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181	Food processing, safety and diversification	ABS-307
Increasing Antioxidant Activity in Fruit Fermentation Using Lactic Acid Bacteria: Review Arfina Sukmawati Arifin(a*), Muhpidah(a), Februadi Bastian(a), Jumriah Langkong(a), Hasmiyani(a) a) Food Science and Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar *Corresponding author: arfinasarifin[at]unhas.ac.id Abstract The use of lactic acid bacteria for fruit fermentation in beverages is widespread. Lactobacillus, Pediacoccus, Bifidobacterium, Streptococcus, Leuconostoc, Weissella, and other lactic acid bacteria strains are often utilized in the preparation of fruit beverages. Fermenting fruit with lactic acid bacteria can enhance the flavor, nutritional content, and antioxidant activity of the fruit. This review discusses the evidence that lactic acid bacteria can increase antioxidant activity in fermented fruit. It has been proven using chemical models and cellular antioxidant testing that lactic acid bacteria improve the antioxidant activity of fermented fruit. Keywords: Lactic acid bacteria, fermentation, fruits, antioxidant activity Share Link | Plain Format | Corresponding Author (Arfina Sukmawati Arifin)

182	Food processing, safety and diversification	ABS-309
Isothermic Model of Porang Tuber (Amorphopallus muelleri B) Flour Fadila(a*), Junaedi Muhidong(b), Iqbal(c) Hasanuddin University Abstract Porang tuber (Amorphopallus muelleri B) is a tuber from the Araceae family which has a high glucomannan content (15-64% dry basis). Things that can be done to extend the shelf life of porang tuber flour are by doing the flouring process. The purpose of this research is the isothermic curve model of Porang tuber (Amorphopallus muelleri B) flour, namely, to determine the isothermic curve model used to estimate the equilibrium moisture content in relation to the RH of storage. The research method used was to store samples of porang tuber flour in a desiccator with an RH interval of 17-80%. Storage was carried out until the water content of the sample reached an equilibrium condition. Parameters of water content and determination of the best model based on the highest R2 value at the end of storage of porang tuber samples while in the desiccator. Based on the results of the research that has been done, it shows that the water content of a material is affected by temperature and storage RH. To determine the best model, it is shown with the model that has the highest R2 value. The Henderson model is the model that has the highest R2 value. The value obtained at 30 &#8451- is 0.9556 and at 40 &#8451- is 0.981. The model with the highest R2 value indicates that the model is the best and appropriate model that can be used to describe the best water absorption in porang tuber flour. Keywords: Porang Tuber, Storage and Curve Model Isothermic. Share Link | Plain Format | Corresponding Author (Fadila dila)

183	Food processing, safety and diversification	ABS-54
A meta-analysis of the effects of gamma irradiation on biochemical and physical characteristics of honey Tri Ujilestari (a), Ema Damayanti (a), Mohammad Miftakhus Sholikin (a,b), Andi Febrisiantosa (a), Selma Noor Permadi (a), Lina Ivanti (a), Anuraga Jayanegara (a,c), Teguh Wahyono (a,b*) a) Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gunungkidul 55861, Indonesia *tegu021[at]brin.go.id b) Animal Feed and Nutrition Modelling (AFENUE) Research Group, Faculty of Animal Science, IPB University, Bogor 16680, Indonesia c) Research Center for Animal Husbandry, BRIN, Bogor 16915, Indonesia d) Faculty of Animal Science, IPB University, Bogor 16680, Indonesia Abstract Gamma irradiation can be used to sterilize honey products. Many previous reports related to biochemical, physical characteristics and antibacterial activity on irradiated honey have not been combined into one quantitative data. Therefore, this study was conducted to determine the effects of gamma irradiation on biochemical and physical characteristics of honey. The source of data in meta-analysis study was conducted on search engines (Scopus, PubMed, and Googlescholar), searched with ^irradiation^, ^gamma^, and ^honey^ as keywords. Data on gamma irradiation dosage and characteristics of honey were extracted from 8 articles and 11 studies (control vs. irradiated honey). The meta-analysis results showed that there were no differences among control and irradiation treatment groups for any of the biochemicals characteristics of honey. Gamma irradiation significantly (p < 0.05) increased the antibacterial activity. With regard to antioxidant activity, gamma irradiation increased the formation of phenolic compounds (p < 0.01). It can be concluded that gamma irradiation can contribute to sterilize honey with no effects in biochemical and physical characteristics. Furthermore, gamma irradiation could increase antibacterial and antioxidant activity. Keywords: Gamma- Honey- Irradiation- Meta-analysis Share Link | Plain Format | Corresponding Author (Teguh Wahyono)

184	Food processing, safety and diversification	ABS-60
Application of Ohmic Heating in Food Processing: A Review Riswita Syamsuri (1), Salengke (2), Amran Laga (3), Andi Dirpan (3) 1. Department of Agricultural Sciences, Graduate School of Hasanuddin University. 2. Department of Agricultural Engineering, Hasanuddin University. 3. Department of Food Science and Technology, Hasanuddin University. Abstract Ohmic heating is a development of conventional heating which produces heat from an electric current. It is known as Joule heating and can generate heat by passing an electric current through a material that can resist the flow of electricity. Many scientific studies argue that ohmic heating is a development of conventional heating in the food industry because of its ability to heat products quickly and uniformly. Another advantages of Ohmic heating are its ability to inactivate microbes, its low cost of maintenance, its high energy efficiency and its capability to maintain the nutritional value of food. These advantages make ohmic heating widely applied in food processing. There are many studies on the application of ohmic heating in various food processes such as sterilization, pasteurization, blanching, fermentation and microbial inactivation. This paper provides an overview of several scientific studies related to the application of ohmic heating in food processing. Keywords: Ohmic heating, application, food processing. Share Link | Plain Format | Corresponding Author (Riswita Syamsuri)

185	Food processing, safety and diversification	ABS-67
Effect of Heating Temperature on Physical, Functional, and Digestibility Properties of Whey Protein Concentrate (WPC) Robi Andoyo (a), Adlina Zahra Diani (a*), Fetriyuna (a) a) 1Faculty of Agriculture Industrial Technology, Padjadjaran University, Bandung Sumedang KM.21, Kabupaten Sumedang 45363, Indonesia *adlina.zd[at]gmail.com Abstract Whey protein is a by-product of the cheese-making process. In its native form, whey protein has problems in its application in food products because it can cause a hard texture that affects sensory acceptance. It is necessary to modify the functional properties of whey protein so that it can be used more widely in the food industry. One of the modifications of whey protein is the heating treatment to denatured the protein. The process was carried out by preheating at 70, 80, and 90oC. Then centrifuged for 15 minutes at 6000 rpm, then dried the solids using an oven vacuum at 50oC with a pressure of 25 inHg. The functional properties tested in this study were microstructure morphology, solubility, gel texture, voluminosity, and protein digestibility. The morphology of WPC powder produced significant differences between native and heating treatment. The microstructure results using TEM showed that the shape of native WPC was spherical and porous, while the heating treatment was flake-shaped. In terms of particle size distribution, native WPC and 80oC treatment have a bimodal pattern, while 70 and 90oC have a unimodal pattern. As the heating temperature increases, the protein solubility will be getting lower. The lowest solubility was obtained at 90oC (16.04 %). Hardness produced in the gel with heating temperature significantly different than the native with the decreasing pH, the hardness produced will be higher. The fastest acidification rate produced until the final pH of 4.4 was at 80 and 90oC (270 minutes), which was faster than native (295 minutes). The heating treatment increase significantly different in voluminosity than the native. Protein digestibility resulted in a significant difference between native and 80oC, at 80oC (30.76 %) protein digestibility was higher than native (27.38 %). Keywords: WPC powder, denatured, heating Share Link | Plain Format | Corresponding Author (Adlina Zahra Diani)

186	Food processing, safety and diversification	ABS-332
Review: Utilization of Cellulose in Food Products Nurul Al Varqani1, Februadi Bastian1, Adiansyah Syarifuddin1 Department of Agricultural Technology, Hasanuddin University, Makassar 90245, Indonesia Corresponding author: februadi[at]unhas.ac.id Abstract Cellulose is the most abundant natural material in the world. It has a long-chain carbohydrate polymer of repeating glucose units. From selected literature reviewed demonstrated that the material has been extensively explored as a functional ingredient in food, including meat products, emulsions, beverages, dairy products, bakery, confectionery, and filling. This carbohydrate polymer has many promising applications in functional and nutraceutical food industries. Cellulose can be isolated by chemical, mechanical, and biological means to produce several functional ingredients in the form of cellulose crystals with variable shapes and sizes, including microcrystalline cellulose, micro fibrillated cellulose, nanocrystalline cellulose, nano-fibrillated cellulose, and bacterial cellulose, based on the preparation technique and sources. This review highlighted the utilization and functionality of cellulose as an ingredient in food products. Keywords: Cellulose, Microcrystalline Cellulose, Carboxymethyl Cellulose Share Link | Plain Format | Corresponding Author (Arfina Sukmawati Arifin)

187	Food processing, safety and diversification	ABS-79
ASSESSMENT SUBSTITUTION OF CASSAVA AND CARROT ON NOODLES TO SUPPORT THE LOCAL FOOD Wanti Dewayani1), Suriany Rapi1), Muslimin2) and A. N. Putri Islam3) 1) Research Center for food technology and processing, National Research and Innovation Agency. Co Working Space BRIN, Playen, Gunung Kidul, Yogyakarta, Indonesia 2) Research Center for Behavioral and Circular Economics, National Research and Innovation Agency. Jln. Jend. Gatot Subroto No. 10 South Jakarta. 12.710. Indonesia 3) Food Technology Student, Hasanuddin University, Makassar, Indonesia Abstract Cassava was one of Indonesia^s local carbohydrate sources which ranks third after rice and corn. Cassava flour can be used to make noodles. One way to increase the nutritional value of noodles is to fortify nutrition with carrots. This study aims to determine the effect of the substitution of cassava flour with the addition of carrots on the quality of noodles. This study used a completely randomized design with 3 replications. The results showed that there was a significant effect of the substitution of carrot and cassava flour on the acceptability of the panelists. The best noodles are a substitution of 40% flour, 60% cassava flour, and 30% carrot juice with water content meeting SNI (33.26%), highest beta carotene (0.98 g/g), preferred color (score 3.93), preferred aroma (score 3.93), preferred taste (score 3.71) and texture preferred (score 3.57). Keywords: carrots, cassava, local food, noodle Share Link | Plain Format | Corresponding Author (Wanti Dewayani)

188	Food processing, safety and diversification	ABS-335
Fortification of Carrot (Daucus carota L.) and Snakehead Fish (Channa striata) In Bagea Product For Nutrition Fulfillment Patients of Type II Diabetes Mellitus (DM) Nurlela (a), M Mahendradatta (b*), M Asfar (b) a) Undergraduate Student of Food Science and Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University. b) Science-technology Excellence Center Food Diversification Porduct, Hasanuddin University. Jl. Perintis Kemerdekaan KM.10, Makassar, 90245, Indonesia *metamahendradatta[at]gmail.com Abstract Sago (Metroxylon sago) is generally found in central and eastern Indonesia. The nutritional content of sago flour per 100 grams is 94 g of carbohydrates, 0.2 g of protein, 0.2 g of fat, 14 g of water content, and 355 cal of calories. Sago flour also has a low glycemic index of <55. One of the sago product developments is Bagea, typical Sulawesi cookies made from sago that can be fortified with local natural resources such as carrots and snakehead fish flour. The purpose of this study was to obtain the best composition, to determine the chemical characteristics of the bagea products produced after fortification, and to analyze the glycemic index and glycemic load levels of the bagea so that it is safe for consumption by people with Type II Diabetes Mellitus (DM). The stages of this study were sample preparation, bagea making with two treatment factors in the form of variations in the concentration of snakehead fish flour (10%, 15%, 20%) and variations in physical treatment in the form of carrots (flour, puree, juice) of 15 grams each. The results obtained were the best formulation of 85% sago flour: 15% snakehead fish flour with fortification treatment of carrot flour, carrot juice, and carrot puree of 15 grams each. The conclusion obtained was that bagea (85% sago flour: 15% snakehead fish flour) with fortification treatment of carrot juice and carrot puree has a high IG category (>70). However, it is still safe to be consumed by DM Type II sufferers with a BG value of 9.44 each for bagea fortification of carrot juice and 9.60 for bagea fortification of carrot puree (low BG<10) if consumed as much as 20grams/serving dose. Keywords: Carrots, snakehead fish, diabetes, glycemic index, sago Share Link | Plain Format | Corresponding Author (Nurlela -)

189	Food processing, safety and diversification	ABS-81
Germinated Rice: An Overview of Gaba, Phenolic Components and Antioxidant Activity Febby Suzanna Duka (a*), Andi Nur Faidah Rahman (a), Mulyati M Tahir (a) a) Food Science and Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar, Indonesia Abstract The germination of grains, especially rice, is currently a subject of interest for research. Germinated rice is seen as a functional food because of its nutritional content such as GABA, antioxidants and other metabolites that are very good for health. The germination process leads to increased availability of nutrients by neutralizing the nutrient phytic acid, releasing proteins, vitamins and enzymes that better support these essentials more easily absorbed during digestion. Significantly increased nutrients were GABA, vitamin E, lysine, niacin, magnesium, vitamin B1, vitamin B6 and also dietary fiber. Germination not only enhances existing nutrients but also introduces new components namely inositol, ferulic acid, phytic acid, tocotrienols, potassium, zinc, g-oryzanol, and prolyl endopeptidase inhibitors. This article discusses an overview of various studies reporting the correlation and mechanism of increasing GABA, phenolic components and antioxidant activity during the germination process of rice. Keywords: rice germination, GABA, phenolic components, antioxidants Share Link | Plain Format | Corresponding Author (Febby Suzanna Duka)

190	Food processing, safety and diversification	ABS-82
Potential of encapsulated rambutan peel extract (Nephelium lappaceum) as a food preservative Kerina Muli Sitepu (1), Meta Mahendradatta (2,3,4), Zainal (2,3) 1)Undergraduate Student of Food Science and Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar, 90245 South Sulawesi, Indonesia 2)Food Science and Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar, 90245 South Sulawesi, Indonesia 3)Science-Technology Excellence Center Food Diversification Product, Hasanuddin University, Makassar, 90245 South Sulawesi, Indonesia 4)Corresponding author Email: metamahendradatta[at]gmail.com Abstract Rambutan peel is one of the agricultural wastes that is rarely used and contains several active compounds with antimicrobial properties. The antimicrobial properties of rambutan peel can be used as a food preservative. However, these active compounds are unstable and degraded when exposed to air, heat, light, and water. Encapsulating the extract can prevent this problem. There are two specific objectives of this study, knowing the types of active compounds contained in rambutan peel extract and determining the best coating material for encapsulated rambutan peel extract. The encapsulation process of rambutan peel extract was done using thin layer drying method using maltodextrin, arabic gum, and gelatin as coating material. The encapsulated extracts were stored for one month and tested weekly. Test parameters of encapsulated rambutan peel extract were moisture content and antibacterial activity. The result showed that rambutan peel extract contains flavonoids, tannins, and saponins. The use of maltodextrin and arabic gum as coating material was able to maintain bacterial inhibition against Staphylococcus aureus during storage, while the use of gelatin as coating material can only maintain up to 2nd week of storage. The result also showed that rambutan peel extract could not maintain bacterial inhibition against Escherichia coli during storage. Keywords: Encapsulation, Rambutan Peel Extract, Coating Material Share Link | Plain Format | Corresponding Author (Kerina Muli Sitepu)

191	Food processing, safety and diversification	ABS-83
Evaluation of Organoleptic Quality, Antioxidant Activity and Anthocyanin Levels from the Combination of Carrageenan Flour, Kepok Banana Flour and Purple Yam Flour in Pudding Nabila Litusni Al-Aini1, Zainal2* 1) Master Student of Food Science Technology Program, Department Of Agricultural Technology, Faculty Of Agriculture, Hasanuddin University, Makassar, Indonesia 2) Laboratory of Food Quality Control, Food Science and Technology, Hasanuddin University. *Correspondent author: zainal[at]unhas.ac.id Abstract The nutritional content of pudding generally consists of carbohydrates, fat, protein, fiber, minerals, sodium and potassium. The purpose of this study was to determine the quality, antioxidant activity and anthocyanin levels of a combination of carrageenan flour, banana flour and purple yam flour in pudding. This study uses the method formulation using the Design Expert. Organoleptic color test the best results were in the P5 with a value of 3.65 on the attractive scale, the best aroma was obtained in the P17 with a value of 3.90 on the fragrant aroma scale, The taste that the panelists liked on average was the P5 with a score of 3.55 delicious taste scale and the best texture was the P17 with a score of 4.30 on the chewy scale. The highest antioxidant activity was found in the P14 with a score of 44.23%. while the highest anthocyanin content was found in the P10 with a value of 1.98 mg/l.. The best results from this study were the P14 formulation (40 gr carrageenan flour: 26.44 gr banana flour: 13.56 purple yam flour) to determine the best formulation based on the research objective, namely high nutritional value which produces high antioxidant products. Keywords: pudding- banana flour- purple yam flour Share Link | Plain Format | Corresponding Author (Nabila Litusni Al-Aini)

192	Food processing, safety and diversification	ABS-93
The Effect of Temperature and Polyethylene Plastic Packaging to Quality and Shelf Life of Wild Chili Pepper (Capsicum frutescens L.) Andi Nur Faidah Rahman*1, Rindam Latief1, Andi Ainun Ni^ma1 1Department of Food Science and Technology, Faculty of Agriculture, Hasanuddin University, Makassar 90245, South Sulawesi, Indonesia. E-mail: faidah83[at]yahoo.com Abstract Wild chili pepper (Capsicum frutescens L.) is a perishable horticultural commodity that is widely consumed fresh or by product. Storage at low temperatures is known to extend the shelf life of chilies, but storage at inappropriate temperatures can cause chilling and freezing injury. However, the effect of chilling and freezing injury to quality of wild chili pepper as raw material for processing is have not known yet. In addition, the effect of additional packaging treatment on the quality of wild chili pepper is also have not known yet. The aim of this research was to determine the effect of storage temperature (10oC and -19oC) and packaging treatment (unpackaged and PE packaged) on the quality and shelf life of wild chili pepper. The design of this study uses a factorial Randomized Block Design (RBD) with three replications and data tested using analysis of variance (ANOVA) and Tukey tested. Parameters observed in this study were capsaicin content, water content, vitamin C content, pH level, total dissolved solids, percentage of weight loss, and color of wild chili pepper. The results of this research showed that wild chili pepper were stored with PE packaged at frozen temperature (-19oC) had long shelf life (80 days) compared to chilling temperature (10oC) treatment had shelf life (30 days), temperature treatments had a significant effect on capsaicin levels- type of temperature and packaging have a significant effect on pH and weight loss- and type of temperature, packaging and their interactions have a significant effect on water content and total dissolved solids. Meanwhile, the type of temperature, packaging, and their interaction did not significantly effect on vitamin C and the color of wild chili pepper. Keywords: wild chili pepper- temperature- packaging Share Link | Plain Format | Corresponding Author (Andi Nur Faidah Rahman)

193	Food processing, safety and diversification	ABS-101
Degreening Tropical Mandarin Citrus at Different of Maturity Stage and Concentration of Ethephon Muh. Riadi1, Taruna Shafa Arzam AR2*, Yunus Musa1, Mulyati M Tahir1 a) Agriculture Faculty, Universitas Hasanuddin, Makassar, Indonesia b) Agriculture Faculty, Universitas Andi Djemma, Palopo, Indonesia *taruna.arzam[at]gmail.co.id Abstract Selayar citrus grows in the tropics, where farmers pick even though they are still green or yellow-green even though they are ripe. need to be applied with degreening technology. This study aims to see the response to changes in fruit color with the application of degreening using etephon using several levels of concentration and at various levels of fruit maturity. The first factor of this research is maturity stage (M) which consists of 3 treatment levels, namely maturity-1 (m1), maturity-2 (m2) and maturity-3 (m3). The second factor is the concentration of etephon (K) which consists of 3 treatment levels, namely 0 ppm (k0), 500 ppm (k1) and 1000 ppm (k2). The level of fruit maturity has a significant effect on the color change of selayar citrus during storage. The results showed that there was no difference between ethephon at a concentration of 500 ppm and a concentration of 1000 ppm on the increase in the color of Selayar citrus. Storage and maturity level affect the quality of the juice (sour, sugar), while ethephon does not affect the juice. Storage, maturity level and ethephon affect weight loss and hardness of Selayar citrus Keywords: hue, citrus color indeks, selayar, precooling, &#946--citraurin Share Link | Plain Format | Corresponding Author (Taruna Arzam)

194	Food processing, safety and diversification	ABS-104
Analysis of clone differences, fermentation and roasting processes on the quality of cocoa butter Fitri Awaliyah(a*), Jumriah Langkong(a*), Adiansyah Syarifuddin(a*) a) Food and Science Technology Program, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar, Indonesia. *fitriawaliaawalia[at]gmail.com Abstract Cocoa butter is an important component of cocoa. Cocoa butter is a triglyceride which is a compound of glycerol and three fatty acids. More than 70% of the glycerides consist of three monounsaturated compounds namely oleodipalmitate (POP), oleodistearin (SOS) and oleopalmitate stearin (POS). cocoa butter content was influenced by the type of clone and processing, namely fermentation and roasting, this study used two types of cocoa clones, namely MCC02 and clone Sulawesi-1, each clone was treated with fermentation, non-fermentation and roasting with different temperatures (135oC and 150oC). The results of the analysis showed that the differences between fermented and roasted clones had a significant effect on the quality of cocoa butter. The Sulawesi-1 cocoa clone which was treated with fermentation and roasting at a temperature of 135oC was the best treatment for organoleptic analysis (aroma, color, taste) with fermentation treatment and a roasting temperature of 135oC was preferred, free fatty acids were 1.04%, water content was 4.7% and iodine number was 28. g I2/100g. Keywords: MCC02 clone, Sulawesi-1 clone, fermented, non fermented, roasting, cocoa butter. Share Link | Plain Format | Corresponding Author (Fitri Awaliyah)

195	Food processing, safety and diversification	ABS-106
Formulation of kappa carrageenan on chemical and sensory quality of bubble pearl Isma Auliah Nur (a*), Abu Bakar Tawali (a), Muhammad Asfar (a) (a) Food and Science Technology Program, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar, Indonesia Abstract Bubble pearl is the main ingredient derived from tapioca flour for boba drinks. This study aims to determine the effect of adding kappa carrageenan to bubble pearls on the chemical and organoleptic qualities of bubble pearls. The research design used RAL (Completely Randomized Design) with one factor, namely variations of kappa carrageenan flour and tapioca flour. The results showed that the chemical and organoleptic analysis of bubble pearl with the best formulation was treatment P1 (T: 60 gr, K: 40 gr) with a moisture content of 25.01%, ash content 6.73%, fat content 0.21%, protein content is 1.28%, carbohydrate content is 66.77%, and fiber content is 5.61% by organoleptic test, taste 6.42, aroma 5.92, texture 6.23 and color 5.08. Keywords: bubble pearl, kappa carrageenan, boba Share Link | Plain Format | Corresponding Author (Isma Auliah Nur)

196	Food processing, safety and diversification	ABS-114
Characteristics of Sago and Pectin Edible Film with the Addition of Chitosan and Its Use in Hard Candy Wrappers Payung Layuk1*, Elisa Winanda2, Meivie Lintang1, Amos Lukas1, Sitti Ramlah1, La Onu La Ola3 1Research Organization for Agriculture, National Research and Innovation Agency (BRIN) PUSPIPTEK SERPONG 2Research Organization for Food Technology, National Research and Innovation Agency (BRIN) Jl. Jogja-Wonosari Km. 31.5 Gading Playen Gunung Kidul, Yogyakarta 55861 3Faculty of Agriculture, University of Halu Oleo, Kendari *Corresponding author: playuk21[at]gmail.com Abstract Biodegradable packaging is currently indispensable to reducing the use of plastics. The edible film is a type of food packaging that is safe, biodegradable, and environmentally friendly. This study aims to determine the characteristics of edible films of sago and pectin with different concentrations of chitosan. Comparison of sago and pectin (2: 1) with 0.2%, 0.4%, 0.6%, and 0.8% of chitosan concentrations and 1% w/w and 1% glycerol b/v in each treatment. Observations were made on the solubility of the film, thickness, elongation, tensile strength, and color. Statistical analysis showed that the concentration of chitosan affected the thickness and color of the edible film but not elongation, tensile strength, and solubility. The best treatment was found at a concentration of 1% chitosan resulting in a film thickness of 0.115 mm, yellowish white color with a value of 6, a solubility of 98.80%, elongation of 5.75%, and tensile strength of 24.84 KPa. Edible film as a hard candy wrapper can reduce hygroscopic properties by 7.58% per hour. Keywords: Edible film, sago, pectin, chitosan, hard candy Share Link | Plain Format | Corresponding Author (elisa winanda)

197	Food processing, safety and diversification	ABS-128
Grain Color Measurement and Nutrient Content of Traditional Pigmented Rice Wanti Dewayani (a,e) Suriany (a) Sri Wahyuni Manwan (b) Arini Putri Hanifa (c*) M Iqbal Ardah (d) a) Research Center for Food Technology and Processing, National Research and Innovation Agency, Gunungkidul-Playen, Yogyakarta Indonesia b) Research Center for Horticulture and Estate Crops, National Research and Innovation Agency, Jl.Raya Jakarta-Bogor KM46 Cibinong, Bogor West Java Indonesia c) Research Center for Food Crops, National Research and Innovation Agency, Jl.Raya Jakarta-Bogor KM46 Cibinong, Bogor West Java Indonesia * arin010[at]brin.go.id (corresponding and main author) d) Faculty of Agriculture, University Technology of Sulawesi, Jl. Talasalapang No. 51 Makassar Indonesia e) Graduate School of Hasanuddin University, Jl. Perintis Kemerdekaan Tamalanrea, Makassar Indonesia Abstract This study aims to measure the color and nutrient contents of several local varieties of red and black rice from South Sulawesi. Measured parameters included L*, a*, b*, protein, fat, Zn and Fe. Data were analyzed using one way ANOVA, followed with Duncan Multiple Range Test 5%. The results showed that the Le^leng variety showed the the lowest value of L*, a*, and b* which means that it has the darkest color. Highest protein content found in Le^leng and Kobo. The protein content of tested traditional pigmented rice are higher than modern variety (Inpari 24), but tend to be equivalent with modern variety in terms of fat content. Considerable amount of Zn and Fe were also noted from selected traditional pigmented rice. Color appearance can be a preliminary visual indicator of pigmented rice for their bioavailability of compound with health benefits. Keywords: grain color, colorimeter, nutrient, pigmented rice Share Link | Plain Format | Corresponding Author (Arini Putri Hanifa)

198	Food processing, safety and diversification	ABS-136
The Effect of Addition Palm Oil and Coconut Oil on The Proximate Value of Pendawa Chocolate, North Sumatera Edy Syahputra Harahap (a*), Elisa Julianti (b), Syahira Addina (b) Mardha Mahmuda Lubis (b) (a) Food Technology Department, Agriculture Faculty, Universitas Sumatera Utara Jalan Dr. T. Mansur 9, Medan 20222, Sumatera Utara, Indonesia *edysyahputraharahap[at]usu.ac.id Abstract Deli Serdang is one of the cocoa-producing regions in North Sumatera. Its high productivity value and lack of processing system cause cocoa beans to be sold dry directly. Chocolate bars are one type of chocolate produced by the Pendawa Farmers Group. Pendawa chocolate bar products are already favored by many people because they have a delicious taste, attractive color, excellent source of antioxidants, and provided health beneficial effect. In this study, cocoa beans were fermented and processed into cocoa powder so that they could be used as the main raw material in the making of chocolate bars. Other materials used in the processing of pendawa chocolate bars are palm oil, coconut oil, powdered sugar, cocoa fat, milk powder, cocoa paste, vanilla, baking soda, and lecithin. The resulting chocolate were analyzed to determine the value of proximate content. The research result showed that the mixing ratio of the chocolate-making ingredients using palm oil and coconut oil can maintain the nutritional content of pendawa chocolate products as well as form a better texture. Keywords: Milk chocolate bar - proximate - Palm oil - Coconut oil - Share Link | Plain Format | Corresponding Author (Edy Syahputra Harahap Harahap)

199	Food processing, safety and diversification	ABS-137
Antibacterial Inhibitory Test Of Tomi-Tomi Fruith (Flacourtia inermis) Extract Ethanol Against Pathogenic Bacteria In Improving Food Safety 1Sandriana Juliana Nendissa, 2Meta Mahendradatta, 2Zainal, 2Februadi Bastian 1Doctoral Program of Agriculture Science Graduate School Hasanuddin University. Makassar Jl. Perintis Kemerdekaan Km. 10, Tamalanrea, Makassar 90245, South Sulawesi, Indonesia 2 Departement of Food Science And Technology, Faculty of Agriculture, Hasanuddin University Abstract ABSTRACT The tomi-tomi fruit (Flacourtia inermis) is a rare and rare plant. This fruit has benefits and uses as a flavoring spice and also traditional medicine used by the community, besides that it also contains tannins and flavanoid compounds that can inhibit the growth of pathogenic bacteria in food. To support the use of tomi-tomi fruit (Flacourtia inermis) and increase its application in supporting food safety, the purpose of this study is to test and see the antibacterial inhibitory power of tomi-tomi fruit extract against pathogenic bacteria, namely Gram-Negative bacteria (Salmonella typhimurium) and Gram-Positive bacteria (Staphylococcus aereus and Bacillus cereus). This study is an experimental study using the Disc Diffusion method to determine the inhibitory power of bacterial growth using ethanol solvents with concentrations of 25%, 50% and 75%. The results showed that of the three concentrations of tomi-tomi fruit extract tested against pathogenic bacteria, it turned out that the ethanol extract concentration of tomi-tomi 75% had a very strong inhibitory power category in Staphylococcus aereus bacteria of 27.5 mm, Salmonella Thypimurium of 33.6 mm and Bacillus cereus of 34.0 mm. Thus, tomi-tomi fruit ethanol extract has an inhibitory power that can be used as a decontamination of 3 types of bacteria, especially in Bacillus cereus bacteria which have a very strong inhibitory power, so as to maintain quality and improve food safety, especially in foodstuffs made from flour, cereals, spices, fish and meat that are often contaminated. Keywords: Tomi-Tomi Fruit (Flacourtia inermis), Antibacterial, Salmonella typhimurium, Staphylococcus aereus, Bacillus cereus Share Link | Plain Format | Corresponding Author (Sandriana Juliana Nendissa)

200	Food processing, safety and diversification	ABS-160
Effect of microbial species and amount of inoculum used in koji fermentation from fermented palm kernel meal of sauce making Olivia Abira Rajagukguk, N.D.M. Romauli*, Nehemia Agusnanto Silalahi, Mellynia Friskilia Pasaribu, Gabriella Melani Food Technology, Faculty of Agriculture, Universitas Sumatera Utara, Indonesia *nauas.romauli[at]usu.ac.id Abstract Indonesian palm kernel oil industry have a fairly good development. Palm kernel meal is a side-product of palm kernel oil. Palm kernel meal contains 15,83% protein, 17,97% crude fiber, and some minerals. The use of palm kernel meal is generally used as animal feed, even though the nutritional content is quite good and has potential to be developed by process into food products. The fiber content also needs to be degraded so as not to inhibit digestibility, one of which is by fermentation technology. The high protein content can be used as a substrate for processing fermented food products, one of which is sauce. Palm kernel meal sauce-making fermentation begins with fermentation of palm kernel meal to optimize its content with the treatments were the microbial species Trichoderma viriide and Aspergillus niger with a ratio (1:0- 0:1- and 1:1) and the fermentation duration of 1, 3, 5 days. The best result is fermentation with Aspergillus niger for 3 days with protein content of 24,862, an increase from the early palm kernel meal protein, and fiber content of 10,466 which is decrease from the early palm kernel meal fiber. Koji fermentation from the best result with the treatments were the microbial species Aspergillus flavs, Aspergillus oryzae, dan Aspergillus tamari, and the inoculum amount of 5x102- 1x103- and 1,5x103 cfu/gram. The best result is fermentation with aspergillus tamari 1x103 cfu/gram with protein content of 21,424, fat content of 9,9, and reducing sugar content of 3,648. Keywords: Palm Kernel Meal- Fermentation- Sauce Share Link | Plain Format | Corresponding Author (Nauas Domu Marihot Romauli)

201	Food processing, safety and diversification	ABS-172
Encouraging Promotion of Processed Sago Products in a Sustainable Way as a National Food Diversification Effort Andre Notohamijoyo, Saptarining Wulan, Elisabeth Harsanti 1. Coordinating Ministry of Human Development and Cultural Affairs 2. Trisakti School of Tourism 3. Organization for Agriculture and Food, National Research and Innovation Agency, West Java, Indonesia Abstract After the Covid-19 pandemic, Indonesia faced extraordinary challenges in dealing with the food crisis. So far, Indonesia has relied on food supply on monoculture plant such as rice and corn. Indonesia also depends a lot on the supply of imported products such as wheat. To anticipate this problem, Indonesia needs to promote overall food diversification. One effort that can be done is to encourage the promotion of processed sago as an alternative for public consumption. As a plant native to Indonesia, the popularity and consumption of sago (Metroxilon sago) has declined drastically, even in eastern Indonesia which is famous for consuming this plant. Efforts are needed to reintroduce sago through processed products that are more in line with today^s people^s preferences. This research was conducted through literature studies and analysis of secondary data on national consumption patterns. The recommendation from this study is the need for efforts to promote sago consumption in an integrated and sustainable manner across stakeholders. Keywords: food crisis, food supply, diversification, sago, promote consumption Share Link | Plain Format | Corresponding Author (Andre Notohamijoyo)

202	Food processing, safety and diversification	ABS-176
Potential Development and Utilization of Sweet Potato Flour as A Raw Material for The Food Industry Dian Histifarina, Neneng Ratna Purnamasari, and Ridwan Rahmat National Research and Innovation Agency Abstract Sweet potato (Ipomoea batatas) is one type of tuber that has an important role in food diversification programs. Each 100g of sweet potato contains 27.9 g of carbohydrates, 7000 SI of vitamin A, 30 mg of vitamin C, 30 mg of mineral Ca and an energy value of 123 calories. Its carbohydrate content ranges from 64.83 to 66.90% which is a potential energy source to meet basic food needs other than rice.. Sweet potato is considered as a raw material for the food industry, because it has good nutritional content, short plant life, and high production. Its vitamin B6 and folic acid is needed to optimize brain work, rich in fiber and complex carbohydrates but low in calories which is very good for diabetics. However, the soft texture of sweet potatoes and the high of its water content make sweet potatoes easy to damage due to mechanical influences. Processing into flour is one of the efforts to preserve sweet potatoes and increase their usefulness. Ingredients composition, drying method, use of chemicals, and steaming process are factors that can affect flour quality, especially its color and functional characteristics. Drying methods that can be used are spray drying, drum drying and oven dryer. The aim of this review is to explore the opportunities and potential of sweet potato flour (SPF) as an industrial raw material for processed food industries in Indonesia. The review method used is the reference collection method, which is taken from several research results related to SPF and its application to food products such as beverages, fructose syrup, noodles, flakes, cookies, ice cream, yogurt, jams, dyes, and others. Through the preservation of sweet potato into flour and its use as industrial raw material, it is hoped that it can increase the diversity of functional foods needed by the Indonesian community. Keywords: Sweet potato (Ipomoea batatas), potential, utilization, flour, food Industry Share Link | Plain Format | Corresponding Author (Dian Histifarina)

203	Food processing, safety and diversification	ABS-182
EFFECT OF FUNCTIONALIZATION OF RAW MATERIALS ON THE QUALITY OF INSTANT CHOCOLATE DRINK WITH SENSORY, PHYSICOCHEMICAL AND ANTI DIABETIC PARAMETERS Nur Indah Wahyuni (a), Andi Tenri Sanna (b), Pirman (b), Muh. Yusuf (b), Jumriah Langkong (a), Muhammad Asfar (a) (a) Food Science and Technology, Hasanuddin University (b) Chemical Engineering, Ujung Pandang State Polytechnic Abstract The cocoa bean is a component of the cocoa pod, which is frequently used as an ingredient in foods and drinks. Numerous healthy substances, such as polyphenols, which act as antioxidants, anti aging, anti inflammatory, antidiabetic, and antihypertensive agents, are found in cocoa beans. The goal of this study is to create a useful instant beverage that acts as an antidiabetic. This study involved the creation of a combined instant chocolate powder and cocoa liquid. According to the findings, the Forastero variety processed cocoa powder had the highest total polyphenol content, namely 425.179 pm 0.01 mg GAE/g and the lowest polyphenol content was owned by Kalla cocoa, namely 172.768 pm 2.93 mg GAE/g. The formulation^s overall polyphenol content ranged from 3.125 pm 1.89 to 150.446 pm 17.04 mg GAE/g. The highest inhibition percentage with the lowest IC50 value was found in the formulation A31 sample and the lowest inhibition percentage with the highest IC50 value was in the formulation B32 sample. The higher the value of the total polyphenol content of the cocoa powder sample, the higher the percentage of inhibition of alpha-amylase activity. The physicochemical analysis is carried out by measuring the color. The color change in cocoa powder is due to changes in the structure of the cocoa anthocyanin-type polyphenols during the fermentation, drying and roasting processes. The sensory analysis of the ranking method showed the best formulations of B23 and B33 according to the panelists. Keywords: Cocoa, polyphenols, alpha-amylase activity, color Share Link | Plain Format | Corresponding Author (Nur Indah Wahyuni)

204	Food processing, safety and diversification	ABS-183
The Nutritional Properties of Tempeh Steak after Shrimp Shell Flour Addition Muspirah Djalal, Nurul Fathanah, Muhammad Asfar, Mulyati M Tahir, Rindam Latief, Serli Hatul Hidayat, Andi Fadiah Ainani, Dewi Sisilia Yolanda, Kasmira and A. Nur Farahdiba Suriadi Universitas Hasanuddin Abstract Tempeh is one of the Traditional Indonesian Fermented Foods that is consumed daily by Indonesian people as a snack or side dish. Adding Shrimp Shell Flour (SSF) to Tempeh based Products (Tempeh Steak) was expected to add the nutritional value of tempeh, especially the mineral properties. The objective of this study was to observe the effect of different concentrations of SSF in addition to the nutritional properties of tempeh steak. This research applied a Completely Randomized Design with the concentration of SSF as a factor (0, 5, 10, 15, and 20%). The findings of this study show that the addition of SSF shows an inverse correlation to the water content and shows a positive correlation to the ash and protein content. It concluded that the addition of SSF improve the quality of Tempeh Steak produced in this study. Keywords: mineral, nutrients, fermented food Share Link | Plain Format | Corresponding Author (Muspirah Djalal)

205	Food processing, safety and diversification	ABS-191
Physical Quality Of KUB Chicken Carcass Supplemented with Turmeric Selma Noor Permadi, Harwi Kusnadi, Lina Ivanti, Taufik Hidayat, Ria Puspitasari, Indrie Ambarsari National Research and Innovation Agency Republic of Indonesia, Gading IV Kec. Playen Gunungkidul Daerah Istimewa Yogyakarta 55861 Indonesia Assessment Institute for Agricultural Technology (AIAT) Bengkulu Jl Irian Km 6.5 Bengkulu38119 Indonesia Abstract The high public interest in kampung chicken (Ayam Kampung) must be balanced with the carcasses quality. Providing healthy and antibiotic-free Ayam Kampung carcasses is a challenge for farmers. As a natural additive, turmeric could be used to promote chicken growth performances. This research aimed to evaluate the effects of turmeric supplementation on the physical quality of KUB chicken carcasses. The research was carried out at the AIAT Bengkulu Postharvest Laboratory Unit from January to December 2021. About 20 KUB chickens (75 days old) were involved in this experiment. There were five treatments in this study, specifically: (1) without turmeric supplementation as control, (2) 2.5% turmeric supplementation, (3) 5% turmeric supplementation, (4) 7.5% turmeric supplementation, and (5) 10% turmeric supplementation. Each treatment was replicated four times. The observation of carcass quality included live weight, carcass weight, total carcass percentage, carcass part percentage (thighs, chest, and wings), heart weight, and abdominal fat percentage. The result showed that turmeric supplementation significantly reduced the abdominal fat of KUB chickens. However, the supplementation treatments did not influence KUB chicken^s carcass yield. Keywords: KUB chicken, turmeric supplementation, carcass, abdominal fat Share Link | Plain Format | Corresponding Author (Selma Noor Permadi)

206	Food processing, safety and diversification	ABS-195
The Effect of Carrageenan-Gluten Ratio and Garlic Essential Oil Concentration on Physical, Mechanical, and Antimicrobial Properties of Edible Film Muhammad Hanif Muflih (a), Februadi Bastian (b), Adiansyah Syarifuddin (b*) a) Undergraduate Student of Food Science and Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University. b) Food Science and Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University. Jl. Perintis Kemerdekaan KM.10, Makassar, 90245, Indonesia *adiansyah[at]agri.unhas.ac.id Abstract Edible film can be made from natural polymers, such as polysaccharides, proteins, and fats. The combination of polysaccharides and proteins has potential to form a film, it can improve the physical and mechanical properties of the film based on the complex structure formed. Also with addition of hydrophobic compounds as well as active compounds from essential oils is needed in order to inhibit the transmission of water vapor and be able to inhibit the growth of spoilages microbes in foodstuffs. This research aim to find out the best formulation of gluten and garlic essential oil on the physical, mechanical, and bacteria inhibitory properties of edible film. Method used in this research is the edible film made by combining carrageenan and gluten in several concentrations and addition of garlic essential oil at different concentrations, then observations were made on several test parameters such as thickness, water solubility, water vapor transmission rate, tensile strength, and antibacterial properties of film. Results obtained in the research showed that the best edible film treatment was found in addition of gluten by 12.5% and addition of garlic essential oil by 4% with the results of solubility parameter of 40.57%- thickness of 0.73 mm- tensile strength of 0.0009 N/mm2- and WVTR of 21,856 g/h/m2- and antibacterial properties against E. coli bacteria of 26.93 mm and against S. Aurerus bacteria of 33.76 mm. Conclusion of the research obtained was the addition of gluten and garlic oil could improve physical, mechanical, and antimicrobial properties edible film Keywords: Carrageenan, edible film, garlic oil, gluten, meat Share Link | Plain Format | Corresponding Author (Muhammad Hanif Muflih)

207	Food processing, safety and diversification	ABS-196
Production Process and Its Influence on the Quality of Palm Sugar from Various Regions in South Sulawesi Surya Muh. Furqan Rayu (a), Muhammad Iman Akbar (a), Aulia Sri Rahma (a), Syahidah (a)* Forestry Faculty, Universitas Hasanuddin, Jl. Perintis Kemerdekaan Km.10 Tamalanrea, Makassar, Indonesia, 90245 Abstract Palm sugar is one of the NTFPs that can be develoved as a business unit. Quality of palm sugar is one of the important factors that determine the success of palm sugar business. The aim of this research are to analyze palm sugar production process and its effect on the quality of palm sugar from various regions in South Sulawesi such as Bone, Maros, Sidrap and Sinjai Regency. In this study, production process of palm sugar applied by farmers in these regencies were analyzes according to several factors namely the preparation of the tapping, the handling of the palm sap after tapping, cooking and packaging processes of the product carried out by the farmers. Furthermore, the palm sugar production then analyze their quality according to Indonesian National Standard No. 01-3743-1995 about palm sugar. The results show that all the palm sugar production from all regencies mostly meet the standard, except palm sugar products from Sinjai Regency do not meet the standard due to exceeding the maximum value of lead (Pb) 2.0, namely 7.25. The sucrose content of palm sugar ranged from 81-82%, moisture content ranged from 7.89-9.84%, parts that is insoluble water ranged from 0.14-0.26%, ash content ranged from 1.00-1.80%, lead (Pb) ranged from <0.06-7.25 mg/kg, arsenic all have value <0,005 mg/kg, Zinc (Zn) value range from 0.20-2,43 mg/kg, reduction sugar ranged from 2.06-6.33, and the amount of sugar as saccharose ranged from 73.75-82,17%. Keywords: Palm sugar, NTFPs, Indonesian National Standard, Reduction Sugar, Saccharosaract Share Link | Plain Format | Corresponding Author (Syahidah Syahidah)

208	Food processing, safety and diversification	ABS-216
Effect of Sago Starch Concentration as Edible Coating For Quality of Red Peppers (Capsicum annum L.) During Storage Andi Siska Ayu Angraini(*1), Diyah Yumeina (2) and Sitti Nur Faridah (2) *1) Student of Agriculture Engineering Study Program, Universitas Hasanuddin, Makassar, 90245, Indonesia 2) Lecturer of Agriculture Engineering Study Program, Universitas Hasanuddin, Makassar, 90245, Indonesia Abstract Red bell pepper is categorized as one of the perishable horticultural commodities and therefore has a short shelf life. The shelf life of bell peppers after harvest is around 8-11 days. Damage that occurs in red bell peppers is generally characterized by changes texture of fruits, wrinkled and other damage due to improper storage. Proper post-harvest handling needs to be done to maintain product quality and prevent spoilage. Efforts are being made to maintain the freshness and shelf life of red bell pepper by applying the edible coating. This study aimed to determine the effect of the concentration of sago starch as the ingredient for edible coatings with the addition of glycerol to maintain the quality of red bell pepper (Capsicum Annum L.) during storage at cold temperatures of 10oC and room temperature of 27oC. The edible coating based on sago starch application method used is the dipping method with different concentrations (control, 100 g sago starch, and 200 g sago starch) stored at a cold temperature of 10oC and a temperature of room 27oC. Data analysis was carried out by measuring several parameters, weight loss, color, hardness, and total dissolved solids. The results of analysis of variance (ANOVA) showed that the application of edible coating based on sago starch to red peppers could significantly affect the percentage of weight loss and the level of fruit hardness, but had no significant effect on changes color and total dissolved solids contained in red peppers. Overall result treatment, the best treatment for maintaining the quality of red peppers during storage was edible coating based on sago starch with a concentration of 200 g with the addition of 10% glycerol with cold storage at 10oC (A3B1). Keywords: Edible Coating, Red Bell Peppers, and Sago Starch Share Link | Plain Format | Corresponding Author (Andi Siska Ayu Angraini)

209	Food processing, safety and diversification	ABS-225
Formulation of Purple Yam (Dioscorea alata L.) and Mangosteen Peel (Garcinia mangostana L.) Extract Powder to Ice Cream Making Mulyati M. Tahir, Zainal Burhan, Nitami Nur fahira, St Hasrawati Tayang, Husnul Khatimah Murti Universitas Hasanuddin Abstract Ice cream is a frozen food product made from milk with added sweetener. The addition of purple yam and mangosteen peel extract powder have the potential to enhance the product^s nutritional compounds. Purple yam and mangosteen peel extract powder have a high antioxidant content. The research aims to find out the best formulation of ice cream with the addition of purple yam and mangosteen extract powder on the physical and sensory properties, antioxidant activity, and anthocyanin compounds. This method used ice cream formulations with different concentrations of the two factors purple yam and mangosteen peel extract powder and continued to organoleptic test, antioxidant test, anthocyanin test, ice cream melting speed, and overrun. Result obtained in the research showed the three best sensory propertis based on organoleptic test are 40% Purple yam + 0,2 % mangosteen- 40% Purple Yam + 0,6 % mangosteen- 50% Purple Yam + 0,4% mangosteen. Best overall treatment is 50% purple yam + 0.4% mangosteen peel extract powder with the overrun value 2.53%, and melting speed 2.14%, antioxsidant activity 89.63% DPPH, moreover 27.13 CyE/g of total anthocyanin. Conclution of the research obtained the additional of purple yam and mangosteen peel extract powder could improve antiocsidant activity and the total of anthosyanin of the ice cream. Keywords: Antioxidant, ice cream, mangosteen peel extract, purple yam. Share Link | Plain Format | Corresponding Author (Mulyati M. Tahir)

210	Food processing, safety and diversification	ABS-227
Effect of cocoa pulp as a coating for fresh eggs in terms of physical and chemical qualities during storage period Nicolays Jambang, Lukman Hakim National Research and Innovation Agency of the Republic of Indonesia (Research Center for Food Technology and Processing) Abstract Eggs as a source of animal protein have a high nutritional content.. Complete nutrition and fresh food make eggs easy to get damaged. Preservation technology is needed to maintain the quality of fresh eggs during storage so that they are safe when consumed. The purpose of the study was to determine the effect of cocoa pulp composite (CPC) as a coating for fresh eggs in terms of physical quality and chemical quality during storage The research method used a completely randomized design experiment with 5 treatments and 4 replications. The treatments that were tried were without cocoa pulp composite coating (CPC) (P0), CPC coating with a concentration of 97.5% (P1)- 95% (P2)- 92.5% (P3)- and 90% (P4). The variables observed were weight loss, specific gravity, pH, water content, ash and fat content. The data obtained were analyzed using analysis of variance (ANOVA) and continued with the Honest Significant Difference Test (SDT). The results showed that different concentrations of cocoa pulp composite (CPC) did not give a significant difference (P>0.05) on specific gravity, ash content and fat content- gave a significant difference (P<0.05) on pH and gave a very significant difference (P<0.01) on weight loss and water content of fresh eggs. The average weight loss in treatments P0, P1, P2, P3, and P4 were 9,1878855, respectively- 1,82858675- 0,34623975- 0,425520246 and 0,234680671. Specific gravity 1.024775- 1.03865- 1,04985- 1,0457 and 1,061125. pH 8,2825- 7,5475- 7,6925- 7,7425 and 7,4575. Water content 70,79139- 72,34114- 74,30957- 76,02079 and 76,24536. Ash content 0,841455744- 0,75436749- 0,836322815- 0,844392653 and 0,833057266. Fat content 9,551203201- 8,19625214- 8,658678147- 8,540686681 and 7,988795192. he conclusion of this study is that different concentrations of cocoa pulp composite (CPC) did not give a different effect on specific gravity, ash content and fat content- gave a significant difference effect on pH levels and gave a very significant difference effect on weight loss, water content of fresh eggs during storage. Keywords: preservation technology, cocoa pulp composite (CPC), coating, fresh eggs, physical quality, chemical quality Share Link | Plain Format | Corresponding Author (Nicolays Jambang)

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