PREFACE

The Second International Conference on Natural Products and Bioresource

Science (ICONPROBIOS) 2018 is a conference organized by Research Unit for Natural
Product Technology, Indonesian Institute of Sciences (BPTBA-LIPI), which is conducted
in conjunction with the Indonesian Science Expo (ISE) arranged by the Indonesian
Institute of Sciences (LIPI). The 2nd ICONPROBIOS 2018 was held on November 1-2, 2018
at Indonesia Convention Exhibition (ICE) BSD City, Tangerang, Indonesia.

By carrying the theme “Natural Product for Sustainable Agroindustrial

Production”, The 2nd ICONPROBIOS 2018 brought together more than 63 participants
and presenters from several background such as university lecturer, researcher, and
student. The 2nd ICONPROBIOS 2018 provides a forum for exchange of information on
natural products within all of the related topics as well as aims to build and strengthen
scientific cooperation among the research institutions. The topics covered include
biologically active natural products and drugs, marine natural products, bioactive
metabolites from microbes, extraction and separation science, food science and
technology, food processing and food engineering, food packaging, feed science and
technology, ethno-veterinary, bio-resource for biofuels, bio-resource (including waste)
recovery and recycling, bio-refinery and biotechnology, bio-resources for bio-based
chemicals and products, and bioremediation. We hope all of us get lots of benefit from
this conference thus it will give us inspiration how to enhance natural product to reach
sustainable life.

Sincerely,

Dr. Asep Nurhikmat

The 2nd ICONPROBIOS 2018 Chairman

1
Conference Program

1st Day of Conference (Nov 1, 2018) –Thursday

07.30 – 08.30 : Registration

08.30 – 09.00 : Opening Ceremony

09.00 – 10.20 : Keynote speaker - Prof. Dr. Ir. Mohd Sobri Takriff

10.20 – 10.40 : Break and Poster Session

10.40 – 12.00 : Keynote speaker - Prof. Dr. Abdul Rohman

12.00 – 13.00 : Launch Break

13.00 – 15.00 : Parallel Session I

15.00 – 15.30 : Coffee Break and Poster Session

15.30 – 17.00 : Parallel Session II

2nd Day of Conference (Nov 2, 2018) - Friday

07.30 – 08.30 : Registration

08.30 – 09.45 : Keynote speaker - Latif Gau

09.45 – 11.00 : Keynote speaker - Dr. Ahmad Sofyan

11.00 – 11.30 : Break and Poster Session

11.30 – 13.30 : Launch Break

13.30 – 14.30 : Parallel Session III

14.30 – 15.30 : Coffee Break and Poster Session

15.30 – 16.45 : Parallel Session IV

16.45 – 17.00 : Closing

2
 1st Day of Conference (Nov 1, 2018) –Thursday

Parallel
Session I Moderator : Ayu Septi Anggraeni Presenter
(Feed)

Synergistic effect between lactic acid bacteria and yeast

13.00-13.15 : L Istiqomah
and the probiotic properties of microencapsulated cultures

A Study on Antioxidative and Antimicrobial Activities of

13.15-13.30 : B. Malik
Saliva Extract of Indonesian Local Leeches

Effect of chitosan oligoshaccarida (COS) and l-arginine

13.30-13.45 : supplementation on broiler performance in the tropical M Pramujo
environment

Effect of isoamylase application on chemical characteristic

13.45-14.00 : P S Puspita
of cassava root meal starch

In Vitro Study of Nigella sativa Meal as Source of Feed

14.00-14.15 : Protein and Its Combination with Carbohydrates for Nisa Barkah
Ruminant

Endo-xylanase enzyme from marine actinomycetes and its Nanik

14.15-14.30 :
potential for xylooligosaccharide production Rahmani

Substitution of Commercial Ration with Ration Contains

Iman
14.30-14.45 : Bean Sprout Waste on Production and Physical Quality of
Rahayu HS
Omega 3 Egg

Adhesion Activity Assay of Lactobacillus plantarum AKK

14.45-15.00 : Alfi Sophian
30 Combined with Oligosaccharides

3
 Parallel
Session II Moderator : Tri Hadi Jatmiko Presenter
(ChemE)

Rapid Detection of Chlorophyll-a Reduction in Tropical Fruit Isnaeni

15.30-15.45 :
Leaves using Violet Laser Isnaeni

Potential isolates characterization of thermophilic bacteria

Wawan
15.45-16.00 : from hot springs and waste agricultural production in
Agustina
subang district area

The effect of biomass particle size and chemical structure on

Radityo
16.00-16.15 : the enzymatic hydrolysis reaction of galactomannan from
Pangestu
sugar palm fruit by β-mannanase from Kitasatospora sp

Transformation of Mordenite-Clinoptilolite Natural Zeolite at Satriyo

16.15-16.30 :
Different Calcination Temperatures Wahono

Production of Xylose, Glucose, and Other Products from

Maulida
16.30-16.45 : Tropical Lignocellulose Biomass by Using Maleic Acid
Oktaviani
Pretreatment

The Effectiveness of Anaerobic Digestion Process by Thermal F. N. A.

16.45-17.00 :
Pre-treatment on Food Waste as a Substrate Saragih

4
 2nd Day of Conference (Nov 2, 2018) - Friday

Parallel
Session III Moderator : Ervika Rahayu Presenter
(Food)

The potency of cassava starch (var. red crystal and

13.30-13.45 : var. revita) for bio-succinic acid production using Ade Andriani
indigenous lactic acid bacteria (Leuconostoc sp)

Physicochemical Properties and it's Relations of Beef

Anggita
13.45-14.00 : Rendang Inside Retort Pouch Packaging in Various
Praharasti
Temperature Storage Conditions

Fruit nutrition content, hedonic test, and processed

14.00-14.15 : M Basyuni
products of pedada (Sonneratia caseolaris)

Statistical analysis on the geometric, physical and

Rachmini
14.15-14.30 : mechanical properties of dried robusta coffee cherry
Saparita
resulting from natural system processing

Parallel
Session IV Moderator : Septi Nur Hayati Presenter
(NatPro)

Total Phenolic Content and Epinephrin-Induced

15.30-15.45 : Antiplatelet Activity From Methanolic Extract of Tri Wiyono
Cinnamomum sintoc Bark

Antibacterial Bioactivity of n-Hexane Extract from

15.45-16.00 : Mahogany (Swietenia humilis Zucc.) Seed and Its Anjar Asmara
Fatty Acid Compound Identification

Antioxidant properties and toxicity of selected Ade Chandra

16.00-16.15 :
bamboo shoots "iwung" extract: a comparative study Iwansyah

Characterization of phytochemical, physicochemical,

16.15-16.30 : and microscopic from five selected mangrove M Basyuni
associate leaves

5
The 2nd International Conference on Natural Products and
Bioresource Science 2018

Table of Contents

PREFACE 1

Conference Program 2

Table of Contents 6
Diversification Derivatives Product of Ripe Banana Flour: Banana Leather 13
R Ekafitri, N K I Mayasti and N Afifah
Evaluation of High Purity Cellulose Production from Pretreated Various 14
Agricultural Biomass Wastes

R Maryana, T H Jatmiko, D J Prasetyo, W A Rizal, A Suwanto, A S Praharasti, A W

Indrianingsih, M Anwar and A T Rizaluddin
Evaluation of Physicochemical, Functional and Pasting Properties of Soy Bean, 15
Mung Bean and Red Kidney Bean Flour as Ingredient in Biscuit

Lia Ratnawati, D Desnilasari, D N Surahman, R Kumalasari

Gluten-free Snacks Cheese Stick Based on Mocaf (modified cassava) Flour: 16
Properties and Consumer Acceptance

Annisa Kusumaningrum, Miftakhussolikhah, Ervika Rahayu Novita Herawati, Agus Susanto and
Dini Ariani
The Additional Types and Concentration of Fillers Materials in Formulating The 17
Banana Flakes

Diki Nanang Surahman, Rivani Prita Rahayu, Riyanti Ekafitri, Wisnu Cahyadi, Dewi Desnilasari,
Taufik Rahman, Hendarwin Mulyanto Astro

6
Optimization of Cellulose Isolation from Melaleuca leucadendron Twigs by Box- 18
Behnken Design

D J Prasetyo, R Maryana, T H Jatmiko, Hernawan and S K Wahono

Optimization Ratio of Mixed Metal Soaps and Palm Fatty Acid Distillate (PFAD) 19
on Making Grease

Sukmawati, P P Lestari, and Safriadi

Rapid Detection of Chlorophyll-a Reduction in Tropical Fruit Leaves using Violet 20

Laser

Isnaeni, Masni, Muhandis Shiddiq

Evaluation of Plasticizer Addition in Composite Edible Coating on Quality of 21

Fresh-Cut Mangoes during Storage

N Afifah, L Ratnawati and D A Darmajana

Total Phenolic Content and Epinephrin-Induced Antiplatelet Activity From 22

Methanolic Extract of Cinnamomum sintoc Bark

Tri Wiyono, Arief Nurrochmad, Nanang Fakhrudin

Enhancement of Cellulase (CMCase) Production from Marine Actinomycetes 23

Streptomyces sp. Bse 7-9: Optimization of Fermentation Medium by Response
Surface Methodology

S Ratnakomala, Fahrurrozi, and Yopi

The Effects of Solvents and Maltodextrin on the Characteristics of Physalis 24

angulata L. Leaf Extract

Agus Triyono, Rohmah Luthfiyanti, Taufik Rahman, Nitra Yustia Pamungkas

Potential Isolates Characterization of Thermophilic Bacteria from Hot Springs 25

and Waste Agricultural Production in Subang District Area

Wawan Agustina, Taufik Rahman, Lia Ratnawati, Sriharti, Takijah Salim, Ismi Nursyahbani

Antioxidant Activity of Methanol Extracts froom Ganoderma lucidum Karst. 26

Mycelia

Cici Darsih, Anastasia Wheni Indrianingsih, Wuri Apriyana, Septi Nur Hayati, Vita Taufika
Rosyida, Khoirun Nisa, Dwi Ratih, Nurina Indirayati

Antibacterial Bioactivity of n-Hexane Extract from Mahogany (Swietenia humilis

Zucc.) Seed and Its Fatty Acid Compound Identification

A P Asmara, Hernawan and C Nuzlia 27

7
Antioxidant Properties and Toxicity of Selected Bamboo Shoots "Iwung" Extract: 28
A Comparative Study

AC Iwansyah, R Kumalasari, DA Darmajana, L Ratnawati

Optimization of Gluten Free Spaghetti Products from Local Food with the 29
Taguchi Method Approach

N K I Mayasti, M Ushada, and M Ainuri

Characteristics of Physical, Chemical, and Organoleptic Properties of Inulin- 30

Enriched Pudding as a Complementary Food

Dita Kristanti, Ainia Herminiati

Effect of Ammoniation Treatment and Fertilization Level of Samurai 2 Sorghum 31

Stover on Rumen Fermentation Characteristics in vitro

A S Anggraeni, H Herdian, A Sofyan, L Istiqomah, M Anwar, M F Karimy, M R Afany, and M

Ekaningrum

Performance Test and Economic Evaluation of Pyrolysis Furnace Small Scale- 32

Worth The Business For Producing Liquid Smoke

A Indriati, D D Hidayat, and D A Darmajana

Studying The effects of Inhibitor Solution Soaking Time on Guava (Psidium 33
Guajava L.) Storability

Agus Triyono, Cahya Edi Wahyu Anggara, Raden Cecep Erwan Andriansyah, Meiliza Cahya
Hapsari

The Effect of Biomass Particle Size and Chemical Structure on The Enzymatic 34
Hydrolysis Reaction of Galactomannan from Sugar Palm Fruit by β-mannanase
from Kitasatospora sp

Radityo Pangestu, Nanik Rahmani, Rendi Palar, Puspita Lisdiyanti and Yopi

Antiviral Activity of Isobutyl Gallate to Dengue Virus Serotype 2 In Vitro 35

Beti Ernawati Dewi, Marissa Angelina, Fatimah Nuwwaaridya, Hidayati Desti, Tjahjani
Mirawati Sudiro

Formulation and Shelf Life Prediction of Cookies From Modified Cassava Flour 36
(Mocaf) In Flexible Packaging

Muhamad Kurniadi1, Yuniar Khasanah, Annisa Kusumaningrum, Mukhamad Angwar, Dian

Rachmawanti, Nur Her Riyadi Parnanto and Santi Rahayu

8
Shelflife Prediction of Biscuits Prepared from Modified Suweg (Amorphophallus 37
campanulatus B) Flour using Arrhenius Model

Taufik Rahman, Nurul Fikri Sulaiman, Ela Turmala, Raden Cecep Erwan Andriansyah, Rohmah
Luthfiyanti, Agus Triyono

Adhesion Activity Assay of Lactobacillus plantarum AKK30 Combined with 38

Oligosaccharides

Alfi Sophian, Hardi Julendra, Ahmad Sofyan, Mohammad Faiz Karimy, Abinawanto

Effect of Mocaf and Sugar Addition on The Quality and Preference Level of 39
Pineapple Dodol

L Ratnawati and N K I Mayasti

Addition of Tempeh Flour as a Protein Source in Mixed Flour (Mocaf, Rice and 40
Corn) for Pasta Product

Lista Eka Yulianti, Enny Sholichah, Novita Indrianti

Transformation of Mordenite-Clinoptilolite Natural Zeolite at Different 41

Calcination Temperatures

S K Wahono, D J Prasetyo, T H Jatmiko, A Suwanto, D Pratiwi, Hernawan, and K Vasilev

Improving Antibacterial Activity and Viability of Lactobacillus plantarum AKK30 42

as Feed Additive by Addition of Different Oligosaccharides

H Julendra, A Sofyan, Abinawanto and Yasman

Substitution of Commercial Ration with Ration Contains Bean Sprout Waste on 43

Production and Physical Quality of Omega 3 Egg

Iman Rahayu HS, Y Retnani, Kurniawati, Z Rizwantiara

Dynamic Characteristics Analysis of Agitator Design for Soy Sauce Cooking 44

Process

Aidil Haryanto and Bagus Budiwantoro

Endo-Xylanase Enzyme from Marine Actinomycetes and Its Potential for

Xylooligosaccharide Production
45
Nanik Rahmani, Pamela Apriliana, Alifah M. Jannah, Santi Ratnakomala, Puspita Lisdiyanti, Euis
Hermiati, Bambang Prasetya, Yopi

9
The Potency of Cassava Starch (var. red crystal and var. revita) for Bio-Succinic 46
Acid Production using Indigenous Lactic Acid Bacteria (Leuconostoc sp)

A Andriani, I Nuryana, N Rahmani, S Hartati, P Lisdiyanti, Yopi

Analysis of Organic Acids Produced by Lactic Acid Bacteria 47

Isa Nuryana, Ade Andriani, Puspita Lisdiyanti, and Yopi

Characterization and Evaluation of Physical and Mechanical Properties of 48

Unhulled Arabica Coffee Bean

Seri Intan K., Dadang D. Hidayat, Cahya Edi W.A. Rahmini Saparita

Effect of Milking Frequency on Body Condition Score, Somatic Cell Count, and 49
Reproductive Performance of Dairy Cows Milked by An Automatic Milking
System

A Astuti, T Obitsu, K Taniguchi, and T Sugino

Statistical Analysis on The Geometric, Physical and Mechanical Properties of 50

Dried Robusta Coffee Cherry Resulting from Natural System Processing

Rachmini Saparita, Dadang D. Hidajat, Seri Intan Kuala

Optimization Study of Charcoal Observation with Scanning Electron Microscope 51

in Various Operating Conditions

Tri Hadi Jatmiko, Edi prasetyo, M. F. Karimy

Characterization of Phytochemical, Physicochemical, and Microscopic from Five 52

Selected Mangrove Associate Leaves

M Basyuni, D P Sari, R Wati, D N Illian, P A Z Hasibuan

Fruit Nutrition Content, Hedonic Test, and Processed Products of Pedada 53

(Sonneratia caseolaris)

M Basyuni, Y S Siagian, R Wati, L A P Putri, E Yusraini, I Lesmana

Nutritional Evaluation of Ulva sp. from Sepanjang Coast, Gunungkidul, 54

Indonesia

T H Jatmiko, DJ Prasetyo, C. D. Poeloengasih, Hernawan, Y Khasanah

Adsorption of Methylene Blue dye using Marine Algae Ulva lactuca 55

D Pratiwi, D J Prasetyo, C D Poeloengasih

10
Production of Xylose, Glucose, and Other Products from Tropical Lignocellulose 56
Biomass by Using Maleic Acid Pretreatment

Maulida Oktaviani, Euis Hermiati, Ahmad Thontowi, Raden Permana Budi Laksana, Ade
Andriyani, Yopi, Wibowo Mangunwardoyo
In Vitro Study of Nigella sativa Meal as Source of Feed Protein and Its 57
Combination with Carbohydrates for Ruminant

NN Barkah, Y Retnani and KG Wiryawan

Physicochemical Properties and it's Relations of Beef Rendang Inside Retort 58
Pouch Packaging in Various Temperature Storage Conditions

A S Praharasti, A Kusumaningrum, Y Khasanah, R Nurhayati, A Nurhikmat, A Susanto,

Suprapedi
Total phenolic contents and antioxidant activity of rice bran fermented with lactic 59
acid bacteria

Khoirun Nisa, Vita Taufika Rosyida, Septi Nurhayati, Anastasia Wheni Indrianingsih, Cici
Darsih, and Wuri Apriyana
The Alteration of Physicochemical, Thermal, and Textural Characteristics of 60
Peanut by Salting-Roasting Process
U Laila, R Nurhayati, Y Khasanah, D Ariani and M Kurniadi
The Effect of Probiotics on High Fiber Diet in Rumen Fermentation 61
Characteristics

N.F. Sari, R. Ridwan, Rohmatussolihat, R. Fidriyanto, W.D. Astuti and Y. Widyastuti

Lactobacillus pentosus isolated from Muntingia calabura shows inhibition activity 62
toward alpha glucosidase and alpha amylase in intra and extracellular level

A Frediansyah, Suryani, R Nurhayati, Miftakhussolikhah, J Sholihah

Comparisons of antioxidant activities of two varieties of pumpkin (Cucurbita 63
moschata and Cucurbita maxima) extracts

A W Indrianingsih, V T Rosyida, W Apriyana, K Nisa, S Nur Hayati, K Nisa, C Darsih, A

Kusumaningrum, D Ratih, N Indirayati
Effect of isoamylase application on chemical characteristic of cassava root meal 64
starch

P S Puspita, W Hermana, Nahrowi

Effect of Cutting Frequency of Cassava Leaves on Composition and Production 65
during the Dry Season

Ristianto Utomo, Bambang Suhartanto, Bambang Suwignyo, Slamet Widodo dan Harimayastuti

11
Effect of chitosan oligoshaccarida (COS) and l-arginine supplementation on 66
broiler performance in the tropical environment

M Pramujo, R Mutia, I Wijayanti

A Study on Antioxidative and Antimicrobial Activities of Saliva Extract of 67
Indonesian Local Leeches

B. Malik, D.A. Astuti, D.J.F. Arief and M. Rahminiwati

Quality of Chocolate Bar from Fermented Cocoa Beans from Lombok, West Nusa 68
Tenggara

Fahrurrozi, S Fauziyyah, M N Sari, F Setyoningrum, P Lisdiyanti

The Effectiveness of Anaerobic Digestion Process by Thermal Pre-treatment on 69
Food Waste as a Substrate

F. N. A. Saragih, C. R. Priadi1, S. Aditiyosulindro, A. Abdillah

The effect of Refining time to the Antioxidant capacity, phenolic content, sensory 70
and physical properties of dark chocolate Couverture

R Nurhayati, E R N Herawati, B Oktaviani, I D Rachmawati

Oligosaccharides Profile and Prebiotic Potential of Gembolo Tuber (Dioscorea 71
bulbifera)

Ervika RNH, Miftakhussolikhah, Rifa N, Kartika W, Yudi P.

Synergistic effect between lactic acid bacteria and yeast and the probiotic 72
properties of microencapsulated cultures

L Istiqomah, E Damayanti, A E Suryani, M F Karimy, D Maknuna, Lutfiani, H Julendra

Pre - Formulation and Evaluation of Jamu Uyup - Uyup (an Indonesian Herbal 73
Galactogogue)

Septi Nur Hayati, Wuri Apriyana, Vita Taufika Rosyida, Anastasia Wheni Indrianingsih, Khoirun
Nisa, Dwi Ratih, Nurina Indirayati
Acid-Base Evaluation of Chitosan-Ferulic Acid Conjugate by a Free Radical 74
Grafting Method

Muslih Anwar, Khoirun Nisa and Nurina Indirayati

Physicochemical Properties of Noni Fruit, Yam Root, Rose Petal, and Betel Leaf 75
Transparent Soap and Their Antimicrobial Activities

Vita Taufika Rosyida, Khoirun Nisa, Septi Nur Hayati, Wuri Apriyana, Cici Darsih, Anastasia
Wheni Indrianingsih, Dwi Ratih

12
 Food#1
P1

Diversification derivatives product of ripe banana :

banana leather

R Ekafitri1, N K I Mayasti1 and N Afifah1

1
Development Center for Appropriate Technology, Indonesian
Institute of Sciences
Subang, Indonesia

E-mail: riyantiekafitri@yahoo.com

Abstract. The banana leather is one of ripe banana flour derivatives in sheet
form. This product is categorized as a snack food. The purpose of this study
was to determine the effect of the addition of egg and cheese on chemical
properties and panellist preference of the banana leather product. Three
samples of banana leather were prepared, i.e. control treatment, egg addition
treatment, and cheese addition treatment. The samples were analyzed to assess
the chemical properties, which included the water, ash, fat, protein,
carbohydrate, calcium, and phosphorus contents. Then, an organoleptic
assessment was done to assess the panellists’ preference of the color, aroma,
taste, crispness, and overall preference. The addition of egg whites and cheese
increased the nutritional value of the banana leather products, particularly in the
ash, fat, and protein contents, and the total energy. The ash content of control
was 3.49%, and then increased to 3.9-5.28% with the addition of egg white and
cheese. Meanwhile, the fat content increased from 0.54% to 0.77-12.95%, the
protein content rose frm 4.11% to 9.52-11.7%, and the total energy rose from
363.42 kcal/100g to 364.97-410.37kcal/100g. The addition of cheese on the
banana leather product also increased the calcium and phosphorus content to
rech 4578 mg/100g and 5947.98 ppm, repectively. Howover, it reduced the
carbohydrate content to 6.72%. in te organoleptic assessment, the addition of
egg whites on the banana leather product increased all parameters, which was
aroma, color, crispness, crispness, taste and overall preference, with highest
overall preference scoe of 5.93.

Keywords : banana leather, chemical properties, panellist preference

13
 ChemE#1
P2

Evaluation of high purity cellulose production from

pretreated various agricultural biomass wastes

R Maryana1), T H Jatmiko1), D J Prasetyo1), W A Rizal1), A

Suwanto1), A S Praharasti1), A W Indrianingsih1), M Anwar1) and A
T Rizaluddin2)
1)
Research unit for natural product technology, Indonesian Institute of Sciences
2)
Center for pulp and paper, Ministry of Industry

Email: roni_yogya@yahoo.co.id

Abstract. Four kinds of non-wood biomass were studied as raw material for
high purity cellulose production. Cajuput (Melaleuca Leucadendron) twigs,
sugarcane (Saccharum officinarum) bagasse, oil palm (Elaeis guineensis)
empty fruit bunch and rice (Oryza sativa) straw were treated by NaOH 1 % at
boiling temperature and atmospheric pressure for 2 h. Surface structure of these
materials and chemical modification of cellulose, hemicellulose and lignin
during the treatment were analyzed. The result showed that the highest
cellulose increasing was from 29.6 to 62.7% for rice straw. Meanwhile, the
highest and the lowest cellulose content after treatment were 69.7% for
sugarcane bagasse and 48.0% for cajuput, respectively. Scanning electron
microscopy (SEM) image showed that the smoother surface for all biomass
after pretreatment.

Keywords: cellulose, cajuput, sugarcane bagasse, oil palm, rice straw

14
 Food#2
P3

Evaluation of Physicochemical, Functional and

Pasting Properties of Soy Bean, Mung Bean and Red
Kidney Bean Flour as Ingredient in Biscuit

Lia Ratnawati, D Desnilasari, D N Surahman, R Kumalasari

Development Centre for Appropriate Technology, Indonesian Institute
of Sciences
Subang, Indonesia

Coresponding author : lia.romeo@gmail.com

Abstract. This present study was aimed to evaluate the physicochemical,

functional and pasting properties of soy bean, mung bean and red bean flour.
The physicochemical (moisture, ash, protein, fat, carbohydrate, energy, starch,
total dietary fiber and color), functional properties (swelling power, solubility,
water holding capacity, oil holding capacity and bulk density) and pasting
properties (peak viscosity, breakdown viscosity, setback viscosity, final
viscosity and pasting temperature) of flours were evaluated. Soy bean flour had
highest values of fat, ash, protein content, solubility and oil holding capacity
while lowest value for starch, carbohydrate, swelling power and peak,
breakdown, final and setback viscosity. Mung bean flour had highest values of
swelling power, peak viscosity and final viscosity, while lowest value for ash
content, solubility, water holding capacity and total dietary fiber. Red bean
flour had highest starch, carbohydrate, water holding capacity, total dietary
fiber, breakdown and setback viscosity, while lowest value for ash, fat and
protein content. Legume flours (soy bean, mung bean and red kidney bean) can
be alternative ingredient as a substitute for wheat flour in making biscuits
because the relatively high protein content and pasting profile analysis results
in type C starch suitable for bakery products.

Keywords : physicochemical properties, functional properties, pasting

properties, soy bean flour, mung bean flour, red kidney bean
flour

15
 Food#3
P4

Gluten-free snacks cheese stick based on mocaf

(modified cassava) flour: properties and consumer
acceptance

Annisa Kusumaningrum, Miftakhussolikhah, Ervika Rahayu

Novita Herawati, Agus Susanto and Dini Ariani
Research Unit for Natural Product Technology, Indonesian Institute of
Sciences, Yogyakarta 55861, Indonesia
E-mail address: annisa.kusumaningrum@lipi.go.id

Abstract. Mocaf (modified cassava) flour is the substitution of wheat flour

that gluten free and suitable for snacks. Effects of different ratio mocaf flour to
cheese stick snacks was investigated for chemical, physic (hardness, color) and
sensory properties. The mocaf and wheat flour were mixed in the ratio of
0/100; 25/75; 50/50; 75/25 and 100/0. Based on the results, chemical properties
i.e. moisture, ash, protein, fat and carbohydrate between cheese stick based on
100% mocaf and 100% wheat flour were significantly different (p < 0.05).
Moisture content of cheese stick snacks based on 100% wheat flour and 75/25
(mocaf/wheat) was not significantly different. Fat and carbohydrate in flour
blend snacks ratio of 25/75 and 50/50 were not significantly different with
100% wheat flour. Ash content in cheese stick snacks significantly varied
among the difference flour ratio. The increasing level of mocaf flour
substitution has a tendency of decreasing the protein content while the highest
fat content in cheese stick snacks was shown by 100% mocaf flour (36.37%).
In mocaf flour substitution, significant variation of color lightness level ranged
from 62.84 to 68.44. The hardness of cheese stick snacks based on 100%
wheat flour and 100% mocaf flour were 5.82 and 4.62 N respectively and non-
significantly different. Chemical, hardness and color properties in mocaf flour
are caused by microorganism activities in fermentation process. The highest
sensory value in overall acceptability of cheese stick was mocaf flour level of
25% and 100% while texture and flavor showed non-significant variation
among the different ratio of flour blend snacks. In the present work reported
that gluten-free snacks of cheese stick based on 100% mocaf flour resulted in
good quality products and acceptable for consumers in market.

16
 Food#4
P5

The additional types and concentration of fillers

materials in formulating the banana flakes

Diki Nanang Surahman1, Rivani Prita Rahayu2, Riyanti Ekafitri1,

Wisnu Cahyadi2, Dewi Desnilasari1, Taufik Rahman1, Hendarwin
Mulyanto Astro1
1
Development Center For Appropriate Technology, Indonesian
Institute of Sciences, Subang, Indonesia,

2
Department of Food Technology, Pasundan University, Bandung,
Indonesia

Email : diki.lucky@gmail.com

Abstract. The making banana flakes using ripe banana flour had disadvantages
on its physical properties, causing the product to be highly hygroscopic.
Therefore the formulation needs addition of other starch to improve the
physical properties of banana flakes.The purpose of the research was to
determine the type and concentration of fillers best used for banana flakes, and
to increase utilization of ripe Ambon banana’s flour as local material. The aim
of the research was to determine the type and concentration of the fillers to
make the best banana flakes.The research consisted of preliminary research and
main research. Preliminary research aimed to determine the main formulation
for the banana flakes to be used on the main research. The selected formulation
consisted of 46,09% of banana flour, 18,43% of skim milk, 18,43% of whole of
egg, 11,52% of sugar, 0,92% of baking powder and 4,61% of rice flour as its
fillers. Baking time was 20 minutes with 120oC oven temperature. The
responses of the research were including physical and chemistry respons.
Physical responses included hardness test, water absorption index (WAI) and
water solubility index (WSI). Chemistry responses included were moisture
content using Randomized Block Design (RAB) two factor which were fillers
type and fillers concentration with three refrain. Product selection using de
Garmo’s index of effectiveness. Selected products from the test used for
chemical analysis. Selected sampel from main research was 15 % addition of
rice flour 15% with 3,24% of ash, 3,19% of crude fiber, 7,35% of protein,
2,14% of fats and 83,45% of carbohydrate.

Keywords : Flakes, banana flour, fillers

17
 ChemE#2
P6

Optimization of Cellulose Isolation from Melaleuca

leucadendron Twigs by Box-Behnken Design

D J Prasetyo1, R Maryana1, T H Jatmiko1, Hernawan1 and S K

Wahono1,2,3
1
Research Unit for Natural Product Technology, Indonesian Institute
of Sciences, Yogyakarta, Indonesia 55861
2
Future Industries Institute, University of South Australia, Mawson
Lakes 5095, South Australia, Australia
3
School of Engineering, University of South Australia, Mawson Lakes
5095, South Australia, Australia

E-mail: prasetyo_dwijoko@yahoo.co.id; dwij001@lipi.go.id

Abstract. The essential oil of Melaleuca leucadendron production generates a

lot of solid waste, since only 2% take it out as the oil product. The solid waste
contains cellulose as an important content which can be isolated by alkaline
treatment of sodium hydroxide (NaOH). In this project, optimization of alkaline
treatment of M. leucadendron twigs (MLT) waste was studied in order to obtain
optimum isolated cellulose. The experiments were conducted at atmospheric
pressure and boiling temperature. The 33 Box-Behnken design (BBD) was used
to evaluate the effects of treatment time, solid loading and NaOH
concentration. Quadratic model evaluation showed that the model is a
prospective to describe the effects of the variables (R2=0.8994, p<0.05). The
significant variables were found in linear term of NaOH concentration and
quadratic term of treatment time. The optimum result of the experimental
variables range was predicted in treatment time, solid loading and NaOH
concentrations of 60 minutes, 10%, and 1.83% respectively. In conclusion,
BBD is appropriate to optimize cellulose isolation process of MLT.

Keywords: cellulose, sodium hydroxide, Melaleuca leucadendron, Box-

Behnken Design

18
 ChemE#3
P7

Optimization Ratio of Mixed Metal Soaps and Palm

Fatty Acid Distillate (PFAD) on Making Grease

Sukmawati1, P P Lestari1, and Safriadi2

1)
Department of Chemical Engineering, Institut Teknologi Medan, Jl.
Gedung Arca No. 52, North Sumatera, 20217, Indonesia.
2)
Department of Chemical Engineering, Universitas Sumatera Utara,
Jl. DR.Mansyur No.58, North Sumatera, 20155, Indonesia.

E-mail: sukmawatiuma@yahoo.co.id

Abstract. Palm Fatty Acid Distillate (PFAD) has a high potential to be used as
raw material for oleochemical products, one of them is for Grease. This is
because the fatty acid composition contained in PFAD is not much different
from the fatty acid composition contained in palm oil. The purpose of this
research is to know the formularization grease from PFAD which has
characteristic approaching grease SNI 06-7069-8-2005. The method used in the
manufacture of grease consists of two stages. The first step is the process of
preparing a mixture of metal soap (Na-Ca) with predetermined variations and
analyzing metal alloy soaps. The second stage is the manufacture of grease
from a mixture of metal soaps (Na-Ca) and PFAD and analyzing the resulting
product. Based on the research that has been done, the optimum solids obtained
in accordance with the SNI standard is in composition A2: B1, A2 is the ratio
of NaOH: Ca (OH)2 = 80%: 20%and B1 is PFAD ratio: metal soap = 10%:
90% with density analysis 1,108 g/ml, melting point 1100C, titrant value 92 and
NLGI 6 consistency.

19
 ChemE#4
O1

Rapid Detection of Chlorophyll-a Reduction in

Tropical Fruit Leaves using Violet Laser

Isnaeni1, Masni2, Muhandis Shiddiq1

1
Research Center for Physics, Indonesian Institute of Sciences,
Building 442, Puspiptek, South
Tangerang, Banten, 15314, INDONESIA
2
Department of Physics, Hasanuddin University, Perintis
Kemerdekaan Road, KM.10,
Makassar, South Sulawesi, 90245, INDONESIA
E-mail: isnaeni@lipi.go.id

Abstract. Chlorophyll is an important substance in photosynthesis process.

Chlorophyll turns CO2 and water into energy required by trees. Detection of
chlorophyll in leaves and trees will give us much information, such as
chlorophyll quantity and quality. In this paper, we present a simple, yet
powerful technique to observe chlorophyll-a degradation in tropical fruit
leaves. We conducted experiment on mango, mangosteen, noni, jackfruit and
rambutan leaves. We excited fresh leaves using violet (wavelength at 420 nm)
laser and detected chlorophyll emission spectra. We found that there were
noticeable di_erences among chlorophyll spectra from 5 leaves. We analyzed
chlorophyll peak wavelength and intensity. We also observed time dependence
chlorophyll emission upon continuous excitation to study chlorophyll
degradation.

20
 Food#5
P8

Evaluation of Plasticizer Addition in Composite

Edible Coating on Quality of Fresh-Cut Mangoes
during Storage

N Afifah, L Ratnawati and D A Darmajana

Development Center for Appropriate Technology, Indonesian Institute
of Sciences
Subang, Indonesia

Email: syabiljafa2008@gmail.com

Abstract. A composite edible coating made from carrageenan - beeswax with

two plasticizers was used to cover fresh-cut mangoes. The purpose of this
research was to develop edible film with plasticizer treatment and investigate
the effect of an edible coating on quality changes in fresh-cut mangoes during
refrigerated storage. Film forming solution was poured onto an acrylic plate
20x20 cm2 and dried at 50 °C for 24 hours in a cabinet dryer. Coated and
uncoated mangoes were placed into styrofoam then over-wrapped with cling
wrap and stored at 6oC for 6 days. Edible films containing two plasticizers had
higher thickness, water vapor transmission rate (WVTR), and solubility than
the single plasticizer film. It was found that edible coatings could preserve a
fresh-cut mango quality by reducing weight loss, delaying an increase in total
soluble solids, maintaining pH, total acidity and growth of microorganisms. It
also indicated no difference in sensory perception between the coated and the
uncoated fresh-cut mangoes.

21
 NatPro#1
O2

The Total Phenolic Content and Epinephrin-Induced

Antiplatelet Activity From Methanolic Extract of
Cinnamomum sintoc Bark

Tri Wiyono1, 2,a), Arief Nurrochmad1, Nanang Fakhrudin1

1
Faculty of Pharmacy Universitas Gadjah Mada, Yogyakarta,
Indonesia

2
Research Unit for Natural Product Technology, Indonesian Institute
of Sciences (LIPI), Yogyakarta, Indonesia

a)
Corresponding author: tri.wiyono@lipi.go.id

Abstract. The development and discovery of new antithrombotic agents is still

ongoing to found new more potent agents, particularly for the treatment of
patients at high risk of thrombosis due to genetic disorders. Cinnamomum
sintoc (CS) from previous research was reported to has potential antiplatelet
activity. This study aimed to assess the percent inhibition of CS methanolic
extract (CSME) in inhibiting platelet aggregation induced by epinephrine and
to measure its total phenolic content. The platelet aggregation inhibition
activity assay used the principle of Light Transmission Aggregometry (LTA)
using human platelet rich plasma with epinephrine as platelet activator.
Dimethyl sulfoxide (DMSO) and Yohimbin HCl were used as untreated and
positive control respectively. Meanwhile, the total phenolic content was
measured using Follin Ciocalteu Assay. The results showed that CSME gave an
inhibition against platelet aggregation induced by epinephrine with IC50 117.9 ±
8.8 ppm and its total phenolic substances about 2.3 mmol/g extract. These
results indicated that CS was a potential source of antiplatelet agent, though
further exploration still to be needed.

22
 ChemE#5
P9

Enhancement of Cellulase (CMCase) production from

marine actinomycetes Streptomyces sp. Bse 7-9:
Optimization of fermentation medium by Response
Surface Methodology

S Ratnakomala*, Fahrurrozi, and Yopi

Research Center for Biotechnology, Indonesian Institute of Sciences

Jl Raya Bogor km 46, Cibinong 16911, Indonesia

e-mail: shanti_ratna01@yahoo.com shanti_ratna01@yahoo.com

Abstract. Optimization of fermentation conditions is important in the

development of bioprocesses. Here, we used the Taguchi experimental design
and Response Surface Methodology to optimize fermentation medium for
enhancing carboxymethyl cellulase (CMCase) production by marine
actinomycetes Streptomyces sp. Bse 7-9. Optimization using the Taguchi
experimental design we found that bagasse has a significant effect on other
factors. The Central Composite Design was used to determine the interaction
between the factors selected in the fermentation medium to obtain the optimal
concentration of ingredients. The experimental results demonstrated that
bagasse as a carbon source plays as the key component for the production of
CMCase by marine actinomycetes Streptomyces sp. Bse 7-9. In conclusion, the
optimal fermentation medium for maximum cellulase production by marine
actinomycete Streptomyces sp. Bse 7-9 was as follows: bagasse concentration
(1.84 % w/v), yeast extract (0.5 % w/v) and CaSO4 (0.02 % w/v). The
maximum activity of CMCase at this optimum medium was 4.496 U mL-1.

23
 NatPro#8
P10

The Effects of Solvents and Maltodextrin on the

Characteristics of Physalis angulata L. Leaf Extract

Agus Triyono1, Rohmah Luthfiyanti1, Taufik Rahman, Nitra

Yustia Pamungkas2
1
Development Center for Appropriate Technology, Indonesian
Institute of Sciences
K.S Tubun Street No. 5 Subang, West Java, Indonesia
2
Food Technology Program, Faculty of Engineering, Pasundan
University, Jl. Dr. Setiabudi No. 9, Bandung, 40153. Indonesia

Email: ateluyono@gmail.com

Abstract. Physalis angulata L. (Indonesian: Ciplukan) has a content of

secondary metabolite compounds that can be used as a treatment of
degenerative diseases, one of which is diabetes mellitus. These secondary
metabolite compounds include flavonoids, polyphenols, and alkaloids. In this
study, the compound is extracted from the ciplukan leaf by using a solvent of
70% ethanol and 100% water and an addition of maltodextrin with
concentrations of 0%, 3%, 6%, and 9%. The quantitative analysis of flavonoid
and polyphenol compounds is done using the UV-VIS spectrophotometric
method, while the alkaloid compound is analyzed using the gravimetric
method. The highest average value of flavonoid content from the leaf extract is
obtained at a solvent treatment of 70% ethanol with an addition of 9%
maltodextrin with an average value of 8,439 ppm and a polyphenol content
average value of 3268,20 mg GAE/g extract. Meanwhile, the highest average
value of alkaloid content is obtained at a solvent treatment of 70% ethanol and
addition of 6% maltodextrin with an average value of 53,16%. Based on
advanced Duncan’s test, from the highest average value of all parameters
analyzed it appears that the best treatment is a solvent of 70% ethanol with
addition of 9% maltodextrin.

Keywords: Ciplukan, Flavonoid, Polyphenol, Alkaloid, Spectrophotometry,

Gravimetry

24
 ChemE#6
O3

Potential Isolates Characterization of Thermophilic

Bacteria from Hot Springs and Waste Agricultural
Production in Subang District Area

Wawan Agustina1, Taufik Rahman1, Lia Ratnawati1, Sriharti1,

Takijah Salim1, Ismi Nursyahbani2
1
Development Center For Appropriate Technology, Indonesian
Institute of Sciences, Subang, Indonesia,

2
State Islamic University of Sunan Gunung Djati, Bandung, Indonesia

Email : wanwa03@gmail.com

Abstract. Characterization of a fermentation product of local thermophilic

bacteria from hot spring and agricultural waste production have been
conducted. The purposes of this research were to study the morphology colony
of isolates, cellulolytic activity, potency to produce ethanol, and other
characteristics of thermophilic bacteria. Morphology isolates characterization,
cellulolytic activity testing, trials ethanol production in an aerobic and
anaerobic condition, characterization of fermented media covered pH, the
decreasing of sugar, and titrated total acidity methods have been carried out.
The isolates used in this research were coded B1, B2, B3, C2, C5, N1 and J2.
Cellulolytic activity test showed that isolate of B2, C2, and C5 was positive
when tested by congo red dye and the B2 isolate was positive when tested by I-
KI 3% dye. Aerobic and anaerobic fermentation did not show the capabilities
of isolates to produce ethanol. The characteristic of anaerobic fermented media
shown the decrease of pH number from 7.16 to about 4.43 to 4.49, the decrease
of reduced sugar to about 1.02 to 24.43%, the remaining glucose and xylose in
the medium respectively were about 3.45 to 4.07% and 3.40 to 3.99%. The
titrated total acidity as lactic acid about 0.16 to 0.18%.

Keywords : Thermophilic bacteria, bioethanol, fermentation, cellulolytic.

25
 NatPro#2
P11

Antioxidant Activity of Methanol Extracts from

Ganoderma lucidum Karst. Mycelia

Cici Darsih1, Anastasia Wheni Indrianingsih1, Wuri Apriyana1,

Septi Nur Hayati1, Vita Taufika Rosyida1, Khoirun Nisa1, Dwi
Ratih, Nurina Indirayati
1
Research Unit for Natural Products Technology, Indonesian Institute
of Sciences, Gading, Playen,Gunungkidul, Yogyakarta, 55581,
Indonesia

Corresponding author: cici001@lipi.go.id

Abstract. The study aimed to evaluate the effect of media cultivation on

antioxidant activity of methanol extracts from Ganoderma lucidum mycelia.
The effect of media was investigated in the submerged flask. Potatoes Dextrose
Broth and sweet corn were used as media, and cultivation incubation was
carried out at 30°C. The results showed that the mean of mycelia dry weight,
cultivated in different media were significantly different (p<0.05). The mycelia
dry weight from sweet corn was higher than PDB media. Meanwhile to the
metabolites content on the mycelia, the mycelia methanol extracts were
differed significantly (p<0.05). The total polyphenols and triterpenoids of
mycelia methanol extracts from PDB were higher than mycelia methanol
extracts from sweet corn. The scavenging to DPPH radical of methanol extract
of mycelia which cultivated on PDB higher than sweet corn media. The
scavenging activity was suggested related to the presence of polyphenols and
triterpenoids.

Keywords : Ganoderma lucidum, sweet corn, antioxidant, mycelia, total

polyphenol, total triterpenoids

26
 NatPro#3
O4

Antibacterial Bioactivity of n-Hexane Extract from

Mahogany (Swietenia humilis Zucc.) Seed and Its
Fatty Acid Compound Identification

A P Asmara1, Hernawan2 and C Nuzlia1

1
Department of Chemistry, Faculty of Science and Technology,
Universitas Islam Negeri Ar-Raniry Banda Aceh, Indonesia
2
Research Unit for Natural Product Technology–Indonesia Science
Institute (BPTBA LIPI), Gunungkidul, Yogyakarta, Indonesia

E-mail: anjarpa@ar-raniry.ac.id

Abstract. An investigation of antimicrobial bioactivity followed by GCMS

analysis for the fatty acid composition has been conducted to the crude n-
hexane extract of Swietenia humilis Zucc. seed. The goal of this research in to
determine the inhibition zone diameter for antimicrobial activity and the
percentage of fatty acid contained in the extract. The seed of S. humilis Zucc.
have been extracted by soxhletation with n-hexane as the solvent. The extract
has been tested through in vitro antimicrobial bioassay toward Staphylococcus
aureus and Escherichia coli by paper disc diffusion method. The fatty acid
composition has been identified by fatty acid methyl esters method through gas
chromatography coupled with mass spectroscopy. The result shows that the
extract is more effective to inhibit the S. aureus activity with diameter range
from 10 to 17 mm while E. coli tends to be resistance. The extract contains
palmitic acid 15.49%; palmitoleic acid 0.28%; octadecanoic acid 14.04%; oleic
acid 37.02 %; linoleic acid 24.70%; linolenic acid 7.33%; arachidic acid
0.84%; and tricosanoic acid 0.33%. The research confirms that S. humilis Zucc.
seed oil contains polyunsaturated fatty acid and can be used as antimicrobial
agent.

27
 NatPro#4
O5

Antioxidant Properties and Toxicity of Selected

Bamboo Shoots “Iwung” Extract: A Comparative
Study

AC Iwansyah*1, R Kumalasari1, DA Darmajana1, L Ratnawati1

1
Development Center for Appropriate Technology, Indonesia Institute
of Sciences KS Tubun No.5 Subang 41213, West Java – Indonesia

*e-Mail address: chandra.iwansyah@gmail.com

Abstract. This study aims to compare the nutritional, antioxidant properties,

and toxicity of various bamboo shoots extract. Physicohemical, total phenolics
content, total flavonoids content, antioxidant activity (IC50) and toxicity were
analyzed. The total phenolics content, total flavonoids, antioxidant activity, and
toxicity of bamboo shoots extract are studied using folin–ciocalteu assay,
aluminum chloride assay, DPPH (1,1-diphenyl-2-picrylhydrazyl) scavenging
assay, and brine shrimp lethality bioassay (LC50), respectively. The results
showed that bamboo shoots, viz., betung, gombong, buluh, and kuning, are rich
of minerals of zinc, iron and potassium. The ethanolic extract of buluh shoots
(BUS) contained the highest total phenolics (27.83 mg GAE/g) followed by
KUS > GOS > BES. Bamboo betung shoots extract (BES) is found to have the
highest total flavonoids (2.49 mg QE/g) with a ratio of TTF/TP) which is 0.17.
Meanwhile, the DPPH assay (IC50) showed that IC50 of KUS (347.48 μg/mL)
was lowest. Based on these values, KUS is found to have the highest
antioxidant activity. Furthermore, the level toxicity of LC50, BES, BUS, and
KUS extract is valued as cytotoxic. These results provide useful data about the
nutritional, phytochemical, and toxicity of bamboo shoots for functional food
purposes.

28
 Food#7
P12

Optimization of Gluten Free Spaghetti Products from

Local Food with the Taguchi Method Approach

1
N K I Mayasti, 2M Ushada, and 2M Ainuri

1
Development Center for Appropriate Technology, Indonesian
Institute of Sciences
Subang, Indonesia
2
Agricultural Technology Faculty, Gadjah Mada University,
Yogyakarta

Email: indahmayasti@gmail.com

Abstract. Pasta product, especially spaghetti, is a very potential product to be

developed. As the market growth, nutritious gluten free spaghetti product is
now being developed (as a response from consumer needs. The production
process of gluten free spaghetti is relied on the gelation process and
retrogradation mechanism which requires extruder machine. The objectives of
this research is to optimize the production of gluten free spaghetti by
combining four factors and three levels based on controlled quality. Taguchi
method will be applied in this research. Taguchi data tabulation includes SNR,
impact factors, ANOVA, contribution percentage, multi-response loss function
to amount the optimum combination trial. The result of this optimization
research is the gluten free spaghetti made by local flour (60 mesh) with
composition of 30 % mocaf, 30% corn flour, 30% rice flour, 10% soybean
flour, 1.5% guar gum with confirmed quality characteristics (within confidence
interval) : moisture content 9.94±0.57 %, protein content 10.33±0.55 %, fat
content 1.11±0.67, carbohydrate content 76.51±2.32, cooking time 10.65±0.25
minutes, cooking loss 13.00±2.76, elongation 181.35±25.72, hardness
2069.03±453.07 gf, adhesiveness -32.75±3.41 g.sec, color 76.51±0.63 dL,
sensory of taste 4.80±0.16.

29
 Food#8
P13

Characteristics of Physical, Chemical, and

Organoleptic Properties of Inulin-Enriched Pudding
as A Complementary Food

Dita Kristanti1, Ainia Herminiati1

Development Center for Appropriate Technology, Indonesian
1)

Institute of Sciences, Jl. Aipda KS. Tubun No. 5 Subang 41213

Corresponding Author, e-mail: dita.kristanti@gmail.com

Abstract. The products for complementary feeding circulating in the market

are in the form of baby porridge, biscuits, and powdered milk. The functional
food product to support the growth and development of children under five in
the pudding form, which is made from skim milk as the raw ingredient and
modified cassava flour (mocaf) as the supporting ingredient and enriched with
inulin that acts to increase calcium absorption, is not yet on the market. The
development of this product is expected to meet the nutritional requirements of
infants aged 12-36 months. This study aimed to analyze the characteristics
(chemical, physical, and organoleptic properties) of the inulin-enriched
pudding. The pudding was made using four formulas; i.e., F1 (10% db mocaf
and 0.8 g/100 ml inulin), F2 (10% db mocaf and 1.6 g/100 ml inulin), F3 (15%
db mocaf and 0.8 g/100 ml inulin), and F4 (15% db mocaf and 1.6 g/100 ml
inulin). The results of this study showed that the best pudding for
complementary feeding based on the characteristics of physical properties was
F2 which had a gel strength of 843.03 g Force and a syneresis of 7.78%. The
F2’s organoleptic properties were as follows: milky white color, distinctive
aroma of milk, a rather sweet taste, and soft textured. Besides that, the
contribution of one serving of F2 pudding to the recommended dietary
allowance (RDA) of children aged 1-3 years was as follows: 2.46 g of protein,
1.67 g of fat, 8.11 g of carbohydrates, and 57.32 kcal of energy.

Keywords: pudding, complementary feeding, mocaf, inulin

30
 Feed#1
P14

Effect of Ammoniation Treatment and Fertilization

Level of Samurai 2 Sorghum Stover on Rumen
Fermentation Characteristics in vitro

A S Anggraeni1, H Herdian1, A Sofyan1, L Istiqomah1, M Anwar1,

M F Karimy1, M R Afany2, and M Ekaningrum1
1
Research Unit for Natural Products Technology (BPTBA),
Indonesian Institute of Sciences (LIPI),Jl. Jogja-Wonosari Km. 31.5,
Gading, Playen, Gunungkidul, DI Yogyakarta, Indonesia, 55861,
Telephone/Facsimile: 0274-392570/391168
2
Faculty of Agriculture, Universitas Pembangunan Nasional (UPN)
“Veteran” Yogyakarta, Jl. SWK 104 (Lingkar Utara), Condongcatur,
Yogyakarta 55283

Email: ayus001@lipi.go.id / ayu.anggraeni07@gmail.com

Abstract. The limitation stock of forages in dry season cause serious problem
for ruminant productivity. Various efforts have been made to obtain an
alternative feed. Samurai 2 has a high productivity, immune to leaf rust disease
and midrange rot and suitable for animal feed. However, sorghum stover is a
poor-quality fodder, low in protein and digestibility. It's needing to be
processing to increase nutritive value by providing a source of protein and or
non-protein and certain minerals through ammoniation. The effect of
ammoniation treatments on a sorghum stover on in vitro feed fermentation and
gas production on ruminal fluid was the main objective of this study. P12
treatment gave highest gas production than other treatment. Total gas
production 48 hours, gas production from soluble fraction (a) and insoluble
fraction (b) also total fraction (a+b) of the sorghum stover was significantly
affected by treatments (P<0.05). Volatile Fatty acid (VFA), in vitro
degradibility, NH3, and biomass microbial rumen indicated no significant
difference among treatments. In this study sorghum stover using basic fertilizer
90 kg/ha with ammoniation treatment has the best degradability on rumen
fermentation characteristics in vitro of sorghum stover.

31
 ChemE#7
P15

Performance Test and Economic Evaluation of

Pyrolysis Furnace Small Scale- Worth The Business
For Producing Liquid Smoke

A Indriati, D D Hidayat, and D A Darmajana1

1
Development Centre of Appropriate Technology Indonesian Institute
of Sciences, Jl. KS. Tubun No. 5 Subang West Java, Indonesia, 41213

Email: ashriindriati@lipi.go.id

Abstract. Liquid smoke is water which made of smoke as pyrolysis processing

products. It can use in food products as a flavoring, texture, distinctive taste in
food products such as meat, fish, and cheese. To produce liquid smoke safely
and provide economic value, the effective and efficient a pyrolysis furnace that
is indispensable. The study aimed to get the proper scale of the pyrolysis
furnace and food grade liquid smoke which feasible for business. The research
activities consisted of testing of the pyrolysis furnace, analyzing the content of
liquid smoke, determining the effectivity of liquid smoke against various types
of spoilage and pathogenic microorganisms and investigating market
feasibility. Results of this study showed that the yield of pyrolysis was
42,26%, first distillation was 35,18% and second distillation was 34,33% of the
raw materials used. The resulting liquid smoke indicated that no content of
Polycyclic Aromatic Hydrocarbon (PAH). The liquid smoke concentration of
20%, 30%, and 40% was able to inhibit the bacteria E. coli, Salmonella, and
Staphylococcus aureus; this meant that the liquid smoke was safe for use in
food products. The feasibility analysis indicated that the liquid smoke business
using the pyrolysis furnace was able to provide benefits and was feasible to run.

32
 Food#9
P16

Studying the Effects of Inhibitor Solution Soaking

Time on Guava (Psidium Guajava L.) Storability

Agus Triyono1, Cahya Edi Wahyu Anggara1, Raden Cecep

Erwan Andriansyah1, Meiliza Cahya Hapsari 2
1
Pusat Pengembangan TTG-LIPI, Subang 41213,
2
Universitas Pasundan, Bandung, 40153. Indonesia

Email: ateluyono@gmail.com

Abstract. This research is conducted to study the effects of the concentration

and soaking time of inhibitor solution on the storability of guava using various
concentrations (0, 10, 30, and 50 ppm) and soaking time (4, 8, and 12 hours).
The estimation of guava storability uses the simple linear regression. Results
show that an AgNO3 10 ppm solution with 4 to 12 hours of soaking time can
reduce the effect of storability with the following parameters: weight decrease,
hardness level, vitamin C content, and total dissolved solids (TDS). Guava that
is stored at room temperature is expected to have a storability that lasts for 29
days for the responses of weight decrease, hardness level, vitamin C, and TPI
or it can reach around 2.5 to 3 times longer compared to the controls only
stored for 9 days at room temperature. The treatment using AgNO3 solution for
4 hours can suppress the effect of storage on the response parameters; the
hardness level with storability reaching 28 days, and vitamin C content with
storability reaching 12 days. Meanwhile, the treatment using the AgNO3
solution for 12 hours can suppress the effects of storage on the response
parameters; weight decrease with storability that reaches 12 days, TDS with
storability that reaches 63 days.

Keywords: guava, storability, inhibitor solution, soaking time

33
 ChemE#8
O6

The Effect of Biomass Particle Size and Chemical

Structure on The Enzymatic Hydrolysis Reaction of
Galactomannan from Sugar Palm Fruit by β-
mannanase from Kitasatospora sp.

Radityo Pangestu1, Nanik Rahmani1, Rendi Palar1, Puspita

Lisdiyanti1 and Yopi1
1
Research Center for Biotechnology, Indonesian Institute of
Sciences, Cibinong, West Java, Indonesia

Email: pangestu.radityo@gmail.com

Abstract. Mannan is a raw material for mannose and mannooligosacharides

(MOS) production. In nature, mannan can be obtained from lignocellulose
biomass. Sugar palm fruit (kolang-kaling) contains high level of
galactomannan, which is potential to be used as a resource for MOS bio-
production. In this study, the reaction was conducted using crude β-mannanase
enzyme from Kitasatospora sp. The effect of biomass particle size and
chemical structure of galactomannan towards reaction were studied by
conducting reaction using sugar palm fruits with different particle size, and
comparing the hydrolysis profile of sugar palm fruit to locust bean gum,
respectively. Reaction was performed at 40ºC and 190 rpm in sodium
phosphate pH 6. Results suggested that reaction rate did not significantly
change by altering biomass particle size from 150 μm to 75 μm, but it
decreased by the use of 150-300 μm particle size biomass. In addition, locust
bean gum produced more balanced ratio of hydrolysis products (M1-M6)
compared to sugar palm fruit. Mannohaxaose (M6) was the main hydrolysis
products from sugar palm fruit and locust bean gum.

34
 NatPro#5
P17

Antiviral Activity of Isobutyl Gallate to Dengue Virus

Serotype 2 In Vitro

Beti Ernawati Dewi1,2,a Marissa Angelina3,4 Fatimah

Nuwwaaridya5, Hidayati Desti1,2, Tjahjani Mirawati Sudiro1,2
1
Department of Microbiology, Medical Faculty Universitas Indonesia-
Cipto Mangunkusumo Hospital Jalan Pegangsaan Timur no 16,
Jakarta, Indonesia.
2
Infectious Disease and Immunology Cluster, Indonesian Medical
Education and research Institute, Jl Salemba no 6 Jakarta 10430,
Indonesia
3
Research Center for Chemistry, Indonesian Institute of Sciences.
Kawasan Puspitek Serpong, Indonesia 15416
4
Doctoral Programme in Biomedical Science Faculty of Medicine,
University of Indonesia, Jl. Salemba Raya 6, Jakarta 10430, Indonesia
5
Undergraduate student, Medical Faculty Universitas Indonesia
Email addresses: betied@yahoo.com

Abstract. Dengue is one of the most prevalent mosquito-borne diseases in

Indonesia that lead to a spectrum of disease, ranging from a flu-like illness to a
life threatening dengue shock syndrome. In spite of its high incidence and
mortality rate, there is currently no antiviral drug available against dengue virus
(DENV). Therefore, research regarding the development of anti-viral to DENV
is essential. The aim of this study was to evaluate the antiviral activity of
isobutyl gallate, a gallic-acid derivative, against DENV in vitro. Various
concentration of Isobutyl gallate was added to DENV-2 strain New Guinea C
(NGC) and infected to Vero cell line. Inhibition of DENV replication as
aligned with half inhibitory concentration (IC50) value was determined by
focus assay. Futhermore the toxicity of isobutyl gallate that correspond with
cytotoxic concentration (CC50) value was determined by MTT assay.
Selectivity index (SI) value was defined as the ratio of CC50 to IC50. Isobutyl
gallate showed no cytotoxic effects against Huh 7 it-1 cells with CC50 values
of 167.19 µg/mL and exhibited strong antiviral activity with IC50 of 4.45
µg/mL, hence a significant SI value of 25.69. Isobutyl gallate exerts potent
antiviral activity against DENV. However, further studies need to be conducted

35
 in order to evaluate the inhibitory activity of isobutyl gallate against DENV in
vivo.

Food#10
P18

Formulation and Shelf Life Prediction of Cookies

from Modified Cassava Flour (Mocaf) in Flexible
Packaging

Muhamad Kurniadi1*, Yuniar Khasanah1, Annisa

Kusumaningrum1, Mukhamad Angwar1 , Dian Rachmawanti2,
Nur Her Riyadi Parnanto2 and Santi Rahayu2

1
Research Unit for Natural Products Technology, Indonesian Institute of
Sciences (LIPI), Yogyakarta, Indonesia
2
Department of Science and Food Technology, UniveristasSebelasMaret,
Surakarta, Indonesia
*Email: hm_kur@yahoo.com

Abstract. The product development from modified cassava flour (mocaf)

cookies has not been done much. This research was done to find out the best
formulation on the cookies from mocaf and to predict its shelf life on flexible
packaging. Formula cookies using mocaf flour, egg - tempe flour, green bean
flour and catfish flour, each with a ratio: F1 (63%: 5%: 12%: 15%); F2 (63%:
5%: 12%: 20%); F3 (58%: 5%: 12%: 25%). Shelf life prediction using
Accelerated Self Life Time (ASLT) method based on critical moisture content.
The packaging that used are polyethylene, aluminum foil and metalizing. The
results of this research showed the best formula was F2 containing protein
12.06 %, and energy 511.56 kcal / 100 g. The critical water content of cookies
6.89 %. Permeability of polyethylene, metalizing and aluminum foil were 0.05
gH2O / day.m2.mmHg, 0.006 gH2O / day.m2.mmHg and 0.006 gH2O /
day.m2.mmHg respectively. That packaging were able to maintain the cookies
quality for 1.5 months (polyethylene). 12 months (metalizing) , and 19 months
(alumunium foil).

36
 Food#11
P19

Shelflife Prediction of Biscuits Prepared from

Modified Suweg (Amorphophallus campanulatus B)
Flour Using Arrhenius Model

Taufik Rahman1a, Nurul Fikri Sulaiman2, Ela Turmala2, Raden

Cecep Erwan Andriansyah1, Rohmah Luthfiyanti1, Agus Triyono1

1
Development Center for Appropriate Technology, Indonesian Institute of
Sciences, Jl. K.S Tubun No. 5, Subang, Jawa Barat 41213, Indonesia
2
Food Technology Department, Faculty of Engineering, Pasundan University,
Jl. Dr. Setiabudi No. 9, Bandung, 40153. Indonesia.
a)
Corresponding author: tkr.ttg@gmail.com

Abstract. Shelf life is very crucial information mentioned such as in food

packages due to safety of food products when they reach their valid period to
consume. The objectives of this study were to know shelf life of biscuit made
of wheat flour and modified cassava flour with and without modified suweg
flour and to know suitable packages for Shelf life prediction was based on
moisture content and peroxide number in different packages: aluminum foil and
metallized. This study showed that suitable packages for modified suweg
biscuit was metallized package. According to the study, prediction of shelf life
using Arrhenius method with different shelf temperature resulted in modified
suweg biscuit and blank biscuit (without modified flour suweg). To conclude,
shelf life was determined by peroxide value for modified suweg biscuit in the
temperature of 15°C, 30°C and 45°C with metallized package resulting in 217,
172, and 137 days, respectively. While shelf life study of blank biscuit were
done at 15°C, 30°C and 45°C in metallized package and resulted in 333, 250,
dan 192 days of shelf life, respectively.

Keywords : Arrhenius, Modified Suweg Flour, Biscuit, Shelf life

37
 Feed#2
O7

Adhesion Activity Assay of Lactobacillus plantarum

AKK30 Combined with Oligosaccharides

Alfi Sophian1,3 , Hardi Julendra 2,3, Ahmad Sofyan2, Mohammad

Faiz Karimy2, Abinawanto3*

1
National Agency of Drug and Food Control in Gorontalo
2
Research Unit Natural Product Technology- Indonesian Institute of Sciences
(LIPI), Yogjakarta
3
Department of Biology, Faculty of Mathematics and Natural Sciences
(FMIPA) – the University of Indonesian (UI), Depok, Jakarta.

*Corresponding author: abinawanto.ms@sci.ui.ac.id

Abstract. This objective of study was to measure the activity of lactic acid
bacteria (LAB) adhesions in the intestinal mucosa. Those of lactic acid bacteria
used were L. plantarum AKK 30 and were combined either with inulin
oligosaccharides (OS) or mannan oligosaccharides (MOS). The
oligosaccharides concentration used in this experiment were, 0%, 0.5%, 1%,
1.5% and 2%, respectively. Data collected were total plate count (TPC) before
and after adhesion assay. The micro structure of L. plantarum AKK 30 was
observed by scanning electron microscope (SEM). The TPC results of the
combination of L. plantarum and inulin (OS) were 18 x 107(0%), 48 x 107
(0.5%), 109 x 107 (1.0%), 129 x 107 (1.5%), and 99 x 107 (2.0%), respectively,
while the combination of L. plantarum and mannan were 18 x 107 (0%), 53 x
107 (0.5%), 125 x 107 (1.0%), 210 x 107 (1.5%), and 66 x 107 (2.0%),
respectively. The highest growth average of LAB were shown by the
combination L. plantarum and 1.5% of MOS. In addition, the TPC results of
assay adhesion showed that the combination of L. plantarum and inulin
oligosaccharides were: 3.89 x 108 (0.5%), 4.39x 108 (1.0%), 3.19 x 108 (1.5%),
and 5.09 x 108 (2.0%), respectively, whereas the combination of L. plantarum
and mannan were: 7.29 x 108 (0.5%), 15.49 x 108 (1.0%), 2.89 x 108 (1.5%),
and 4.49 x 108 (2.0%), respectively. There were significant different in the TPC
results of assay adhesion among the treatment groups and control (1.16 x 108) .
The highest activity of LAB adhesion was shown by the combination of L.
plantarum and 1% of mannan. The TPC result was supported by the SEM
observation. The combination of L. plantarum with oligosaccharides affects the
growth and the adhesion length of lactic acid bacteria in the intestine. Further,
the optimum concentration was shown by 1.0% of mannan combined with L.
plantarum.

38
 Food#12
P20

Effect of Mocaf and Sugar Addition on The Quality

and Preference Level of Pineapple Dodol

L Ratnawati and N K I Mayasti

Development Center for Appropriate Technology, Indonesian Institute
of Sciences, Subang, Indonesia

Email: lia.romeo@gmail.com

Abstract. Pineapple dodol is a traditional food of Subang, West Java made

from glutinous rice flour as raw material. The aims of this study was to
determine the effect of mocaf and sugar addition on the quality and level of
preference for pineapple dodol. A completely randomized design in factorial
experiment was used in this study with mocaf and sugar addition as treatments.
There are three levels in the first factor (mocaf addition) i.e 0, 50 and 100%
mocaf addition. While, for the second factor (sugar addition) i.e 50, 55, and
60% sugar addition based on pineapple puree. The physicochemical properties
and preferences of panelists tests have been carried out on the pineapple dodol
product. The result indicated that the best treatment is the pineapple dodol with
50% mocaf and 50% sugar addition. The physicochemical properties of dodol
include hardness, yield, moisture content, and activity water (Aw) have the
following values 121.67 mm/g/sec, 40.96%, 11.21% and 0.74, respectively.
The panelist preference score of taste, flavor, colour, hardness, stickiness and
overall liking were 5.5 (like moderately), 5.6 (like moderately), 5.3 (like
moderately), 5.2 (like moderately), 5.8 (like moderately), and 5.54 (like
moderately), respectively.
Keywords : mocaf, sugar, pineapple dodol

39
 Food#13
P21

Addition of Tempeh Flour as a Protein Source in

Mixed Flour (Mocaf, Rice and Corn) for Pasta
Product

Lista Eka Yulianti1, Enny Sholichah1, Novita Indrianti1

1
Development Centre for Appropriate Technology Indonesian Institute of
Sciences, Jl. KS. Tubun No. 5 Subang West Java, Indonesia, 41213

Corresponding author: listaeka0507@gmail.com

Another author: enny.sh002@gmail.com

Abstract. Mocaf (modified cassava flour), rice flour, and corn flour were used
as mixed flour to prepare pasta product. Various levels of tempeh flour (0%,
2.5%, 5%, 7.5%, 10%, 12.5% and 15%) were incorporated to enrich nutritional
content of the mixed flour, primarily protein. This current work aimed to
understand the effect of tempeh flour addition on physicochemical
characteristics (moisture content, ash content, protein content, fat content and
whiteness level) and pasting properties of the mixed flour. The results showed
that addition of tempeh flour did not exhibit significant impacts to moisture
(9.17-10.18%), ash (0.74-0.91%), and fat content (4.68-5.65%) of the mixed
flour. On the other hand, it produced significant effects on protein level, white
degree and pasting properties at significance level of 5%. In absence of tempeh
flour, protein level and whiteness level of the mixed flour reached 5.83% and
80.96%, respectively. Meanwhile, tempeh flour could increase protein content
of 6.30-9.07% and alter whiteness level of 66.08-71.97%. In addition, presence
of tempeh flour was also found to improve viscosity in comparison with
control. The protein level was higher as more tempeh flour was added, while
whiteness level and viscosity appeared to decrease.

Keywords: mixed flour, tempeh flour, physicochemical, pasting properties

40
 ChemE#9
O8

Transformation of Mordenite-Clinoptilolite Natural

Zeolite at Different Calcination Temperatures

S K Wahono1,2,3, *, D J Prasetyo3, T H Jatmiko3, A Suwanto3, D

Pratiwi3, Hernawan3,4, and K Vasilev1,2
1
Future Industries Institute, University of South Australia, Mawson
Lakes 5095, South Australia, Australia
2
School of Engineering, University of South Australia, Mawson Lakes
5095, South Australia, Australia
3
Research Unit for Natural Product Technology, Indonesian Institutes
of Sciences, Gunungkidul 55861, Yogyakarta, Indonesia
4
Chemistry Department, Universitas Gadjah Mada, Sleman, 55281,
Yogyakarta, Indonesia
*
Email: satriyo.krido.wahono@lipi.go.id;
satriyo.wahono@mymail.unisa.edu.au;
satriyo.krido.wahono@gmail.com

Abstract. Natural zeolite is one of prospective material with various

applications. The material has low-cost provisioning and abundant availability
in the world. Mordenite-clinoptilolite is one of the common types of natural
zeolite; one of the deposits is located in Gunungkidul, Yogyakarta, Indonesia.
For optimizing the utilization, some treatment is needed, calcination being one
of the possible treatments. The dealuminated natural zeolite was used as the
base material for understanding the transformation effect, then calcinated the
zeolite in various temperature-range between 400 °C and 1000 °C. Some
characterization was conducted after the treatment, such as XRD, SEM-EDX,
and BET to explore the structure, morphology, composition, and specific
surface area. Drastic structure changes were demonstrated at the calcination of
1000 °C which eliminating the zeolite structure into cristobalite as one of the
silica structures. The specific surface area decreased after 600 °C, even elapsed
after the structure change. Calcination has the ability to transform the zeolite
structures and also affected the specific surface area properties. This
transformation provides critical information for further application of natural
zeolite in the various treatment of calcination.

Keywords: natural zeolite, mordenite-clinoptilolite, calcination, crystal

structure, specific surface area

41
 Feed#3
P22

Improving antibacterial activity and viability of

Lactobacillus plantarum AKK30 as feed additive by
addition of different oligosaccharides

H Julendra1,2, A Sofyan 1, Abinawanto2 and Yasman2

1
Research Unit Natural Product Technology- Indonesian Institute of
Sciences (LIPI), Yogjakarta
2
Department of Biology, Faculty of Mathematics and Natural Sciences
(FMIPA) – The University of Indonesian (UI), Depok, Jakarta.

Abstract. Combination of lactic acid bacteria as probiotic with

oligosaccharides substances has potentially improved nutrient utilization and
poultry performance. A study was conducted to has evaluated the addition of
oligosaccharides (OS) consisted of inulin or mannan oligosaccharides (MOS)
with different level of oligosaccharides added into medium growth on in vitro
antibacterial activity and viability of Lactobacillus plantarum AKK30. The
experiment was arranged on the factorial design using two factors, the A
factors were oligosaccharides types consisted of inulin or MOS and the B
factors were increased of oligosaccharides level (0%, 0.5%, 1%, 1.5% and 2%)
and each treatment consisting of 3 replications. Data were analyzed with
analysis of variance (ANOVA) is among the treatments showed significant
differences (P<0.05) followed by Duncan post hoc test. The results showed that
the combination of L. plantarum and oligosaccharides (P<0.05) influenced
bacterial growth according to the value of OD (OD-590nm), however, a
combination of L. plantarum and oligosaccharides was not significant (P>0.05)
for lactic acid production and antibacterial activity. OD from Lp + Inulin
(0.991) was highly significant (P<0.05) than OD from Lp + MOS (0.724).
Addition of oligosaccharides 0.5% in medium growth was optimal level L.
plantarum growth.

42
 Feed#4
O9

Substitution of Commercial Ration with Ration

Contains Bean Sprout Waste on Production and
Physical Quality of Omega 3 Egg

Iman Rahayu HS1, Y Retnani2, Kurniawati2, Z Rizwantiara2

1
Department of Animal Production and Technology, Faculty of
Animal Science, Bogor Agricultural University, Bogor 16680,
Indonesia
2
Department of Nutrition and Feed Technology, Faculty of Animal
Science, Bogor Agricultural University, Bogor 16680, Indonesia

E-mail: rahayu21@hotmail.com

Abstract. This research was aimed to evaluate substitution of commersial

rations with rations contains bean sprout waste on production and physical
omega 3 egg quality. Bean sprouts is a waste green beans the remainder of
beans sprout production consisting of green bean skin and shredded bean
sprout. The use of bean sprout in layer diet is very limited, because the bean
sprouts is low palatability and high crude fiber. This experiment used eighty
female birds strain of Lohman Brown were in a Completely Randomized
Design allocated to five dietary treatments in four replicates. The treatment
diets were R0: 100 % commercial feed, R1: 75 commercial feed + 25 %
experiment feed, R2 : 50 % commercial feed + 50 % experiment feed, R3: 25
% commercial feed + 75 % experiment feed, R4: 100 % Experiment feed,
respectively variable observed were egg production, feed consumption, feed
conversion, Hen Day, IOFC, layer mortality,egg weight, egg mass, weight
percentage of albumen, yolk and shell, shell thickness, yolk colour, egg,
albumen and yolk index, and haugh unit. The results showed there are no effect
on all cumulative production (except on hen day and ration conversion) and
physical quality of omega-3 eggs (except eggshell thickness). The highest
IOFC value and the highest egg production were obtained at 50% substitution
of commercial rations and 50% of research rations containing 2.5% of bean
sprouts waste.

43
 Food#14
P23

Dynamic Characteristics Analysis of Agitator Design

for Soy Sauce Cooking Process

Aidil Haryanto1 and Bagus Budiwantoro2

1
Development Center for Appropriate Technology, Indonesian
Institute of Sciences, Indonesia
2
Faculty of Mechanical and Aerospace Engineering, Institut
Teknologi Bandung, Indonesia

Abstract. Soy sauce is one type of dark brown food, distinctive smell, salty or
sweet taste, lumpy, and contains protein produced from fermented. One of the
machines that can be used for cooking soy sauce is a pressure vessel as cooking
pan with an agitator. Agitation is the process phases of mixing and stirring are
carried out by heat transfer and mass inter-phases or with external surfaces (due
to outside influences). The agitator is a system used for mixing and stirring
accompanied by a phase change. In the design of rotating machinery, it is
necessary to predict the dynamic characteristic in bending and in torsion to
avoid failure. Dynamic characteristics analysis of agitator design for soy sauce
cooking process consists of mechanical vibration analysis and mass unbalance
response. The stiffness method for the agitator shaft by dividing the shaft
element into two elements based on the bearing position. The bearing is
assumed to be roller supports and only moves in the direction of translation and
rotation. Based on the dynamic characteristics of rotordynamics prediction with
using finite element method both theoretical and software, the agitator in
operating conditions with rotation speed 5 RPM according to Campbell
diagram will not the failure. The highest amplitude of the mass unbalance
response less than 2.5x10-2 mm.

Keywords : Soy Sauce, Agitator, Finite Element Methods, Campbell Diagram,

Rotordynamic

44
 Feed#5
O10

Endo-Xylanase Enzyme from Marine Actinomycetes

and Its Potential for Xylooligosaccharide Production

Nanik Rahmani1, Pamela Apriliana1, Alifah M. Jannah1, Santi

Ratnakomala1, Puspita Lisdiyanti1, Euis Hermiati 2, Bambang
Prasetya1,3, Yopi1
1
Research Center for Biotechnology, Indonesia Institute of Science, Jl. Raya
Bogor KM.46 Cibinong-Bogor, West Java, Indonesia. 16911.
2
Research Center for Biomaterial, Indonesia Institute of Science, Jl. Raya
Bogor KM.46 Cibinong-Bogor, West Java, Indonesia. 16911.
1
National Standardization Agency of Indonesia, Gedung I BPPT Jl. M.H.
Thamrin No. 8 Kebun Sirih, Jakarta Pusat. 10340.

the corresponding author’s e-mail address yopi@bioteknologi.lipi.go.id

Abstract. Marine microorganism was emerging as the great source for the discovery
of novel enzymes. The search for and discovery of new actinomycetes is significant
interest to enzyme discovery due to a growing need for applications in various
industry including in food industry. Endo-β-1,4-xylanases are critical enyzmes in the
degradation of xylan that are able to cleave the β-1,4-glycosidic linkages in the xylan
backbone resulting in various xylooligosaccharides and xylose. Screening and
characterization of novel actinomycetes capable of producing high level xylanase
seem to be suited starting point for obtaining improved hemicellulose hydrolysis to
produce xylooligosaccharides. The objective of this research are screening and
characterizing of novel marine actinomycetes from Biotechnology Culture Collection
(BTCC) capable of producing high level hemicellulase-degrading enzymes, especially
for endo-xylanase enzyme. We have been screening 70 strains from Indonesia marine
Actinomycetes by using congo red, SDS-PAGE and zymogram methods and get three
strains capable producing high level of xylanase enzymes based on the diameter of
clear zone more than 1.5 cm on xylan plate medium pH 5.0 and 6.0. These strains
were identified as a Streptomyces sp. All of strains have ability to produce xylanase
optimum at pH 5.0 and temperature range 50- 60 oC with range activity from 2.5 – 4.3
U/mL. Each isolate has molecular weight from 20-50 kDa based on SDS-PAGE and
zymogram analysis. Based on TLC analysis using beechwood xylan, each isolate has
ability to produce xylooligosaccharides. From these characterizations showed that
these isolates potential used for xylooligosaccharides productions.

Keywords: Endo-xylanase, marine actinomycetes, Streptomyces, xylooligosaccharide

45
 Food#15
O11

The Potency of Cassava Starch (var. red crystal and

var. revita) for Bio-succinic Acid Production using
Indigenous Lactic Acid Bacteria (Leuconostoc sp)

A Andriani, I Nuryana, N Rahmani, S Hartati, P Lisdiyanti, Yopi*

Research Centre for Biotechnology, Indonesian Institute of Sciences,

Jl. Raya Bogor, Km. 46, Cibinong, Bogor, 16911 Indonesia.

E-mail address: yopi@bioteknologi.lipi.go.id; adea002@lipi.go.id

Abstract. Cassava of local strain, a plentiful agricultural product in Indonesia

was evaluated for biosuccinic acid production via saccharification and
fermentation using indigenous lactic acid bacteria (Leuconostoc sp). Cassava
starch is an ideal biosuccinic acid feedstock due to its low price and high sugar
content. Conversion of cassava starch into succinic acid is an effort to obtain
added-value of the local product. Succinic acid have been well-known as an
important platform chemical and being top 12 building block in the chemical
industries. In the current study, saccharification of starch was carried out using
available glucoamylase enzymes produced by Aspergillus awamori KT 11
(Glutech) in the temperature 60oC and 200 rpm. Results revealed the best yield
of total reducing sugar accumulation (62.3 g L-1) was obtained when the ratio
of starch solution of var. red crystal (25% w/v) and glucoamylase was kept to
3:1. HPLC analysis of sugar also showed three different sugar were produced
during saccharification: glucose, maltose, and maltotriose. Fermentation of the
liquid sugar as carbon source in various media showed that Leuconostoc sp
could produce highest succinic acid in medium SPM, with concentration 3.4 g
L-1 in 72 h for var. red crystal and 3.6 g L-1 g in 48 h for var. revita. The other
valuable organic acids, such as lactic acid, citric acid, formic acid, and acetic
acid were also formed during fermentation process, with concentration less
than 3 g L-1 . The results suggested that cassava starch of 2 local strains (var.
red crystal and var. revita) has the potential to be an alternative substrate for
efficient and economic valuable oganic acids production such as succinic acid.

46
 Feed#6
P24

Analysis of Organic Acids Produced by Lactic Acid

Bacteria

Isa Nuryana, Ade Andriani, Puspita Lisdiyanti, and Yopi

Research Center for Biotechnology, Indonesian Institute of Sciences,
Bogor, West Java, Indonesia

E-mail: isa.nuryana@lipi.go.id

Abstract. Organic acids can be useful as starting materials in multiple

applications including for food supplements, bio-based material, and
biodegradable polymers. The use of microorganisms for organic acids
production have been promising to replace petroleum-based processes because
of their abilities to utilize inexpensive and renewable feedstocks. In order to
obtain potential bacteria for organic acids production, a total of 4 selected lactic
acid bacteria (LAB) isolates was investigated. The production of organic acids
was carried out for 5 days of incubation using a liquid fermentation process.
The organic acids analyzed were acetate, citrate, formate, lactate, and
succinate. The analysis of these compounds were performed using High –
Performance Liquid Chromatography (HPLC). Results revealed the growth of 4
LAB isolates increased and reached at about 10-7 CFU/ml during 5 days of
fermentation. Lactate and acetate were found as the dominant products of
organic acid fermentation. The highest amount of acetate, lactate, and formate
were achieved at 44.81 g/L, 17.11 g/L, and 7.90 g/L respectively by BAL 100
isolate. Whereas the highest yield of succinate was 20.83 g/L and produced by
BAL 690 isolate. The experiments indicated that BAL 100 isolate can be the
most potential for organic acid production and BAL 100 isolate is considered as
promising isolate for succinic acid production.

47
 Food#16
P25

Characterization and Evaluation of Physical and

Mechanical Properties of Un hulled Arabica Coffee
Bean

Seri Intan K., Dadang D. Hidayat, Cahya Edi W.A. Rahmini

Saparita
Development Center for Appropriate Technology, Indonesian Institute
of Sciences, KS Tubun Street 5 Subang 41213, West Java, Indonesia

E-mail: seri.kuala.sk@gmail.com

Abstract. This work was carried out to identify and evaluate the characteristics
of the physical and mechanical properties of un hulled arabica coffee bean
growing in Cipunagara village (6046'57.71 "S 107041'37.15" E, 1153
MAMSL), Cisalak district, Subang regency. Coffee bean samples assessed at
an average moisture content of 18.76 ± 0.19 % wb. The results of this work
found that the analyzed un hulled coffee bean, physically had an average
length, width, thickness, geometric diameter and surface area ranged from
12.04 ± 1.06 mm, 8.24 ± 0.45 mm, 4.99± 0.34 mm, 7.90 ± 0.38 mm and 196.44
± 19.09 mm2 respectively. The average mass and volume ranged from 0.21 ±
0.06 grams and 0.21 ± 0.06 cm3 respectively. The average particle density,
bulk density and sphericity ranged from 1.00 ± 0.02 gr/cm3, 0.40 ± 0.01 gr/cm3
and 0.66 ± 0.04 respectively. The average porosity, aspect ratio, and shell
content ranged from 60.16 ± 1.09 %, 68.88 ± 6.38 % and 16.55 ± 5.70 %
respectively. Mechanical the un hulled arabica coffee bean samples had the
average hardness, and fracturability ranged from 12.34 ± 1.28 g-force and 2.45
± 0.08 g-force respectively. Based on the value of hardness and fracturability,
the un hulled coffee bean samples defined as a product that had high hardness
and low cohesiveness. Regarding the angle of repose on the surface of stainless
steel, aluminum, acrylic, and plywood results showed that the average
emptying angle of repose ranged from 26.88 ± 3.670, 29.44 ± 3.350, 30.01 ±
4.830 and 40.00 ± 7.000 respectively, and the average filling angle of repose
ranged from 32.02 ± 2.880. Concerning friction, results of measurement
indicated that average static friction of stainless steel, aluminum, acrylic and
plywood ranged from 0.36 ± 0.02, 0.40 ± 0.03, 0.38 ± 0.04 and 0.45 ±0.03
respectively. The highest emptying angle of repose occurred on the surface of
plywood inversely of that was occurring on the surface of stainless steel. There
was a positive relationship between the angle of repose and the static friction.

48
 Feed#7
P26

Effect of Milking Frequency on Body Condition Score,

Somatic Cell Count, and Reproductive Performance
of Dairy Cows Milked By An Automatic Milking
System

A Astuti1, T Obitsu2, K Taniguchi2, and T Sugino2

1
Faculty of Animal Science, Universitas Gadjah Mada. Jl. Fauna No. 3
Bulaksumur, Yogyakarta, Indonesia 55281
2
Graduate School of Biosphere Science, Hiroshima University. 1-4-4
Kagamiyama, Higashi-Hiroshima City Hiroshima, Japan 739-8528
Corresponding author: andriyaniastuti@ugm.ac.id

Abstract. The study aimed to determine the effect of milking frequency using
an Automatic Milking System (AMS) on body condition scores (BCS), somatic
cell count (SCC), and reproductive performance of Holstein cows. The research
was conducted in Hiroshima University Farm. Eight multipara cows and four
primipara cows were divided into two treatments of groups (2 and 4 times
milking frequency). Cows were fed by Partial Mixed Ration (PMR) ad libitum
and concentrate diet (5-8 kg) at every milking. The PMR consisted of Italian
ryegrass silage (35% dry matter (DM), oat hay (8% DM), alfalfa hay (8% DM),
pellet bit pulp (8% DM), formula feed (39% DM), minerals and vitamin. The
PMR nutrients were 13.6% of crude protein (CP) and 70% of total digestible
nutrient (TDN), while concentrate contained 21% of CP and 82% of TDN. On
days 20, 35, and 50 postpartum, BCS were observed and milk samples were
collected for SCC analysis. Reproductive performance data were S/C, calving
interval, and postpartum mating. The MIXED model for repeated measures
(SAS 2004) was used for testing the difference in BCS and SCC. Significance
was declared at P < 0.05, and tendency at P < 0.10. The research showed that
no difference on BCS and SCC between 2 and 4 times milking by AMS, but the
probability of occurrence of high SCC (> 100,000) was lower for 4 times
milking cows than 2 times milking cows (6% vs 59%). The effect of milking
frequency did not show any difference on S/C, calving interval, and postpartum
mating. Increasing milking frequency may positively affect on SCC without
any effects on BCS and reproductive performance in this experiment.

Keywords: Automatic milking system, BCS, milking frequency, reproductive

performance, SCC

49
 Food#17
O12

Statistical Analysis on The Geometric, Physical and

Mechanical Properties of Dried Robusta Coffee
Cherry Resulting from Natural System Processing

Rachmini Saparita, Dadang D. Hidajat, Seri Intan Kuala

DevelopmentCenterFor Applied Technology
Corresponding author: rsaparita@gmail.com;
zehidayat@gmail.com; seri.kuala.sk@gmail.com

Abstract.The study aimed to characterize the physical and mechanical

properties, and to evaluate the correlation between parameters of size, shape,
areas, physical and mechanical properties of the dried Robusta coffee cherry to
complete the data in the development of coffee processing equipment. The
results found that the mean value of the size which comprised of polar
diameter, equatorial diameter, thickness, arithmetic diameter and geometric
diameter were 12,87±0,96 mm, 11,04±0,65 mm, 9,75±0,60 mm, 11,22±0,56
respectively. The mean value of the shape index and sphericity were 0,78±0,15
and 0,87±0.04 respectively. The mean value of the cross-sectional area of dried
cherry was 67,92±12,95 mm2. The mean value of frontal surface area was
58,98±11,89 mm2, and the total surface area of dried cherry was 390,57±39,00
mm2. The mean of mass, volume, particle density and bulk density were
0,48±0,05 grams, 0,73±0,11cm3, 0,68±0,13 gr/ cm3 and 0,45±0,02 gr/cm3
respectively. Results of stepwise regression analysis showed that mass was
dependent on shape index. The volume was dependent on total surface area and
the geometric mean diameter. The particle density was dependent on the cross-
sectional area. The bulk density was dependent on the thickness. The
sphericity was dependent on the bulk density, and the polar diameter and shape
index was dependent on the cross-sectional area and frontal surface area. The
highest filling angle of repose occurred on acrylic surface otherwise the lowest
of that occurred on the surface of aluminum. The highest static value occurred
on the material surface of plywood otherwise lowest of that occurred on the
material surface of the acrylic. Concerning the relationship between the static
friction and angle of repose, results of correlation analysis showed that there
was an association between the static friction and the angle of repose of each
type of materials. The measurement of the geometric, physical and mechanical
properties of the dried robusta coffee cherry that has been carried out can use as
the basis for improving material accuracy and design of coffee processing
equipment development.

50
 ChemE#10
P27

Optimization Study of Charcoal Observation With

Scanning Electron Microscope In Various Operating
Conditions

Tri Hadi Jatmiko1, Edi prasetyo1, M. F. Karimy1

1
Research Unit for Natural Product Technology, Indonesian Institute
of Sciences

Email : trih011@lipi.go.id

Abstract. Scanning electron microscopy (SEM) has been widely used in the
development of science, especially in the field of materials science. The
development of SEM as a tool of material analysis has also experienced very
rapid development. However, in practice, the use of SEM for analysis requires
setting parameters that cannot be generalized between materials. So in this
study conducted charcoal morphology analysis of various parameters of SEM
operation. From the result of the study, it is known that some SEM operation
parameters such as voltage accelerate, spot intensity, working distance and
objective aperture influence the results of charcoal morphology analysis with
SEM.

Keywords— SEM, accelerating voltage, aperture, working distance, spot

intensity, charcoal.

51
 NatPro#6
O13

Characterization of Phytochemical, Physicochemical,

and Microscopic from Five Selected Mangrove
Associate Leaves

M Basyuni1,2*, D P Sari3, R Wati1, D N Illian3, P A Z Hasibuan3

1
Department of Forestry, Faculty of Forestry, Universitas Sumatera
Utara, Jl. Tri Dharma Ujung No. 1 Medan, North Sumatera 20155,
Indonesia
2
Mangrove and Bio-Resources Group, Center of Excellence for
Natural Resources Based Technology, Universitas Sumatera Utara,
Medan, North Sumatera 20155, Indonesia
3
Department of Pharmacology, Faculty of Pharmacy, Universitas
Sumatera Utara, Medan 20155, Indonesia

*
Email: m.basyuni@usu.ac.id

Abstract. This present study reports the analysis of phytochemical,

physicochemical, and microscopic of selected mangrove associates leaves,
namely Acacia auriculiformis, Hibiscus tiliaceus, Pandanus odoratissima,
Pometia pinnata, and Ricinus communis. Phytochemical was performed on
mangrove leaves based on the developed method. Physicochemical properties
of mangrove leaves were determined by simplicial powder that consists of
moisture content, water-soluble, ethanol soluble, ash content and the essay
extract was carried out to the standard method. Microscopic observation on the
simplicial powder was done according to WHO method. Phytochemical
screening of simplicial powder shows variation among the species, only
saponin and triterpenoid/phytosterol were detected in all species. By contrast,
the phytochemical analysis in the hexane extract alkaloids, flavonoids,
glycosides, saponin, and tannin was not identified, however, only
triterpenoid/steroid was observed in all species. Physicochemical properties
also depict diversity among the species and significant finding on the water
content was under 10% as a condition for the drug. Microscopic screening
found a different type of stomata in mangrove associates leaves, H. tiliaceus
and P. pinnata had paracytic stomata-type, P. odoratissima and R. communis
contained anomocytic, only A. auriculiformis was distinct type due to having
two kinds of stomata: paracytic and anisocytic. The present study may provide
potential biological and medicinal properties from mangrove associates leaves.

52
 Food#18
O14

Fruit nutrition content, hedonic test, and processed

products of pidada (Sonneratia caseolaris)

M Basyuni1,2*, Y S Siagian1, R Wati1, L A P Putri3, E Yusraini4, I

Lesmana5
1
Department of Forestry, Faculty of Forestry, Universitas Sumatera
Utara, Jl. Tri Dharma Ujung No. 1 Medan, North Sumatera 20155,
Indonesia
2
Mangrove and Bio-Resources Group, Center of Excellence for
Natural Resources Based Technology, Universitas Sumatera Utara,
Medan, North Sumatera 20155, Indonesia
3
Department of Agroecotechnology, Faculty of Agriculture,
Universitas Sumatera Utara, Medan, North Sumatera 20155, Indonesia
4
Department Food Science and Technology, Faculty of Agriculture,
University of Sumatera Utara, Medan, Indonesia
5
Department of Aquatic Resource Management, Faculty of
Agriculture, Universitas Sumatera Utara, Medan, North Sumatera
20155, Indonesia
*
Email: m.basyuni@usu.ac.id

Abstract. Exploitation of mangrove forest products still lacks consent, it is

indispensable to apply appropriate technology for the sustainable use of
mangrove forest products to improve the income of coastal communities,
without damaging to the mangrove forest. This study aims to investigate the
fruit nutrient content, hedonic test, and processed product of pidada (Sonneratia
caseolaris) along with examining the storage period of pidada syrup. The
nutritional content and the storage period of the product for seven months were
performed using proximate analysis and organoleptic test. Results showed that
nutritional content in pidada fruit decreased levels of vitamin C, protein, total
acid compare with pidada syrup, while total sugar and total dissolved solids
rather enhanced than processed syrup product. The nutritional content of pidada
fruit and syrup is favourable to improve the quality and the selling value of the
mangrove processed products. The present study suggested that processing
affected the nutrients content and the storage time of the product. The process
of processing affects the nutrients contained in the food, and also affects the
storage life of the product.

53
 ChemE#11
P28

Nutritional Evaluation of Ulva sp. from Sepanjang

Coast, Gunungkidul, Indonesia

Tri Hadi Jatmiko1, Dwi Joko Prasetyo1, C. D. Poeloengasih1,

Hernawan1, Yuniar Khasanah1
1
Research Unit for Natural Product Technology, Indonesian Institute
of Sciences, Gunungkidul, Indonesia

Email: trih011@lipi.go.id

Abstract. Seaweed is a food ingredient that abundant availability and high

nutritional content. The chemical composition of seaweed differs depending on
geographical and seasons and the environmental factors. This present study aim
is to evaluate the nutritional composition, including proximate and mineral
analysis, of green algae Ulva sp. from Sepanjang coast for utilization in the
future for functional food. The results of the nutritional analysis of Ulva sp.
show that the dominant element in the proximate analysis of Ulva sp. was
carbohydrate (49.09%). Moisture, ash, fat and protein content were 9.89%,
31.4%, 0.38%, and 9.24% respectively, while crude fiber was 3.68%. The
sodium and magnesium were dominant minerals than other minerals in Ulva sp.
According to the results of this study, Ulva sp. from Sepanjang coast,
Gunungkidul has the potential as an alternative source of an ingredient food for
health benefits in the future.

Keywords— Ulva sp., proximate, mineral, Gunungkidul.

54
 ChemE#12
P29

Adsorption of Methylene Blue dye using Marine algae

Ulva lactuca

D Pratiwi, D J Prasetyo, C D Poeloengasih

Research Unit for Natural Product Technology, Indonesian Institute of
Science, Yogyakarta, Indonesia 55861

Corresponding author: dee.diahpratiwi@gmail.com

Abstract. Contamination of dyes causes an aesthetic problem, severe public

health concern and adds several serious environmental issues as a result of their
resistance in nature and nonbiodegradable characteristic. Adsorption of
methylene blue (MB) has been conducted by utilizing marine algae U. lactuca
as bioadsorbent. In this study, the batch adsorption of Methylene blue dye using
marine alga U. lactuca were examined. The ability of the U. lactuca in
removing the dye color were dependent on contact time, alga biomass, dye
concentration, and pH. The optimum adsorption was found to occur at around
pH 8; contact time 110 min; adsorbent dose 1,25 g/L; initial concentration 25
mg/L.The maximum percentage dye removal value were 91,92 %. This work
confirms the potential use of U. lactuca for removing methylene bue dyes
solutions.

Keywords: Methylene blue, Ulva lactuca, adsorption, biosorbent, removal of

dyes

55
 ChemE#13
O15

Production of Xylose, Glucose, and Other Products

from Tropical Lignocellulose Biomass by Using Maleic
Acid Pretreatment

Maulida Oktaviani 1,2, Euis Hermiati 2, Ahmad Thontowi 3, Raden

Permana Budi Laksana2, Ade Andriyani3, Yopi3, Wibowo
Mangunwardoyo4
1
Magister Programme in Biology, Department of Biology, Faculty of
Mathematics and Natural Sciences, University of Indonesia, Kampus
Baru UI Depok, Jawa Barat 16424
2
Research Center for Biomaterials, Indonesian Institute of Sciences
(LIPI), Jl. Raya Bogor Km. 46 Cibinong, Bogor 16911
3
Research Center for Biotechnology, Indonesian Institute of Sciences
(LIPI), Jl. Raya Bogor Km. 46 Cibinong, Bogor 16911
4
Department of Biology, Faculty of Mathematics and Natural
Sciences, University of Indonesia, Kampus Baru UI Depok, Jawa Barat
16424
E-mail: maul009@lipi.go.id; maulida.oktaviani26@gmail.com

Abstract. In the recent years, the utilization of hemicellulose hydrolysate to

enhance production of bioethanol and other chemical materials has been
continuously growing. The application of hemicellulosic hydrolysate after
pretreatment was still limited due to its complex composition of sugars (xylose,
glucose, arabinose, etc.), sugar degradation products (HMF and furfural), lignin
degradation products (phenolic compounds), and organic acid (acetic acid,
formic acid, etc.). Thus, characterization of hemicellulose hydrolysate
components after pretreatment became important. In this study, the effect of
maleic acid concentration on the production of sugars and byproduct from the
three tropical lignocellulose biomass, e.g. sugarcane trash, corn cob, and
hydrolysate, has investigated. Biomass was pretreated using varied
concentration of maleic acid (1, 1.5, 2, 2.5, 3% v/v) at 121° C for 60 minutes.
The results showed the presence of xylose, glucose, acetic acid, lactic acid,
HMF and furfural in all biomass hydrolysate after pretreatment with maleic
acid. SEM analysis was also done to identify the morphological changes of
biomass caused by maleic acid hydrolysis.

56
 Feed#9
O16

In Vitro Study of Nigella sativa Meal as Source of

Feed Protein and Its Combination with
Carbohydrates for Ruminant

NN Barkah1, Y Retnani1 and KG Wiryawan1

1
Department Nutrition and Feed Science, Faculty of Animal Science,
Jl. Agatis, Kampus IPB Dramaga, Bogor, 16680, West Java, Indonesia

E-mail: nisa_barkah@apps.ipb.ac.id

Abstract. Nigella sativa meal (NSM) is a waste generated from the oil
processing industry of black seed or known as habbatussauda. NSM contains
high crude protein that can be used by ruminant. The purpose of this study was
to evaluate the quality of crude protein of NSM in rumen and its combination
with several carbohydrate sources. This study used a complete randomized
design with 4 treatments and 5 replications. The treatments were differentiated
by the type of carbohydrate that was used in the given feed ratio, which
consisted of pollard (P), rice bran (R), and corn (C). The level of NSM is
equated in each treatment. Diet consisted of forage and concentrate with the
ratio of 30:70. The results showed that NSM has high rate of degradation in the
rumen, especially in the first 4 hours incubation in rumen fluid and after 6
hours of incubation time. The combination of NSM in rations containing corn
significantly suppressed NH3 production (P<0.05). In addition, NSM and its
combination with corn in the rations produced microbial protein synthesis
higher (9.66 mg 10ml-1) compared with another treatments R (9.64) and P
(7.85). The use of NSM as much as 20% in rations combined with carbohydrate
sources derived from corn can optimize the use of NSM as a source of feed
protein in ruminants by encouraging the production of microbial protein
synthesis that were important for ruminants.

57
 Food#19
O17

Physicochemical Properties and it’s Relations of Beef

Rendang inside Retort Pouch Packaging in Various
Temperature Storage Conditions

A S Praharasti1*, A Kusumaningrum1, Y Khasanah1, R

Nurhayati1, A Nurhikmat1, A Susanto1, Suprapedi2
1
Research Unit for Natural Product Technology–Indonesian Institute
of Sciences
Jln. Jogjakarta – Wonosari km, 31.5 Yogyakarta, Indonesia
2
Research Center of Physics– Indonesian Institute of Sciences
Kawasan PUSPIPTEK Serpong,, Muncul, Setu, Tangerang, Banten
*e-mail: praharasti@gmail.com

Abstract. Physicochemical characterization for beef Rendang inside retort

pouch packaging had been evaluated. Commercially sterile beef Rendang
products using sterilization process at pressure of 1,3 bar for 40 minutes
holding time with the lethality value (Fo) of 4,67-7,49 minutes were stored at
three different temperatures (35, 45, and 55°C). Moisture content, pH, and
rancidity value (TBA) were observed for 6 weeks of storage. The results
showed that the effects of three different temperatures storage had significant
difference value of moisture content and pH while had no significant difference
value for rancidity. Meanwhile, the different storage times had significant
differences value of pH, TBA, and moisture content.

58
 NatPro#7
P30

Total phenolic contents and antioxidant activity of rice

bran fermented with lactic acid bacteria

Khoirun Nisa¹, Vita Taufika Rosyida¹, Septi Nurhayati¹, Anastasia

Wheni Indrianingsih¹, Cici Darsih¹, and Wuri Apriyana¹
¹ Research Unit for Natural Products Technology, Indonesian Institute
of Sciences, Yogyakarta, Indonesia

E-mail: nisa.khoirun @ yahoo.com

ABSTRACT

Rice bran, a by-product of the rice milling process, is rich source of bioactive
compounds which have potential nutraceutical effect. Its dietary fiber and
phenolic compounds are reported enhancing the functionalities of foodstuffs
related to their beneficial properties as antioxidant. The aim of this research is
to evaluate the antioxidant activity and total phenolic contents of fermented rice
bran using two lactic acid bacteria (LAB), Lactobacillus lactic and
Lactobacillus plantarum. Rice bran was fermented in a solid state with ratio of
single culture LAB were 5%, 7.5%, and 10%. The antioxidant activities were
found to be highest in 10 % ratio of Lactobacillus plantarum as well as its total
phenolic contents. The functional properties of rice bran were also investigated
at varied time of fermentation (24 h, 36 h, and 48 h). Antioxidant activity of
rice bran fermented with Lactobacillus plantarum for 48 h showed a almost
two-fold increase compared to non-fermented counterpart. The results indicated
that the phenolic contents and antioxidant activity of rice bran showed
significant improvement upon fermentation with LAB.

Keywords: Rice bran, fermentation, lactic acid bacteria, total phenolic

contents, antioxidant activity

59
 Food#20
P31

The Alteration of Physicochemical, Thermal, and

Textural Characteristics of Peanut by Salting-
Roasting Process

U Laila1, R Nurhayati1, Y Khasanah1, D Ariani1 and M Kurniadi1

1
Research Unit for Natural Product Technology, Indonesian Institute
of Sciences,

Jalan Jogja-Wonosari km 31,5 Desa Gading Kecamatan Playen,

Kabupaten Gunungkidul, Yogyakarta 55861, Indonesia

E-mail: umilaila38@gmail.com

Abstract. Peanut as nutritious food containing high protein, high fat,

carbohydrate, and bioactive substance is usually processed in order to enhance
palatability and consumer preference. One of thermal processes, traditional
salting-roasting process used by BIMARAM SME in Gunungkidul to add value
of peanut, was predicted to be able to alter the properties of peanut i.e.
physicochemical, textural, and thermal characteristics. The alteration was
investigated by this research and the comparison of salted-roasted peanut and
raw peanut properties was essentially needed to be conducted. Physicochemical
characteristics were represented by parameters such as moisture content, ash
content, fat content, protein content, antioxidant activity, color, mean geometric
peanut kernel diameter, and kernel size distribution. Textural attributes were
expressed by hardness and fracture parameter. Meanwhile, thermogravimetric
analysis (TGA) result described thermal characteristic. The salting-roasting
process produced the decreasing of moisture, protein, fat, antioxidant activity
expressed by antiradical power, and CIE Lab color values (lightness (L*),
redness (a*), and yellowness (b*)), compared with that of raw peanut.
Meanwhile, the ash content of peanut was increased by the process. All of the
changes were significant (p<0.05) statistically. The process reduced the mean
geometric peanut kernel diameter (p<0.05) and yielded narrower kernel size
distribution. According to TGA result, the roasted peanut was more stable
thermally, which it was shown by the shifting of endothermic peak to higher
temperature. The enhancing of palatability of peanut by salting-roasting was
proven by hardness decreasing (p<0.05), although the fracture was
insignificantly increased (p>0.05).

60
 Feed#9
P32

The Effect of Probiotics on High Fiber Diet in Rumen

Fermentation Characteristics

N.F. Sari*, R. Ridwan, Rohmatussolihat, R. Fidriyanto, W.D.

Astuti and Y. Widyastuti
Research Center for Biotechnology, Indonesian Institute of Sciences
Jl Raya Bogor km 46, Cibinong 16911, Indonesia

e-mail: nurulfitrisari@gmail.com

Abstract. The productivity of cattle must be achieved through feed efficiency wich has
strong correlation with the rumen work. The efforts to increase productivity of cattle can
use probiotics as feed additive in animal feeding. Probiotics are increasingly used in
commercial animal production operations to profitably alter the gastrointestinal flora,
thus improving animal health and productivity. This study aimed to investigate the
effects of different type of probiotics on high fiber diet in live weight change, rumen
fermentation, the total rumen of bacteria, and the total of lactid acid bacteria. Three
fistulated cattles received a daily ration 2% from body weight (DM) of Pennisetum
purpureum (70% of DM), concentrates (30% of DM), and mineral mix (1% of DM).
The experiment was arranged as a cross over design with six treatments and three
sampling periods as replications. The treatments were (R0) control diet, (R1) control
diet + 10 mL of Lactobacillus plantarum TSD-10 per day, (R2) control diet + 10 mL of
L. plantarum MX-16 per day, (R3) control diet + 10 mL of L. brevis SPCE-39 per day,
(R4) control diet + 10 mL of mix Lactobacillus plantarum TSD-10, L. plantarum MX-
16, and L. brevis SPCE-39 per day, (R5) control diet + 10 mL of commercial probiotics
per day. Neither pH nor the total of lactic acid bacteria (LAB) were significantly
affected by the treatment. Among others treatment, R3 showed a tendency body weight
gain. The total of rumen bacteria was affected significantly for R2, R3, R4, and R5
compared with R0. The acetate to propionate ratio were affected for R3, R4, and R5, but
were not affected significantly for R2 and R3 compared with R0. The butyrate ratio and
rumen ammonia concentration were not affected by the treatment. In conclusion,
probiotics change the population of the rumen bacteria. In addition, based on
metabolism characteristics, particularly on propionate production and C2/C3 ratio, R3
was shown the best probiotics candidate on high fiber diet. Nevertheless, the difference
pattern in volatile fatty acid indicates that different mechanisms may be involved.

Keywords: probiotics, cattle, lactic acid bacteria, rumen fermentation

61
 Food#21
P33

Lactobacillus pentosus isolated from Muntingia

calabura shows inhibition activity toward alpha
glucosidase and alpha amylase in intra and
extracellular level

Andri Frediansyah1,3, Suryani2, Rifa Nurhayati1,

Miftakhussolikhah1, Jumailatus Sholihah2

1
Research Unit for Natural Product Technology - Indonesian Institute
of Sciences Yogyakarta, Indonesia.
2Biology Department, Faculty of Science and Technology, UIN Sunan
Kalijaga. Yogyakarta, Indonesia
3Eberhard Karls University of Tübingen, Tübingen, Germany

Corresponding author, Andri Frediansyah e-mail:

andri.frediansyah@lipi.go.id

Abstract. Lactobacillus pentosus is one of the most prevalence lactic acid

bacterium which available in plant-based fermentation. Here, we reported that
the cell extract and cell-free supernatant of L. pentosus strain TL 2.7, TL 5.8
and TL 7.8 isolated from kersen (Muntingia calabura L.) showed potential
anti-diabetic properties by inhibition of alpha glucosidase and alpha amylase
activity in vitro. All isolated also enhanced the antioxidant capacity through
DPPH in vitro test. This initial study will be beneficial for screening and
application of functional food with anti-diabetic properties.

Keywords. Lactobacillus pentosus, inhibitor alpha glucosidase, Muntingia

calabura, kersen, alpha amylase

62
 NatPro#11
P34

Comparisons of antioxidant activities of two varieties

of pumpkin (Cucurbita moschata and Cucurbita
maxima) extracts

A W Indrianingsih, V T Rosyida, W Apriyana, K Nisa, S Nur

Hayati, K Nisa, C Darsih, A Kusumaningrum, D Ratih, N
Indirayati

Research Unit for Natural Product Technology, Gading, Playen,

Gunungkidul, Yogyakarta 55861, Indonesia

E-mail: anastasia_wheni_i@yahoo.com / anas004@lipi.go.id

Abstract. Pumpkin is a plant that is widely found in the territory of Indonesia.

This study has evaluated the antioxidant activity, morphological,
physicochemical and chemical properties of three components of C. moschata
and C. maxima (the pulp, seed and rinds). The C. moschata and C. maxima
extracts were obtained by the maceration method using ethanol as the solvent.
The higher antioxidant activity measured by DPPH assays was found in the
rinds of C. maxima as of 33.8% of radical scavenging activity, followed by the
pulp of C. maxima and seed of C. moschata as of 29.6% and 25.4%
respectively. The higher carbohydrate content were established in the pulp of
C. moschata with 78.6% and pulp of C. maxima with 69.5%. On the other
hand, the seed of C. moschata and C. maxima had higher amounts of fats with
28.5% and 10.4%, respectively, while for proteins was 19.2% and 12.3%,
respectively. The C. moschata pulp, seed and rinds also had been analysed
using Scanning Electron Microscopy (SEM) for their morphological
characteristic, The Fourier transform infrared spectroscopy (FTIR) for their
functional groups and Color Reader for their color diversity. The result of this
study showed that different part of C. moschata and C. maxima has good
antioxidant activity and proximate composition so that appear to be promising
comestibles for technological exploitation.

63
 Feed#10
O18

Effect of isoamylase application on chemical

characteristic of cassava root meal starch

P S Puspita1, W Hermana2, Nahrowi2

1
Graduate Student of Department Animal Nutrition and Feed Science, Animal
Husbandry Faculty, Bogor Agricultural University, Bogor 16680, Indonesia
2
Lecturer of Department Animal Nutrition and Feed Science, Animal
Husbandry Faculty, Bogor Agricultural University, Bogor 16680, Indonesia

Email: pypuspita@gmail.com

Abstract. Cassava root meal is still rarely used as an ingredient for poultry
feed. The high viscosity component can be reduced by enzymatic hydrolysis.
However, there is limited information about enzyme treatment on cassava root
meal. The objective was to identify the effect of isoamylase hydrolysis on the
chemical characteristic of cassava root meal starch. The cassava root meal
(CRM) was weighed each 200 g containing five levels of isoamylase (CRM-A)
0.01%, (CRM-B) 0.02%, (CRM-C) 0.03%, (CRM-D) 0.04%, (CRM-E) 0.05%
(w/w) were moistened with 135 ml distilled water and incubated to 50 0C for 12
hours. Total starch, amylose, amylopectin, total sugar, and reducing sugar
content of hydrolyzed product were measured. The result showed that there
were increasing of total starch and amylose content of hydrolyzed cassava root
meal and decreasing in amylopectin content and amylose/amylopectin ratio .
Reducing sugar were increasing along with increasing enzyme addition 1.81 –
3.07% DM which corresponds to degree of hydrolysis to 54.52 – 72.99%. It can
be concluded that the different levels of isoamylase addition will produce
cassava root meal starch with different chemical characteristics.

64
 Feed#11
P35

Effect of Cutting Frequency of Cassava Leaves on

Composition and Production during the Dry Season

Ristianto Utomo1, Bambang Suhartanto1*, Bambang Suwignyo1,

Slamet Widodo1 dan Harimayastuti1
1
Faculty of Animal Science, Universitas Gadjah Mada, Bulaksumur,
Yogyakarta 55281, Indonesia

Corresponding author : bamsuhar@ugm.ac.id

Abstract. Cassava leaves are an alternative feed derived from agricultural

crops by-product. This study aimed to determine the effect of cutting frequency
on the production and chemical composition of cassava leaves. This study was
conducted in the Kwarasan Wetan, Kedungkeris, Nglipar, Gunungkidul during
the dry season (from May until September). Farmland with a size of 18 x 12 m
has been planted with casava plantation 5 months old and was divided into 4
blocks as replication, the size of each block was 18 x 3 m. Each block consisted
of 3 treatments with the plot size of each treatment was 6 x 3 m which was cut
1, 2 and 4 times. Each treatment consisted of 12 plants and each plant was
conditioned to have 2 stems, and cut with different intensities. Leaves and
edibles stem were then analyzed. The variables observed were content of dry
matter (DM), organic matter (OM), crude fiber (CF), crude protein (CP),
extract ether (EE), nitrogen-free extract (NFE), total digestible nutrients (TDN),
and dry matter, organic matter, crude protein, and total digestible nutrients
production. The data obtained were analyzed according to the completely
randomized design (CRD), the differences between treatments were further
tested by Duncan's new multiple range test (DMRT). The results showed that
the cutting frequency had a significant effect (P<0.05) on dry matter and total
digestible nutrients. The highest dry matter content was shown at 2 times
cutting frequency (32.21%) and the lowest crude fiber at cutting 4 times
frequency (17.97%). The 2 and 4 times cutting frequencies were able to
increase the production of cassava leaves (P<0,05). Based on the results it can
be concluded that the most appropriate cutting frequency is 2 times.
Keywords: Cassava leaves, Cutting frequency, Chemical composition,
Production

65
 Feed#12
O19

Effect of chitosan oligoshaccarida (COS) and L-

arginine supplementation on broiler performance in
the tropical environment

M Pramujo 1 , R Mutia 2 , I Wijayanti 2

1
Master Program on Animal Nutrition and Feed Science, Faculty of Animal
Science, Bogor Agricultural University (IPB),
2
Department of Animal Nutrition and Feed SCienece , Faculty of Animal
Science,
Bogor Agricultural University (IPB). Jl. Agatis, Bogor, 16680, Indonesia
Email: mujokds@gmail.com

Abstract. Usage of antibiotic growth promoter is eliminated for the poultry

production starting from January 2018. This policy may affect on animal
performance and health status in tropical countries like Indonesia. A study of
Chitosan Oligoshaccarida (COS) and L-arginine supplementation was carried
out to evaluate the growth performance and blood profile of broiler. A total of
300 DOCs (day old chickens) broilers with initial average body weight of 46 g,
were randomly treated into 5 treatments with 6 replications (10 unsexed birds
in each pen) for 35 days. Dietary treatments were (P0) basal diet (BD) without
supplement, (P1) BD + Antibiotic growth promoter (Zinc Bacitracine 200 mg
kg -1 ) of diet, (P2) BD + COS 100 mg kg -1 of diet, (P3 ) BD + L-argine 1.9%
of diet, (P4) BD + COS mg kg -1 + L-arginine 1.9% of diet. The results showed
that treatments with COS and L-arginine significantly (P <0.05) increased feed
intake, body weight, weight gain and reduce feed conversion ratio at starter
period compared with fed P0. Furthermore, feed conversion ratio and mortality
were significantly (P <0.05) decreases at all treatments and body weight and
weight gain significantly (P <0.05) increased only at COS treatment compared
with fed P0, at the overall experimental periods. In conclusion, dietary addition
of COS and L-argine increases the growth performance.

66
 Feed#13
O20

A Study on Antioxidative and Antimicrobial Activities

of Saliva Extract of Indonesian Local Leeches

B. Malik1,b; D.A. Astuti2; D.J.F. Arief2; M. Rahminiwati3

1
Postgraduate Student at Bogor Agricultural University, Bogor,
Indonesia
2
Faculty of Animal Science, Bogor Agricultural University, Bogor,
Indonesia
3
Faculty of Veterinary Medicine, Bogor Agricultural University,
Bogor, Indonesia
b
Corresponding Author: burhanudinmalik @gmail.com

Abstract. Antioxidative and antimicrobial activities of saliva extract of

Indonesian leeches were assessed. Leeches were obtained from Situgede
Bogor, Sawangan Depok, and Sijunjung Regency, West Sumatra. A
completely randomized design with three treatments and five replicates was
used. Treatments consisted of three places of leech origins. Measurements
were taken on the amount, total protein content, IC50 value, zone of inhibition
to bacterial growth, and minimum inhibitory concentration of crude leech
saliva extract (CLSE). Results showed that the amount of CLSE obtained was
3.696-4.633g/g BW and total protein content of CLSE was 48.303-64.742
µg/mg. The IC50 value was 47-108 µg/mg while that of ascorbic acid was
3.312 µg/mg. Antimicrobial activity was found to the growth of S. aureus but
not to the growth of E. coli with a minimum inhibitory concentration at 2.472-
4.528 µg/ml.

Keywords: antimicrobial activity, antioxidative activity, saliva extract,

Indonesian leech

67
 Food#23
P36

Quality of Chocolate Bar from Fermented Cocoa

Beans from Lombok, West Nusa Tenggara

Fahrurrozi1*, S Fauziyyah1, M N Sari1, F Setyoningrum1, P Lisdiyanti1

1
Research Center for Biotechnology, Indonesian Institute of Sciences
(LIPI)
*e-mail: fahrurrozi@lipi.go.id

Abstract. About 500 kgs cocoa beans has been fermented using box
fermentation. The fermentation experiments were conducted at the Gangga
district North Lombok, West Nusa Tenggara - Indonesia. The starter culture,
which contains of yeast, lactic acid bacteria and acetic acid bacteria (107/ mL)
were add to cocoa beans mass in box fermentation. The fermentation were
conducted for 5 days and every 24 hours were mixed. After fermentation, the
cocoa beans were dried for 5 days to reduce the moisture content using a sun
drying. Dried fermented cocoa beans were processed to be chocolate bar. The
quality of cocoa liquor were determined using organoleptic score. Chocolate
aroma, chocolate flavour and caramelly score were 8.25. The texture and colour
score was 8.00 and off flavours score was 0.00. Over all quality of cocoa liquor
score were excellent. Analysis of proximate and microbiological properties
were carried out to obtain the chocolate bar qualities. The result showed that
quality of chocolate bar from fermented cocoa beans appropriate with SNI
7934:2014 about chocolate and chocolate products. This study showed that
fermentation of cocoa beans could change analytic profile and sensory
perception of chocolates.

Keywords : Theobroma cacao L, box fermentation, starter culture, chocolate

bar.

68
 ChemE#14
O21

The Effectiveness of Anaerobic Digestion Process by

Thermal Pre-treatment on Food Waste as a Substrate

F. N. A. Saragih1,a), C. R. Priadi1*, b)
, S. Aditiyosulindro1,c), A.
Abdillah1,d)
1
Environmental Engineering, Universitas Indonesia, Depok, West Java,
Indonesia
a)
farah.nurul@ui.ac.id
b)
cindy.priadi@eng.ui.ac.id*
c)
adityosulindro@ui.ac.id
d)
ayik.abdillah@ui.ac.id

Abstract: Thermal pre-treatment is necessary for the feedstock of Anaerobic

Digestion (AD) to improve degradation process by enhancing solubilization of
the substrate. This study aims to investigate the effect of thermal pre-treatment
on Food Waste (FW) as a substrate through Biochemical Methane Potential
(BMP) test followed by pilot-scale test using a continous stirred tank reactor
(CSTR) digester. FW was pre-treated by heating at temperatures of 70oC, 90oC,
and 120oC for 45 minutes. Results showed that the thermal pre-treatment at
70oC (p<0.05) had significantly produced TS, VS, COD reduction of 8.26%;
2.54%; 14% and increased on the SCOD and solubilization of 10.2% and
24.7%. Overall, pretreated substrate at 70oC had the most effective digestation
process then pretreated substrate at 90oC and 120oC. Therefore, thermal pre-
treatment at 70oC was chosen for AD pilot scale in this study. Meanwhile, pilot
scale experiment showed the results that thermal pre-treatment at 70oC was
obtained significant differences of 31% TS; 38% VS; 42% COD; 23% SCOD;
and 30% solubilization compare with without thermal pre-treatment (p<0.05).
Pre-treatment with thermal on FW as a substrate may helped to increasing the
degradation process at the hydrolysis phase in order to increase the
effectiveness of the process in AD reactor.

Keywords: Biochemical Methane Potential, Hydrolisis, Organic Municipal

Solid Waste, Solubilization, Thermal Pre-treatment.

69
 Food#24
P37

The effect of Refining time to the Antioxidant

capacity, phenolic content, sensory and physical
properties of dark chocolate Couverture

Rifa Nurhayati1*, Ervika Rahayu Novita Herawati1, Berliana Oktaviani2,

Intan Devy Rachmawati2

1
Research Unit for Natural Product Technology, Indonesian Institute of
Sciences Jl. Yogya-Wonosari km 31.5 Gading, Playen, Gunungkidul,
Yogyakarta, Indonesia.
2
Faculty of Agriculture, Sebelas Maret University, Surakarta, Indonesia

Corresponding author, Rifa Nurhayati e-mail: rifa.lipi@gmail.com

Abstract. Dark chocolate is one of the chocolate products which has the
highest cocoa mass content is around 60-70%. Dark chocolate has health
benefits because of the high antioxidant content of phenol and flavonoids. The
principle of making chocolate bar is mixing and refining cocoa butter, liquor,
and sugar. This research aimed to determine the effect of refining time on the
characteristics of dark chocolate couverture. Cleared tests were carried out,
consisting of the descriptive sensory test, preference test, texture using heading
a "Llyod" Testing Machine, color test using chromameter, and test of
antioxidant activity and phenol content. The test results state that the refining
time process affects to the organoleptic properties, color and
flavors. Refining time also affects for some parameters in texture, antioxidant
capacity and phenolic content. Dark chocolate couverture that most preferred
by the panelists is chocolate with 18 hours refining time.

Keywords. dark chocolate, antioxidant capacity, phenolic content, sensory,

physical properties.

70
 Food#25
P38

Oligosaccharides Profile and Prebiotic Potential of

Gembolo Tuber (Dioscorea bulbifera)

Ervika RNHa*, Miftakhussolikhaha, Rifa Na, Kartika Wb, Yudi P.b*

a
Research Unit for Natural Product Technology, Indonesian Institute of
Sciences, Jl. Jogja-Wonosari km 31,5 Gading, Playen, Gunungkidul,
Yogyakarta- 55861, Indonesia
b
Faculty of Agricultural Technology, Gadjah Mada University, Jln. Sosio-
Yustisia, Bulaksumur, Yogyakarta, Indonesia
*Corresponding author: E-mail Address : ervika.rnh@gmail.com

Abstract. Indonesia has many potential tubers that not yet utilized, whereas the
tubers can be utilized in functional food. Dioscorea bulbifera contains
oligosaccharides which can be used as a functional food prebiotics based. This
research aim was to analyze the content of oligosaccharides from Dioscorea
bulbifera tuber flour and its prebiotics potential. The extraction of
oligosaccharides from Dioscorea bulbifera flour was done using ethanol 70%
and analyze content of oligosaccharides using HPLC (High Performance
Liquid Chromatography). Inoculum of colonic microbial used from a volunteer
infants aged less than 6 months and only consume breast milk. Prebiotic index
was determine by enumerating the growth of total bacteria, microbial probiotics
(Bifidobacteria and Lactobacillus) and microbial pathogens (Bacteroids and
Clostridium) in anaerobic conditions at 0, 24 and 48 hours. The results showed
that oligosaccharides profile of Dioscorea bulbifera flour were Inulin 0.76;
Rafinose 0.07; and Lactulose 0.09% b/v. The prebiotics index value of
oligosaccharide of extracts of Dioscorea bulbifera flour at 48th hour is 1.2045.
It can be concluded that the oligosaccharide from Dioscorea bulbifera tuber
flour has potential as a prebiotic.

Keywords: functional food, Dioscorea bulbifera, oligosaccharides, prebiotic,

probiotic

71
 Feed#14
O22

Synergistic effect between lactic acid bacteria and

yeast and the probiotic properties of
microencapsulated cultures

L Istiqomaha, E Damayantia, A E Suryania, M F Karimya, D Maknunab,

Lutfianic, H Julendraa
a
Research Unit for Natural Products Technology, Indonesian Institute of Sciences,
(BPTBA-LIPI). Jl. Jogja-Wonosari Km. 31.5, Gading, Playen, Gunungkidul, D. I.
Yogyakarta 55861, Indonesia
b
Faculty of Science and Technology, Maulana Malik Ibrahim State Islamic
University, Malang Jalan Gajayana No. 50 Malang 65144, Indonesia
c
Faculty of Mathematics and Science, Lambung Mangkurat University. Jl. Ahmad
Yani Km 36, Loktabat Selatan, Banjarbaru Selatan, Banjarbaru, Kalimantan Selatan
70714, Indonesia

Email: lusty.istiqomah@gmail.com

Abstract. The objectives of this study were to observe the microbial interactions
between lactic acid bacteria (Lactobacillus plantarum AKK30) and yeast (S.
cerevisiae B18) whether their effect is antagonistic or synergistic and to determine the
potential of microencapsulated culture as probiotics for animal feed additive. The cell
morphology of isolates were screened by macroscopic and microscopic examination.
The synergistic effect of LAB and yeast was studied by disk diffusion and dilution
method. The microencapsulated culture of LAB and yeast was prepared by spray
drying method. Probiotic properties of microencapsulated cultures were examined for
its viability on low pH, gastric juice and bile salt in vitro. The result of morphology
cell showed that L. plantarum AKK30 had bacilli shaped with average length of cell
was 1.35 µm at 48 h of incubation, whereas S. cerevisiae B18 had small budding
characteristics with average length of cell was 3.19 µm at 96 h of incubation. The
synergistic assay showed that L. plantarum AKK30 and S. cerevisiae B18 were alive
and grew in a commensal relationship with diameter of clearing zone less than 5 mm
and the population between two microorganisms was only 1 cycle log difference.
Viability of microencapsulated culture was 97.25% for L. plantarum AKK30 and
91.66% for S. cerevisiae B18. The microencapsulated culture of L. plantarum AKK30
and S. cerevisiae B18 could be applied as probiotic for animal with good viability on
pH 2 (95.18 and 87.95% respectively) and pH 3 (88.63 and 96.84% respectively) at
45 min of incubation, viability on gastric juice (66.58 and 92.70% respectively) at 45
min of incubation, and viability on 0.3% of bile salt (99.11 and 94.09% respectively)
at 120 min of incubation. Thus, it could be concluded that LAB and yeast had
synergistic effect and potentially use as a probiotic.

72
 NatPro#10
P39

Pre – Formulation and Evaluation of Jamu Uyup –

Uyup (an Indonesian Herbal Galactogogue)

Septi Nur Hayati, Wuri Apriyana, Vita Taufika Rosyida,

Anastasia Wheni Indrianingsih, Khoirun Nisa, Dwi Ratih, Nurina
Indirayati
Research Unit for Natural Products Technology, Indonesian Institute
of Sciences, Yogyakarta, Indonesia

E-mail: hayanurrizal@gmail.com

Abstract. Jamu Uyup – Uyup has established as the most used natural
galactagogue in Indonesia, especially among Javanese people. Jamu Uyup –
Uyup are available on the market in the fresh liquid form of an herbal mixture.
Liquid forms of herbal preparations have certain limitation related to large dose
volumes, difficult packaging and poor stability. Developing and formulation
Jamu Uyup – Uyup into solid dosage form would ensure reproducibility of
product quality, accurate doses, improve acceptability and easy compliance
with usage directives. The preparation of solid dosage form was carried out
using spray drying technique. Microparticle comprising Jamu Uyup – Uyup
encapsulated in a lactose matrix have medium yellow color, have distinct
typical odor of Zingiberaceae, taste mildly bitter, punget, slightly sweet, and
have an acidic pH (4.7) to keep curcuminoids content stable. The solid dosage
form had moisture content of 3.21 ± 1.71% dw and curcuminoids content of
35.86 ± 2.13 mg/g dw. Surface morphology showed that microparticles
containing Jamu Uyup – Uyup encapsulated in a lactose matrix have spherical
shape with a smooth surface and various sizes (20 – 100 µm) with no apparent
cracks or fissures.

Keywords: pre – formulation, Jamu Uyup – Uyup, galactogogue, spray drying,

encapsulation

73
 NatPro#9
P40

Acid-Base Evaluation of Chitosan-Ferulic Acid

Conjugate by a Free Radical Grafting Method

Muslih Anwar1a, Khoirun Nisa1 and Nurina Indirayati1

1
Research Unit for Natural Product Technology, Indonesian Institute of
Sciences, Gunungkidul, Yogyakarta, Indonesia.

a)
Corresponding author: muslih.anwar@gmail.com

Abstract. Chitosan-ferulic acid conjugate has been synthesized based on

the free radical-mediated grafting reaction. This study investigated the
application of potentiometric titration to evaluate the free radical grafting
method of ferulic acid on chitosan. The synthesis was done by hydrogen
peroxide/ascorbic acid induced free radical reaction to conjugate ferulic
acid with chitosan. The conjugate product of ferulic acid-chitosan was
characterized by FTIR, UV-Vis spectrophotometry, potentiometric
titration, and SEM images. Evaluation of the grating ratio of the ferulic
acid-g-chitosan was determined by Folin–Ciocalteu method. The
chitosan-ferulic acid conjugate gave 84% in yield with total phenolic
showed the value was 92 .53 mg per gram of dry polymers and the
conjugate product only soluble at pH around 6. The antioxidant activity
of chitosan was increased after functionalized with ferulic acid.

Keywords: Ferulic acid, chitosan, potentiometric titration, free radical

grafting, antioxidant activity

74
 NatPro#13
P41

Physicochemical Properties of Noni Fruit, Yam Root,

Rose Petal, and Betel Leaf Transparent Soap and
Their Antimicrobial Activities

Vita Taufika Rosyida, Khoirun Nisa, Septi Nur Hayati, Wuri

Apriyana, Cici Darsih, Anastasia Wheni Indrianingsih, Dwi Ratih
Research Unit for Natural Products Technology, Indonesian Institute
of Sciences, Yogyakarta, Indonesia

E-mail: vitataufikarosyida@yahoo.co.id

Abstract. A natural soap is prepared without an artificial surfactant, and with

addition of functional ingredient such as a natural substance, essential oil, or
plant extract. The present study was to perform transparent soap formulation
enriched with noni (Morinda citrifolia L.) fruit, yam (Pachyrizus erosus) root,
rose (Rosa damascena) petal, and betel (Piper betle L.) leaf extract and
investigate its antibacterial activity. These herbal transparent soaps were made
by hot process method. Physicochemical characteristics tested were moisture
content, pH, total fatty matter, free fatty acid content and chloride content.
Antimicrobial activities of herbal transparent soaps were investigated by agar
well diffusion method. The result showed that transparency was maintained
when the moisture content was greater than 17% but not exceed about 21%. pH
value of herbal transparent soap ranged from 9.22 to 9.47, while the free fatty
acid content ranged from 0.12% to 2.15%. Yam root transparent soap showed
the highest total fatty matter (45.12%). While the lowest total fatty matter was
shown by the betel leaf transparent soap (23.20%). The chloride content of noni
fruit, yam root, rose petal, and betel leaf transparent soap were 14.38%,
14.17%, 21.81%, and 16.52%, respectively. Noni fruit, yam root, betel leaf
transparent soaps had stronger antimicrobial inhibitory than control soap, while
the rose petal transparent soap had comparable antimicrobial inhibitory with
control. All herbal transparent soap and control at concentration level of 10%
and 20% exhibited antibacterial activity against all microorganism tested
(Staphylococcus aureus, Eschericia coli, Pseudomonas aeruginosa, Candida
albicans) to a certain degree.

Keywords: transparent soap, Morinda citrifolia L., Pachyrizus erosus, Rosa

damascene, Piper betle L., antibacterial activity

75