Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
Sincerely,
1
Conference Program
09.00 – 10.20 : Keynote speaker - Prof. Dr. Ir. Mohd Sobri Takriff
2
1st Day of Conference (Nov 1, 2018) –Thursday
Parallel
Session I Moderator : Ayu Septi Anggraeni Presenter
(Feed)
3
Parallel
Session II Moderator : Tri Hadi Jatmiko Presenter
(ChemE)
4
2nd Day of Conference (Nov 2, 2018) - Friday
Parallel
Session III Moderator : Ervika Rahayu Presenter
(Food)
Parallel
Session IV Moderator : Septi Nur Hayati Presenter
(NatPro)
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
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
Wawan Agustina, Taufik Rahman, Lia Ratnawati, Sriharti, Takijah Salim, Ismi Nursyahbani
Cici Darsih, Anastasia Wheni Indrianingsih, Wuri Apriyana, Septi Nur Hayati, Vita Taufika
Rosyida, Khoirun Nisa, Dwi Ratih, Nurina Indirayati
7
Antioxidant Properties and Toxicity of Selected Bamboo Shoots "Iwung" Extract: 28
A Comparative Study
Optimization of Gluten Free Spaghetti Products from Local Food with the 29
Taguchi Method Approach
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
Formulation and Shelf Life Prediction of Cookies From Modified Cassava Flour 36
(Mocaf) In Flexible Packaging
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
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
Addition of Tempeh Flour as a Protein Source in Mixed Flour (Mocaf, Rice and 40
Corn) for Pasta Product
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)
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
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
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
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
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
Vita Taufika Rosyida, Khoirun Nisa, Septi Nur Hayati, Wuri Apriyana, Cici Darsih, Anastasia
Wheni Indrianingsih, Dwi Ratih
12
Food#1
P1
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.
13
ChemE#1
P2
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.
14
Food#2
P3
15
Food#3
P4
16
Food#4
P5
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.
17
ChemE#2
P6
18
ChemE#3
P7
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
20
Food#5
P8
Email: syabiljafa2008@gmail.com
21
NatPro#1
O2
2
Research Unit for Natural Product Technology, Indonesian Institute
of Sciences (LIPI), Yogyakarta, Indonesia
a)
Corresponding author: tri.wiyono@lipi.go.id
22
ChemE#5
P9
23
NatPro#8
P10
Email: ateluyono@gmail.com
24
ChemE#6
O3
2
State Islamic University of Sunan Gunung Djati, Bandung, Indonesia
Email : wanwa03@gmail.com
25
NatPro#2
P11
26
NatPro#3
O4
E-mail: anjarpa@ar-raniry.ac.id
27
NatPro#4
O5
28
Food#7
P12
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
29
Food#8
P13
30
Feed#1
P14
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
Email: ashriindriati@lipi.go.id
32
Food#9
P16
Email: ateluyono@gmail.com
33
ChemE#8
O6
Email: pangestu.radityo@gmail.com
34
NatPro#5
P17
35
in order to evaluate the inhibitory activity of isobutyl gallate against DENV in
vivo.
Food#10
P18
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
36
Food#11
P19
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
37
Feed#2
O7
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.
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
Email: lia.romeo@gmail.com
39
Food#13
P21
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.
40
ChemE#9
O8
41
Feed#3
P22
42
Feed#4
O9
E-mail: rahayu21@hotmail.com
43
Food#14
P23
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.
44
Feed#5
O10
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.
45
Food#15
O11
46
Feed#6
P24
E-mail: isa.nuryana@lipi.go.id
47
Food#16
P25
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
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.
49
Food#17
O12
50
ChemE#10
P27
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.
51
NatPro#6
O13
*
Email: m.basyuni@usu.ac.id
52
Food#18
O14
53
ChemE#11
P28
Email: trih011@lipi.go.id
54
ChemE#12
P29
55
ChemE#13
O15
56
Feed#9
O16
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
58
NatPro#7
P30
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.
59
Food#20
P31
E-mail: umilaila38@gmail.com
60
Feed#9
P32
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.
61
Food#21
P33
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
62
NatPro#11
P34
63
Feed#10
O18
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
65
Feed#12
O19
66
Feed#13
O20
67
Food#23
P36
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.
68
ChemE#14
O21
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
69
Food#24
P37
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
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.
70
Food#25
P38
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.
71
Feed#14
O22
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
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.
73
NatPro#9
P40
a)
Corresponding author: muslih.anwar@gmail.com
74
NatPro#13
P41
E-mail: vitataufikarosyida@yahoo.co.id
75