Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)

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57 articles
Proceedings Article

Thermal Processing and Chemical Characteristics of Canned Traditional Foods Based on Beef: Rawon, Kuah gandul and Empal gentong

Annisa Kusumaningrum, Aldicky Faizal Amri, Asep Nurhikmat, Agus Susanto, Siswo Prayogi
The traditional food products were produced by home industries need to be packaged to extend the shelf life and to expand the market during the pandemic. The study aims to provide information about thermal processing, chemical characteristics and metal contamination on canned rawon, kuah gandul and empal...
Proceedings Article

Design and Implementation of Water Quality Monitoring System (Temperature, pH, TDS) in Aquaculture Using IoT at Low Cost

Novita Dwi Susanti, Diang Sagita, Ignatius Fajar Apriyanto, Cahya Edi Wahyu Anggara, Doddy Andy Darmajana, Ari Rahayuningtyas
This research aims to design and implement a water quality monitoring system in aquaculture that will be implemented in SME. Subang is a city which has a lot of potential fish farming in ponds, one of them is Rojo Koyo SMEs. The farmer has a problem, especially in the rainy season, mortality of fish...
Proceedings Article

Manufacturing Process Development of Health Supplement Containing Water Hyacinth (Eichhornia crassipes) Extract

Diah Indriani Widiputri, Quincy Juventinus, Silvya Yusri, Febbyandi Isnanda Pandiangan, Jimmy
Water hyacinth (Eichhornia crassipes), WH, is an aquatic plant that usually lives on the surface of lakes, marshes or rivers and often considered to be a weed that brings many negative impacts for the aquatic ecosystem. Previous research has proven the presence of antioxidant activity in the extract...
Proceedings Article

The Mechanistic Study on the Effect of Acacia concinna and Cymbopogon nardus on Lipid Metabolism

Wijitrapha Ruangaram, Eisuke Kato
Obesity is one of the most concerning health problems globally. At the moment, medicinal plants have been widely studied in order to assist in the treatment of obesity instead of the developed drugs. From our previous study, Thai medicinal plants were tested through screening methods regarding anti-obesogenic...
Proceedings Article

Profile of FTIR (Fourier Transform Infra Red) and Comparison of Antioxidant Activity of Coffee with Tiwai (Eleutherine americana Merr)

Bernatal Saragih, Maulida Rahmawati, Arif Ismanto, Frederic Morado Saragih
Coffee consumption is increasing and it has become part of people’s lifestyle, so there is a need for an innovation in coffee making with the addition of local ingredients such as tiwai onions. This study analyzed the chemical profile using FTIR and the antioxidants of coffee, tiwai and their mixtures....
Proceedings Article

The Effect of Cinnamon Extract (Cinnamomum burmanii L.) Addition Towards the Characteristics of Soy Milk Ice Cream

Melanie Cornelia, Aurelia M. Tunardy, Wenny S. L. Sinaga
Generally ice cream was made from cow’s milk, resulting in high calorie and fat. Soy milk was used as an alternative for cow’s milk which had several advantages, but soy milk contains beany flavor that some people did not like. Cinnamon (Cinnamomum burmannii L.) extract has a unique aroma and flavor...
Proceedings Article

Biopellet Production from the Wastes of Palm Oil Plantation and Processing Plant Through Various Pretreatment Processes: A Review

Diah Indriani Widiputri, Fernanda Ayuyasmin, Evita Herawati Legowo
Indonesia as one of the world’s largest palm oil producers is facing one significant problem with the amount of wastes they are producing from different stages in palm oil processing, which are consisted of the oil palm trunk (OPT), oil palm frond (OPF), empty fruit bunches (EFB), mesocarp fibre (MF)...
Proceedings Article

The Study of Several Applicable Treatments for Serving Butterfly Pea Flower Drinks

Jesslyn Sofyan, Tabligh Permana, Abdullah Muzi Marpaung
A wide range of serving methods of butterfly pea flower drinks are available in practice. Three typical variables in the serving method are studied in this research. They are pre-treatment of the petal before extraction (fresh, refrigerated for two days, dried at 45ºC for 48 hours), the method of extraction...
Proceedings Article

Analysis Influence of Consumer Behavior to Purchase Organic Foods in Jakarta

Antonius Siahaan, Jeffry Thiodore
This research aims to prove whether there is positive correlation among theory of planned behavior variables and give suggestions to the organic food producers to create and formulate a preferable marketing strategy, achieve better sales performance and to support organic food growth in Jakarta. A survey...
Proceedings Article

Physical and Chemical Properties of Corn-Almond Cookies Affected by Mung Bean Supplementation and Source of Fat

Nur Aini, Budi Sustriawan, Ervina Mela, Lisna Fuji Lestari
Cookies generally contain gluten because they are made from wheat flour obtained from wheat, while there are groups that are intolerant of gluten. Patients with gluten intolerance also tend not to be able to consume casein and lactose intolerance. So, one of the innovations that can be done to make cookies...
Proceedings Article

Evaluation of the Ethyl Acetate Extract of the Roots of Avicennia marina as Potential Anticancer Drug

Immanuel B. Tanjung, Norma N. Azizah, Ade Arsianti, Amalda S Anisa, Kholis A Audah
In this modern age cancer is still a prevalent disease. Even with advancements of technology, current treatments for cancer still have various side-effects that sometimes create more harm to the patient. A complete solution for cancer is still not found yet. Recently, mangroves were shown to be promising...
Proceedings Article

Utilization of Banana Peel for Bioethanol Production Using Baker’s Yeast Starter

Dedy Eko Rahmanto, Deny Arizal, Nurhayati Nurhayati
Research on the second generation of bioethanol production continues to be developed in the world. Second generation bioethanol has been produced from non starch substrates like cellulose, hemicellulose and bounded lignin as raw material. This research produced bioethanol using Ambon banana peels that...
Proceedings Article

Application of Stenochlaena palustris in Black Tea and Coffee Beverages Targeting Consumers with Sugar Concern

Filiana Santoso, Natasya Oktavianti, Febbyandi I. Pandiangan, Yanetri A. Nion, Maria D.P.T. Gunawan Puteri
Kelakai is an endemic fern found abundantly in Central Kalimantan. Regardless of its high availability, low economical value, and potential health benefits (natural source of iron, folic acid, antioxidant, antidiabetic, etc.), the utilization of the plant as a food ingredient is still limited. Black...
Proceedings Article

Bioconversion of Lignocellulosic Agriculture Waste to an Edible Mushroom, the Functional Food for Healthy Life During Covid 19

Iwan Saskiawan, Atik Retnowati
Production of lignocellulosic biomass is routinely generated by agro-industrial activities in Indonesia. Those materials are disposed of in the environment without any treatment leading to serious environmental pollution problems. These agricultural wastes can be potentially bio converted into edible...
Proceedings Article

Aquaculture Employment and Economic Diversification

Digital Technology, Training and Sector Development Options in Brunei

Shahid Anjum, Abidah B.M. Abidin
Facing the question of economic diversification for income and employment enhancement, the answer to the question of whether incorporation of modern digital technology and sectoral training facilities may replace imported labour for local youth, the study taking up the case study of the aquaculture sector...
Proceedings Article

A Review on the Potential of Natural Antioxidant Sources to Improve Oxidative Stability in Edible Oils

Tabligh Permana, Nia Wiradjaja, Hery Sutanto, Vincent Satya Surya
Edible oils have been used widely in food processing, especially processes with thermal treatment such as frying. In the frying process, oils are usually used repetitively and trigger the presence of lipid oxidation which results in the degradation of fatty acids. This degradation of fatty acids then...
Proceedings Article

A Review on the Potential Applications of Cocoa Shell in Food Industry

Glynnis Netania, Tabligh Permana, Juli Effendy, Filiana Santoso, Edrick Alvaro Oslo
Cocoa shell is one of the main by-products of cocoa beans. It is separated from the nibs and are disposed of, as it could affect the final quality of cocoa products. As a result, a high amount of waste can be produced during mass production of cocoa beans. Indonesia is one of the largest producers of...
Proceedings Article

Modification of Cassava Starch (Manihot utilissima) Using Precipitation Method with Addition of NaCl

Ulyarti, Mursyid, Ismanto, I Rahmayani, R Suseno, Nazarudin
Cassava starch has been widely used as a functional ingredient in many food products with some limitations. To improve its usage, cassava starch has been modified to have a better functionality. A lot of starch modification has been applied including alcoholic treatment or known as precipitation method....
Proceedings Article

Biodiesel Production from Spent Coffee Grounds Oil

Chelselyn Chuaca, Elza Karenina, Kezia Yusuf, Shafwah Dzahabiyya, Alwan Raihan, Evita Legowo, Hery Sutanto
Biodiesel has been considered as an alternative fuel to replace conventional oil in the world. Biodiesel development has reached blending for 30% and has been implemented by Indonesia since 2020. Sources for biodiesel production vary, as is well known, mostly from CPO, raw vegetable oil, used cooking...
Proceedings Article

Effect of Heating Treatment of VCO By-product on Protein, Fat, Free Fatty Acid, Emulsification Capacity, and Fatty Acid Characteristics

Ansharullah, Sitti Aida Adha Taridala, Muhammad Natsir, Eva Nopitasari, Sri Damayanty, Sriyana Herman
Virgin coconut oil (VCO) waste or blondo was a by-product, which still contains many important nutrients, and has a potency to be included for the production of nutritious food products. Blondo still contains a high moisture, and so to extend its shelf life and expand its application, it needs to be...
Proceedings Article

Anthocyanin Extraction from Clidemia hirta (L.) D. Don Fruit and Its Stability During Storage

Gayatri Annisa Larasati, Irvan Setiadi Kartawiria, Abdullah Muzi Marpaung
There have been concerns regarding the use of artificial food colorant, triggering the food industry to develop natural food colorant with nutraceutical properties, which could be solved by anthocyanins. A series of studies to evaluate the potency of harendong bulu (Clidemia hirta (L.) D. Don) fruit...
Proceedings Article

Study of Biogas Production From Palm Oil Solid Wastes: A Review

Jean Aldrich M. Piolo, Evita H. Legowo, Diah Indriani Widiputri
In 2021 Indonesia currently provides 58% of global crude palm oil, resulting in enormous amounts of oil palm wastes. The purpose of this research is to determine which palm oil solid waste has the potential to be used as a substrate for biogas production, and what is the optimum method and parameter...
Proceedings Article

Supply Chain Resources of Red Chili Based on Food Supply Chain Network in Kulonprogo Indonesia

Susanawati, Muhammad Fauzan, Ivo Mega Candela Fanestia
This study is to describe the structure of the red chili supply chain relationship and describe the resources of the red chili supply chain in Panjatan District, Kulonprogo Regency. The research location was determined intentionally with the help of Cluster Sampling in determining farmers’ samples. The...
Proceedings Article

The Effects of Tomato Concentration on Sensory and Chemical Properties of Jelly Drink

Setiarti Sukotjo, Heru Irianto, Shinta Leonita, Nita Yustika Sari
Tomatoes, which have a limited shelf life must be processed further, one of which will be used as a jelly drink. In Indonesia, tomatoes are relatively inexpensive, but beverage products made from tomatoes are still limited. Jelly drinks are common among the general public, and they also serve as a hunger...
Proceedings Article

Prebiotic Potential of Oligosaccharides: In Vitro Study of Indonesian Local Honey from Apis spp. and Trigona spp. Bees

Fitria Susilowati, Mita Nurul Azkia
Oligosaccharide compounds (FOS, GOS) have gained huge commercial interest due to their beneficial properties in human health as prebiotics. This study aims to isolate the oligosaccharides compounds and investigate the prebiotic potential of Indonesian local honey from Apis spp. (KR) and Trigona spp....
Proceedings Article

Characteristic of Red Ginger Jelly Stick with Variation Type of Gelling Agent

Titri S. Mastuti, Aurelie F. Setiawanto
Jelly stick is a semi-solid product which is made with the addition of a gelling agent. Jelly sticks have a different texture compared to ordinary jelly. This product is easy to consume, more sticky and chewy. Ginger is widely available in Indonesia, has high antioxidants and can enhance human immunity...
Proceedings Article

Empowering Communities of Mango Agribusiness in North Lombok, Indonesia

Zainuri Zainuri, Taslim Sjah
System and sub systems of mango agribusiness in North Lombok, Indonesia have not fully worked well. One of the parts of the weaknesses is on the human side, i.e. the entrepreneurs of the mango agribusiness. Therefore actions need to be taken to this human capital to be empowered with necessary skills...
Proceedings Article

Review: Nutrient, Fiber, and Bioactive Content of Fruit Pomace, Major By-product of Juice Industry

Florence Ignatia, Kezia Meivira, Irvan Setiadi Kartawiria, Maria D.P.T. Gunawan-Puteri
The market of the juice industry is increasing globally including in Indonesia and one of the factors that support the developing market of juice is the sufficient supply of raw material. Consequently, the increasing production of juice has resulted in a high amount of solid waste such as under-ripe...
Proceedings Article

Profiles of Oligosaccharides Synthesized from Under-Explored Tuber Starches Using Aspergillus oryzae Amylase

Achmad Dinoto, Rini Handayani, Sulistiani, Ninu Setianingrum, Mulyadi, Heddy Julistiono
Oligosaccharides are beneficial compounds for human health that are widely used in the food, cosmetic, and pharmaceutical industries. Our knowledge on the synthesis of oligosaccharides from tropical plant sources using amylases of indigenous microorganisms are still limited. This study aims to determine...
Proceedings Article

Farmer Decision on Cocoa Farm in North Lombok, Indonesia

Taslim Sjah, Ridwan, Ibrahim, Sri Supartiningsih, Padusung
Agricultural land in North Lombok, Indonesia, provides farmers with several choices of crops to be grown, among others is cocoa. However, farmer reasons for growing this crop is not completely documented. This paper explores farmer reasons for growing the crop and models their decisions. This paper used...
Proceedings Article

Identification of Ponorogo Coffee Agro-industry Supply Chain

Devi Urianty Miftahul Rohmah, Arief Rahmawan, Mohammad Fuad
Coffee is one of the plantation commodities that has an important role in economic activities in Indonesia. The important role of coffee in Indonesia’s economic activities are as a source of foreign exchange earnings, as a provider of employment, and as a source of income for coffee planters and other...
Proceedings Article

Production of Bioethanol from Dragon Fruit Wastes by Using Aspergillus niger and Saccharomycetes cerevisae

Selvia Sarungu, Karnila Willard, Hamriani Ryka, Simon Tampang, Junaesar Tangke Tasik, Bodhi Dharma, Sitompul Afrida
East Kalimantan are able to produce dragon fruit throughout year, while, East Java are only in raining season. This fruit will be produced abundantly when the peak season comes and often becomes waste. To reduce this cellulosic waste from traditional market, we attempt to convert the dragon fruit waste...
Proceedings Article

Increasing of Wet Noodles Quality Using Vegetables Oil Coating

Nurhayati Nurhayati, Maria Belgis, Jay Jayus, Infidzah S. Velianti
Wet noodles are often used as the main ingredient in making chicken noodles, which is one of the favorite foods like Indonesian. The process of making wet noodles without going through the drying stages makes the noodles easily damaged by microbial growth such as bacteria. This study evaluated the effect...
Proceedings Article

Confidence Level to Purchase Halal Food Products Via Ordering Online Application

Nainatul Farzuha Nor, Hartini Ahmad, Ahmad Shabudin Ariffin
The Covid-19 pandemic has turned out to be an opportunity for a recent noticeable increase in online purchase in Malaysia. Muslim consumer who concern about halal product were affected by this drastic purchasing trends. Although there is no evidence to support Muslim consumer to explore how they select...
Proceedings Article

The Influence of Green Campaign Towards Consumer Purchase Intention

A Study of “X” Coffee Shop in Jakarta

Patricia Josephine, Robert La Are
Green Campaigns are used to expose any environmental issues to the societies and at the same time to give knowledge about the awareness of green behavior on the environment and will later lead to the intention of purchasing green products. However, as a report stated, 86% percent of the adult population...
Proceedings Article

The Effect of “Bile” Banana (Musa Paradisiaca) Maturity Level on Microbiological, Chemical and Sensory Quality of Goat’s Milk Kefir

Satrijo Saloko, Mutia Devi Ariyana, Nadiah Khoiroh
Goat’s milk is processed into kefir with the hope of eliminating the smell of “strong, goaty odour” and extending the shelf life of goat’s milk. Kefir is a probiotic drink whose growth can be optimized with the addition of prebiotics in the form of “Bile” bananas. This study aimed to determine the effect...
Proceedings Article

Glucose Syrup of Annealing Modified of Cocoyam (Xanthosoma sagittifolium) Starch

Dedin Finatsiyatull Rosida, Ricke Amelia
Glucose syrup is made from the hydrolysis of starch which can be hydrolyzed by acid, enzyme, or a combination of both. The liquefaction process in the production of glucose syrup is controlled by the enzymatic hydrolysis by α-amylase. The gelatinized starch is hydrolyzed into simpler molecules to be...
Proceedings Article

Study on the Quality of Fermented Tapioca with Variation of Lactic Acid Bacteria (LAB) Types

Baiq R. Handayani, Nurul Hartiwi, Mutia D. Ariyana
Fermentation potentially improves the quality of tapioca. Fermentation of tapioca occurred either spontaneously or with the addition of starters. Lactic acid bacteria widely used as a starter on flour fermentation. This study aimed to determine the effect of the types of Lactic acid bacteria on the characteristic...
Proceedings Article

Growth Response and Yield of Shallots to Trichoderma Biostimulants and Growth Regulators Substance Benzyl Amino Purine (GRS BAP)

Made Sudantha, Suwardji
Shallots are one of the vegetable commodities that have important meaning for the community, both in terms of their high economic value and nutritional content. The productivity of shallots in West Nusa Tenggara is still low compared to the production potential of shallots. One of the causes of the low...
Proceedings Article

Identifying Total Economic Value of Capilong (Calophyllum inophyllum) in Ternate Island–North Maluku-Indonesia

Mardiyani Sidayat, Mila Fatmawati
Beauty leaf tree (Calophyllum inophyllum) or locally called capilong is one of the plants which have big potential to be used for biofuel raw material. Indeed, almost all parts of this plant have high economic potential and are currently being used for important industrial raw materials, such as the...
Proceedings Article

Hypocholesterolemic Effect of Biscuit Made from Purple Sweet Potato Flour, Starch, and Fiber Rich Flour on Rats

Oktavianna Ginting, Elisa Julianti, Rona J. Nainggolan
The solid residue from purple sweet potato (PSP) starch has a high enough dietary fiber and can be processed into fiber rich flour. In this study, biscuits were made from flour, starch and fiber rich flour from PSP in a ratio of 75: 5: 20. The resulting biscuits were then tested for their hypocholesterolemic...
Proceedings Article

Analysis of Food Handler’s Knowledge of Hygiene and Sanitation Impact on Food Quality

A Study of Lubana Sengkol Restaurant

Fidjria L. Salsabela, Rano Abryanto
As the food and beverage industry in Indonesia has a large demand and supply, the quality and safety of food as well as effectiveness in the production process are important to consider for quality assurance. Food safety is very important to avoid side effects arising from contamination, abuse, and food...
Proceedings Article

ABG Point of View in Lemongrass and Ginger Potency for Commercialization as Herbal with Anti-Diabetic Claim in Indonesia

Hinedreana F.M. Pranoto, Maria D.P.T. Gunawan Puteri, Victor Sahat Ringoringo
Diabetes mellitus is a general disturbance of metabolism and has been a major public health issue in Indonesia. Indonesia has numerous medicinal plants that are used in traditional medicine. Lemongrass and ginger are two of the medicinal plants that show anti-diabetic potency, where they are developed...
Proceedings Article

Lemongrass and Ginger Potency for Blood Glucose Control

Claudia Christy, Maria D.P.T. Gunawan Puteri, Abdullah Muzi Marpaung
Lemongrass (Cymbopogon citratus) and ginger (Zingiber officinale) are herbs that have been used to flavour food and beverages, in addition, they are also believed to possess health benefits. One of them is their ability to control blood glucose levels. Blood glucose control not only is beneficial for...
Proceedings Article

Study of the Influence of Stevia and Fructose to the Physicochemical Characteristics of Mocaf-pedada Biscuits

Jariyah, Sri Winarti, Ulya Sarofa, Maya Regina Subagio
Stevia was known to have potential as a sugar substitute sweetener that can be used in various processed foods, including biscuits. The problem in making biscuits was the use of granulated sugar which can increase human blood glucose and was dangerous for people with diabetes mellitus, so we needed a...
Proceedings Article

Evaluation of Bacteriocin Produced by Pediococcus pentosaceus Strain 2397 as Natural Preservative for Fish Meatballs Stored at Room Temperature

Usman Pato, Yusmarini Yusuf, Shanti Fitriani, Diky Arma Fauzi, Ghina Ismadiah, Miftahul Hidayah, Windy Sabiliani
Meatballs are one of the most popular processed meats in various countries. The meats commonly used to make meatballs are beef, chicken, and fish. The purpose of this study was to assess the quality of fish meatballs preserved with bacteriocin from Pediococcus pentosaceus strain 2397 during room temperature...
Proceedings Article

Product Development of Fried Shallot from Dairi Potentiates as Souvenir

Hadassah Elisabeth, Tabligh Permana, Elisabeth K. Prabawati
Dairi regency is rich with their horticultural plants, especially shallots. But shallots are seasonal plants which affect the price fluctuation even though it has a big potential. The importance of this research is developing a product from Dairi shallot in order to stabilize the market price of shallot,...
Proceedings Article

Characterization of Physicochemical Properties of Powder Coconut Crab Shells (Birgus latro L.) from North Maluku

Hamidin Rasulu, Danar Praseptiangga, I Made Joni, Ari Handono Ramelan
Coconut crab (Birgus latro L.) or in North Maluku language called coconut crab is one of the biological natural resources of high economic value. People consume coconut crab dishes that have a taste similar to lobster, but have a distinctive advantage because this animal consumes coconut meat. Utilization...
Proceedings Article

Functional Properties of Protein Hydrolysate of Sea Fish and Low Economic Value Hydrolysis Results Using Biduri Protease

Yuli Witono, Livia Wahyuni, Lilik Krisna Mukti, Ardiyan Dwi Masahid, Asrul Bahar
In 2017, The Indonesian fishing productivity reached 6,424,114 tons from the sea and 467,821 tons from freshwaters. Some kinds of sea fish which contain high protein are Crocodile flathead fish (17.86%) and Cardinal fish (18.26%), while kinds of freshwater fish that contain high protein are Common barb...
Proceedings Article

Transaction Cost for Marketing of Voor Oogst Kasturi Tobacco: Case in Jember Regency

Wilda A. Safitri, M. Rondhi, Triana D. Hapsari
The tobacco marketing institution has strategic roles (entry point) in driving tobacco agribusiness system and improving farmers’ bargaining position. However, the limited information owned by the farmer in marketing the tobacco causes not all farmers to directly sell the tobacco to the warehouse, even...
Proceedings Article

Overripe Tempe Stock Prototype Development and Evaluation of Consumer Acceptance for Commercialization Preparation

Elissa Florentina, Stacia Andani Fortunata, Nila K. Hidayat, Maria D.P.T. Gunawan-Puteri
Indonesia is experiencing a growth of sales in health and wellness packaged foods with more consumers aiming to adopt a healthy and balanced diet. Overripe tempe is traditionally used in Central Java as condiment, however it is not well known in other areas of Indonesia. Overripe tempe stock is a food...
Proceedings Article

Optimization of Aqueous Extraction of Indonesian Bay Leaf (Syzygium polyanthum Wight) as Powder Seasoning

Gabriella Masaki, Filiana Santoso, Maria D.P.T. Gunawan Puteri
Indonesian bay leaf (Syzygium polyanthum Wight) is one of traditional spices originated from Indonesia which is usually used as spices to add the aroma of foods. Extraction of the aroma of Indonesian bay leaf could be proposed as a more practical usage to its fresh form. This research aims to find the...
Proceedings Article

Impact of Storage Temperature on Physiological Changes and Shelf Life of Mango CV. Mahachanok

Napong Kantanet, Pavalee Chompoorat
Mango (Mangifera indica L.) is one of the most popular fruits in Thailand. It is rich in dietary fiber, vitamin C, provitamin A, carotenoids and other phytochemical compounds. Mango is characterized by climacteric fruit and ripen rapidly after harvest. Commercial growers normally harvest mango during...
Proceedings Article

Increasing Sorghum Production on Marginal Land in the Framework of Food Procurement Post-Covid-19 Pandemic

Muhammad Hazmi, Iskandar Umarie, Hidayah Murtiyaningsih, Laras Sekar Arum
The Covid-19 outbreak has been going on for more than a year in Indonesia, causing many people to die and lowering the economic level of the community. People’s income and food availability decreased. The procurement of staple foods has always relied on the production of rice and corn. Sorghum is a cereal...
Proceedings Article

Halal Dark Chocolate Quality: Influence of Tempering Time and Temperature

Addion Nizori, Lamasih Diniaty Simamora, Silvy Leila Rahmi, Fitry Tafzi, Mapegau, Budiyati Ichwan
The quality of the raw cocoa mass used greatly affects the final quality of the chocolate product. Conching and tempering are also important processes in chocolate making to produce high-quality chocolate that customers like. The process includes mixing, cutting and aeration of the chocolate mass during...
Proceedings Article

The Effective Adsorption of Phosphate and Nitrate Using Spent Coffee Ground Loaded Iron and the Effect for Plant Growth

Aisyah Humayro, Hiroyuki Harada, Kanako Naito, Atsushi Hashimoto
The aim of this study is to determine the effectiveness of phosphate and nitrate adsorption through several parameters, such as different initial concentrations, kinetic behaviour, the effect of pH, and ratio liquid solid. Fe-SCG showed the adsorption capacity values were 35.82 mg/g for phosphate and...
Proceedings Article

The Effects of F/M Ratio on in Treatment of Wastewater from Brewery Slurry by an Anaerobic Sequencing Batch Reactor

Hiroyuki Harada, Endar Hidayat
In this study, the influence of F/M (total organic carbon (TOC)/mixed liquor suspended solids (MLSS)/day) ratio in the anaerobic batch treatment method was performed on the distillation effluent of barley shochu. The operation was to add 0.7 L seed sludge, supply 0.2 L of waste liquid every day and react...