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31	Animal Nutrition	ABS-65
Utilization of Palm Kernel Cake with Enzyme Supplementation on Carcass Quality and Fattening of Broiler Chickens Siti Zubaidah(a*), Bambang Ariyadi(c), Chusnul Hanim(b), Aji Praba Baskara(b), Zuprizal(b), Rizka Muizzu Aprilia(a), and Jauharotus Shobahah(a) a)Department of Animal Bioscience, Faculty of Food Security, Universitas Negeri Surabaya, Jl. Prof. DR. Moestopo, No, 4 Surabaya, Jawa Timur 60131, Indonesia b)Department of Animal Nutrition and Feed Science, Faculty of Animal Science, Universitas Gadjah Mada, Jl. Fauna No. 3 Bulaksumur, Yogyakarta 55281, Indonesia c)Department of Animal Production, Faculty of Animal Science, Universitas Gadjah Mada, Jl. Fauna No. 3 Bulaksumur, Yogyakarta 55281, Indonesia Abstract The purpose of this study was to evaluate the fatness and carcass quality of broiler chickens that were 35 days old. 1,260 Indian River strain hens were utilized in the investigation. There were six replicates, each with thirty chickens, and seven treatments. P0-basal feed (control), P1-P0 with 10% PKC, P2-P0 with 20% PKC, P3-P0 with 10% PKC and enzyme one, P4-P0 with 10% PKC and enzyme one, P5-P0 with 20% PKC and enzyme two, and P6-P0 with 20% PKC and enzyme two were the research treatments. Mannanase 182 g/ton, NSPase 200 g/ton, and protease 130 g/ton make up enzyme one- mannanase 182 g/ton, NSPase 400 g/ton, and protease 260 g/ton make up enzyme two. The hens were housed for 35 days. Carcass quality, which included harvest weight and carcass weight, and fatness, which included abdominal fat and subcutaneous fat, were among the criteria noted. The data were analyzed using Analysis of Variance, followed by Duncan^s Multiple Range Test (DMRT). The results showed that the addition of PKC and enzymes increased harvest weight and carcass weight. Treatments P1, P3, and P5 had higher harvest weight and carcass weight compared to treatment P0, reduced abdominal fat, and the addition of PKC and enzymes did not affect subcutaneous fat. This study concluded that the addition of 10% PKC and also 10% PKC with enzymes 1 and 2 could increase body weight and carcass weight, as well as reduce abdominal fat in 35-day-old broiler chickens. Keywords: Harvest weight, carcass weight, abdominal fat, subcutaneous fat, Palm Kernel Cake Share Link | Plain Format | Corresponding Author (Siti Zubaidah)

32	Animal Nutrition	ABS-67
In Vitro Evaluation of Rumen Protein Degradability in Green Concentrate Supplemented with Kappa-Carrageenan Encapsulated Eucheuma cottonii Extract Renny Fatmyah Utamy (a*), Ambo Ako (a), Zyahrul Ramadan (a), Mohammad Mijanur Rahman (b), Rara Mufliha (a) a) Faculty of Animal Science, Hasanuddin University, Makassar 90245, Indonesia *rennyfatmyahutamy[at]unhas.ac.id b) Faculty of Sustainable Agriculture, Sandakan 90200, Malaysia Abstract This study aimed to evaluate the effect of kappa carrageenan-based encapsulation of Eucheuma cottonii on rumen protein degradability using an in vitro approach. Five dietary treatments were formulated with increasing inclusion levels of encapsulated E. cottonii (0%, 2.5%, 5%, 7.5%, and 10%). The results showed a significant decrease in Rumen Degradable Protein (RDP) values, from 72.18% in the control to 65.24% in the highest inclusion level. Conversely, Rumen Undegradable Protein (RUP) values increased from 59.56% to 64.17%, indicating improved bypass protein availability. Statistical analysis confirmed significant differences among treatments (p < 0.05), suggesting that encapsulation effectively protects protein from microbial degradation in the rumen and enhances its delivery to the lower digestive tract. These findings support the potential of kappa carrageenan as an encapsulating agent in ruminant feed formulations. The shift in protein profile toward higher RUP may contribute to better nitrogen utilization and improved productivity in dairy cattle. Further in vivo studies are recommended to validate these results and assess the long-term effects of encapsulated E. cottonii on animal performance, health, and milk yield. Keywords: kappa carrageenan, Eucheuma cottonii, encapsulation technology, rumen degradable protein, rumen undegradable protein, Friesian Holstein dairy cows Share Link | Plain Format | Corresponding Author (Renny Fatmyah Utamy)

33	Animal Nutrition	ABS-68
BIOCHEMICAL PROFILE OF BLOOD PLASMA AND PERFORMANCE OF CIHATEUP DUCKS MAINTAINED WITHOUT ACCESS TO WATER BY FEEDING BURAHOL FRUIT FLOUR Heni Natalia Aritonang a, Andi Mushawwir b*, Bayu Hadi Permana a, Erlix Rakhmad Purnama a, Achmad Muzakky Dityana a a Animal Bioscience Department, Faculty of Food Security, Universitas Negeri Surabaya, Jl. Prof. Dr. Moestopo, No, 4 Surabaya, Jawa Timur 60131, Indonesia b* Department of Nutrition and Feed Technology, Faculty of Animal Science, Universitas Padjadjaran, Jalan Ir. Soekarno Km. 21, Jawa Barat, 45363, Indonesia Abstract Please Just Try to Submit This Sample Abstract You Can Edit It Again Later This study aimed to determine the effect of burahol fruit flour in feed on blood plasma and performance of Cihateup ducks. The study was conducted using an unpaired T-test. A total of 300 Cihateup ducks were randomly assigned to two treatments of burahol fruit flour. The treatments were administered when the Cihateup ducks were 2 weeks old. The treatments were P1 (feed additive combination of flavonoids, methionine, linoleate, and allicin from garlic essential oil), and P2 (ducks without feed additive). The results of the study showed significant differences (P<0.05) in uric acid, urea, albumin, total protein, glucose, triglycerides, RNA, MDA, HDP, egg weight, and shell thickness. Keywords: Cihateup ducks, burahol fruit flour, blood plasma, performance Keywords: Cihateup duck, burahol fruit flour, blood plasma, performance Share Link | Plain Format | Corresponding Author (Heni Natalia Aritonang)

34	Animal Nutrition	ABS-74
Comparison of Field-Drying, Sun-Drying, and Autoclave-Oven Drying on the Physical Quality of Corn for Poultry Feed Raysha Sabrina Zoraida (1), Muhammad Halim Natsir (2), Feri Eko Hermanto (2), Yuli Frita Nuningtyas (2*) 1) Student of Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia 2) Lecture of Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia *Corresponding author: fritanuningtyas[at]ub.ac.id Abstract This study aimed to evaluate the effects of different drying methods on the physical characteristics of corn, including moisture content, water activity (aw), and bulk density as indicators of feed quality for poultry. Three drying methods were compared: (1) field-dried corn, representing naturally dried grain harvested from farmers- (2) sun-dried corn, dried directly under sunlight after shelling- and (3) autoclaved and oven-dried corn, representing a controlled thermal treatment. The experiment was arranged in a completely randomized design with three treatments and six replications. Measured parameters included moisture content (percent wet basis), water activity (aw), and bulk density (g/L). Data were analyzed using one-way ANOVA, and significant differences among treatments were further tested using Duncan^s Multiple Range Test. The results showed that drying methods influenced the physical quality of corn. Moisture content ranged from 11.90% to 12.98%, while aw values ranged between 0.712 and 0.799. Although both parameters were not significantly different (p > 0.05), the autoclaved and oven-dried corn showed a tendency toward higher moisture and aw values. In contrast, bulk density was significantly affected (p < 0.001), with the highest value found in field-dried corn (775.83 +/- 8.42 g/L), followed by autoclaved and oven-dried corn (755.17 +/- 7.19 g/L), and the lowest in sun-dried corn (720.50 +/- 9.57 g/L). In conclusion, the autoclaving process reduced corn density and increased porosity, indicating physical modification due to heat and pressure. Meanwhile, sun-drying produced the most stable physical characteristics for storage, whereas autoclaving potentially enhances starch gelatinization and digestibility for poultry feed. Keywords: Corn, Drying method, Water activity, Bulk density, Autoclave, Feed quality Share Link | Plain Format | Corresponding Author (Raysha Sabrina Zoraida)

35	Animal Nutrition	ABS-76
Development of Probiotic Feed from Oil Palm Pollen Fermented for Apis mellifera Eggi Pur Pinandita (a), Lilik Eka Radiati (b*), Osfar Sjofjan (c), Sri Minarti (a), Poppy Satya Puspita (a) a) Department of Animal Production, Faculty of Animal Science, Universitas Brawijaya Malang, 65145 Jawa Timur, Indonesia b) Department of Animal Products Technology, Faculty of Animal Science, Universitas Brawijaya Malang, 65145 Jawa Timur, Indonesia *Lilik.eka[at]ub.ac.id c) Department of Animal Nutrition and Feed Science, Faculty of Animal Science, Universitas Brawijaya Malang, 65145 Jawa Timur, Indonesia Abstract Optimal nutrition is essential for sustaining honey bee health and productivity, with pollen quality and availability serving as critical determinants. However, natural pollen resources are often limited or inconsistent, necessitating the development of supplementary feeds. This study evaluated the potential of oil palm (Elaeis guineensis Jacq.) pollen fermented with Saccharomyces cerevisiae as a probiotic feed to enhance colony performance in honey bees (Apis mellifera L.). The objective was to assess its impact on colony health, productivity, and behavioral dynamics compared to conventional pollen feeding. A total of forty honey bee colonies were randomly assigned into four treatment groups: Control (no pollen supplementation), Natural Palm Pollen, Unfermented Pollen with Honey, and Fermented Pollen with Honey. Colonies were monitored for six months under standardized beekeeping conditions. Key parameters measured included feed intake, brood development, honey production, immune function, worker lifespan, behavioral performance, royal jelly production, and overall colony health. The results demonstrated significant improvements in colonies fed fermented pollen. Feeding intake increased by 27%, brood area expanded by 68%, and larval survival to adulthood rose by 25% relative to controls. Honey yield increased by up to 57%, accompanied by a 35-46% rise in vitellogenin concentration and antioxidant enzyme activity, indicating enhanced immunity. Worker bees showed a 25% increase in lifespan, 36% improvement in foraging efficiency, and 29% improvement in travel efficiency. Additional outcomes included a 40% rise in honey production and marked improvements in body weight, growth rate, and life expectancy. In conclusion, supplementation with Saccharomyces cerevisiae fermented oil palm pollen markedly improved colony nutrition, immunity, and productivity. These findings suggest that fermented pollen offers a promising strategy as a supplementary diet for apiculture, providing a sustainable approach to enhance honey bee performance and overall colony health. Keywords: Apis mellifera, Beekeeping Nutrition, Colony Productivity, Fermented Palm Pollen, Productivity Honey Bee, Saccharomyces cerevisiae Share Link | Plain Format | Corresponding Author (Eggi Pur Pinandita)

36	Animal Nutrition	ABS-86
The Inclusion Effect of Premix Additive In Joper Chicken Feed on the Morphological Body size Characteristics Irfan H. Djunaidi a) , E. Nurwahyunia), H. Muarifaha), dan M. D. Ardiansyah b) a) Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia *irjuna[at]ub.ac.id b) Graduated student of Faculty of Animal Science, Universitas Brawijaya Abstract This research was aimed to evaluate the inclusion effect of premix as a feed additive on the morphological characteristics of Joper chickens. The study executed using 192 Joper chickens reared from 21 to 56 days old. The research applied a Completely Randomized Design (CRD) with 4 treatments (T0: without premix, T1: 0.2% premix, T2: 0.3% premix, and T3: 0.4% premix) and 6 replications. Observed variables included chest circumference, femur length, tibia length, shank length, and shank circumference. Data were analyzed using ANOVA and Duncan^s Multiple Range Test for significant differences. The relationship between body size and body weight of chickens was determined through a simple linear regression test. The results showed that the addition of premix did not have a statistically significant effect on all observed parameters (T>0.05). However, there was a tendency for improvement in some treatments, particularly in T1 and T2. The highest average values were observed in T1 for shank length (86.46 mm) and shank circumference (4.13 cm), T2 for chest circumference (24.77 cm) and tibia length (114.29 mm), and T3 for femur length (83.70 mm). The conclusion of this study is that the addition of premix does not have a significant effect on the body morphology of Joper chickens. The length of the tibia can be used as the best indicator in estimating the body weight of Joper chickens. Further studies are required to assess the long-term effects of premix under different rearing conditions. Keywords: Premix, Feed additive, Joper chickens, Morphology Share Link | Plain Format | Corresponding Author (Irfan H, Djunaidi)

37	Animal Nutrition	ABS-93
Comparative In Vitro Analysis of Protozoan Genus Responses to Antiprotozoal Agents from Extracts, Sengon Leaf Flour, and Commercial Saponin Ahmad Ulul Bisri Husni1 , Hartutik1, and Muhammad Halim Natsir1 Faculty of Animal Science, Universitas Brawijaya, East Java, Indonesian Abstract Abstract. This study aimed to compare the in vitro antiprotozoal activity of Albizia chinensis leaf flour, extract of Albizia chinensis, and a commercial saponin against rumen protozoa. Rumen fluid from Peranakan Etawa goats was incubated with each treatment for six hours under controlled anaerobic conditions. DNA was extracted and amplified using 18S rRNA primers, and amplicons were sequenced through Oxford Nanopore technology to identify protozoan genera composition. Comparative analysis revealed that all treatments inhibited several protozoan genera, with variations in spectrum and intensity. Commercial saponin exhibited the strongest and broadest suppression, eliminating genera such as Entamoeba and Isotricha. Sengon leaf extract showed selective inhibition, while the crude flour displayed mild but broader effects, likely due to synergism among saponins, flavonoids, and fiber matrices. The results indicate that the degree of processing strongly influences the specificity and potency of antiprotozoal activity. Although commercial saponin demonstrated the highest efficacy, sengon-based products offer sustainable, plant-derived alternatives that may reduce rumen protozoa and methane production. Further studies on bioactive compound profiling and in vivo validation are recommended to optimize the application of A. chinensis as a natural feed additive for ruminant microbial management. Keywords: Protozoan- Saponin- Albizia chinensis- rumen Share Link | Plain Format | Corresponding Author (Ahmad Ulul Bisri Husni)

38	Animal Nutrition	ABS-94
FEEDPRO: Transforming Agricultural Waste Integrated with Maggots and Asparagopsis taxiformis Into Pellets to Reduce Methane Emissions and Increase Beef Cattle Productivity M Khoirul Hasan-M. Asya Fadillah-M. Harun Rasyid Al Habsyi Brawijaya University Abstract Abstract Indonesia produces over 16 million tons of corn waste annually, much of which remains underutilized. Meanwhile, the ruminant livestock sector contributes up to 15% of total greenhouse gas emissions, primarily methane. FEEDPRO was developed as a functional, low-emission pellet feed for beef cattle, utilizing agricultural residues enriched with Asparagopsis taxiformis and black soldier fly larvae (Hermetia illucens). The formulation combines 35% corn straw, 15% ground corn cob, 25% tofu dregs, 15% dried maggot, and 5% dried Asparagopsis, fermented under solid-state conditions for 14 days. The final pellet contains 23.8% crude protein, 8.2% crude fat, 14.5% crude fiber, and a metabolizable energy value of approximately 2800 kcal/kg. The inclusion of Asparagopsis taxiformis introduces bromoform compounds capable of reducing enteric methane emissions by an estimated 25-30%, while maggot protein enhances feed efficiency and animal productivity. FEEDPRO offers a sustainable, cost-effective, and storable feed alternative that aligns with circular agriculture principles. This innovation has significant implications for climate change mitigation, local agribusiness development, and future research on biofermented, low-emission livestock feed systems. Keywords: Plea circular agriculture, methane reduction, functional feed.se Just Try to Submit This Sample Abstract Share Link | Plain Format | Corresponding Author (M Khoirul Hasan)

39	Animal Nutrition	ABS-100
Effect of Citrus Peel Essential Oil and Egg Storage Methods on the Quality of Quail Eggs Eko Widodo, Meilina Rizky Fadillah, Pipit Aina Nurfarida, and Filoza Marwi Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia Abstract This study explores the potential of Citrus Peel Essential Oil (CPEO) as an alternative to Antibiotic Growth Promotor (AGP) due to its known antibacterial and antioxidant properties and examine the effects of different egg storage methods on quail (Coturnix coturnix japonica) eggs quality. The study employed 352 aged 17 weeks quails raised for 6 weeks period along with treatments. The treatments included P0 = basal feed (control), P0+ = basal feed + 0.15% zinc bacitracin (control positive), P1= basal feed + 0.05% CPEO, P2= basal feed + 0.10% CPEO, P3= basal feed + 0.15% CPEO, P4= basal feed + 0.20% CPEO, P5= basal feed + 0.25% CPEO, P6= basal feed + 0.30% CPEO. The eggs were stored under two conditions, refrigeration and room temperature for 14 days before egg quality testing. The results revealed that the use of CPEO as a feed additive gave significant effect (P<0.05) on the yolk index, yolk color, and Haugh Unit, but did not significantly impact the albumin index (P>0.05). Egg storage methods showed significant effect (P<0.05) on Haugh Unit, albumin index, and yolk index but did not influence the yolk color. Interaction tests showed a significant interaction for the albumin index (P<0.05), with no significant interaction effect observed for the yolk index, yolk color, and Haugh Unit (P>0.05). The conclusion is level of essential oil improves quail egg quality, especially with refrigerated storage method. Keywords: storage, citrus peel, egg quality, quail Share Link | Plain Format | Corresponding Author (Eko Widodo)

40	Animal Product Technology	ABS-5
Does the hydrogel:oleogel ratio affect the physicochemical properties of gelatin-beeswax bioplastic films? Lisa Andriani Setianingrum (a*), Abdul Manab (a), Dedes Amertaningtyas (a), Khothibul Umam Al Awwaly (a), Heli Tistiana (a), Andi Febrisiantosa (b) a) Animal Product Technology Departement, Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia lisaandriani95308[at]gmail.com b) Research Center for Food Technology and Processing, BRIN, Gunungkidul 55861, Indonesia Abstract Plastic waste from packaging poses a serious environmental problem due to its persistence and contribution to microplastic formation. Bigels, composed of hydrogel and oleogel, have emerged as an innovative approach to eco-friendly food packaging. This study aimed to analyze the effect of varying hydrogel-oleogel ratios on the physicochemical properties of bigel-based bioplastic films for food packaging applications. An experimental design was employed using a Completely Randomized Design (CRD) with four treatments and five replications. Data were analyzed using ANOVA, and when significant (p<0.05) or highly significant (p<0.01) differences were detected, further testing was conducted using Duncan^s Multiple Range Test (DMRT). The treatments were Hydrogel: Oleogel ratios, consisted of T1 (90 :10), T2 (80 :20), T3 (70 :30) and T4 (60 :40) respectively. The findings indicated that the optimal ratio was achieved in T1 (90:10). Detailed results included solubility (21.133%), syneresis (81.186%), water-holding capacity (77.174%), moisture content (7.549%), thermal properties (TGA/DTG) more stable and optical microscopy which shows small and relatively homogeneous droplets. Overall, the results demonstrated that T1 (90:10) provided the most favorable physicochemical characteristics of bigels bioplastic films for food packaging applications. Keywords: bigel, bioplastics, food packaging, hydrogel, oleogel Share Link | Plain Format | Corresponding Author (Lisa Andriani Setianingrum)

41	Animal Product Technology	ABS-8
Physical Quality of Chicken Corned Using Flaxseed Flour (Linum usitatissimum) as a Filler Dini G. M. Pasaribu (1), Herly Evanuarini (2*), Firman Jaya (2), Dedes Amertaningtyas (2), and Irfan H. Djunaidi (2) 1) Postgraduate Program of Animal Science Faculty, Universitas Brawijaya, Malang, Indonesia 2) Faculty of Animal Science, Universitas Brawijaya, Malang, Indonesia Abstract Flaxseed flour (Linum usitatissimum) is known as a functional ingredient rich in dietary fiber, antioxidants, and fatty acids that support digestive health and improve food quality. Flaxseed flour is used as a filler to enhance texture and physical properties chicken corned. This study aimed to determine the optimal level of flaxseed flour addition in chicken corned, evaluated through yield, water holding capacity (WHC), cooking loss, pH, and color (CIE Lab*). The materials used was corned from the meat of spent laying hens, formulated with different levels of flaxseed flour. The method used was a laboratory experiment using a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The treatments were T0 (control), T1 (2% flaxseed flour), T2 (4% flaxseed flour), and T3 (6% flaxseed flour). The data were analyzed using Analysis of Variance (ANOVA), and then the significant difference continued with Duncant Multiple Range Test (DMRT). The results showed that flaxseed flour addition had a very significant effect (P<0.01) on all measured parameters. Increased flaxseed flour levels improved yield, WHC, pH, and color, while reducing cooking loss. It was concluded that the addition of 6% flaxseed flour gave the optimal chicken corned based on physical quality. Keywords: Corned, filler, flaxseed flour, spent laying hens Share Link | Plain Format | Corresponding Author (Dini G. M. Pasaribu)

42	Animal Product Technology	ABS-9
Impact Of Soy Protein Powder on the Physicochemical Properties of Light Mayonnaise Rifka Anindita Putri (1), Herly Evanuarini (2*), Premy Puspitawati Rahayu (2), Khothibul Umam Al Awwaly (2), Veronica Margareta Ani Nurgiartiningsih (2) 1)Magister Student, Faculty of Animal Science, Universitas Brawijaya, Malang, Indonesia 2)Department of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Malang, Indonesia Abstract The high fat content in full fat mayonnaise has raised consumer health concerns, thereby increasing demand for light mayonnaise. Light mayonnaise often experiences instability due to low oil content. The Addition of soy protein powder can improve emulsion stability by increasing viscosity. This study aimed was to determine the optimal percentage of soy protein powder to improve the physicochemical qualities of light mayonnaise. The ingredients used was light mayonnaise made from rice bran oil, sugar, salt, mustard, pepper, and vinegar, with soy protein powder percentation of 0.5%, 1%, 1.5% and without addition as a control. The research method was an experimental laboratory using Completely Randomized Design (CRD) with 4 treatments and 5 replications. The data ware analyzed using ANOVA and if there were significant effects, continued by Duncan^s Multiple Range Test (DMRT). The results showed that treatments gave highly significant effect (P<0.01) on light mayonnaise based on moisture, pH, viscosity, acidity, L*a*b* color. The results of this study indicated that soy protein powder reduced pH value and moisture, but increased viscosity, acidity, and color. The conclusion of the study showed that the addition of 1.5% soy protein powder gave the optimal light mayonnaise based on physicochemical quality. Keywords: Emulsion, light mayonnaise, soy protein, viscosity Share Link | Plain Format | Corresponding Author (Rifka Anindita Putri)

43	Animal Product Technology	ABS-13
Unlocking the Potential of Caulerpa lentillifera and Moringa oleifera: A Natural Strategy for Extending Meat Shelf Life Mat Jauilah Nuraqilah Syamimi2, Kobun Rovina1 1Faculty of Sustainable Agriculture, Universiti Malaysia Sabah, Locked Bag No. 3, 90509 Sandakan, Sabah. 2Food Security Research Laboratory, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Malaysia. Abstract Abstract: Characterizing bioactive-rich raw materials is a crucial initial step in the development of biodegradable systems that can prolong meat shelf life and promote sustainable food systems. This study examines Caulerpa lentillifera extract as a prospective polysaccharide-rich matrix and Moringa oleifera crude extract as a functional addition providing antioxidant and antibacterial properties. Both extracts were procured using hot water extraction, conforming to green chemistry principles to guarantee an environmentally sustainable and non-toxic procedure. A thorough physicochemical analysis was performed to assess moisture and ash content, protein levels, pH, carotenoid concentration, total flavonoid content, chlorophyll, sulfate concentration, and color (Lab* values). Results indicated that C. lentillifera possessed substantial quantities of polysaccharides and sulfates, demonstrating considerable promise as a film-forming matrix, whereas M. oleifera displayed elevated carotenoid and flavonoid concentrations, implying an ability to augment bioactivity in forthcoming formulations. These findings establish a fundamental comprehension of the distinct and synergistic attributes of both extracts, guiding the future creation of biodegradable, plant-derived systems for meat preservation. This initiative bolsters efforts to minimize food waste, uphold meat quality, and advocate for environmentally sustainable packaging options. Keywords: Caulerpa lentillifera, Moringa oleifera, edible coating, meat packaging, antioxidant, antimicrobial, shelf-life extension, sustainable agriculture. Share Link | Plain Format | Corresponding Author (Nuraqilah Syamimi binti Mat Jauilah)

44	Animal Product Technology	ABS-15
When Color Speaks Freshness: Red Cabbage Anthocyanins as Smart Biodegradable Films for Next-Gen Meat Safety Elysa Grace Edward, Rovina Kobun 1Faculty of Sustainable Agriculture, Universiti Malaysia Sabah, Sandakan, Sabah, Malaysia 2Food Security Research Lab, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia Abstract This study explores the colorimetric response and spectroscopic properties of red cabbage (Brassica oleracea) anthocyanins across the full pH range (1-14) using buffer solutions adjusted with acetic acid, sodium thiosulfate, HCl, and NaOH. Anthocyanins were extracted and purified prior to experimentation, then introduced into each buffer, resulting in a vivid spectrum of color changes: red in acidic conditions, purple at neutral pH, and blue to yellow in alkaline environments, consistent with their known pH sensitivity. These transitions were visually observed and further characterized by UV-Vis spectroscopy, which revealed clear, pH-dependent shifts in absorption maxima corresponding to different anthocyanin structures. The study confirms that red cabbage anthocyanins are reliable, natural pH indicators, showing distinct and reversible color changes that can be easily detected by the naked eye. Their application is particularly relevant for monitoring freshness in perishable animal-derived foods such as meat, where spoilage is closely linked to pH changes. Incorporating anthocyanins into smart packaging films offers a low-cost, biodegradable, and consumer-friendly approach to real-time freshness detection. By improving food safety, reducing waste, and replacing synthetic indicators with natural alternatives, this work supports sustainable animal agriculture and aligns with the UN Sustainable Development Goals (SDGs). Keywords: Red cabbage anthocyanins, natural pH indicator, colorimetric response, meat freshness, UV-Vis spectroscopy Share Link | Plain Format | Corresponding Author (ELYSA GRACE EDWARD)

45	Animal Product Technology	ABS-18
Evaluation of Propolis as a Natural Preservative: Effects on the Nutritional Quality of Milk Jelly Candy Faradisa Zul Alfi Husna (a), Dedes Amertaningtyas (b*), Khothibul Umam Al Awwaly (b), Herly Evanuarini (b), Firman Jaya (b), Aris Sri Widati (b), Agus Susilo (b), Premy Puspitawati Rahayu (b), Aulia Puspita Anugra Yekti (b) a) Magister Student of Animal Science Faculty, Universitas Brawijaya, Malang 65145, Indonesia b) Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia *corresponding author: dedesfptub[at]ub.ac.id Abstract Propolis is a bee product that bees collect from resin plant then secreted by bee saliva. Propolis has antioxidant, antifungal and antimicrobial activity so it is generally used as a natural preservative. The aim of this study was to determine and evaluate the nutritional content of milk jelly candy with added propolis at different concentrations. This study used a Completely Randomized Design (CRD) with 5 treatments and 5 replications. Data analysis used the ANOVA test and DMRT follow-up test. The treatments in this study were the levels of propolis addition P0 (0%), P1 (0.3%), P2 (0.5%), P3 (1%), and P4 (1.5%). The parameters included protein content, water content, fat content, ash content and carbohydrate content. The results showed that, addition of propolis at various concentrations had highly significantly (P<0.01) in protein content (17.51-18.48%), water content (37.67-49.5%), fat content (0.12-0.38%), ash content (0.75-0.83%), and carbohydrate content (31.14-43.09%). Increasing propolis levels improved fat content, ash content, carbohydrate content, but reduced in water content and protein content. The conclusion showed that the addition propolis as a natural preservative has almost the same effect as the use of synthetic preservatives, in some parameters has a better effect. Keywords: Bee- Processing- Proximate- Product Share Link | Plain Format | Corresponding Author (Faradisa Zul Alfi Husna)

46	Animal Product Technology	ABS-28
THE POTENTIAL OF SUNFLOWER OIL AS FAT REPLACER IN BEEF SAUSAGES Alexander Abu, Gabriel Ayum Teye, Frederick Adzitey University for Development Studies Abstract This study was conducted to assess the proximate and sensory characteristics of beef sausages prepared with sunflower oil as fat replacer. The sausages were prepared using 7.5kg of minced beef divided into five batches of 1.5kg each. Each batch was spiced with mixed spices. Sunflower oil was included at 0%, 5%, 10%, 15%, and 20% to represent T0, T1, T2, T3 and T4 respectively. They were stuffed into natural casing, smoked for about 15 minutes at temperature of 105&#8451-. Sausages were allowed to cool and then vacuum sealed in transparent polythene bags and refrigerated at -2&#8451- for sensory and proximate analysis. Nine-point category scale was used for the sensory evaluation while the proximate analysis was conducted following methods of Association of Official Analytical Chemists (AOAC, 2000). The sensory data were analysed using Kruskal-Wallis test whereas proximate data were analysed using Analysis of Variance (ANOVA) of GENSTAT version 12. Differences among treatments means were separated by Tukey pairwise comparison test at 5% level of significance. The result from texture indicate significant differences (<0.05) among treatment means, Significant differences existed between T0 and T4, but not between T1, T2 and T3. However, except for texture, there was no significant difference among the treatments for all the other parameters measured. There were significant differences (P<0.05) for all the proximate parameters measured which were, moisture, fat, ash and protein. The inclusion of sunflower oil up to 20% level in beef sausages did not negatively affect the sensory and nutritional qualities of the sausages. Keywords: meat, sausage, sensory, proximate Share Link | Plain Format | Corresponding Author (Alexander Abu)

47	Animal Product Technology	ABS-31
Application of Modified Cassava Flour on Restructured Meat Products, A Review Althofian Arya Putra (a), Lilik Eka Radiati (a), Premy Puspitawati Rahayu (a), Ria Dewi Andriani (a), and Heli Tistiana (a). a) Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia, althofianputra[at]student.ub.ac.id a) Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia, lilik.eka[at]ub.ac.id a) Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia, premypuspita[at]ub.ac.id a) Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia, riaandriani[at]ub.ac.id a) Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia, Tistiana_heli[at]ub.ac.id Abstract Modified cassava flour is a derivative product obtained through the fermentation of cassava roots, which are rich in carbohydrates and possess high nutritional value. The modification process improves its functional properties, making it suitable as an additive in various food products, particularly in restructured meat. Restructured meat refers to products in which small meat pieces, trimmings, or granules are combined and processed to form larger, uniform portions that resemble whole cuts of meat. This method not only maximizes the utilization of raw materials but also enhances economic efficiency in meat processing. Modified cassava flour is used as a filler or binder, improving the cohesiveness, texture, and overall quality of the final product. This study reviews the utilization of modified cassava flour in restructured meat products. Various processing technologies, including steaming, boiling, frying, smoking, and fermenting, are highlighted with emphasis on their underlying principles, physicochemical effects, and impact on product characteristics. Furthermore, the study summarizes recent research findings regarding the incorporation of modified cassava flour in diverse restructured meat products. The discussion also addresses the benefits, potential challenges, and future development opportunities of using modified cassava flour, thereby offering valuable insights and serving as a reference for further innovations in the field of meat product processing and functional ingredient application. Keywords: Modified cassava flour, Products, Restructured meat. Share Link | Plain Format | Corresponding Author (Althofian Arya Putra)

48	Animal Product Technology	ABS-33
Synbiotic Yogurt Enriched with Yakon Tuber (Smallanthus sonchifolius): Physical Properties and Antioxidant Activity Premy Puspitawati Rahayu (a), Angelica Denta Pradiesta Putri (a), Ria Dewi Andriani (a), Dwi Setiawan (b), and Lukman Hakim (c) a) Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia b) Department of Biosystems Engineering, Faculty of Agricultural Technology, Universitas Brawijaya, Malang 65145, Indonesia c) National Research and Innovation Agency of the Republic Indonesia, D. I. Yogyakarta, Indonesia *premypuspita[at]ub.ac.id Abstract Yogurt is a milk-based beverage with a sour taste and thick liquid consistency produced through fermentation using bacterial starters such as Lactobacillus bulgaricus and Streptococcus thermophilus as probiotics. Yogurt with a combination of probiotics and prebiotics is known as synbiotic yogurt, which can provide more optimal health benefits for the body. This study aims to determine the effect of adding yakon tuber with a combination of colostrum and fresh milk on improving the quality of synbiotic yogurt in terms of color, syneresis, viscosity, and antioxidant activity. The method used was an experimental method in the laboratory with a completely randomized design consisting of 5 treatments and 4 replicates, namely P0 (0%), P1 (5%), P2 (10%), P3 (15%), P4 (20%), and P5 (25%). The data obtained will be analyzed using analysis of variance (ANOVA). If the results show significant differences, they will be followed up with Duncan^s Multiple Range Test (DMRT). The results of this study are expected to produce a synbiotic yogurt formulation with better physical quality and antioxidant activity, which will serve as the basis for the development of functional food products based on milk and yakon tubers, while contributing to science, the food industry, and further research. Keywords: Synbiotic yogurt, yakon tuber, physical characteristics, antioxidant activity Share Link | Plain Format | Corresponding Author (Angelica Denta Pradiesta Putri)

49	Animal Product Technology	ABS-39
Progressive Multi-Target Optimization with Quality Gates (PMTO-QG) Using Machine Learning Classifier for Formulation Optimization and Physical Quality of Honey Powder Esthalia Kustin Pasole Bahrun a), Firman Jaya b), Rizal Setya Perdana c), Ekasari Nugraheni d), Dianadewi Riswantini d), Rika Sustika d), Abdul Manab b), Muhammad Halim Natsir e) a) Postgraduate Program of Animal Science Faculty, Universitas Brawijaya, Malang 65145, Indonesia b) Department of Animal Products Technology, Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia c) Information System Department, Computer Science Faculty, Universitas Brawijaya, Malang 65145, Indonesia. d) Research Center for Information and Data Sciences, National Research and Innovation Agency, Bandung, Indonesia e) Department of Feed and Animal Nutrition, Faculty of Animal Science, Universitas of Brawijaya, Malang 65145, Indonesia Abstract This study aimed to develop a predictive system for optimizing honey powder formulation through a Progressive Multi-Target Optimization with Quality Gates (PMTO-QG) approach integrated with machine learning classifiers. The research was conducted using experimental dataset of honey powder production, including moisture content, HMF, bulk density, particle density, true density, solubility, and flowability. Three algorithms will be compared to see which is the best, namely Random Forest, Support Vector Machine, and XGBoost used to classify and predict the best formulation. Quality gates were established as layered checkpoints to ensure each predicted formulation met the required standards before advancing to subsequent stages. Results from stage I analysis demonstrated that the PMTO-QG framework effectively filtered suboptimal formulations while improving prediction efficiency and accuracy compared to conventional trial-and-error methods. The system successfully identified formulations parameters within acceptable ranges, providing a robust foundation for subsequent experimental validation. The predicted formulation will be validated through physical tests including yield, particle size distribution, microstructure, color attributes, Tg temperature, stability tests, and sensory testing of powdered honey. This approach highlights the potential of integrating data-driven modeling and quality assurance checkpoints in functional food product development. Keywords: Honey powder, Machine learning, Progressive multi-target optimization, Quality gates, Food formulation Share Link | Plain Format | Corresponding Author (Esthalia Kustin Pasole Bahrun)

50	Animal Product Technology	ABS-40
Prediction of Powdered Honey Formulation based on Functional Properties with Ensemble Learning in Production Scenario Modeling (EL-PSM) M. Vicky Ganeza Bagus Saputra a), Dedes Amertaningtyas b*), Firman Jaya b), Abdul Manab b), Sri Minarti b), Rizal Setya Perdana c), Rika Sustika d), Ekasari Nugraheni d), and Dianadewi Riswantini d) a) Postgraduate Program of Animal Science Faculty, Universitas Brawijaya, Malang, Indonesia b) Lecturer of Faculty of Animal Science, Universitas Brawijaya, Malang, Indonesia c) Lecturer of Faculty of Computer Science, Universitas Brawijaya, Malang, Indonesia d) Research Center for Artificial Intelligence and Cybersecurity, National Research and Innovation Agency, Bandung, Indonesia Abstract Powdered honey offers advantages, especially for the industrial sector, because it is more practical in terms of storage and distribution. The formulation of powdered honey is highly dependent on the type of carrier, mixing ratio, and drying conditions. This study aims to determine the optimal powdered honey formulation through the advantages of applying the XGBoost algorithm, which has tolerance for missing data, Random Forest, which is capable of working with large data sets, and Support Vector Machine, which is capable of working even with messy data. The Ensemble Learning technique will then follow this in Production Scenario Modeling (EL-PSM). This method is used to improve prediction accuracy and model reliability in identifying the best combination of honey and carrier materials. Experimental data generated from various formulation variations are processed using the three algorithms, then combined through an ensemble approach to obtain a more robust model. The results show that the application of EL-PSM more accurate, stable, and consistent predictions of powdered honey formulations compared to the use of a single algorithm. The research demonstrates that integrating machine learning with a production scenario approach can be an effective strategy for developing honey-based food products with enhanced functional properties and efficiency. Keywords: Ensemble Learning, Powdered Honey Formulation, Production Scenario Modeling, Random Forest, Support Vector Machie, XGBoost Share Link | Plain Format | Corresponding Author (M Vicky Ganeza Bagus Saputra)

51	Animal Product Technology	ABS-41
Nutrient Profile and Antioxidant Activity of Functional Processed Cheese Cube Fortified with Nano Moringa Extract Aula Salsabila (1), Ria Dewi Andriani (2), Agus Susilo (2), Khothibul Umam Al Awwaly (2), Abdul Manab (2), Rischa Amalia Saleha (1), dan Lintang Ayu Jovanca Angelica (1) 1) Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia 2) Department of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia aulasalsabila77[at]student.ub.ac.id Abstract Cheese is a dairy product with high nutritional value and continues to experience increasing consumption in Indonesia. Innovation in the development of functional Processed Cheese Cubes (PCC) made from natural ingredients is needed to increase nutritional value and health benefits. Moringa oleifera is a source of bioactive compounds such as flavonoids, phenolics, beta carotene, and macro and micro nutrients that have the potential to improve the functional quality of food products. This study aims to encourage the effect of the addition of Nano Moringa Extract (NME) on the content of carbohydrates, protein, fat, crude fiber, and antioxidant activity in processed cheese cubes. Moringa oleifera was extracted using the maceration method, then converted into nano form through spray drying techniques to increase the bioavailability and stability of active compounds. Processed Cheese Cubes (PCC) formulations were made with the addition of NME at concentrations of 0%, 0.2%, 0.4%, and 0.6%. The results showed that the addition of NME significantly affected all tested parameters. Carbohydrate content increased in the 0.2% and 0.4% treatments, with the highest value of 18.71% at 0.4% NME, but decreased at 0.6% due to nanoparticle aggregation that hindered dispersion homogeneity. The highest protein content was found at 0.2% NME at 7.46%, while higher concentrations showed a decrease due to the dilution effect and potential protein denaturation during the nanoencapsulation process. Fat content decreased with increasing NME concentration, with the lowest value of 27.54% at 0.4% NME, influenced by the activity of bioactive compounds that play a role in binding lipids. Crude fiber content tended to decrease at high concentrations due to degradation of the fiber fraction and protein-polysaccharide interactions. Antioxidant activity increased significantly, indicated by the lowest IC50 value observed at the 0.6% NME treatment, which is classified in the very strong category. Keywords: Antioxidant activity, Moringa oleifera, Nano moringa extract, Nutritional profile, Processed cheese cubes. Share Link | Plain Format | Corresponding Author (Aula Salsabila)

52	Animal Product Technology	ABS-42
Optimization of Formulation and Chemical Quality as well as Antioxidant Activity of Honey Powder Using Adaptive Feature Selection Multi-Target Learning (AFS MTL) Cindy Raficha Sari (a), Firman Jaya (b), Rizal Setya Perdana (c), Ekasari Nugraheni (d), Dianadewi Riswantini (d), Rika Sustika (d), Agus Susilo (b), Osfar Sjofjan (e) a) Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia *author[at]ub.ac.id b) Department of Animal Products Technology, Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia c) Information System Department, Computer Science Faculty, Universitas Brawijaya, Malang 65145, Indonesia d.) Research Center for Information and Data Sciences, National Research and Innovation Agency, Bandung, Indonesia e.) Department of Feed and Animal Nutrition, Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia Abstract This study aims to develop a predictive system based on Adaptive Feature Selection Multi-Target Learning (AFS-MTL) to optimize powdered honey formulation through the selection of the best features from variables such as honey content, type and content of fillers, drying method, temperature, time, and supporting additives. Three machine learning algorithms, namely Random Forest, Support Vector Machine (SVM), and XGBoost, were used to predict the optimal features and powdered honey formulation for chemical quality parameters (moisture content, water activity, HMF, reducing sugar, diastase enzyme, and sugar composition) and antioxidant activity (DPPH, ABTS, total phenols, and total flavonoids). The main ingredients used in this study included Acacia monoflora honey that had undergone evaporation and pasteurization to achieve a moisture content of 20%, fillers such as maltodextrin and gum arabic, and anti-caking agents. The predictive performance of AFS-MTL was evaluated using the Average Correlation Coefficient (aCC) metric to measure the suitability of the prediction results with the actual data. This algorithm has great potential for accurate prediction of powdered honey quality parameters and efficient optimal formulation recommendations. Keywords: Honey powder, Machine learning, Adaptive Feature Selection Multi-Target Learning, Food formulation Share Link | Plain Format | Corresponding Author (Cindy Raficha Sari)

53	Animal Product Technology	ABS-45
The effectiveness of utilizing vegetable waste silage as a feed additive and raw material for poultry feed. Aptriansyah Susanda Nurdin (a), Sofia Sandi(a)(*), Eli Sahara (a), Fitra Yosi (a), Miksusanti (b) (a) Animal Husbandry Technology and Industry of Sriwijaya University (b) Pharmacy of Sriwijaya University (*) Corresponding author. Email : sofiasandi[at]unsri.ac.id Abstract Vegetable waste such as cabbage, mustard greens, and carrots has potential as an alternative feed source for livestock, but its high moisture content can lead to spoilage. Utilizing this waste through silage technology can improve its nutritional value and extend shelf life. This study aimed to evaluate the effect of adding carrot waste at different percentages (0%, 15%, 20%, and 25%) on the fermentation quality, nutritional content, and physical characteristics of cabbage and mustard green silage. A Completely Randomized Design (CRD) was used with 4 treatments and 5 replications. The results showed that the addition of carrots significantly improved the quality of the silage. The treatment with 20% carrot addition (P2) yielded the best results, with the lowest pH and highest lactic acid bacteria (LAB) count. These findings were supported by organic acid analysis, which showed an increase in lactic, acetic, and propionic acid content. Carrot addition also significantly increased the levels of Crude Protein (CP) and Crude Fiber (CF), as well as enhanced the physical characteristics (color, aroma, texture). Overall, the addition of carrot waste proved effective in improving the silage quality of cabbage and mustard greens. Keywords: Silage, Vegetable Waste, Fermentation Quality, Physical Quality, Organic Acids Share Link | Plain Format | Corresponding Author (APTRIANSYAH SUSANDA NURDIN)

54	Animal Product Technology	ABS-51
Effect of WPI-Chitosan Based Oleogel Addition with Coconut Oil on Physical Characteristics of Edible Film Dimas Wiryawan, Abdul Manab, Lilik Eka Radiati, Pramudya Daffa Wirasatya, Najwa Hasna Nabilah, and Bilgis Dwi Septianty Faculty of Animal Science, Universitas Brawijaya Abstract The combination of glycerol with WPI-Chitosan-based oleogel as a plasticizer in edible film is expected to provide good ability for edible elasticity. This research focuses on the effect of oleogel addition in edible film to improve the physical characteristics of edible film. This research was conducted in August 2025 - September 2025 and there were 6 treatments and 3 replicates. The results showed that the addition of oleogel to edible film influenced the physical characteristics of edible film such as solubility, swelling and tensile strength. This study illustrates that oleogel can affect physical characteristics by increasing the hydrophobic properties of edible films. Keywords: Chitosan, Edible Film, Oleogel, Physical Properties, Virgin Coconut Oil and WPI Share Link | Plain Format | Corresponding Author (Dimas Wiryawan)

55	Animal Product Technology	ABS-71
Physicochemical and Functional Characteristics of Spray-Dried Synbiotic Honey Powder Firman Jaya (a*), Teti Estiasih (b), Novita Wijayanti (b), Lintang Maha Dewi (a), Aditya Anugrah (a), and Nurul Ni^matul (a) a) Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia *firmanjaya[at]ub.ac.id b) Faculty of Agricultural Technology, Universitas Brawijaya, Malang 65145, Indonesia Abstract This study aimed to evaluate the physicochemical and functional properties of spray-dried synbiotic honey powder formulated with different maltodextrin-based prebiotic fillers combined with Lactobacillus acidophilus. Four carrier formulations were prepared: maltodextrin (MD), MD + inulin (1:1), MD + oligofructose (1:1), and MD + inulin + oligofructose (2:1:1). Analyses included moisture content, water activity, hydroxymethylfurfural (HMF), diastase activity, yield, solubility, and bulk density. The type of filler significantly affected (p < 0.05) moisture content, yield, and solubility. The MD + inulin + oligofructose formulation produced powders with lower moisture content (<5%), acceptable diastase activity, and improved solubility and flowability. All treatments exhibited bulk density values suitable for commercial powder applications. These results indicate that using maltodextrin-based prebiotic carriers can enhance both the physical stability and reconstitution quality of spray-dried synbiotic honey powder, supporting its potential as a functional ingredient in food systems. Keywords: Synbiotic honey powder, Spray drying, Physicochemical properties, Maltodextrin, Prebiotic fillers Share Link | Plain Format | Corresponding Author (Firman Jaya)

56	Animal Product Technology	ABS-88
Diversity of Vegetable Oils Used in Processed Cheese as Fat Enhancer: A Review on Its Impacts on Texture, Protein Interaction, and Fat Profile Rischa Amalia Saleha (1*), Lilik Eka Radiati (1), Tri Eko Susilorini (1), Abdul Manab (1), Ria Dewi Andriani (1), Maruahal Hari Gautama Siagian (1), Maria Ekakkartika Putri Marawali (2), Winda Fransisca Saragih (3), Gita Aprini (4) and Imam Ghiffari (1) a) Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia b) Faculty of Animal Husbandry, Udayana University, Badung 80361, Indonesia c) Faculty of Agriculture, Universitas Sumatera Utara, Medan 201555, Indonesia d) Faculty of Agricultural Technology, IPB University, Bogor 16680, Indonesia Abstract Vegetable oil as far enhancer in processed cheese formulations is an important strategy in developing healthier, more sustainable, and economical food products. This study aims to review the effect of substituting various vegetable oils on processed cheese characteristics (texture, protein interactions, and fat profiles). This study also identifies the potential applications of coconut, canola, corn, and sunflower oils in cheese-based food systems. The results show that the physicochemical characteristics of each oil, such as fatty acid content, melting point, and polarity, significantly affect the performance of processed cheese. Coconut oil enhances thermal stability but tends to produce a dense texture, while canola and sunflower oils produce a softer texture and a more elastic protein structure. Corn oil provides a healthy fat profile but is more susceptible to oxidation. Protein interactions also indicate that unsaturated oils support protein matrix homogeneity and saturated oils increase aggregation potential. Meanwhile, the fat profile of cheese changes significantly depending on the type of oil used, impacting the nutritional quality and stability of the final product. This study contributes to the development of vegetable oil-based processed cheese formulations with an integrated scientific approach and opens up opportunities for further exploration of oil blend optimization and emulsion technology. Keywords: Food science, Milk fat, Milk Protein, Milk product, Saturated fat, Unsaturated fat Share Link | Plain Format | Corresponding Author (Rischa Saleha)

57	Animal Product Technology	ABS-89
Carrageenan as a functional strategy to enhance quality and consumer acceptance in marinated chicken breast Nur Azreen Ariffin (a), Noor Farisya Mohd Shaharom (a), Eng Keng Seow (a,b, c,d*) a) Food Science and Technology Programme, School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia. b) Food Science Research Group, Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia. c) Integrative Pharmacogenomics Institute (iPROMISE), Universiti Teknologi MARA, Selangor Branch, 42300 Bandar Puncak Alam, Selangor, Malaysia. d) Integrated Nutrition Science and Therapy Research Group (INSPiRE), Faculty of Health Sciences, Universiti Teknologi MARA, Selangor Branch, 42300 Bandar Puncak Alam, Selangor, Malaysia. *ekseow[at]uitm.edu.my Abstract Modern consumers are redefining meat consumption by seeking products that combine premium quality with sustainability and affordability, without compromising sensory appeal or nutritional integrity. In this context, the present study investigated the impact of carrageenan incorporation at varying concentrations on the quality attributes of chicken breast marinades as a ready-to-cook meat product. The inclusion of 1.5 percent carrageenan significantly enhanced fat and ash contents. Increasing carrageenan concentrations were also associated with elevated pH and viscosity, indicating improved functional stability. Colour analysis revealed that carrageenan-treated samples exhibited a darker appearance relative to the control. Furthermore, cooking loss was significantly reduced in carrageenan enriched formulations, reflecting superior water-holding capacity. Texture profile analysis demonstrated marked improvements in hardness, cohesiveness, gumminess, chewiness, and resilience, highlighting the role of carrageenan in structural enhancement. Sensory evaluation confirmed that panellists preferred samples containing 0.5-1.5 percent carrageenan, suggesting this concentration range optimally balanced functional benefits with consumer acceptability. Collectively, these findings establish carrageenan as a valuable functional ingredient for improving the physicochemical, textural, and sensory qualities of chicken marinades, thereby aligning product innovation with evolving consumer expectations for quality and functionality in meat based foods. Keywords: Marinated chicken- chicken breast- marinades- carrageenan- functional ingredients- texture Share Link | Plain Format | Corresponding Author (NOOR FARISYA BINTI MOHD SHAHAROM)

58	Animal Product Technology	ABS-95
Potential of Moringa oleifera Extract as a Natural Additive in Edible Film Formulation for Cheese Preservation Ria Dewi Andriani, Abdul Manab, Premy Puspitawati Rahayu, Salsa Febriavalent Herani, Shefia Lista Anggraeni, Mokhammad Ilham Maulana Animal Product Technology Department, Faculty of Animal Science, University of Brawijaya Abstract Cheese is a nutrient rich dairy product but highly susceptible to quality deterioration due to microbial spoilage, lipid oxidation, and moisture loss during storage. The development of edible films enriched with natural bioactive compounds offers an innovative approach to enhance cheese preservation and minimize the reliance on synthetic preservatives and plastic packaging. Moringa oleifera extract is known for its rich phytochemical profile, including phenolic and flavonoid compounds, which exhibit strong antioxidant and antimicrobial activities, making it a promising natural additive for active packaging applications. This study aims to explore the potential of Moringa oleifera extract as a natural additive in the formulation of edible films intended for cheese preservation. The extract exhibited an average particle size of 30 nm, a total phenolic content of 526.17 mg GAE/100 g db, a total flavonoid content of 40.75 mg QE/100 g db, and an antioxidant activity of 43.6 mL, indicating high radical scavenging potential. The extract was incorporated into biopolymer matrices based on whey protein and gelatine for edible film formulation. The films were evaluated for their total microbe antimicrobial activity against common spoilage microorganisms in cheese. Incorporation of Moringa oleifera extract enhanced the functional performance of edible films by exhibiting notable antimicrobial effects. The active films effectively suppressed microbial contamination, thereby maintaining the physicochemical and sensory quality of cheese during storage. The antioxidant rich Moringa extract provided an additional bioactive functionality, contributing to extended shelf life and improved product stability. Moringa oleifera extract shows significant promise as a natural and eco friendly additive in the development of edible films for cheese preservation. Its integration into whey protein or gelatine based matrices can support the creation of sustainable active packaging systems that e Keywords: Moringa oleifera extract- edible film- natural additive- cheese preservation- active packaging Share Link | Plain Format | Corresponding Author (Ria Dewi Andriani)

59	Animal Production	ABS-3
Assessment of the Poultry Industry in the Upper East Region Ethel Balariwari Bazum-nyang(1,*), Francis Akafari Akuribire(1), Martin Aduah(1, 2), Dominic Ndela(1), and Frederick Adzitey(3) (1) Department of Agriculture, Regentropfen University College, Kansoe, Bolgatanga, Ghana. (2) Africa Centre of Excellence for Mycotoxin and Food Safety, Federal University of Technology, Minna, Niger State, Nigeria. (3) Department of Animal Science, University for Development Studies, Tamale, Ghana. *Corresponding Author^s Email: ethelbalariwari[at]gmail.com Abstract This study provides a comprehensive assessment of the poultry industry in the Upper East Region of Ghana- examining the demographic distribution of poultry farmers, poultry species reared, income levels, and major sectoral constraints. The region^s poultry farmer population is dominated by males, 85% (595,850), and stands at approximately 701,000, with the highest number 136,695 (19.5%) found in the Kassena-Nankana District, followed by 119,170 (17.0%) in Bolgatanga Municipal, and 84,120 (12.0%) recorded in the Talensi District. Chickens dominate the poultry stock, accounting for about 74.7% (523,047 birds)- favoured for their short production cycles, high demand, adaptability, and profitability. Guinea fowls accounted for 16.6%, ducks, 5.0%, and turkeys make up just 2.1%. Other species like pigeons and quails both constitute about 1.7% (11,817 birds) and also contribute significantly to the Regional poultry diversity and cultural value. Income analysis of farmers revealed that poultry farming offers modest, yet reliable livelihoods- 41.5% of farmers earn between Ghana cedis, GHS 500 (USD 45) and GHS 1,000 (USD 91) monthly, while 34.0% earn less than GHS 500- indicating prevalent subsistence-level operations. Also, only 7.9% of the farmers earn above GHS 2,000 monthly (USD 181), reflecting limited commercial scale activity. Key challenges constraining the industry in the study area include disease outbreaks- primarily Coccidiosis, and Newcastle affecting over 60% of farmers, feed scarcity and rising costs reported by nearly half (49.8%) of the farmers, and limited access to capital, veterinary services, and market opportunities. Additionally, difficulties in accessing improved poultry breeds and climate change impacts, such as erratic rainfall and heat stress, further inhibit sector growth. These findings highlight the urgent need for targeted policy frameworks and infrastructural investments to improve feed availability, strengthen veterinary support, and facilitate market access. Addressing these challenges is critical for scaling up poultry production, sustaining rural livelihoods, and enhancing the attainment of the Sustainable Development Goal two (SDG-2), Zero Hunger in the study area and Ghana as a whole. Keywords: Disease outbreaks, feed cost, climate change, rural livelihoods, and SDG-2 Share Link | Plain Format | Corresponding Author (Ethel Balariwari Bazum-nyang)

60	Animal Production	ABS-4
An experimental investigation on the anthelmintic efficacy of crude aqueous extracts of selected medicinal herbs against gastrointestinal helminths in native chickens Sarah M. Tuyor (a), John Mark S. Ramada (a,b*) a) Department of Animal Science, College of Agriculture and Agri-Industries, Caraga State University, Ampayon, Butuan City, 8600, Philippines b) Department of Animal Science, Faculty of Agriculture, Kasetsart University, Bangkok, 10900, Thailand Abstract Gastrointestinal helminthiasis limits native chicken productivity in free-range systems, where farmers often resort to unvalidated plant-based remedies with limited scientific support. This study assessed the anthelmintic efficacy of selected crude aqueous herbal extracts against gastrointestinal helminths in native chickens raised under semi-scavenging conditions. Forty-five naturally infected birds were randomly allocated to five treatment groups: T1 (distilled water), T2 (commercial levamisole), T3 (Basella alba), T4 (Carica papaya), and T5 (Allium sativum). Treatments were administered orally at 3 mL/kg body weight, and fecal egg counts (EPG) were measured at baseline (Day 0), and at Days 10 and 14 post-treatments. Phytochemical analysis confirmed the presence of alkaloids, flavonoids, saponins, steroids and tannins in all tested species. By Day 10, substantial reductions in EPG occurred, with C. papaya and A. sativum achieving significantly lower EPG counts compared to distilled water and the commercial anthelmintic levamisole (p < 0.05). B. alba exhibited intermediate efficacy, comparable statistically to the two most effective botanicals. However, EPG values rebounded significantly across all groups by Day 14, though C. papaya, A. sativum, and B. alba maintained significantly lower burdens compared to the control and levamisole groups (p < 0.05). These findings suggest that the tested herbal extracts possess short-term anthelmintic activity comparable or superior to synthetic levamisole. Their phytochemical composition may underlie this effect, although repeated or optimized dosing strategies are likely required to sustain parasite control. Keywords: Anthelmintic, Allium sativum, Basella alba, Carica papaya, Native chicken Share Link | Plain Format | Corresponding Author (John Mark Ramada)

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