural development	ABS-188
Intellectual Property Rights Protection of Robusta Coffee in Bantaeng Through Geographical Indications Kusnaedi (a) Hasbir Paserangi (b) Marwah (c*) a)Master of Law Study Program, Faculty Of Law, Universitas Hasanuddin, Makassar, Indonesia b)Department of Law, Society, and Development, Faculty Of Law, Universitas Hasanuddin, Makassar, Indonesia c)Department of Civil Law, Faculty Of Law, Universitas Hasanuddin, Makassar, Indonesia *marwah[at]unhas.ac.id Abstract Based on the TRIPs (Trade Related Aspect of Intellectual Property Rights) agreement, manufacturers are prohibited from using labels or brands on their production goods that do not comply with geographical indications. Member countries must provide legal means prohibiting signs on goods that can mislead the public that the goods in question originate from other regions than the actual origin of the goods. The primary purpose of registering geographic indications is to protect producers and consumers from product counterfeiting specific to the region. In addition, the registration of geographical indications also aims to increase the income of the business community for typical regional products. This research is an empirical law study to identify the potential of Robusta Coffee in Bantaeng to obtain Geographical Indication protection. The study results found that Robusta Coffee of Bantaeng has qualifications in the premium grade category, with a final score of 81.92. Therefore, Robusta Coffee of Bantaeng can get legal protection through geographical indications because it meets the requirements set by law, namely having a reputation, quality, and characteristics influenced by geographical and human factors. Keywords: Geographical Indication- Robusta Coffee of Bantaeng. Share Link | Plain Format | Corresponding Author (MARWAH MARWAH)

166	Food agribusiness and rural development	ABS-241
Community Perception of The Implementation of Sembako Program SS Ayu (a), Rahmadanih (a*) , Akhsan (a), D. Rukmana (a), N M Viantika (a). Department of Socio-Economic Agriculture, Faculty of Agriculture UNHAS *) Corresponding Author, E-mail: rahmadani.sosek[at]yahoo.com Abstract The Sembako (basic food) Program is a food social assistance program aimed in helping the problem of poverty. The implementation of this program is measured by the success indicators that have been set, namely right on target, right quantity, right price, right time, right quality, and right administration. However, it is not known how effective the program is based on the perceptions of beneficiary communities. This study aims (1) to determine the community perceptions of the Sembako Program implementations and (2) to analyze the contribution of rice from the Sembako Program to the level of household rice availability. This research was conducted using a survey method of beneficiary communities in Karassing Village, Herlang District, Bulukumba Regency. The number of samples consisted of 32 people. Data were analyzed with a Likert Scale approach. The results of the study show that, in generally the implementation of the sembako program in Karassing Village has not been effective. This can be seen of three indicators of the program^s success that are not quite right namely: target (x = 2.0), quantity (x = 2.31) and price (x=2.12). The contribution of rice from the sembako program to the level of household rice availability is still low, namely 32.64% . There is need for high attention from authorized stakeholders, so this sembako program is more effective in dealing with poverty problems Keywords: Community Perception, Program Implementation, Sembako Program, Availability of Rice Share Link | Plain Format | Corresponding Author (Rahmadanih Rahmadanih)

167	Food processing, safety and diversification	ABS-264
The Effect of Aloe Vera Edible Coating with Karagenan and Glycerol on Red Chili (Capsicum annum L.) Quality during Storage Feriani, Salengke, Olly Sanny Hutabarat* Department of Agricultural Engineering, Universitas Hasanuddin, Makassar, South Sulawesi 90245, Indonesia *Correspondence author: olly_hutabarat[at]unhas.ac.id Abstract Red chili (Capsicum annum L.) is one of horticultural commodities that rapidly damage due to has high water content, which is around 80-90%. High respiration rate can cause deterioration quickly and shorten shelf life at room temperature stored. In order to prolong shelf life of red chili pepper, aloe vera coating, aloe vera mixed with carrageenan and glycerol can be applied as edible coating. The aims of this study were to evaluate the effect of aloe vera coating, aloe vera mixed with carrageenan and glycerol on red chili pepper. Four treatments with three times repetitions were used and analyzed their effect on weight, total soluble solid, hardness and color changes on red chili pepper. The treatments were aloe vera coating, aloe vera mixed with 2% of carrageenan mingled with the different concentration of glycerol, 0.5%, 1% and 1.5%, respectively. Red chilli pepper without any coating were considered as control. All the treated and control red chilli pepper were stored for 15 days at law (10oC) and room temperature (30oC). The data obtained were calculated statistically using analysis of variance (ANOVA). The results showed that edible coating with carrageenan and glycerol stored at low and room temperature had a significant effect reduced in weight loss and coating weight loss of red chili pepper. However, total soluble solid, color, were not significantly affected by aloe vera coating with carrageenan and glycerol. The highest quality of red chilli pepper is detected with aloe vera coating mixed with carrageenan and glycerol with 2% and 0.5% concentrations, respectively. Keywords: red chili, aloe vera coating, carrageenan, glycerol. Share Link | Plain Format | Corresponding Author (Olly Sanny Hutabarat)

168	Food processing, safety and diversification	ABS-271
THE STUDY OF NUTRITIONAL VALUE AND SENSORY PROPERTIES OF BABY COOKIES PREPARED FROM SWEET CORN (Zea mays L.) AND MUNG BEANS (Vigna radiate) Binta Roslin Roberts, Meta Mahendradatta,Adiansyah Syariuddin University Hasanuddin Abstract ABSTRACT The research study was conducted using two products of sweet yellow corn and mung beans in the development of making baby cookies. Aiming to analyze the nutritional value and evaluate its sensory properties. Corn contains 9.8% protein, 7.3%, fat, and 69.1% carbohydrates. Whereas mung beans contain 22.9% protein, 1.5% fat, and 56.8% carbohydrates (Kementerian Kesehantan Republic Indonesia, 2018). Both of these ingredients can be processed into flour for making cookies. Sweet corn and mung bean powder were obtained by drying and grinding. A different formulation of cookie mixture was prepared by altering the level of baby cookies with sweet corn and mung bean powder. The experimental design that was used, is the Randomized Block Design. The formulation of both flours is- 60%, 40%, 55%, 45%, 50%, 50%, 45%, 55%, 40%, 60%, and each treatment was repeated 5 times. The evaluation of sensory properties includes- texture, taste, color, and aroma. And were asses by 20 nursing mother panelists by using the hedonic scoring scale. Sweet corn and mung bean are easy and cheap food ingredients, durable, easy to make, and preferred by children as a snack. Keywords: Key Words: Baby Cookies, Nutritional, Sensory Properties, Sweet Corn, Mung Beans. Share Link | Plain Format | Corresponding Author (Binta Roberts)

169	Food processing, safety and diversification	ABS-275
Comparative Investigation on Nutritional Value of Arabica, Robusta and Liberica : coffee pulp, cascara powder and cascara extract N.D.M. Romauli(a*), Felinda Tria Kasih Siahaan(a) ,Militia Sagala(a), H. V. Sihombing(b), H. Ambarita(b) and H. Manurung (c) a)Department of Food Technology, Faculty of Agriculture, Universitas Sumatera Utara, Medan 20155 Indonesia *Email: nauas.romauli[at]usu.ac.id b)Department of Mechanical Engineering , Faculty of Engineering, Universitas Sumatera Utara, Medan 20155 Indonesia c) Department of Agricultural Products Technology, Universitas HKBP Nommensen, Medan 20234 Indonesia Abstract Coffee is one of the superior plants in North Sumatera Province, where the types of coffee cultivated are arabica coffee (Coffea arabica), robusta coffee (Coffea canephora) and liberica coffee (Coffea liberica). Coffee pulp is one of the solid wastes from coffee industry that can still be utilized because of its nutritional content. This study aims to determine the characterization of three types of fresh coffee pulp and to determine the characterization of cascara after being processed into cascara powder and cascara extract. Based on the research results, Liberica coffee has a larger size and density than Arabica and Robusta coffee. Keywords: Cascara- Arabica- Robusta- Liberica Share Link | Plain Format | Corresponding Author (Nauas Domu Marihot Romauli)

170	Food processing, safety and diversification	ABS-21
Application of Coconut Shell Liquid Smoke on Dried Skipjack Tuna (Katsuwonus pelamis) Quality Fadlianto Botituhe1, Asriani I Laboko2, Erliana Novitasari3, Elisa Winanda3, Ridwan Andiko2, Ida Andriani4, Rahmi H5, Nurhafsah1 1Research Center for Agroindustry, Research Organization for Agriculture and Food, National Research and Innovation Agency, Jl. Raya Puspitek, Tangerang Selatan, Banten, Indonesia. 2Agricultural Products Technology Study Program, Faculty of Agriculture, University of Ichsan Gorontalo. Jl. Drs. Achmad Najamuddin, No. 17. Zip Code 96115, Gorontalo-Indonesia. 3Research Center for Food Technology and Processing, Research Organization for Agriculture and Food, Jl. Jogja-Wonosari km 31,5 Playen, Gunungkidul, Yogyakarta, Indonesia. 4Research Center for Behavioral and Circular Economics, Research Organization for Governance, Economy and Community Welfare, National Research and Innovation Agency, Jl. Jend. Gatot Subroto No.10.1 Kecamatan Mampang Prapatan, Jakarta Selatan, DKI Jakarta, Indonesia. 5Research Center for Horticultural and Estate Crops, Research Organization for Agriculture and Food, National Research and Innovation Agency, Cibinong, Jawa Barat, Indonesia. Abstract Abstrack. Liquid smoke is produced from incomplete combustion, contains various compounds with functional properties that can provide aroma, taste, and color. Liquid smoke can be used as a preservative because it contains phenols and acids as anti-bacterial and antioxidant. Application of liquid smoke as a preservative can be done in the drying process using an oven. The purpose of this study was to determine the effect of the use of liquid smoke on the quality and organoleptic of dried skipjack tuna. The use of liquid smoke in the study was 0.5%, 1% and 1.5% consisting of 3 replications. Using a completely randomized design (CRD) and the smallest real test (BNJ). Parameters observed include water content, protein content, ash content and organoleptic test consisting of 25 panellists. The highest water and protein content found in treatment A2 (1% liquid smoke), were 47.7% and 50.71%, respectively. The highest ash content was found in treatment A1 (0.5% liquid smoke) at 4.56%. While the highest overall organoleptic assessment of color, taste, texture and aroma were the dried Skipjack Tuna with 1,5% liquid smoke with a score of 4.4. Keywords: Ash content, drying, phenol, preservative, protein content Share Link | Plain Format | Corresponding Author (Nurhafsah Tiro)

171	Food processing, safety and diversification	ABS-280
GC-MS analysis of bioactive substances in red ginger (Zingiber officinale Roscoe var. rubrum) water extracts Andi Rahmayanti Ramli (a*) , Fadhika Apriliyani (a), Kartini Dara Ayu (a), Arfina Sukmawati Arifin (a) a) Food Science and Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar Abstract Red ginger is a variety of rhizomes widely used in the food, cosmetic, and pharmaceutical industries as a natural raw resource. Red ginger includes numerous active substances, including polyphenols, curcumin, gingerols, essential oils, and polysaccharides. This work aims to analyze the bioactive components obtained by hot water extraction. The extraction times employed in this work were 2 and 3 hours at 100C. The bioactive constituents was analyze using GCMS. Keywords: Red ginger, bioactive components, GC-MS, hot water extraction Share Link | Plain Format | Corresponding Author (Andi Rahmayanti Ramli)

172	Food processing, safety and diversification	ABS-281
Flavor Enhancement of Decaffeinated Robusta Beans Refermentation Using Mucilage Analog from Watermelon Albedo and Sucrose Nur Ainun Aulia (1) , Februadi Bastian (1,2) and Muhammad Asfar (1) (1)Food Science and Technology Study Program, Departement of Agricultural Technology, Hasanuddin University (2) Correspondence email: februadi[at]unhas.ac.id Abstract Robusta beans have a bitter taste, an acid, and a high caffeine content of 2.2 percent, compared with arabica coffees 1.2 percent caffeine content in g per 100 ml. The caffeine level in the coffee beans mg per L can be lowered through the decaffeinated process. The decaffeination method requires heating to extract caffeine from coffee optimally. High temperatures and long periods can reduce flavor due to the degradation of flavor forming compounds in decaffeinated coffee, which produces decaffeinated coffee with a low taste. This research aimed to enhance the flavor of decaffeinated robusta beans by refermentation using watermelon Citrullus vulgaris Schard albedo and sucrose. The specific purpose of the study was to analyze the flavor of refermented decaffeinated robusta beans using cupping methods caffeine levels, reduction sugar levels, and protein levels in advanced refermentation decaffeinated coffee using a mucilage analog made from watermelon albedo and sucrose. The study consists of two factors decaffeinated robusta beans 5 percent and 10 percent and the amount of sucrose refined sugar 5 percent, 10 percent, and 12 percent. Results indicate improved decaffeinated robusta beans using refermentation mucilage analog from watermelon albedo and sucrose with cupping test 81.75 and with the chemical characteristic of caffeine 1,05 , reduction sugar level, and 2.27 percent protein level. Flavor decaffeinated robusta beans refermentation indicated an increase with the final high score using cupping methods with the flavor produced by brown sugar, sweet potato smell & aftertaste, herbs, and advanced refermentation of decaffeinated using mucilage analog showing a change in the chemical characteristic of coffee. The refermentation process may lower caffeine while reducing sugar and protein increases with the refermentation, affecting the coffees increased flavor. Keywords: cupping test, decaffeination, robusta beans, watermelon albedo Share Link | Plain Format | Corresponding Author (Nur Ainun Aulia)

173	Food processing, safety and diversification	ABS-26
Efficiency Design of Mini Factory for Soy Concentrate-Based High-Protein Biscuits Syamsul Huda (a*), Sarah Rahmalia Achmad (a), Vira Putri Yarlina (a), Eka Purna Yudha (b) a) Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang KM 21, Jatinangor, 45363, West Java, Indonesia b) Faculty of Agriculture, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang KM 21, Jatinangor, 45363, West Java, Indonesia Abstract Choosing the right method for planning a mini-plant layout with the most efficient material handling is crucial to minimize its cost of production. This study aims to create the efficient layout design for soy concentrate-based high protein biscuit mini factory, as well as to evaluate the financial feasibility of the mini factory with the most efficient layout design. Layout generation methods used in this study were the Systematic Layout Planning and BLOCPLAN algorithm. The layout efficiency was evaluated through the calculation of rectilinear distance and material handling cost. The financial aspects on the feasibility study were evaluated through the calculation of rectilinear distance and material handling cost. The SLP method was able to generate the most efficient layout design with a material handling distance of 13.78 m and material handling cost of IDR 79,537 per month, while the BLOCPLAN algorithm was able to generate a layout design with a material handling distance of 15.56 m and material handling cost of IDR 89,397 per month. It could be concluded that the most efficient layout design for the high-protein biscuit mini factory was the one generated from the SLP method, which had the Net Present Value of IDR 14,619,251- Internal Rate of Return of 12.38%, and Payback Period of 4.42 years. Keywords: BLOCPLAN, High-protein biscuit, Layout design, Mini factory, SLP method Share Link | Plain Format | Corresponding Author (Sarah Rahmalia Achmad)

174	Food processing, safety and diversification	ABS-285
Ohmic Heating Characteristics of Jambolana (Syzygium cumini) Juice as Affected by Voltage Gradient Gemala Hardinasina (a,b,*), Diyah Yumeina(a), Olly S. Hutabarat (a,b), Muhammad Tahir Sapsal (a), Hartono A.(a) (a) Agricultural Engineering Study Program, Hasanuddin University, Makassar, Indonesia (b) Science-technology Center of Excellence in Food Diversification Product, Hasanuddin University, Makassar, Indonesia (*) gemalahardinasinta[at]unhas.ac.id Abstract Ohmic heating as an emerging technology for processing of liquid product is distinguished by it^s rapid and uniform heating generated by electrical energy. The heating process is mainly affected by the product^s electrical conductivity and the applied voltage gradient. This study aims to evaluate the ohmic heating characteristics of jambolana juice, an exotic fruit wildly grown in Indonesia, at different voltage gradient levels of 5, 12.5, and 20 V/cm. The result found a linear correlation between the electrical conductivity with voltage gradient and temperature. The electrical conductivity of jambolana juice was ranging from 0.04 to 0.41 S/m at 30 - 110 celcius. The highest electrical conductivity and heating rate were achieved at 20 V/cm. The correlation between electrical conductivity, temperature, and voltage gradient were determined using the multiple regression model with R-squared > 0.98. Due to the rapid heating, ohmic heating resulted in a high system performance coefficient (SPC), ranging from 0.58 to 0.79 with the highest SPC observed at 20 V/cm. Keywords: electrical conductivity- heating rate- degradation rate- first-order kinetic model Share Link | Plain Format | Corresponding Author (Gemala Hardinasinta)

175	Food processing, safety and diversification	ABS-30
The Effect of Substitution of Red Rice Flour (Oryza nivara) on The Making of Bolu Cukke Traditional Cake Dewi Burhan, Rindam Latief, Meta Mahendradatta Universitas Hasanuddin Abstract Bolu Cukke is a traditional cake typical of the Soppeng district, South Sulawesi which is made from wheat flour. Wheat flour has an unfavorable effect on people with autism spectrum disorder (ASD) and people with celiac disease because of the gluten content. Efforts can be made to reduce the consumption of wheat flour, namely by utilizing one of the gluten-free local food ingredients, such as red rice as an alternative ingredient to partial substitute wheat flour. The purpose of this study was to determine the best formulation for traditional cake products made from red rice flour based on organoleptic tests and to determine the chemical characteristics of Bolu Cukke without using red rice flour (control) and Bolu Cukke with the use of red rice flour. The method in this study consisted of several stages, namely the first stage carried out organoleptic tests, and the second stage continued with the best formulation and control to be tested, including proximate test and antioxidant activity test. The results obtained in this study, namely organoleptic testing produced the best treatment with the formulation of 75% red rice flour: 25% wheat flour then followed by chemical analysis based on the T-Test which showed that the water content, protein content, carbohydrate content and antioxidant activity had a significant effect (p<0.05) and ash content and fat content had no significant effect (p>0.05). The conclusion obtained is that in treatment A2 with the use of 75% red rice flour: 25% wheat flour is the best treatment from the organoleptic test. The results of the chemical characteristics of the Bolu Cukke treatment without the use of red rice flour anda Bolu Cukke with the use of red rice flour had a water content value of 22,32% and 16,70%- ash content of 1,49% and 1,56%- fat content of 17,93% and 15.51%- protein content of 8,53% and 8,08%- carbohydrate content of 49,73% and 58,15%- and antioxidant activity based on IC50 3003.337 ppm and 1923,692 ppm. Keywords: Bolu Cukke, flour wheat, red rice flour Share Link | Plain Format | Corresponding Author (Dewi Burhan)

176	Food processing, safety and diversification	ABS-31
The Effect of Preheated Whey Protein Concentrate Addition on High Protein Biscuit Robi Andoyo (a*), Safrina Dwi Rahmasari (a), Sumanti Debby Moody (a), Siti Nurhasanah (a) a) Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang Km 21, Sumedang 45363, Indonesia *r.andoyo[at]unpad.ac.id Abstract WPC (Whey Protein Concentrate) is a product that has a high biological value (BV) and nutritional composition with a protein content ranging from 34-80%. WPC can be applied in the development of high protein food products such as biscuits. However, the excessive use of WPC might result in a hard texture that will have an impact on decreasing the palatability of the product. Preheated treatment can be used to modify WPC so that it loses its functional properties as a structure builder. WPC will be denatured and cause the formation of whey protein aggregates. The denaturation that occurs makes WPC tend to lose its reactivity and become more stable. The aim of this study was to determine the effect of preheated WPC in a high protein biscuit. There were 7 treatments, control biscuit (without WPC), biscuits with the addition of non-preheated (NPH) and preheated (PH) WPC with 11%, 13%, and 15% protein content. The results showed that the addition of preheated WPC could produce better physical and sensory characteristics when compared to biscuits using non-preheated WPC. Biscuits PH 11% can produce the best characteristics with a hardness value of 1.171,543 g, crumb structure with small pores, porosity 18,944%, and a Df value of 2,482. This is also supported by the results of the triangle test, where the panelists could not distinguish the color, taste, and texture of the biscuit when it was compared with the control. Keywords: Biscuit, Protein, Whey Protein Concentrate Share Link | Plain Format | Corresponding Author (Safrina Dwi Rahmasari)

177	Food processing, safety and diversification	ABS-35
THE EFFECT OF MODIFIED (PREHEATED) SOYBEAN CONCENTRATE POWDER ON HIGH PROTEIN BISCUIT Robi Andoyo (1*), Yuki Taira (1), Souvia Rahimah (1), Syamsul Huda(1), Eka Purna Yudha (2) 1) Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran 2) Department of Agribusiness, Faculty of Agriculture, Universitas Padjadjaran (*)corresponding author addressed to : r.andoyo[at]unpad.ac.id Abstract Protein is a key structural component in many foods. Soybeans, a plant-based protein source, is used to make composite flour for bakery products. Soy flour is generally high in nutrients, particularly protein, with an essential amino acid profile that is immense in plant products and closely resembles animal protein. In increasing the functional value and characteristics of processed soybean products, one of method is physical modification, namely preheated, applied. Preheated is a physical modification that requires heating the product at a specific temperature and time, with the aim of reaching the protein denaturation point for improving the functional characteristic of protein. Greater public interest in healthy diets, leading to contributes the development of protein-enriched foods, such as biscuits. Biscuits can serve as an adequate protein carrier because of their widespread acceptance. The aim of this study was to determine the effect of modified preheated soybean flour in the formulation of high protein biscuits (11-15%). Texture, microstructure, and sensory quality of control and treatment biscuits (non-preheated and preheated) were studied. In this study, soy protein was preheated for 30 minutes at a temperature of 75&#8451-. Results showed, preheated treatment affected a decrease in texture quality compared to control biscuits, instead, it induced an increase in porosity of biscuits compared to non-preheated biscuits. The preheated treatment that reaches the denaturation point simulate improving the functional characteristic of protein as well as does not give an excessive textural effect in the formulation of high-protein food. The best-preheated treatment was found in an 11% soy biscuit with a great texture. According to the comparison sensory test (triangle test), the panelists preferred a pair of control and 11% soy biscuit. ImageJ analysis of microstructural test results revealed that the most porous biscuits were found in 11% preheated soy biscuit. Keywords: High protein biscuit, Preheated, Soy Concentrate Powder Share Link | Plain Format | Corresponding Author (Yuki Taira)

178	Food processing, safety and diversification	ABS-47
Effect of Differences Pre-Heating Temperatures on the Functional and Physical Properties of Soy Protein Concentrate Robi Andoyo(a), Salma Dwina Lutfiah(a), Rossi Indiarto(a), Syamsul Huda(a), and Eka Purna Yudha(b) a) Faculty of Agricultural Industrial Technology, Sumedang, West Java 45363, Indonesia b) Faculty of Agriculture, Sumedang, West Java 45363, Indonesia Abstract Utilization of plant protein is a potential alternative to animal protein, driven by environmental issues related to the production of livestock agriculture emissions. Soy protein is one of the most common plant proteins, with a wide range of essential amino acids. On the other hand, the functional properties of soy protein can negatively affect food texture. Thus, in this research, protein modification was carried out to improve the sensory quality of the resulting food product. Pre-heating is one of the physical modifications that can cause protein denaturation and aggregate formation to obtain proteins with lower reactivity. It is advantageous in preventing excessive texture in food products containing high levels of protein. This research was conducted with pre-heating treatment at temperatures of 70, 80, and 90 celcius degree and a protein concentration of 6% (w/v) using soy protein concentrate as the main ingredient. Based on the results, we found that pre-heating treatment decreased protein reactivity, as seen by the decrease in gel texture up to 31%, solubility up to 52%, and voluminosity up to 40% in soy protein concentrate with pre-heating treatment. Keywords: Plant protein, Functional properties, Pre-heating, Denaturation, Food texture Share Link | Plain Format | Corresponding Author (Salma Dwina Lutfiah)

179	Food processing, safety and diversification	ABS-50
The Effect of Stabilizer and Flavors Variations on Acceptance of Food Supplement in The Form of Snakehead Fish (Channa striata) Protein Concentrate Dispersion Kezia S. Prasetyo (a), Abu Bakar Tawali (a*), Andi Dirpan (a), Nurhisna Nandita Irasulul (b) a) Faculty of Agriculture, Universitas Hasanuddin, Makassar 90245, Indonesia b) Biosystems Engineering, Seoul National University, Seoul 08826, South Korea Abstract This research paper is aimed to determine the best type of stabilizer in the manufacture of snakehead fish PCD products, to determine the level of panelists^ preference for flavor variations based on organoleptic testing, and to determine the physicochemical properties of the final products. This research consists of three stages, to determine the type of stabilizer with variations in the concentration of the type of stabilizer in the form of xanthan gum and CMC by analyzing the phase separation ratio and redispersibility products after storage on days 1, 3, 5, and 7. The second stage was to determine the best formulation using the line scale hedonic organoleptic test for the mother panelits and facial hedonic scale for the children panelist. The third stage was to characterize the optimal formulation by analyzing the physicochemical properties of the end product. The result of determining the best type of stabilizer based on the addition of variations of xanthan gum and CMC as a stabilizer showed that the use of xanthan gum obtained better product stability than CMC. The best snakehead fish PCD product is obtained from the addition of xanthan gum 0.3%, and the best formula is based on the preferences of mother panelists and children obtained from dispersion products of snakehead fish protein concentrate with the addition of strawberry flavor. Keywords: Albumin, Flavor, Snakehead Fish Protein Concentrate, Stablizer Share Link | Plain Format | Corresponding Author (Kezia S. Prasetyo)

180	Food processing, safety and diversification	ABS-306
The Effect of Stabilizer Type on the Stability of Snakehead Fish (Channa striata) Extract Dispersion Irwan (a), Zainal (b), Abu Bakar Tawali (b*), Ilmiani Rusdin (c), Muh. Restu Ray Amir Sulaiman (d) a) Food Agribusiness Study Program, Vocational Faculty, Hasanuddin University, Makassar, Sulawesi Selatan, 90245, Indonesia b) Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar 90245, Indonesia c) Fishery Product Technology, faculty of Fisheries and Marine Science, Mulawarman University, Samarinda, Kalimantan Timur, 75119, Indonesia d) Agribusiness, Faculty of Agriculture, Ichsan Sidenreng Rappang University, Sidrap, 91611, Sulawesi Selatan, Indonesia *abubakar_tawali[at]yahoo.com Abstract Snakehead fish (Channa striata) extract in the form of dispersion is one of the innovations in the development of snakehead fish products. Snakehead fish extract dispersion is a product in the form of a mixture of syrup (dispersion) made from snakehead fish extract raw materials, honey, and other additives. However, the syrup/dispersion products produced in previous studies have not been completely stable. This is indicated by the presence of precipitation during dispersion storage. Therefore, it is necessary to choose the right type of stabilizer to overcome this. The aims of this study were to obtain the best stabilizer for producing a stable snakehead fish extract dispersion. The method in this study was to make a dispersion of snakehead fish extract with three different stabilizers, namely xanthan gum (0.3%), carrageenan (0.1%), and carboxymethyl cellulose (CMC) (0.6%). Then we analyzed the viscosity, phase separation ratio, and redispersibility. The results showed that xanthan gum has a better level of stability than carrageenan and CMC, with a viscosity value after storage of 1, 3, 5, and 7 days, respectively 53.97 mPa.s, 51.67 mPa.s, 51.50 mPa.s, and 51.17 mPa.s. While the viscosity value of carrageenan during storage is 1, 3, 5, 7 days, respectively 5.27 mPa.s, 5.20 mPa.s, 4.90 mPa.s, and 4.50 mPa.s, and storage of CMC 1, 3, 5, and 7 days, respectively 642.67 mPa.s, 505.33 mPa.s, 452.00 mPa.s, and 297.33 mPa.s. The results of the phase separation ratio analysis showed that the stabilizers xanthan gum and CMC did not experience phase separation during storage for 1, 3, 5, and 7 days. Meanwhile, the carrageenan stabilizer at storage 1, 3, 5, and 7 days has a successive phase separation ratio of 43.81%, 40.34%, 39.47%, and 39.47%. The results of the redispersibility analysis showed that the CMC stabilizer and xanthan gum were not redispersible during storage 1, 3, 5, and 7 days. While the carrageenan stabilizer has the same redispersibility value during storage 1, 3, 5, and 7 days is one time shuffling. Keywords: Dispersion, snakehead fish, stabilizer, and storage Share Link | Plain Format | Corresponding Author (Irwan Irwan)

Page 6 (data 151 to 180 of 295) | Displayed ini 30 data/page
<< PREV 1 2 3 4 5 6 7 8 9 10 NEXT >>

Powered By Konfrenzi Ultimate 1.832M-Build6 © 2007-2024 All Rights Reserved