Table of contents

The demand for agricultural and food products grow significantly in-line with the increase in the population growth. The consumers need not only the products, but also require the products to be easily stored and transported. Thus, development of agriculture handling and processing has become the key elements to meet the global demand. This conference was aimed at introducing recent technological advances and current trends in agricultural postharvest handling and processing, to meet the growing demands in a changing and more competitive global market.

The 2^nd ICAPHP was held on August 29 - 31, 2018 with the theme "Emerging agriculture postharvest technology: Towards global market". This Conference was organized by Indonesian Center for Agricultural Postharvest Research and Development, Indonesian Agency for Agricultural Research and Development - Ministry of Agriculture, following the successful of the 1^st Conference in 2013. In this conference, national and international research scholars, academicians, industry, policy makers, regulators, and related stakeholders shared their work and knowledge.

This proceeding consists of 68 papers selected from the oral and poster presentation of the participants and invited speakers that have been peer-reviewed by the scientific board. The scope of this proceeding includes postharvest handling technology, processing technology, food and agricultural engineering, agricultural waste and by product valorisation, postharvest management, policy and regulation, and food quality and safety.

We would like to sincerely thank the invited speakers, presenters, sponsors and all participants for their important contributions to this Conference. We would also like to thank all the organizing committees who run this event successfully.

Editors.

List of Editors, Reviewers, Scientific Committee and Organizing Committee are available in this PDF.

List of Participants are available in this PDF.

List of First Name, Surname, Institution and Email address are available in this PDF.

List of Conference Photographs are available in this PDF.

All papers published in this volume of IOP Conference Series: Earth and Environmental Science have been peer reviewed through processes administered by the proceedings Editors. Reviews were conducted by expert referees to the professional and scientific standards expected of a proceedings journal published by IOP Publishing.

Our world is rapidly urbanizing. By 2050, two thirds of humanity will live in cities. Increasing rates of urbanisation are putting more pressures on resources; influencing what foods we eat, where and when we eat them; the way our food is grown, processed and delivered to consumers; and impacting on our health and nutrition. Worldwide, interest in urban food systems and the increasing engagement of municipal government in food issues is growing rapidly as cities are largely dependent on external food sources. Food chains are growing longer, global trade is increasing and the diversity of food available to consumers is increasing. However, while urbanization presents many opportunities for smallholder producers, the lack of knowledge, resources and infrastructure continues to limit their participation in modern urban food systems. Furthermore, poverty, food insecurity and malnutrition are shifting from a rural problem to an urban problem. Urban food systems are being challenged to be more inclusive, responsive and resilient. This impacts on the need for greater investment in wholesale marketing and distribution systems, food quality and safety, transport and logistics, and improved food waste management.

It has been observed that export promotion drive boosts economic growth of developing countries (Nigeria inclusive) through the multiplier effects that the income earned from exports has on the economy. Prior to the discovery of oil, agriculture has been the main contributor to the Nigerian external sector. It is in the light of this that this study sets out to examine the impact of agricultural export on Nigeria's economic growth. This study used the Autoregressive Distribution Lag (ARDL) econometric technique to analyze the long run relationship and the impact of agricultural exports on Nigeria's economic growth. Economic growth is the dependent variable, and is proxied by the real gross domestic product, the explanatory variables include: agricultural export, foreign direct investment, inflation rate and the labour force. The results from the ARDL technique revealed that agricultural exports significantly affect Nigeria's economic growth; this suggests that, a 1percent increase in - agricultural export will boost economic growth in Nigeria by approximately 25percent.Therefore, from the results, the study recommended that agricultural export need to be promoted through the increase in agricultural production base.

Physical treatments have gained interest in recent years to improve quality and safety of fresh fruits and vegetables, due to the emergence of non-chemical techniques. Indeed, the use of fungicides is becoming restricted because of the concerns of the consumers for human health and for the release of fungicides in the environment. Physical treatment appears to promote sustainable technology. This review attempts to highlight the use of the light treatments in postharvest, with visible and UV-C. These treatments already showed interesting perspectives of applications due to, their direct impact onto pathogens, and the induction of resistance onto the host. The mode of action is not well known, but some new tools such as ohmic methods will help to highlight physiological and biochemical pathways on which the phenomena are based. Despite a wide range of positive impact of light treatments in several research works, their commercial use remains limited in relation to their potential market.

The quality of garlic bulbs may be deteriorated under storage. This work aimed to study the effect of storage temperature on the quality of garlic during storage. A local garlic variety, i.e. Lumbu Kuning was used in the study. The bulbs were collected from a farmer. After drying, the bulbs were subjected to different temperature storage conditions, i.e. 0°>C; 7°C (RH 50-70%, darkness), and a room temperature (29-31°C, RH 70-80%). The treated bulbs were stored for 6 months. The parameters observed were weight, numbers of empty and sprouted bulbs. The treatments were carried out in three replications (54-67 bulbs or 300 g per replicate). The results showed that the highest weight loss was found from the bulbs stored at 7°C (25.08%), followed those stored at the room temperature (18.76%) and 0°C (10.47%). The highest sprouting percentage occurred in those stored at 7°C (25.16%). The empty bulbs percentage was found for that garlic stored at 0°C and a room temperature were 6% and 13%, respectively. The study suggests that storage condition at 0°C is recommended for long-term storage of garlic bulbs.

Raw material pre-treatment becomes an important step in the bioetanol production from macroalgae. It's help to breakdown sulfated groups and lignin, facilitate the hydrolysis process to increase reducing sugars. Gelidium latifolium and Caulerpa racemosa are red and green algae which used for bioethanol production in this study. The carbohydrate content was 23.81% and 30.54% respectively. The study aims to evaluate the effect of alkaline pre-treatment to the chemical characteristics of macroalgae, productivity of sugar and bioethanol. The alkaline used was sodium hydroxide (NaOH) with a concentration of 0.05 and 0.1 N, soaking time for 3 days at room temperature. From the result, it was known that water and alkaline pre-treatment increased cellulose content for both macroalgae, as well as yield of reducing sugars. The highest reducing sugar for G. latifolium was 5.26% w/v obtained from 0.1 N NaOH pre-treatment. While for C. racemosa it was 7.67% w/v obtained from the one which submerged on water. G. latifolium treated with 0.05 N NaOH has the highest ethanol content of 6.3 ml/L with 21.94% fermentation efficiency and 37.30% substrate efficiency. On the other hand, the highest ethanol production for C. racemosa obtained from water immersion of 7 ml/L with 17.26% fermentation efficiency and 15.41% substrate efficiency.

The NIR spectroscopy for characterization and classification of intact Java arabica coffee beans based on their origin is proposed. Commonly, NIR spectroscopy is used to determine composition of agricultural products including coffee. Three kinds of Java arabica coffee beans namely Arabica Java Preanger, Arabica Bondowoso and Arabica Malang were used in this research. Three hundred samples, each consisted of 100 g coffee beans were prepared. The coffee beans of 100 g were placed in petri dish and the light reflectances of intact coffee beans were measured by FT-NIR spectrometer at the wavelength of 1000-2500 nm. After reflectance measurement, the samples were subjected to composition analysis using proximate and Liquid Chromatography Mass Spectrometry. The reflectance and absorbance spectra were processed by five spectra data pretreatments (smoothing, first derivative, second derivative, Standard Normal Variate (SNV), Multiple Scatter Correction (MSC)) and then Principle Component Analysis (PCA) were carried out. Discriminant analysis (DA) of Principle Components were developed to classify coffee beans based on their origin. The results show that the spectra data treatments of SNV and MSC of reflectance spectra and PC analysis using PC1 and PC2 gave the best results for discriminating three kinds of coffee beans. The DA of three principle components of reflectance data processed by SNV and MSC could classify arabica coffee beans accurately (100%). This results shows that NIR spectroscopy can be used as a nondestructive method to classify arabica coffee beans based on their origin.

There are two types banana such as banana for fresh purposes and cooking banana. Research on bananas mostly were done on table banana, since the value of cooking banana and plantain are consider as lower. In this study the intermediate product banana flour has been studied as affected by degree of ripening such as unripe, half ripe and fully ripe. The quality parameters analysed were proximate content, mineral content, amylose content, glycemic index, amylograph analysis for pasting, and scanning electron microscope. With the increased of ripening the granules was more sticked together, amylose content decreased, peak on the gelatinisation process decreased, calcium decreased, sodium increased, with no change in energy. Glycemic index of banana flour was decreased from unripe, half ripe, to fully ripe; 50.8±29.9, 39.4±27.5, 30.9±13.7 respectively. Thus, the flour from half ripe and fully ripe banana had different characteristics from unripe banana. The new type of flour are potential for preparing various produces for diabetic diet.

Indonesian farmers cultivate shallot but onion is often imported to fulfil the needs of customers. Shallot is often used for cooking in Indonesian cuisine because of its spicy flavour. However, the price of shallot fluctuates a great deal and is sometimes very high. Although many efforts have been introduced to control the price, the results of desktop study show that there is an overlap in the size code for small size onion (<5mm) and large shallot. As the two products are physically very similar, a mini market survey confirms that traders often sell small size onion as shallots as the price of small onion is very cheap compared to shallot.

Unbalance ratio between rice plant area and number of rice milling unit causes tight business competition on its business so it has low productivity and profitability.Measures for enhancing productivity need to be taken. There are some similarity situations between Indonesia and Korea related to rice consumption and industry. Objectives of this study are to conduct comparative study between Indonesian and Korean rice industry and arrange recommendations about providing stable paddy supply for the rice processing industry in Indonesia. Methodologyof the study are discussion, field observation, data analysis, and arrange recommendations. The results showed that Indonesian Government and Korean Government have different structure on rice processing industry. Therefore, Indonesian Government and Korean Government enacted different policies priority on strengthening and fostering rice processing industry.Based on lesson learn from Korean experiences, some recommendations for sustainable paddy supply for the rice processing industry in Indonesia are Indonesian Government should improve postharvest system and management on rice processing, to revitalize agriculture cooperative, and to conduct business networking among rice processing industries to reduce competition in the rice business.

Reaction of enzymatic browning occurs due to the oxidation of phenol involving polyphenol oxidase (PPO). Prevention of browning reactions can be done by inhibiting PPO activity, one of the alternative is hypoiodous acid (HIO). The purpose of this study is to know the inhibitory activity of HIO on the enzymatic browning of apple based on the color change. The color change was analyzed by L* value differences. HIO was provided from the reaction between H₂O₂ and KIO₃ using peroxidase as catalyst. Apple was immersed into the solution of HIO for six hour and the lightness was analyzed using digital color meter. Result indicated the decrease of the lightness was found in apple when the immersion in HIO was applied. The inhibitory action of HIO was comparable with NaCl immersion where HIO with concentration of 0.09 had better inhibitory action than HIO 0.068.

Aloe vera is one of the coating materials that has begun to be widely studied. The application of spray method in fruit coating requires the formulation of a solution to generate droplets that are small, smooth and can forms a film. The purpose of this research was to study the characteristics of the film and droplet produced by various concentrations of aloe vera solution applied by spray method. Observation variables for selection of the best concentration included droplet diameter, film thickness, and Water Vapor Transmission Rate (WVTR). Solution with 10% aloe vera resulted in droplet diameter of 0.26 mm, while at a concentration of 20% yielded a droplet diameter of 0.37 mm. The thickness of the film produced from both- concentrations were 0.9 mm. The WVTR value was not significantly different, i.e 3.02 g/m2- day and 3.03 g/m2-day for the concentration 10% and 20%, respectivaly. The application of 10% aloe vera coating using spray method on rambutan of Lebak varieties decreased respiration rate from 15.08 ml O2/kg-hour to 5.77 ml O2/kg-hour at 10° C storage temperature. Based on these result, the selected formula of coating using spray method was 10% aloe vera solution.

Hypoiodous acid (HIO) could be obtained by reacting two substrates: hydrogen peroxide (H₂O₂) and potassium iodide (KI), by the presence of peroxidase enzyme. This product has been well developed as antimicrobial compound and could be utilized in food products, however this product has not receive much attention in the durability. Therefore, this research was conducted to determine the final product reaction of HOI stability against time and temperature of storage. The product of HIO was composed using reaction mixture containing H₂O₂ and KI at 2 and 20 mM and the final product of HIO was stored for 60 minutes in temperature of 25–40°C. The pH and the remaining of H₂O₂ substrate was observed. The measurement of remaining H₂O₂ was done using 2,2'-azino-bis-3-ethylbenzothiazoline-6- sulphonic acid (ABTS) as substrate. As results, gradual decrease in pH value was found in the beginning of 10 minutes of storage and during this 10 minutes, remarkable decrease was found after 6 minutes of reaction process. The elevation in the temperature of storage provided remarkable effect to the pH value and remaining concentration of substrates changes. Thus, this study concluded that HIO formation reaction is obstructed by high temperature.

The objective of this study was to examine the use of ascorbic acid and oxygen absorbent as anti browning agent for minimally processed cassava. The solution of 0% and 1% (w/v) ascorbic acid combined with packaging treatment by adding oxygen absorbent (+OA) and without oxygen absorbent (-OA) were use as anti browning system. Peeled cassava was dipped in the solutions for 30 minutes then packed into polyethylene plastic with packaging treatment and stored at 5°C. The results showed that dipping in 1% ascorbic acid solutions and oxygen absorbent packaging treatment could inhibit oxidation of polyphenol oxidase (PPO) of minimally processed cassava indicated by lower Browning Index.

The objectives of this research was to study the physical quality of grain and rice, milling quality, and its physicochemical properties of several local glutinous rice. The research materials were obtained from local farmer in West Java. The analysis was conducted at the Rice Quality Laboratory at Indonesian Center for Rice Research (ICRR), Sukamandi, West Java. There are differences in physical quality of grain and rice, milled quality and rice protein content of several local glutinous rice. Based on the Indonesian National Standard quality of paddy (1993), the empty grain of the four types of local glutinous rice did not meet the quality of III (maximum 3%). Based on the components of immature+chalky grain quality, the four types of glutinous rice locally meet the quality of I (maximum 1%). The rice length and the shape of the five types of glutinous rice consecutively are medium (5.51 - 6.60 mm) and medium (2.1 - 3.0). The yield of brown rice of four types of glutinous rice ranged from 76.73% (Ketan Pulut) to 79.91% (Ketan Nangka). The rice yield of four types of glutinous rice ranged from 64.57% (Ketan Pecut) to 69.63% (Ketan Bilatung). The range of five sticky rice varieties ranged from 6.41 to 9.63%, which include very low amylose classification (2-19%). The gel consistency and gelatinizing temperature of five glutinous rice are soft and low consecutively.

The Hazard Analysis Critical Control Point is needed to improve the quality and competitiveness of cocoa beans. The objectives of this research were to study of Good Handling Practices at cocoa beans fermentation and determination of critical control point as the first step in making Hazard Analysis Critical Control Point plan. The research was conducted at Processing Product Unit Ngudi Raharjo II, Gunung Kidul Regency, Yogyakarta. The method used in this research were interview, observation, recording of cocoa quality, temperature and pH during fermentation, drying temperature and water content reduction in cocoa beans during drying, while determination of critical control point by answering the question from decision tree associated with the risk assessment matrix. The results shown that Good Handling Practices there were 26 of 76 elements that have not been applied, so it needs to be improved. The average temperature of cocoa beans fermentation on the surface for five days is 38.5 °C, in the middle section is 42.3°C and in the bottom was 34.8°C. The average pH of cocoa beans fermentation for 5 days was 3.2. Temperature and pH of fermentation are lower than they should be, this is due to too much cocoa bean pulp. The average temperature in sun drying for four days was 30.3 °C. The average drying temperature with drying machine for three days was 39.2 °C. The drying process should be carried out at 55-60 °C for 40-50 hours. Of the nine stages of the process, drying was a critical control point.

The purpose of this research was to study the post-harvest analysis of local aromatic rice variety of AnakDaro, CicihMerah, and Mandoti covering the volatile component, physical and milling quality, and the physicochemical properties of rice. The research materials were obtained from local farmer in West Sumatera, South Sulawesi, and Bali. The analysis was conducted at the Rice Quality Laboratory at Indonesian Center for Rice Research (ICRR), Sukamandi, West Java. The results indicated that AnakDaro was extracted with Likens- Nickerson had a 2-acetyl-1-pyrroline amount (13.79 ppb) higher than that of Mandoti and CicihMerah. The extraction technique with Likens Nickerson has the best recovery compared to SPME (Solid Phase Microextraction) and maceration. In general there are differences in physical quality of grain and rice, milled quality and rice protein content of AnakDaro, Mandoti and CicihMerah. AnakDaro had high amylose content and hard cooked rice texture in cold conditions. CicihMerah had high amylose content with soft cooked rice texture in cold conditions. Mandoti had a very low amylose content with a very soft cooked rice texture in cold conditions. The characteristic of gelatinization temperature of Anak Daro and CicihMerah were high (> 74°C) while Mandoti was moderate (70-74°C).

Good postharvest handling is harvest handling to postharvest activities in accordance with the principles of Good Handling Practices (GHP). GHP implementation is expected to improve the quality of agricultural products and suppress lost harvest. In the paddy commodity, the implementation of GHP covers harvest based on appropriate harvest index, way to harvest, threshing, drying, grinding and storage. The objective of the study was initiated to determine harvest losess and suitability of GHP implementation in reducing losses at harvest and postharvest in the tidal land of Tanjung Jabung Timur Regency. The study was done with observation approach to determine the suitability of postharvest handling innovation based on GHP implementation. To determine of harvest losses by calculate using a formula (SP) = SPS + SSP directly in the field. The results showed that losses at harvest time based on GHP implementation was 1.6% (Inpara 3 varieties), 1.5% (Ciherang varieties) whereas with the way of farmers losses at harvest was higher about 5.1% (Inpara 3) and 4.5% (Ciherang). The results showed that in general situation the farmers were not practicing GHP on harvest and postharvest process.

The purpose of this research was to study the physical, milling, nutrition quality and physichochemical characteristic of three Indonesian local aromatic paddy namely Kewal Balik Semah, Cere Mas, and Segara Anak. The research materials were obtained from local farmers in Lebak, Banten Province, and Sukamandi, West Java Province. The analysis was conducted at the Rice Quality Laboratory at Indonesian Center for Rice Research (ICRR), Sukamandi. The data were analysed using Analysis of Variance (ANOVA) and followed by Duncan's Multiple Range Test (DMRT) if differences were found. The results indicated that paddy rice moisture content varied 11.5-13.4%, empty grain 2.0-9.4%, paddy density varied 339-568 g/l, 1000 grain weight range from 20.5-29.4 g, chalky + immature grain 0.2-0.7%, and yellow + damaged grain 0.7-5.3%, paddy length 5.2-6.04 mm (short to medium) and paddy L/B ratio ranged 2.04-2.41 (medium). Milling percentage ranged 62.5-71.5%, head rice percentage varied 56.7-85.4%, broken rice percentage ranged 14.5-41.0% and brewer 0.1-2.4%. Chalky grain <1% and damaged grain varied 0.07-0.4%. Milled rice whiteness ranged from 43.6-55.8%, and translucensy 0.5-2.8%. The amylose content of three varieties are categorised as medium amylose. Gel consistency characters is soft texture and gel temperature are high to high intermediate (1-3). Among of the cultivars the protein content ranged 7.4-8.2%.

Several factors affect the shelf life of mangosteen fruit, such as the low quality of fruit at harvest time or poor storage and transportation precise conditions before the fruit is consumed. Cause of poor quality of mangosteen fruit for export due to hardening of fruit skin after harvest and harvesting through matures caused by the lack of proper handling of harvest and postharvest. The objective of the research was to study the effect of hormone treatment, coating material and ethylene absorber to the shelf life of mangosteen. Treatments were implemented by coating process using a combination of GA3 hormone treatment and coating materials (chitosan and wax). The other treatments used were combination of plastic and teabag packaging containing KMNO₄. The study was designed using a completely randomized design. Observations included external visuals, internal visuals, weight loss, color, texture, and skin structure. The data analysis was performed using SPSS 2.1 software. At first week, the condition of treated mangosteen fruit were still resembles with fruit on day-0. This was due to the cooling factor, assisting in the process of maintaining the freshness of the mangosteen fruit.

Coconut shell liquid smoke is produced from a chemical pyrolysis process that involved smoke bearing water vapor from burning coconut shells in very high temperature. Materials used in this study were coconut shell liquid smoke with three different grades. Visually, grade 1 liquid smoke was clear. Grade 2 liquid smoke was reddish in color and not as clear as grade 1, while grade 3 was dark brown. This difference may indicate that each grade had different chemical compositions. The aim of this study was to identify the chemical compounds of the three different grades of coconut shell liquid smoke using Gas Chromatography-Mass Spectroscopy (GC-MS). Extraction was carried out using Head Space Solid Phase Micro Extraction (HS-SPME). Result showed that the coconut shell liquid smoke contains high content of polyphenol. Polycyclic Aromatic Hydrocarbons (PAHs) including benzo(a)pyrene were also found. The findings of this study may be useful as basis in the determination of the application of the different grades of coconut shell liquid smoke.

Banana cv mas (Musa acuminata, L.) is one type of banana which is the superior fruit of Indonesia. Banana has the highest production among fruits in Indonesia. Besides having a delicious taste of banana cv mas kirana has a very interesting appearance, but the simultaneous ripened fruit in large numbers becomes an obstacle in its trade. Ethylene treatment is the primary choice to overcome the trade obstacles. The treatments given for banana fruit were: (i) The concentration of ethylene are 0, 100, 150 and 200 ppm with 24 hours of exposure duration; (ii) Temperature of ripening room (ripening chamber): ambient (25-30°C) and (15-20°C) with RH in the range 80 - 95% and CO₂ observations / measurements performed periodically to keep the concentration not more than 1% in ripening room / chamber. Banana cv mas kirana look ripe simultaneously on ethylene treatment occurring on the fifth day in the room with ambient condition, while the skin color of banana control is still green. While the banana cv mas kirana simultaneously ripens after the seventh day. The concentration of ethylene at 100 ppm is effective and efficient for ripening the banana cv mas kirana

Shallot (Allium cepa L. Var. ascalonicum Backer) is one of horticulture crop that serves as a spice in daily cuisine for almost all Indonesian people. One of postharvest handling of shallot after harvesting is the curing process to extend the freshness of shallot bulbs. Curing process needs a lot of energy to dry the leaves. Even though the curing process only to dry the bulbs. For this reason, we can cut the leaves through a curing process to save the energy. This study aimed to obtain the right cutting leaves to save energy needed in the curing process. T he shallot bulbs are harvested in the morning. Then the shallot leaves are cut to the length of each leaf 1-10; 11-20; 21-30 cm and without cutting (as a control). The results showed that the cutting technique of shallot leaves with a leaf length of 1-10 cm to 11-20 cm from the initial leaf length could shorter until 4 days curing processing time with a weight loss of 16.22%, water content of 80.83%, the brightness value of 45.60, and the texture of 1589.00 grams/mm².

The limited supply of fossil fuels in the world and increased in CO₂ emission problem causing the government has urged improving the supply of a source of energy, through the use of a new source of energy and renewable. Lignocellulose is one of the organic component in many was available an agricultural waste as a source of microbes to produce welfare fuel. In process of renewable energy, hydrolysis on source lignocellulose using a lignocellulose enzyme will be imported. Bioethanol produce there are have some problems, among other lack of strains superior enzyme lignocellulose microbes producer. Lignocellulose that degrades an enzyme is cellulose much used in various industries. An enzyme can be produced of a group of bacteria, like mold and yeasts. This article is determine to identify superior lignocellulose microbes producing an enzyme. Sample of the study obtained from the specimen land, litter, decayed wood, sand, water crater in various districts in Indonesia. Produce an enzyme lignocellulose identification microbes to bioetanol begins with exploration, isolation and selection, further testing and selection. From 15 bacteria producing cellulose isolates, and selection isolate superior obtained was that B93 with the activity of enzyme reached 25,3 U/ml. Identification of superior cellulose microbes producer is Enterobacteria Sp. Based on this outcome was expected that B93 is a potential source of an cellulose enzyme producer. That can be used to producing welfare fuel (bioethanol). The next research can get reducing part cost of bioethanol production from lignocellulose is cost of cellulose and xillanase (commercial enzim), so it is very impact alternative to solve the global warming problem and ensure sustainable development of the economy leaf litter biomass from tree plantation sites can be collected and used as a promising feedstock for biofuel production to mitigate energy crisis.

Chili (Capsicum annum L.) is perishable horticultural commodity with short shelf life. Environmental factors such as: temperature, diseases, and humidity, influence the quality of chili, hence the shelf life becomes shorter. One of the long life-saving technologies for chili freshness is by using a controlled atmosphere storage (CAS) technique. This study aimed to prolong the shelf life of chili up to two weeks by CAS method. CAS is a method of storing agricultural products where the concentrations of oxygen, carbon dioxide, nitrogen, and temperature, and the humidity of the storage space are carefully arranged. Storage typically uses low temperatures, and high RH. Storage with this controlled atmosphere has been applied to fresh fruits, vegetables, and dried commodities. For chilies with CAS, a showcase refrigerator was flowed with nitrogen gas (N2) to suppress oxygen gas concentration (O2) in storage space to close to 7%. Carbon dioxide (CO2) gas was added to a concentration of 2.5%. The conditions of oxygen and carbon dioxide gas in the showcase were maintained by continuously flowing N2 gas at a rate of 1 ml / min. The temperature and humidity of storage chambers was maintained at a temperature of 10 - 14 ⁰C and RH in the range 90 - 95%. Observation parameters include, freshness (moisture content, texture, and color), and weight loss. CAS technology was able to maintained freshness of chili for up to 5 weeks with water content characteristics of 82 - 84%, ash content of 0.80 to 0.95%, vitamin C 237.4 - 267.16 mg / 100 g, with the texture easily broken and orange color yellowish, and weight loss reached 12.8%.

Sorghum is one of the high carbohydrate food sources that is still underutilized for processed food products due to its anti-nutritional content and functional properties. Fermentation is one of the processes that can reduce anti-nutritional content and improve the functional properties of sorghum flour. The purpose of this study was to determine the effect of Lactobacillus casei fermentation on the physicochemical and functional properties of sorghum flour. Sorghum used in this study was a local variety of KD-4 from Lamongan Dictrict, East Java. The experimental design used was Completely Randomized Design with two factors and three replication. The first factor was the concentration of bacteria in soaking water (0.05%; 0.10%; 0.15%, and 0.20% of the volume of water) and the second factor was the fermentation period (4, 8 and 12 hours). The results showed that concentration of bacteria and fermentation period generally affected the physicochemical and functional properties of sorghum flour. Increasing concentrations of bacteria and fermentation period tended to decrease tannin content, starch, amylopectin, and water and oil absorption but increased the value of whiteness, dietary fiber, amylose, and viscosity of sorghum flour.

Lactobacillus brevis is an excellent species of lactic acid bacteria for improving functional and physicochemical properties of flour. The study aimed to characterize sorghum flour profiles modified using Lactobacillus brevis. Sorghum grains of a local variety KD4 was polished using a mini polisher. The flour was fermented with L.brevis at different concentrations. The experiment was designed in a completely randomized, two factors and three replications. The first factor was microbial concentrations (0.5; 0.10; 0.15; 0.20%) and the second factor was fermentation time (4, 8, and 12 hours). The results showed that the microbial concentrations and fermentation time affected the physicochemical properties of the flour such as starch content, amylose, bulk density, and whiteness degree of flour. Increasing the fermentation temperatures increased the swelling power of starch and resulted in high solubility of the granules. Sorghum starch solubility was influenced by amylose content. The longer the time of incubation, the lower the tannin content. Flour water absorption ranged from 11.58 to 21.81%, whereas oil absorption had no significant differences. The study suggests that L.brevis in a concentration of 0.20% and 12 hour of fermentation can be used in the fermentation of sorghum flour.

Fresh-handling treatment using 1- Methylcyclopropene (1-MCP) has been proven effective in controlling respiration process of various horticultural commodities, helping to extend shelf-life for storage and transportation purpose. The effect of 1 -MCP treatment on shallot (A llium ascalonicum L. ) had yet been studied. It was expected to delay maturity, prevent negative effects of ethylene, and inhibit senescence by blocking ethylene receptor. The objective of this research was to study the effects of 1-MCP on the physiological process and weight loss of shallot. The research was preceded by the determination of 1 -MCP dosage, i.e. 0.5, 1, 1.5, 2, and 2.5 g. The best dosage was then used in the 1-MCP treatment on shallot. The duration of treatment was 0, 6, 18, 30, and 42 hours. Observation of physiological process was done to respiration rate (CO2) and ethylene production rate. Weight loss was also observed. The best dosage of 1-MCP was 2.5g with the content of 437.78 ppm. On the main experiment, 18 hours of treatment had the lowest but statistically the same respiration rate compared to other duration, and statistically different with the shallot without treatment. For ethylene production rate, 18 hours of treatment had the best effect and statistically different with the ones without treatment. Shallot with different treatments also showed insignificant different on weight loss, but were significantly different with shallot without treatment. Without treatment, the quality of shallot was dropped after 70 days of storage, while all the quality of treated shallot was maintained up to 84 days. It was concluded that 1 -MCP treatment was effective in controlling respiration rate and ethylene production rate. However, different duration of 1-MCP treatment had not showed different effects on shallot physiological process and weight loss.

Currently, sustainable food production is the biggest challenge in the world. The rapid growth of population, agricultural land conversion and climate change are the key challenges in the agricultural sector. Therefore, natural resources need to be utilised optimally to increase value-added and product competitiveness. This paper reviews the development of rice bioindustry in Indonesia with regards to food processing technology and challenges. Regarding the development of rice bio-industry, farmers and rice milling entrepreneurs are not only directed to focus on milled rice but also directed to valorise the by-products from rice milling manufacture namely rice bran, broken rice, brewers' rice and husks into high value- added products. To improve the economic value of premium quality rice, functional rice (parboiled, low glycaemic index rice), fortified rice, instant rice, and crystal rice should be produced. Husk can be processed into non- food products, such as biosilica. Additionally, straw can be used as raw material for paper, furfural, sugar and bioethanol, as well as biodegradable packaging and nanofiber. The development of the rice bio industry by utilising all parts of the plant supports the zero waste concept that can increase the income of rice farmers and entrepreneurs, will also improving the environment.

Macaroni is one type of food products that are widely used as appetizer or main dishes ingredient. Macaroni is generally made from wheat flour. However, macaroni in this study was made from cassava to produce a healthier gluten free product. The aim of this research was to investigate the effect of Glycerol Mono Stearate and guar gum on the characteristics of cassava macaroni. The research was arranged with Completely Randomized Designs with the concentration of GMS (0.1%, 0.25%) and guar gum (0.25%, 0.5%) against control. Parameters observed were water absorption, cooking loss, texture and proximate analysis. The results showed that the use of GMS and guar gum had significant effect on water absorption, cooking loss and texture of macaroni. Macaroni with best physical characteristics was obtained from GMS 0.1% and 0.25% guar gum which had water absorption 128.495%, cooking loss 5.060%, hardness 27.530 N, adhesiveness 0.920 mJ. The macaroni had moisture content of 7.892%, fat 0.047%, protein 0.777%, carbohydrate 88.890%, ash 2.383% and energy 359.690 Kcal, which was not significantly different from the control.

This research aimed to produce and formulate nata from Talas Beneng with different concentration ofAcetobacter xylinum. The raw material of talas beneng extract to starch then its residual water boiled, added 5% sucrose, 2% acetate acid and 1% ZA. Then it cooled until 25 °C, added Acetobacter xylinum, and fermented for 13 days. The concentration of Acetobacter xylinum addition with four levels namely 10%, 15%, 20 % and 25%. The parameters were physical analysis (yield,thickness, and hardness), chemical (crude fiber), and organoleptic (appearance, texture, flavor, and taste). The results showed that the addition of 25% concentration of Acetobacter xylinum was the highest yield and thickness as 30.98%, and 9.55 mm, then it has crude fiber 4.89% and hardness 0.1 mm/g.s. For organoleptic evaluation, the addition of 25% concentration of Acetobacter xylinum showed appearance, flavor, texture, and taste higher than others treatment.

Sorghum seeds form some varieties are range from 2 to 4 mm in size and containing the outer skin/husk about 30 percent. Parallel with tampering of cortex/husk sorghum seeds, also needs exfoliation process. In order of husk exfoliation process can be done equally, it's required grading/sorting of sorghum seeds and tampering process be spread evenly. Tampering purposes to remove sorghum's pericarp and tesla coating that contains tannin on endosperm section. This section able to reduce protein digestibility inside the human body and causes constipation. Center for Agricultural Engineering Research and Development (BBP Mektan) developed Sorghum grading machine with pneumatic type with work capacity 400 kg/hour. The aims of this study were : (i) to sorting sorghum seeds evenly (ii) to produce clean sorghum seeds. The testing of grading machine performance, includes: preparation, fabrication and modification, functional and performance test, and reporting. Sorting/grading machine use diesel motor driving force 6.5 HP and the dimension of the machine are 1610 x 1280 x 1820 mm. The capacity of sorting/grading machine able to achieve 400 kg/hour with the efficiency of sorghum's seed uniformity around 86.25%.

One of the main components of rice husk ash (RHA) is silica, which can be used as raw material for fertilizer. The study examined influences of various volume and concentration on silica extraction. The silica was extracted using a technical alkaline grade solvent (NaOH) with a variation in volume/the ratio of RHA to the amount of solvents (1: 4, 1: 5, and 1: 6) and the solvent concentration (0.50, 0.75 and 1 N). The highest average yield was found in the concentration of 1 N solvent with the ratio of RHA to the number of solvents 1: 6 is 62.83%. Based on the physical characteristics of silica from RHA which include whiteness (93.2496.66%), moisture content (0.49-2.81%), and density (0.56-0.95 g / mL) indicates that the use of technical alkaline solvents tends to decrease the purity of the proven silica also with the presence of major contaminants such as Na and Cl and other elements through SEM-EDX, XRF, and XRD test. In saline soils, the presence of contaminants in silica with an amorphous phase (2θ = 22.29°) especially Na and Cl may have a negative effect if used as raw material for fertilizers.

Bioethanol is one of renewable energy considered as fuel petroleum substitute. Generally, bioethanol can be obtained from raw material which contain of sugar, starch or lignocelluloses, i.e sorghum. The aim of this study was to obtain the optimum condition of NaOH concentration and cellulase:xylanase enzymes for bioethanol production from sweet sorghum bagasse. Raw material used was sweet sorghum bagasse. The experiment was conducted four stages: 1) characteristics of raw materials; 2) optimization effect of NaOH solution on delignification process, experimental design at this stage was completely randomized design (CRD) with 1 factor; 3) optimization effect of cellulase and xylanase enzymes (1:1% and (2:2%) to bioethanol production on scale of 500 g raw materials, statistical analysis that used in this stage was t-student test; 4) optimization process of bioethanol production on scale of 50 kg raw material. The results showed that the optimum condition to produced bioethanol from sweet sorghum bagasse was addition of 10% NaOH solution at a temperature of 120-130 ⁰C for 20 minutes. Furthermore, the resulted material from delignification was proceesed to saccharification and hydrolysis using xylanase: cellulase with ratio of 1:1. The bioethanol produced was 13.7% from total sweet sorghum bagasse powder used with alcohol content of 82.8%.

Active compounds of temulawak often have some disadvantages such as barely dissolve in water, unstable in alkaline and acidic conditions, that need to be overcome by coating with the starch matrix. Starch nanoparticles precipitated with alcohol can serve as coating material because it has a helical hole and the porous structure. The research objective was to determine the effect of starch nanoparticles coating materials on the characteristics of temulawak microcapsule. The treatments tested included types of coating/starch matrix resulted from two different preparations of arrowroot starch nanoparticles namely by butanol and ethanol precipitation with two degrees of hydrolysis. The parameters observed consist of yield, encapsulation efficiency (EE), drug loading (DL), morphology (SEM and TEM), particle size distribution and polydispersity index (PDI), FTIR, and antioxidant activity. The results showed that the yield of microcapsules ranged from 42.91 to 58.31%, with EE from 48.69 to 69.59% and DL from 19.02 to 28.96%. Microcapsule size ranged from micro to nano size having 200 nm in average with rounded shape, and polydispersity index from 0.69 to 0.94. The antioxidant activity showed that microcapsule coated with butanol precipitation starch matrix was higher than that of ethanol precipitation. The FTIR analysis showed a binding of the active ingredient (curcumin) in the matrix as seen with the new absorption peak at a wavelength of 1510 cm⁻¹ as well as two new peaks at 1750 cm⁻¹ and 3730 cm⁻¹.

Despite the high production rate of Indonesian exotic fruits, the export rate has not been as high as desired. One of the main problems in exporting fresh fruits is the control of shelf-life during transportation and distribution. The use of active packaging has been reported to overcome this problem. Bioplastic bags are potential for this purpose, not only to extend the shelf-life, but also to create an environmentally friendly packaging. The objective of this research was to study the effects of the reinforcement of nancellulose obtained from rice straw and palm empty fruit bunch on the properties of bioplastic. Nanocellulose from rice straw and palm empty fruit bunch were produced using top-down method and blended with bioplastic pellets to produce bioplastic bags. Bags being analyzed for mechanical properties, morphological structure and permeability. The treatment including palm empty fruit bunch Bioplastic; rice straw bioplastics; commercial bioplastic, polypropylene and low density polyethylene plastic bags. Result study showed that bioplastic bags reinforced with palm empty fruit bunch nanocellulose had 23.30% higher tensile strength and 24.76% higher elongation compared with commercial bioplastics, while rice straw nanocellulose reinforcement only increased the tensile strength by 8.51% and did not improve the elongation. The Water Vapor Transmission Rate (WVTR) of bioplastic bags reinforced with rice straw and palm empty fruit bunch nanocellulose respectively was 401 and 399% higher compared to polypropylene plastic bags. Reinforcement with palm empty fruit bunch nanocellulose produced bioplastic bags with better properties due to higher mechanical properties compared to natural bioplastics with lower WVTR.

Development of nanoemulsion is gaining considerable attention for use in delivering hydrophobic constituents such as clove oil in foods and agriculture system. The small size of the oil droplets in the nanoemulsion system offers many advantages such as high stability, optical clarity, and improved water solubility and bioactivity. This research was aimed at investigating the effect of incorporation of carrier oil and co-solvent on the formation of clove nanoemulsion. Clove oil-loaded nanoemulsions were prepared by a low energy – phase inversion technique involving a carrier oil (medium chain triglyceride/MCT), at different ratios to the clove oil (1:2, 1:1, 2:1), a co-solvent (glycerol) at ratios of 0 and 1:1 to the mixture of clove oil and MCT and a non-ionic surfactant (Tween 80)at a ratio of 1:1, with two concentration levels of mixture of clove oil and MCT (5% and 10%). The formation and characteristics of nanoemulsion were evaluated including particle size, polydispersity index, zeta potential, and freeze-thaw stability, as well as their possible mechanisms of destabilization. Particle sizes ranged from 45.98 to 220 nm with narrow ranges of polydispersity index (0.072 – 0.286) and zeta potentials (-12.8 and - 22.6 mV). Incorporation of carrier oil at low proportions gave smaller size of oil droplets, and the presence co-solvent enhanced nanoemulsion stabilization. Creaming accompanied by oiling- off was found upon destabilization of nanoemulsion with different rate and appearance as influenced by nanoemulsion composition. This study provides important information about stabilization of nanoemulsion by incorporating carrier oil and co-solvent suitable for foods and agrochemical formulation.

Citronella (Cymbopogon nardus L) is a kind of plant producing essential oil. The cultivation does not require special requirements, can be grown on less fertile soil, and able to rehabilitate degraded and critical lands. In this study, 5 levels of drying duration (0, 1, 2, 3, and 4 days) were observed for their effect on the yield of citronella oil grown at 3 critical levels of land (quite critical, critical, and very critical). The experiment was designed in a completely randomized block design with 3 replications. The distillation of whole citronella leaves was carried out for 4 hours using steam distillation method. The result showed that the air drying significantly affected the yield of citronella oil. An increase in drying duration decreased the yield of oil in a linear trend. The highest yield of oil was produced from fresh raw material (0 days drying duration). The decrease of the oil yield due to the increase of drying duration at three levels of critical land (quite critical, critical, and very critical) followed the equation Y1 = - 0.024x + 0.711; Y2 = -0.017x + 0.704; and Y3 = -0.012x + 0.704 (for y = yield [%] and x = drying duration [day]).

Ginger is commonly used by Indonesian community as a main ingredient for making traditional beverages. Separation of solutions in the production process of traditional beverage based on ginger emulsions is often found and may reduce consumer interest. Addition of iota carrageenan is expected to increase emulsion stability that could be detected by the amount of sedimentation. This study was aimed to determine the emulsion stability of ginger emulsion with the addition of iota carrageenan. Ginger emulsion formulation contained iota carrageenan was prepared from 1–3% b/v of iota carrageenan added to 10–30% v/v ginger emulsion. The heat was applied to emulsion at 70°C. Emulsion stability was analysed by spectral analysis using UV- Vis spectrophotometer and calculating the amount of separated sediment for 10 minutes. The percentage analysis was applied to measure the emulsion stability. The results showed that iota carrageenan was suitable to maintain the emulsion stability up to the 10 minutes with while no iota addition was less maintain the stability. It showed that iota carrageenan could enhance the ginger emulsion.

Arrowroot and taro are underutilized tuber. Modification of starch into starch nanoparticles will open to opportunities for further development. The aim of this research was to find out the influence of acid types and hydrolysis length on the characteristics of the resulted starch nanoparticle. There were group of treatments including source of starch: arrowroot and taro beneng starch, and the acid types was HCland H2SO4, and the length of hydrolysis was 3 and 5 hours. The results showed that the yield of arrowroot nanoparticle starch was higher than taro, 21.64 - 34.44% and 33.83 - 51.22%, respectively. Hydrolysis with HCl and H2SO4 produced starch nanoparticles (NP) with different characteristics. Treatment with HCl provides higher yield than that of H2SO4, but particle size was larger. The average size of the taro and arrowroot starch nanoparticles produced by hydrolysis by H2SO4 was 379.2 nm and 464.4 nm, respectively, with high polydispersity index of 0.480 and 0.621. Meanwhile, the crystallinity of taro and arrowroot starch NP increased from 44.1 into 87.3% and 43.5% into 51.3%, respectively. Acid hydrolysis improved solubility of starch nanoparticles but decreased the swelling power and gelatinization temperature. Starch nanoparticles can be implemented as a reinforcing agent for packaging, and carrier material for phytochemicals or agro-chemicals.

Edible film usage has been growing to replace the non-environmental friendly plastic packaging. It can be applied as primary packaging in confectionary/candy products. The current study objective was to evaluate the quality changes of milk candy product which was wrapped using tapioca starch (TS) – chitosan (CH) – palm olein (PO) composite edible film as its primary packaging. Milk candy was produced from the caramelization of UHT bovine milk, sugar and margarine mixture. Various TS-CH-PO composite film solutions were prepared with different CH concentrations i.e. 0.6%, 0.8%, 1.0% and 1.2% (w/v). The solutions were homogenized and dry casted on a teflon-coated pan, resulting in edible film. Milk candy wrapped in edible film and control were stored at ambient temperature and analyzed periodically for its quality changes. Data were collected from 3 repetitions and presented as a descriptive analysis. The resulted edible films had thickness of 0.036-0.053 mm and water vapor transmission rate (WVTR) of 0.038-0.042 g/hr. After 22 storage days, weight loss of control sample was 1.87% while the best treatment observed from 0.8% CH with 0.98% loss. The moisture content decrease for control and best treatment were 4.1% and 1.4%, respectively. Milk candy hardness showed an initial sharp increase followed by steady decrease pattern. The highest hardness value after 22 days storage amongst the treated samples was 3553 N from 0.8% CH concentration. The increase in total plate count of control was 2.25 logs CFU/g while the best treated sample showed an increase of 0.67 logs CFU/g after 8 days of storage. TS-CH-PO composite edible film has shown the ability to retard the negative quality changes of milk candy during storage.

Banana 'Mas' (Musa acuminata colla) is one of high productivity Indonesian superior fruits. However, because of its thin skin tissue, banana could easily damage physiologically as a result of inappropriate maturity levels determinations and postharvest handling. The aim of this research was to determine the relationship between storage duration and banana 'Mas' characteristics at various levels of maturity, based on color index of 4, 5, 6 gamma ray irradiation dose of 0.3 kGy for 6 days of storage. The results showed that there was a closely relationship between the duration of banana 'Mas' storage (6 days) at various levels of maturity as a result of irradiation of 0.3 kGy, to the physical and chemical characteristics of banana 'Mas', indicated by the correlation coefficient value approaching +1 and the determination coefficient between 78% - 99%.

Indonesia is the third largest cocoa producer in the world after Ivory Coast and Ghana. With this potential, many industries in Indonesia process cocoa beans into various products, especially chocolate. One of the products in Agricultural Techno Park (ATP) Nglanggeran is chocolate candy. Chocolate candy must be safe for the consumer. Therefore this research aimed to assess the Good Manufacturing Practices (GMP) application and Critical Control Point (CCP) determination at the processing stage of chocolate candy in ATP Nglanggeran. In this study, observation and interview were conducted by the employees at Taman Teknologi Pertanian. Furthermore, assessment of GMP application with guidelines on Good Food Production Methods for Household Industries (Cara Produksi Pangan yang Baik untuk Industri Rumah Tangga/CPPB-IRT) was conducted. Assessment of process was analyzed based on process flowchart, water content analysis and water activity analysis in samples of steaming, roasting, deshelling, mixing and refining, conching, and chocolate candy. The last step was Critical Control Point (CCP) determination at the chocolate candy processing. From the analysis results of water content and water activity obtained that the processing of chocolate candy had not been able to eliminate the contamination of fungi, especially Aspergillus niger. The Critical Control Point (CCP) of the process was at the roasting and conching processes.

Instant rice is becoming more popular in modern lifestyle. This study investigated the effect of freezing temperature and duration on physicochemical characteristics of instant rice. Raw material used in this study was rice with two different amylose content, i.e. high (> 25%) and intermediate (20-25%). The experiment was conducted in randomized block design with treatments of freezing temperature (-20 and -4°C) and time (12, 18, and 24 hour), with three replications. The results of analysis of variance (ANOVA) showed that between freezing temperature and duration were significantly different of their physicochemical characteristics (p<0.05). The best freezing temperature and duration for both of rice was -4°C for 24 hour. Characteristics of instant rice from high amylose were rehydration time of 4.97 minutes, rehydration ratio of 3.14, density of 0.55 gr/ml, volume expansion of 178.99%, water absorption 55.44%, and yield recovery of 88.67%. This product contained of 6.57% moisture, 0.40% ash, 0.21% fat, and 7.92% protein. While, characteristics of instant rice from intermediate amylose were rehydration time of 4.07 minutes, rehydration ratio of 3.29, density of 0.57 gr/ml, volume expansion of 169.64%, water absorption 56.90%, yield recovery of 92.05%. This product contained of 7.58% moisture, 0.70% ash, 0.42% fat, and 7.92% protein.

Rasi is a cassava flour made from grains resembling rice granules. In general, rasi is processed by using cassava flour took tapioca and manual granulation after that dried. One of the disadvantages of rasi traditional process production is the form of granules that are not uniform and easily destroyed also has low protein and fat levels. Increasing the levels of fat and protein of rasi should be done the addition peanut flour. This study aimed to characterize the effect of adding peanut flour and improvement of granular formation method by using extrusion technology to physic chemical properties of the rasi product. There were three treatments of peanut flour addition, i.e 5, 10 and 15% that compared with control. The study was designed using a complete randomized design and the data obtained was analyzed using SPSS 2.1 software. Based on the result of the research, there was an increase of fat and protein content of rasi sample which added peanut flour. Peanut flour added constants have higher lightness and WI (Whiteness Index) values than controls. The amorphous phase of the constituents added with peanut flour was higher than the control, while the crystalline phase shows the opposite value. This was evident from the microstructural profile, where the constituents of peanut flour have starch granules that have started to break apart from the controls.

Polyelectrolyte Complex (PEC) was formed by a cross-linking process of different charges of two or more polymers with cation. The structure of a three-dimensional network of PEC facilitated encapsulation of probiotic cells. Some natural poly-ions belonging to polysaccharides and proteins were used for the PEC formation extensively. This study was aimed to obtain a positively charged polyelectrolyte complex as a colonic coating for probiotic cells using Layer-by-Layer (LbL) technique. This research was undertaken in completely randomized design with three replicates. Treatments comprised formulas containing the composition of Low Methoxyl Pectin (LMP), lysine and diethylamine at different levels of chitosan concentration (T1: chitosan of 0.050%, T2: chitosan of 0.075%; T3: chitosan of 0.100%) compared with control (T0: chitosan of 0%). Results showed that the treatments contributed to viscosity and nitrogen content of PEC. This research gained the best result on T3, where the use of chitosan of 0.100% in the formula made up of LMP, chitosan, lysine and diethylamine characterized by stable positive charges, nitrogen content of 0.00688% and viscosity of 18.53 cP. The application of LMP polyelectrolite (LMPpe) complex of the T3 for probiotic cells coating resulted in good viability until it reached colon with population of 7.67 log cfu/mL (4.67x10⁷ cfu/mL).

Red palm oil has a high content of carotenoids. β-carotene as the highest content of red palm oil acts as antioxidant but with low stability. Nanoemulsion is a system with oil in water emulsion (o / w) with nano size particle scale to increase the solubility and stability of bioactive components contained in red palm oil with 10-1000 nm scale . The purpose of this study was to determine the physical stability and total carotenoids content in nanoemulsion of red palm oil concentrate. The process of making nanoemulsion carotene concentrate was using High Pressure Homogenizer with variation of emulsifier. The emulsifier used was tween 20 and span 80 with ratio as follows 3:7 (F1), 7:3 (F2), 5:5 (F3) and 10:0 (F4). Parameters observed were pH, color, particle size and polydispersity index and stability of nanoemulsion. The results showed that formula F1 had the best physical stability compared to other formulas with particle size of 160.9 nm and total carotene of 1,710 ppm.

The rate of banana consumption in Indonesia is reported to be increased. Abundant banana peels causes environmental problem. Peels of banana still have the potential to be utilized in the making of vinegar. Banana peels have high contents of fiber and carbohydrate, however breakage of polysaccharide bonds with enzyme is necessary. The α-amylase and glucoamylase are suitable enzymes to optimally break the polysaccharide bonds. The objective of this research was to determine the effect of α-amylase and glucoamylase on chemical qualities of banana-peel vinegar. The experimental design used was a Block Randomized Design with two factors and three replications. The 'A' factor was concentration of α-amylase at three levels (0.05%; 0.1%; 0.15%). The 'B' factor was concentration of glucoamylase at two levels (0.1%; 0.15%). Observation parameters included reducing-sugar, concentration of alcohol and acetic acid, and pH values. The high level of acetic acid was obtained from A2B1 (0.10% α-amylase; 0.10% glucoamylase) with an average value of 4.05% and pH of 3.52 on day-30 of fermentation period. An average value of reducing-sugar level on day-1 was 0.55% (g/ml) accompanied by alcohol content reduction of 0.386%. The best quality of banana-peel vinegar was resulted from the A2B1 treatment (0.10% α-amylase, 0.10% glucoamylase). Good quality vinegar was characterized by its aqueous liquid form, acetic acid odor with level at least 4%, residual alcohol at maximum level of 10%. The study has implications for the utilization of banana peel waste as natural preservatives.

Yoghurt powder probiotic has been produced by fermentation of milk using yoghurt cultures, Streptococcus thermophillus ENCC 0040, Lactobacillus bulgaricus ENCC 0041, Lactobacillus casei FNCC 0090 and Bifidobacterium longum ATCC 15707. The aim of this research was to determine the concentration and type of foam material to produce the best quality of yoghurt powder. Two types of foaming agents were used at different concentration as egg albumin 15%, 20%, 25% and tween 80 for 0.75%, 1.25%, 1.75%. The yoghurt foam was dried at 50°C for 3 h in cabinet dryer. The results showed that characteristic of yoghurt powder probiotic using 20% egg albumin meets the standard of the SNI (2981:2009) requirements as it was characterized by physicochemical and microbiologically. Moisture content 6,29%; ash content 4,82%; fat content 15,29%; protein content 26,47%; phosphor (P) content 634,15 ppm; and calcium (Ca) content 5121,71 ppm; acidity (lactic acid) 1,57%; lactic acid bacteria (LAB) count 1.8x10¹⁰ CFU/g; and yield 19.05%.

Cocoa beans are superior plantation commodity in Indonesia. The fermentation practice on cocoa beans process has a very important role not only to produce quality seeds but also bioactive peptides. Proteolysis that occurs during cocoa fermentation can produce peptide fragments that have health benefits, such as antihypertension. Hypertension is a major risk factor for cardiovascular diseases and has an important impact on public health. Scientific research gathered strong evidence about the role of cocoa beans peptide involved in biochemical pathways in the control of blood pressure that is endothelin converting enzyme systems. This paper describes the current literature that explain potency of protein cocoa beans in action on angiotensin converting enzyme inhibition, that might antihypertensive effects of biologically active peptides from cocoa beans.

Shallot powder is one type of processed products that have a potential to be developed for the time being. The purpose of this research was to study the kinetics of shallot powder quality change during storage and its shelf life. Shallot powder were packed with three packings such as aluminium foil only, aluminium foil covered with PP plastic film, aluminium foil covered with PP plastic film and vacuum condition. Next, samples were stored in three temperatures i.e 20°C, 30°C, and 40°C for 32 days and then observed at four days interval. Parameters observed in this study were color, moisture content, total phenol content, and antioxidant activity. The increase and decrease of each parameter is shown based on the slope value. The results showed that during storage there was increased color, and moisture content at all storage temperatures, while for ash content, total phenol, and antioxidant activity decreased. Shallot powder packed with aluminium foil covered with PP plastic film and vacuum condition has the longest shelf life prediction at all the temperature storages. The shallot powder has 447.37 days at 20°C, for 328.24 days at 30°C, and for 245.64 days at 40°C for predicted of shelf life.

Cassava flour can be processed into bakery products such as bread, by modifying it. It has elastic properties approaching the elasticity of wheat flour after pre-gelatinization treatment. For preservation purposes, the dough was frozen before the bread production. The objective of this research was to study the influence of dough frozen storage on the quality of bread that produced from pre-gelatinized cassava flour as main raw material. The research included preparation of pre-gelatinized cassava flour production, mixing the dough ingredient in two formulas, storing the frozen dough at 5 levels storing time, 0, 3, 6, 9, and 12 days, thawing the frozen dough, baking and analyzing the resultant bread. The research design was factorial completely randomized design consisting of two factors (dough formulas and frozen storing times). The results showed that the dough of pre-gelatinized cassava flour could inflate after thawing and baking processes. Frozen storage up to 12 days slightly decreased the inflate ability and characteristics of the bread. The optimum frozen storage of dough was 6 days, which produced bread with no significantly different properties with non- frozen dough.

The level of sugar consumption will increase along with the population and income increasing. Sago can be used as an alternative raw material of sugar. This study was aimed to determine the characteristics of sago starch. The study were includes several stages: sago starch leaching, characterization and optimization of liquid sugar production from sago starch. Optimation of liquid sugar process was done by starch and water ratio (1: 4, 1: 5, 1: 6). The α- amylase and the amyloglucosidase were comprised of three levels concentration: 0.8 ml kg⁻¹, 1.0 ml kg⁻¹ and 1.2 ml kg⁻¹ starch. The result showed that physical characteristics of sago starch were fine powder, white colour, normal sago taste and normal sago flavor. The results also showed that sago starch did not contain lead, mercury and arsenic, with a total plate count of 4.5x10¹ CFU/g and did not contain mold. The optimum condition of liquid sugar production was obtained by the starch water ratio 1: 4 with α-amylase 1.2 ml kg⁻¹ starch and amyloglukosidase 1.2 ml kg⁻¹ starch. The liquid sugar produced had physical characteristics of 60° Brix, sweet taste, typical sweet aroma of sugar, and reddish-yellow color.

Red chili (Capsicum annum) is one of many kinds of vegetables produced in Indonesia. Red chili has high moisture content so it is easy to be rotten and decay. Red chili can be processed to be preserved-ground chili to maintain its shelf life and ease of use. The objective of this research was to understand the physicochemical character of ground red chilli, when during the production was used preservatives and pasteurization. The design of this research was completely randomized design with three treatments including a control. The treatment was preservative types (5% salt; 5% salt + 0.05% potassium sorbate and control), while pasteurization were 20 and 30 minutes. Parameters observed were moisture content, ash content, Total Soluble Solid (TSS), pH, water activity, chroma, dietary fiber, fat, protein, vitamin C and crude fiber. The results showed that the type of preservative had significantly effect on moisture, ash, dietary fiber, crude fiber, fat, protein, vitamin C content, TPT, pH and Aw. The moisture, dietary fiber, crude fiber and protein content, Aw, pH were decreased with the using of preservatives. Vitamin C, TPT, ash and protein content increase with the use of preservatives. Pasteurization time significantly effects on the decrease of dietary and crude fiber, The best ground chilli is obtained from a combination of 5% salt and 20 minute pasteurization that has characteristics 68.46% moisture content, 5,79% ash content, 2.13% fat content, 2.78% protein content, 171.83 ppm vitamin C, crude fiber 12.51%, 2.62% dietary fiber, 20.57° Brix TSS, 4.61 pH, and 0.92 Aw..

The viability of starter culture (Streptococcus thermophilus and Lactobacillus bulgaricus) in yoghurt declined during storage. Therefore, it needs protection to prevent this condition by encapsulation. The encapsulation has been conducted by the emulsification method. This research aimed to determine the best encapsulant which could protect starter culture and to investigate the characteristic of yoghurt produced from the starter using selected encapsulant. The emulsification method was developed by mixing encapsulant materials (maize resistant starch and maltodextrin) with vegetable oil (canola oil containing 0.5% tween 80%), in a ratio by 1:2:2. Subsequently, 0.1% inoculum (cultivated from initial of log phase) was added. The three composition of encapsulant materials were alginate 2%: maize resistant starch 2%; alginate 3%: maltodextrin 1%; and alginate 4%. The best encapsulant was alginate 3%: maltodextrin 1%. This encapsulation increased the viability of the bacteria by 0.27 log CFU/g (on wet beads) and 5.78 log CFU/g (on dry beads) compared to the free cell. Yoghurt produced using a starter with encapsulant 3% alginate: 1% maltodextrin was more acidic than from the free cells, but it was still lower than commercial starter. Based on hedonic test, yoghurt produced from the best encapsulant was not significantly different from the commercial starter.

Artificial rice is an alternative product towards food security in Indonesia. The artificial rice in this study was produced from indigenous cereals and tuber flours. The aim of this study was to investigate physical, functional and microstructure properties of the artificial rice as influenced by autoclaving-cooling cycling treatments on its flour material. In this study, the processing treatments applied to the flour material were autoclaving at 121 °C for 15 minutes followed by cooling at 4 °C for 24 hours with three and five cycles . Their effects on the artificial rice properties were compared to that with no autoclaving treatment. The results showed that artificial rice produced from flour treated with five autoclaving-cooling cycles had the highest starch digestibility (∼57%) as well as the highest of amylose content (∼26%). An organoleptic test was taken place and showed there is no significant differences in all parameters for the three products in terms of colour, flavour, and texture. Microstructure analysis by scanning electron microscopy (SEM) showed that longer cooling treatment led to more cracks intensity on the granule surface of the artificial rice.

In the industrial processing of fruits and vegetables, such as potato, the peeling and blanching processes are considered as pre-treatment. The choice of the most appropriate treatment depends on the raw material and the necessary attributes for the final product. This study aimed to determine the effect of pre-treatment (peeling and blanching method) on the physicochemical characteristics of potato powder dried by drum dryer. In this study, Margahayu variety was used. Potatoes were sorted, peeled (no peeling, abrasive, lye, and hand peeling method), soaked in clean water, cut into four parts, drained, and then blanched for 10,15, and 20 minutes. Blanched potatoes were subsequently mashed into a paste and then dried by drum dryer. The physicochemical character of potato powder was analyzed, i.e. yield and colour, water, ash, fat, protein, and carbohydrate content. The results showed that peeling and blanching treatment had a significant effect on yield, colour, water and protein content, and had no significant effect on ash, fat, and carbohydrate content. Treatment of lye peeling with blanching for 10 minutes resulted in the best of yield (17.8%) and powder physicochemical characteristics such as colour (L=95.30; a=0.36; b=28.83), water content 7.18%, ash 3.25%, fat 0.36%, protein 10.14 %, and carbohydrate 80.80%.

Job's tears (Coix lacryma-jobi L) is one of staple crop has a potential in improving food security by substituting rice. It is rich of nutrition and essential chemicals compounds, either as food or herbal. Product yield of job's tear and quality need to be increased for obtaining flour for various food. This study aimed to investigate the physical and chemical properties of Job's tear flour was subjected by wet milling and dry milling techniques. The result showed that wet-milled flour had higher value of moisture content compare to the dry-milled flour. Thermal properties of wet- and dry-mill were different each other. Conclusion temperature (Tc) - onset temperature (To) of dry-milled flour was statistically higher than wet-mill flour. The gelatinization enthalpy of wet-milled flour (11.2085 J/g) was higher than dry-milled flour samples (7.8542J/g). Dry milling technique caused more damaged and had more various cracks, fissures and holes on the starch surface than wet.

The objective of the research is the development of banaris bar products using flour-based of local food with FIR technology, that fulfill the economic, social-cultural, nutritional and health eligibility requirements as an alternative food emergency to support diversification national food because this product is needed in accordance with the adequacy of nutrients for the age group of nutrient-prone (infants and toddlers). fortification, testing product characteristics, packaging, shelf life testing, probiotic testing of Bifidobacterium sp and Lactobacillus sp and testing of serum retinol concentrations in children under five year. The effect of giving Banaris bar products gives positive results on increasing subject height. The provision of Banaris bar products containing prebiotics can stimulate the growth of the Lactobacillus sp population in the toddler's digestive tract in the treatment group compared to the control group toddlers.. The level of crispness, elasticity, stickiness, compactness and fragility of the banaris bar is lower than the regular bar snack. The packaging used is aluminum foil primary packaging and secondary packaging, namely carton. The packaging consists of 3 variants, namely packaging for six pieces with a size of 10.5 x 8 x 3.5 cm, packing for 9 pieces with a size of 15 x 8 x 3.5 cm and packaging for 15 pieces with a size of 15 x 13 x 3.5 cm. Banaris bar products have a shelf life of 10 months.

The commercial microwave oven was modified in order to make a lab scale microwave vacuum dryer. The dryer was used to investigate drying characteristic of purple-fleshed sweet potato slices. Two levels of power and two kinds of blanched pre-treatment was applied to the tuber slices. The experimental results showed that the lab scale microwave vacuum dryer was successfully made from the commercial microwave oven. The drying time under microwave vacuum drying was done in the very short amount of time, e.g 7 minutes to reach approximately 7.5% of moisture content in dry basis. Two drying phases were found in the drying curve which was the constant drying rate and falling drying rate. The best model for explaining the dying characteristic of the tuber slices was the Page model with R square (R²) value more than 0.995. Highest effective diffusivity (3.83E-07 m²/s) was obtained at 800 W with steam blanching pre-treatment. Steam blanching pre-treatment resulted in a more similar color of the dried slices compared to the fresh color of the tuber slices. Combination of the microwave vacuum drying and steam blanching pre-treatment resulted in the very fast drying process and better color retention compared to the combination of the microwave vacuum drying with hot water blanching.

Tomatoes flesh texture is tender, l eading to mussy texture when cooked and immersed in sugar solution during the sweets processing. Therefore, this research used calcium hydroxide (Ca(OH)₂) to aid the proper texture formation of tomatoes sweets during processing. The aim of this research was to observe the proper concentration of Ca(OH)₂ and duration of immersion according to the quality and sensorial properties of tomatoes sweets. The experimental design used was Completely Randomized Design with two factors, i.e. Ca(OH)₂ concentrations (5, 10, and 15 % (w/v)) and immersion duration (2, 6, 12, and 24 hours). Each treatment was done in three replications. Moisture content, vitamin C, total acid, texture and sensorial parameter test was evaluated. The research results showed significant difference between the Ca(OH)₂ and immersion duration treatments. Moisture content and texture score increased along with the addition of Ca(OH)₂ concentration and immersion duration, but it had negative correlation with vitamin C and total acid content. The tomatoes sweets treated with 15% Ca(OH)₂ and immersion duration of 2 hours was the most preferred by panelists. The best treatment of tomatoes sweets from the sensory perspective contained 46.64% moisture content, 52.99 mg/100g vitamin C, 1.26% total acid, and 2.3 kg/cm² texture score.

In order to improve the quality of cocoa beans, it has been made by re-fermentation of unfermented beans using dried starter. The methodology used in the fermentation process using a dry starter with the concentration of 1, 2 and 3% towards the quality of cocoa beans produced. The design of experiments was used completely randomized design (RAL) with two replications. Observations during the fermentation of cocoa beans were temperature, pH, alcohol and acid contents, whereas for the quality of dry beans were determined moisture content, ash, protein, fat, free fatty acid (FFA), fermentation index (IF). The flavor was also detected by GCMS. The results showed that during fermentation, the temperature was increased on the first day, then decreasing until day 6. Afterward, the pH tended to increase until day 7. Furthermore, alcohol and acid content (acetic and lactic acids) tends to decrease. The quality of dry beans gave moisture content, ash, protein, fat and FFA ranges from 8.12 to 9.21; 4.07 to 4.16; 21.28 to 22.06; 31.52 to 34.90 and 0.44 to 0.51, respectively. Index fermentation of 2% starter concentration gave the best value. Flavor compounds were detected on the re-fermented cocoa beans, namely the group of compounds pyrazines, ketones, aldehyde, alcohol, acid and pyron groups.

Aflatoxin can be recognized clearly by using UV-light. This information is very important to develop the device for detecting the aflatoxin inside the corn by using image processing. Current research related to identification of aflatoxin has been conducted manually by the experts. This method have some weakness including subjectivity factors, inconsistent result, and time required used. Based on the problems above, it needed to create the rapid testing device for identification of aflatoxin with consistence result, accurate and easy tooperate. The research aimed to develop the device for rapid testing of aflatoxin. The method used image processing and artificial neural network. The raw material used was the corn. The image of aflatoxin taken by using digital camera (Gopro 4) and processed by image processing program. ANN model was developed with 10 input parameters, 20 hidden layers and 4 targets. The fourth of targets above were the size of aflatoxin such as 1 - 2 ppb, 2 – 3 ppb, 3 – 4 ppb dan 4 - 5 ppb. The result showed that the characteristics of image were very specific among the input parameters and the most influential to recognize the object was the longest diameter of aflatoxin. The result of training showed that the size of aflatoxin can be recognized by the system was 100%, while the validation by using the different sample was 99%. Based on this research can be conclude that image processing can be used as the rapid testing of aflatoxin.

Oil palm empty fruit bunches (OPEFB) have high cellulose content, that is equal to 35.66%-57.75%wt. This research aims to convert cellulose fibre from OPEFB into advance biomaterial such as micro and nanofibrilated cellulose through peracetic acid delignification and enzyme hydrolysis. Peracetic acid (PAA) is a strong oxidizer which has been used by previous researchers for pretreatment of lignocellulosic biomass, can act as a bleaching agent and safe for the environment. The delignification process was done with PAA concentration varied from 2.57.5% v/v, within 2-6 hours at 80-85°C. Enzyme hydrolysis with cellulase complex at a concentration 10-25% w/w for 12-48 hours was done to reduce the particle size of cellulose. The cellulose fibre treated with 2.5%v/v PAA for 2 hours delignification time has the highest cellulose content of 81.01%wt. The best enzyme hydrolysis treatment obtained from a 15% enzyme concentration for 24 h hydrolysis time, with the dispersion stability of 60% and average particle size of 822.7 nm. The highest product crystallinity was 25.3%, obtained after 36 h hydrolysis time. Based on the particle size and SEM images result, it was known that enzyme hydrolysis can transform cellulose into microfibrilated cellulose but it is not strong enough to produce nanocellulose.

Corn grit is one of the corn products can be used as staple food for rice substitution in order to support food diversification program. This research conducted to identify the quality of corn products produced from the production trial at farmer level. Corn grit production trial was conducted at corn centre production area in Kupang-East Nusa Tenggara. The research was conducted in three stages: 1) milling process of corn, 2) corn grit processing, and 3) Identification of corn product quality, including aflatoxin content, moisture content, ash content, fat content, protein, carbohydrate, dietary fibre and organoleptic properties. Two types of corn used in this research were white and yellow corn. Corn grit processing was conducted to produce 3 types of corn grit that were original corn grit, parboiled corn grit and premium corn grit.The results showed that yellow corn had higher yield and milling capacity than white corn that was 86.44% and 19.43 kg grit/hour corn. Measurement of quality corn grit products showed that the parboiled corn had the highest total aflatoxin content of 17.08 ppb in white corn and 20.95 ppb for yellow corn, although the value was still below the safe threshold for consumption. Parboiled corn grit also showed the highest of carbohydrate content, protein content and total energy of 82.87%, 8.83% and 386.49 kcal on white corn; and 85.42%, 8.74% and 392.82 kcal on yellow corn. However, based on the preference test for colour parameters, flavour, aroma and overall appearance showed no significant difference between treatments.

Effect of 1-MCP release from inclusion complexes in α–cyclodextrin (α-CD) on tomato during storage at room temperature was investigated. Fourteen tomatoes in each closed polystyrene box were treated with 5, 15 and 30 mg of 1-MCP inclusion complex powders, respectively. 1–MCP treatment was carried out for 24 h using closed type of polystyrene boxes. Then, the tomatoes were moved to the polystyrene box with holes to continue storage time. The visible colour test was done after 6, 12 and 18-dyas storage time. The average values of red colour index, a* were 21.5, 23.9 and 30.3 for the untreated tomatoes after 6, 12 and 18-days storage, respectively. 1-MCP treatment shows significant effect on the colour change during storage. The results indicated that the treatment of 1 -MCP in tomatoes was useful to delay the ripening and prolong shelf life after post-harvest processing.

Xylan can be enzymatically degraded to establish environmentally tolerable and eco- friendly processes for the production of alcohol and others. It can be produced from agro- industrial wastes which is rich in lignocellulosic content, like corn cobs. However, there is still problem with the purity. This study investigated production of xylan from corn cobs for isolation of xylanase-producing bacteria. Raw material used in this study was corn cobs. The experiment was set up in complete randomized design with treatments of water soaking ratio (1:1, 1:2, and 1:3) and soaking repetitions (1, 2, and 3), in three replications. The results of analysis of variance (ANOVA) showed that between water soaking ratio and soaking repetitions have significantly different of their physicochemical characteristics (p<0.05). The best water soaking ratio and soaking repetitions was 1:2 for three soaking, with NaCl content of 0.17%, yield of 6.66%, and water content of 5.62%. Xylan produced from the best treatments used for isolation of xylanase- producing bacteria. Xylan with concentration of 1% can be used for isolation of xylanase- producing bacteria from specimens of mixture of decayed wood and sand, with potential index of 0.71, enzyme activity of 140.85 U/ml, specific enzyme activity of 319.788 U/mg protein and namely Bacillus pumilus B21.

Papua nutmeg (Myristica argantea Warb) is indigenous of Fakfak, West Papua. The use of Papua nutmeg is still traditional, i.e. dried fruit, seed, and mace. The seed of Papua nutmeg contains a lipid that could be developed as an emulsifier such as monodiacylgycerol (MDAG). The study aimed to investigate the synthesis of MDAG from Papua nutmeg seed oil and its bioactivity against Staphylococcus aureus and Saccharomyces cerevisiae. Approximately 13 treatments were conducted to optimize the synthesis of MDGA based on the Central Composite Design of Response Surface Methodology (RSM). The parameters evaluated were temperature and reaction time. The result showed that the optimal temperature and reaction time for MDAG production were 42°C and 17 hours which produced 35% and its purity was 93%. The MDAG produced inhibited S. aureus and S. cerevisiae at the concentration 25 mg/ml. The chemical properties of MDAG from the Papua nutmeg contained monoacylglyserol (MAG) (23.35%), diacylglycerol (DAG) (1.87%), and triacylglycerol (TAG) (5.37%), as well as other fatty acids. Physicochemically, the MDAG had a melting point 53.554 °C, iod value 17.34, peroxide value 47.25 meq/1000 g, and purity 93.3%.

Mono and di-Acyl Glycerol (MDAG) are emulsifiers needed for the fat-based food industry. Glycerolysis method is the most inexpensive and widely used to synthesize MDAG. In order to serve MDAG to be an emulsifier, glycerol residues in it must be removed. Creaming demulsification technique (CDT) is a MDAG purification method that is proven to produce MDAG free of glycerol. CDT working principle based on the destruction of W/O emulsion system (glycerol/MDAG) physically. CDT makes the emulsion to be instable through the application of temperature, stirring, and the addition of an electrolyte solution. The objective of the research was to determine the effect of CDT operating temperature on purifying MDAG. Four levels of temperature (50, 60, 70 and 80 °C) were applied on CDT. The result showed that the higher temperature being caused (glycerol/MDAG) emulsion system easier to be demulsified. CDT application at 50°C could remove glycerol for 75.81% (from 12.69% to 3.07%). The temperature increased to 60°C had improved the amount of glycerol which could be separated into 95.43% (from 12.69% to 0.58%). At 70°C and 80°C, almost all glycerol had been separated from MDAG. CDT temperature of 70°C was the most effective to produce high quality MDAG.