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61	Food science and biotechnology	ABS-2
Does Cinnamon Extract Supplementation Enhance the Perception of Sweetness in Yogurt Drinks? Kiki Fibrianto* and Phykandela Noerizka Erel Brawijaya Senso-Gastronomy Center, Departement of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya *Email: kiki.fibrianto[at]ub.ac.id Abstract Traditionally esteemed for its ability to enhance sweetness, cinnamon extract was evaluated alongside varying sucrose levels (7.5-12.5% w/v) to determine its impact on yoghurt drink quality. Temporal Dominance of Sensations profiling revealed that cinnamon significantly intensified sweet and spice-related aroma attributes while suppressing sourness, shifting overall taste dominance toward cinnamon (p < 0.05). Hedonic evaluation identified the 10% sucrose/5% cinnamon formulation as most preferred. GC-MS analysis confirmed the presence of key volatiles such as cinnamaldehyde, aligning with sensory findings. Physicochemical measurements demonstrated a proportional increase in total sugar (7.08-12.57%) and a decrease in titratable acidity (0.99% to 0.81%) with higher sucrose and cinnamon levels (p < 0.05). Viable lactic acid bacteria counts remained stable (9.84-10.06 log CFU/mL), indicating that cinnamon supplementation enhances sweetness perception and overall flavor appeal without compromising microbial integrity. Keywords: cinnamon- dynamic sensory- yoghurt drink Share Link | Plain Format | Corresponding Author (Kiki Fibrianto)

62	Food science and biotechnology	ABS-3
Effect of coffee origin and texture modifier ratio on physicochemical and dynamic sensory properties of milk coffee beverages Kiki Fibrianto*, Wenny Bekti Sunarharum and Mario Valentino Dananbrata Brawijaya Senso-Gastronomy Center, Departement of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya *Email: kiki.fibrianto[at]ub.ac.id Abstract This study examined coffee origin Arabica versus Robusta and ratios of full cream milk to plant based creamer on physicochemical and sensory profiles of espresso milk coffee. Espresso was brewed with an 18 g dose yielding 36 g in 30 s at 9 bar then diluted to 100 mL. Twelve trained panelists applied Temporal Dominance of Sensations over 40 s to rate 6 sensory attributes including creaminess, smoothness, viscosity, sweetness, bitterness and umami. Physicochemical analyses measured total sugar, fat, caffeine and viscosity. Two-way ANOVA showed modifier composition significantly affected peak dominance rates and time to peak for creaminess and bitterness while origin had no effect. Higher creamer increased sugar content from 0.21 percent to 6.26 percent, fat from 0.047 percent to 4.67 percent and viscosity from 2 to 11.17 millipascal seconds while reducing caffeine from 3.06 to 0.61 mg/g and bitterness. Strong correlations linked sugar, fat and viscosity positively with creaminess and negatively with bitterness. Keywords: dynamic sensory- milk coffee- texture modifier Share Link | Plain Format | Corresponding Author (Kiki Fibrianto)

63	Food science and biotechnology	ABS-8
Case study on diet and hematological health among university students of Timor Leste in Malang Ezequiel Dos Santos Vasconcelhos- Tri Dewanti Widyaningsih- Kiki Fibrianto Magister Program of Agricultural Product Processing Technology, Faculty of Agricultural Technology, Universitas Brawijaya *Email: kiki.fibrianto[at]ub.ac.id Abstract This cross sectional study examined associations between fruit, vegetable, and alcohol consumption and both nutritional status (BMI) and hemoglobin (Hb) levels in 70 Timor Leste students in Malang, Indonesia. Dietary intake was quantified via a validated food frequency questionnaire, while BMI and Hb were measured using standard anthropometry and the HemoMeter, respectively. Data normality was assessed with the Kolmogorov-Smirnov test and relationships were evaluated by Pearson correlations (p<0.05). Vegetable intake correlated positively with BMI (r=0.29, p=0.014) and Hb (r=0.25, p=0.040)- fruit intake showed similar positive associations with BMI (r=0.29, p=0.013) and Hb (r=0.27, p=0.019). Conversely, alcohol consumption was inversely related to BMI (r=-0.30, p=0.011) and Hb (r=-0.28, p=0.020). These findings suggest that higher fruit and vegetable intake supports better nutritional and hematological status, whereas alcohol intake may exacerbate malnutrition and anemia. Nutritional interventions should emphasize balanced diets and reduced alcohol use. Keywords: anemia- nutritional status Share Link | Plain Format | Corresponding Author (Kiki Fibrianto)

64	Food science and biotechnology	ABS-9
CHEMICAL, ANTIOXIDANT, AND ANTIBACTERIAL CHARACTERISTICS OF WHITE TURMERIC KOMBUCHA WITH VARYING PROPORTIONS OF SUGAR AND HONEY Elok Zubaidah*., Annisa Nurfitri Haratama., Claresta Alda Airlia Hermanilawan. Department of Food Science & Biotechnology, Faculty of Agricultural Technology, Brawijaya University, Indonesia *Email: elok[at]ub.ac.id Abstract White turmeric kombucha is a fermented beverage with bioactive compounds that can benefit health, such as antioxidants and antibacterials. The use of honey is thought to improve the functional properties of white turmeric kombucha. This study aims to determine the chemical characteristics, antioxidant activity, and antibacterial activity with various proportions of sugar and honey. This study was conducted with a one-factor group randomized design in the form of sugar and honey proportions (10:0- 8:2- 6:4- 4:6- 2:8- 0:10). The results showed that white turmeric kombucha with the proportion of sugar zero and honey 10 was the best kombucha treatment, with total acid (0.85%), pH value (2.77), total sugar (5.93%), total phenol (230.85 mg GAE/mL), total flavonoid (52.61 mg QE/mL), antioxidant activity (IC50 64.86 ppm), and antibacterial activity against E.coli (4.64 mm) and S.aureus (5.09 mm). This study shows that the proportion of honey added to white turmeric kombucha significantly affects its chemical characteristics, antioxidant activity, and antibacterial activity. Keywords: Antibacterial Activity- Antioxidant Activity (IC50)- Honey- White Turmeric Kombucha Share Link | Plain Format | Corresponding Author (Claresta Alda Airlia Hermanilawan)

65	Food science and biotechnology	ABS-10
Development of Traditional Instant Herbal Drink Powder Using Foam-Mat Drying Technology: A Case Study of Physicochemical Characteristics Jaya Mahar Maligan(1*), Teti Estiasih(1), Erryana Martati(1), Agustina Shinta Hartati Wahyuningtyas(2) 1)Agricultural Technology Faculty, Universitas Brawijaya 2)Agriculture Faculty, Universitas Brawijaya *maharajay[at]ub.ac.id Abstract This study evaluated the physicochemical characteristics of six traditional Indonesian herbal instant drinks (kunyit asam, beras kencur, sinom, wedang uwuh, wedang jahe, and wedang pokak) processed using foam-mat drying with varying maltodextrin concentrations (5, 10 and 15%) and TBM as emulsifier. Increasing maltodextrin concentration significantly enhanced powder yield, brightness (L*), and pH, while reducing redness (a*) and yellowness (b*) in several formulations. Viscosity of reconstituted drinks ranged from 1.07 to 1.22 cPs. Phytochemical analysis using UV-Vis spectrophotometry revealed that total phenolic content ranged from 51.67 to 212.10 mg GAE/g, and total flavonoid content ranged from 10.67 to 76.87 mg QE/g across samples. The highest levels were found in wedang uwuh and kunyit asam. These findings support the use of foam-mat drying as a potential method to produce traditional herbal instant powders. Keywords: Drying- Foam-Mat- Herbal traditional- Instant powder, Physicochemical Share Link | Plain Format | Corresponding Author (Jaya Mahar Maligan)

66	Food science and biotechnology	ABS-11
Metabolomic Profiling and Functional Annotation of Bioactive Compounds in Herbal Kombucha Using LCMS-Based Untargeted Analysisis Sample Abstract Jaya Mahar Maligan (1*), Rachel Naila Syahidah (1), Mochammad Nurcholis (1), Rafii Priadji Megatama (2), Annisa Indah Maharani (2) 1) Agricultural Technology Faculty, Universitas Brawijaya 2) PT. Ramu Racik Nusantara, Jakarta *maharajay[at]ub.ac.id Abstract Herbal kombucha is a functional beverage enriched with medicinal herbs and spices, offering enhanced health benefits beyond traditional tea fermentation. In this study, an untargeted metabolomic profiling approach using liquid chromatography-mass spectrometry (LC-MS) was applied to characterize the chemical composition of kombucha prepared with lemon, nutmeg, cinnamon, coriander and palm sugar. A total of 149 metabolites were identified, including organic acids, amino acids, phenolic, flavonoids, terpenoids, and oligosaccharides. Major compounds such as glutamic acid (2.81%), alfa-turmerone (2.30%), and xanthorrhizol (2.07%) were functionally annotated with neuroprotective, anti-inflammatory, and antioxidant properties. The integration of fermentation-derived metabolites and phytochemicals from these diverse botanical ingredients revealed a broad spectrum of functional bioactivities, including antimicrobial, prebiotic, and anti-aging effects. These findings support the potential of spiced herbal kombucha as a novel functional food and provide a metabolomic foundation for its future application in health-promoting beverages and nutraceutical development. Keywords: Bioactive compounds-Functional annotation-Herbal kombucha-LC-MS-Untargeted metabolomics Share Link | Plain Format | Corresponding Author (Jaya Mahar Maligan)

67	Food science and biotechnology	ABS-18
Physicochemical Characteristics of Coffea liberica Cascara Kombucha: Effects of Sugar Concentration and Fermentation Duration Keysha Lathifiah Az Zahra, Tunjung Mahatmanto*, Wenny Bekti Sunarharum, Indria Purwantiningrum Department of Food Science and Biotechnology Faculty of Agricultural Technology, Universitas Brawijaya Jalan Veteran, Malang 65145, Jawa Timur, Indonesia *Email: tjmahatmanto[at]ub.ac.id Abstract Cascara, the dried skin of coffee cherries, represents up to 18% of the total mass of coffee cherries and is often discarded despite being rich in bioactive compounds such as flavonoids, chlorogenic acid, caffeic acid, and caffeine. While its use in tea infusions is growing, limited studies have explored its application in fermented probiotic beverages such as kombucha. Here, we studied the effects of different sugar concentrations and fermentation durations on the physicochemical characteristics of kombucha from the cascara of liberica coffee. Using a factorial randomized block design, the kombucha was prepared with 1% (w/v) cascara and 10% (v/v) starter, then analyzed for pH, total acidity, total sugar, alcohol content, and antioxidant activity. Statistical analysis showed that both factors significantly influenced all parameters. Longer fermentation and higher sugar concentration increased total acidity, alcohol content, and antioxidant activity, while lowering pH and total sugar. These results indicate that sugar concentration and fermentation time can be optimized for desirable acidity, sweetness, and functional benefits of cascara kombucha. The development of cascara-based products offers a strategy to valorize waste in the coffee industry, supporting both environmental sustainability and specialty market diversification. Keywords: cascara- Coffea liberica- kombucha- waste valorization Share Link | Plain Format | Corresponding Author (Tunjung Mahatmanto)

68	Food science and biotechnology	ABS-20
OPTIMIZATION OF EDIBLE FILM PRODUCTION PROCESS BASED ON FISH GELATIN AND RED PITAYA PEEL POWDER Adrianus Rulianto Utomo (a*), Widya Dwi Rukmi Putri (b), Sudarminto Setyo Yuwono (b), Fithri Choirun Nisa (b) a) Doctoral Program in Food Science, Faculty of Agricultural Technology, University of Brawijaya, Malang 65145, Indonesia b) Department of Food Science and Biotechnology, Faculty of Agricultural Technology, University of Brawijaya, Malang 65145, Indonesia *)Email : rulianto[at]student.ub.ac.id Abstract This research aims to determine the optimum process conditions for the production of edible film based on fish gelatin, red pitaya peel powder, and glycerol as a plasticizer, formed using the casting method. The research method used is Response Surface Methodology (RSM) with a Central Composite Design (CCD) programmed using Design-Expert software version 13, with three factors: homogenization speed, drying temperature, and drying time. The parameters observed for optimization were tensile strength, elongation at break, thickness, moisture content, and solubility. The results showed that the produced edible film had elongation at break, thickness, moisture content, and solubility values that met the established standards, making it suitable for several packaging applications. However, the edible film exhibited low tensile strength, failing to meet the requirements for use as secondary packaging that demands high mechanical strength. Keywords: edible film- fish gelatin- optimum process- red pitaya peel powder- response surface methodology Share Link | Plain Format | Corresponding Author (Adrianus Rulianto Utomo)

69	Food science and biotechnology	ABS-23
Functional Role of Soluble Fibers in Goat Milk Yogurt Fortification: Physicochemical, Microbiological, and Sensory Properties Syntiya Inanda Khoidir (1), Fithri Choirun Nisa (2*), Wenny Bekti Sunarharum (2) (1) Master Program of Agricultural Product Technology, Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Brawijaya University, Jl. Veteran, Malang, East Java, Indonesia (2) Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Brawijaya University, Jl. Veteran, Malang, East Java, Indonesia *fithri_cn[at]ub.ac.id Abstract The addition of soluble fiber on goat milk yogurt become a strategic approach to improve the physical stability, functional value, and sensory quality of the product. This study aims to comprehensively compare various types of soluble fiber based on their chemical structure, solubility, gel-forming ability, and their impact on the physicochemical, microbiological, and sensory characteristics of goat milk yogurt. Results show that soluble fiber can improve the characteristics of goat milk yogurt, depending on the type of soluble fiber used. The addition of soluble fiber improves the yogurt texture, making it denser, reducing syneresis, increasing water holding capacity, and not inhibiting culture viability. In sensori, fiber type and concentration play a role in determining a product flavor, color, and aftertaste. This study confirms that selecting the right type and concentration of soluble fiber can guide the development of goat milk yogurt as a functional food with high added value. These findings also provide a scientific basis for the formulation of fiber-based products, as well as opening up opportunities for further research on the synergistic effects between fibers and the exploration of sustainable local raw materials. Keywords: Soluble fiber semicolon Goat milk yogurt semicolon Fortification Share Link | Plain Format | Corresponding Author (Syntiya Inanda Khoidir)

70	Food science and biotechnology	ABS-24
Optimization of Cocoa Bean Fermentation: A Systematic Study of Processes, Microorganisms, and Final Quality Rischa Ayu F, Agustin Krisna W, Siska Septiana Department of Food Science and Biotechnology Universitas Brawijaya, Malang, East Java, Indonesia *Email : agustinwardani[at]ub.ac.id Abstract Cocoa bean fermentation is a key process that determines the quality of the final chocolate product. This systematic review aims to address the knowledge gap regarding the optimization of the cocoa bean fermentation process, the role of microorganisms, and their effect on the final quality. The main objectives of this systematic review were to (1) identify the stages and mechanisms of the cocoa bean fermentation process, (2) determine the specific role of the microorganisms involved, and (3) analyze the influence of fermentation on the physicochemical, biochemical, and sensory properties of cocoa beans. This systematic review follows the PRISMA protocol. Searches were conducted on Scopus, Web of Science, and PubMed databases using keywords related to cocoa bean fermentation, microorganisms, and quality. Studies were included based on established criteria, and quality was assessed using the Mixed Methods Appraisal Tool. Data were extracted and synthesized using a thematic narrative approach.The results showed that the fermentation stage involved the activity of yeast, lactic acid bacteria, acetic acid bacteria, and Bacillus. Each group of microorganisms contributes to the physicochemical, biochemical, and sensory transformation of the cocoa bean through specific metabolism. Fermentation significantly reduces bitterness and tartness, forms aroma precursors, as well as increases the complexity of taste. This systematic review provides comprehensive insights into the optimization of cocoa bean fermentation. The findings importance of understanding microorganism dynamics and biochemical transformations to produce high-quality cocoa beans. Practical implications include the potential development of process control strategies and quality. Keywords: biochemical transformation semicolon cocoa bean fermentation semicolon flavour semicolon microorganisms semicolon quality Share Link | Plain Format | Corresponding Author (RISCHA AYU FATHIYA)

71	Food science and biotechnology	ABS-25
Unveiling the Functional Potential of Banana Peels from Indonesian Banana Varieties through ATR-FTIR Fingerprinting Siska Septiana*, Teti Estiasih, Rosalina Ariesta Laeliocattleya, Hasna Sabila, Ghina Hanifah Rusiana Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya *Email: siska_septiana[at]ub.ac.id Abstract Bananas (Musa spp.) are widely consumed in Indonesia, yet the biochemical diversity of their peels across local varieties remains underexplored. Most studies focus on pulp composition, leaving a gap in understanding varietal-specific peel chemistry relevant to functional food applications. This study aimed to characterize the peel composition of six Indonesian banana varieties (Sang Mulyo, Mas Kirana, Raja, Kepok, Candi, and Susu) using Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) spectroscopy coupled with chemometrics. Peels at a similar ripening stage were oven-dried, ground, and analyzed in the 4000-500 cm-1 range. Major absorption bands included ~3277 cm-1 (O-H stretching of polysaccharides and phenolics), 2920-2850 cm-1 (C-H stretching of lipids), ~1723 cm-1 (C=O of esters), ~1594 cm-1 (C=O of amides/phenolics), ~1375 cm-1 (C-H bending of polysaccharides), and ~1030 cm-1 (C-O-C of cellulose/hemicellulose). Peak intensity and position variations indicated compositional differences among varieties. Principal Component Analysis (PCA) showed distinct varietal clustering, Sang Mulyo and Mas Kirana grouped closely, indicating similar indicating similar polysaccharide-phenolic profiles- Raja and Candi formed another cluster with higher lipid-associated bands- Kepok and Susu were positioned apart, reflecting higher cellulose and hemicellulose signals. PC1 and PC2 explained 46.2% and 38.1% of total variance, respectively. These results demonstrate FTIR spectral fingerprinting, combined with PCA, as an effective, rapid, and non-destructive tool for differentiating banana varieties based on peel biochemistry, providing a scientific basis for targeted functional food ingredient development and by-product valorization. Keywords: ATR FTIR-banana peel-chemometrics-functional food ingredients-Indonesian banana varieties Share Link | Plain Format | Corresponding Author (siska Septiana)

72	Food science and biotechnology	ABS-28
Ribosomal Bioactive Peptides from Edible Plants Athalita Salma Rizqullah Prayitno, Tunjung Mahatmanto*, Mochamad Nurcholis Department of Food Science and Biotechnology Faculty of Agricultural Technology, Universitas Brawijaya Jl. Veteran, Malang 65145, Jawa Timur, Indonesia *Email: tjmahatmanto[at]ub.ac.id Abstract Ribosomal Bioactive peptides are gene-encoded peptides that play a crucial role in cellular processes and exhibit a variety of functional properties, including antimicrobial activity, immunomodulatory, and anti-inflammatory. These peptides consist of 2-50 amino acids that are synthesized through direct gene expression and mRNA translation, thus directly related to genetic regulation in living organisms. Unlike non-ribosomal peptides and protein-derived peptides, ribosomal peptides are evolutionarily conserved and exhibit remarkable functional diversity across species. Food plants are a rich source of ribosomal peptides with diverse bioactivities, including antioxidant, anticancer, and wound healing properties. The UniProt (Universal Protein Resource) database provides comprehensive sequence and annotation data, facilitating the systematic analysis of ribosomal peptides, particularly those from plants. Several plant bioactive ribosomal peptides have been successfully commercialized as functional ingredients in the food, pharmaceutical, and cosmetic industries. This mini-review comprehensively analyzes bioactive ribosomal peptides from edible plants documented in the UniProt database, examining their structural characteristics, biological mechanisms, and therapeutic potential. This review contributes to advancing the understanding of plant-derived ribosomal peptides and supports the development of novel bioactive compounds for therapeutic and nutritional applications. Keywords: Bioactive peptides- Gene-encoded- Edible plants- UniProt Share Link | Plain Format | Corresponding Author (Tunjung Mahatmanto)

73	Food science and biotechnology	ABS-31
Development of Liquid Whey-Based Yoghurt Beverage: A Case of Whey-To-Milk Ratios and Types of Stabilizers Fam, Immanuel Evan Pratama, Siti Narsito Wulan, Kiki Fibrianto Department of Food Science and Biotechnology, Faculty of Agricultural Technology, University of Brawijaya Jalan Veteran 10-11, Malang 65145, Indonesia Email: immanuelevanpratama[at]gmail.com Abstract The high volume of whey from cheese production in dairy industries has not been optimally utilized. However, cheese whey possesses high nutritional value, offering potential as raw material for yoghurt drink. This research studied the effect of whey-to-milk ratio (50:50, 65:35, 75:25) and stabilizer type (high methoxyl pectin, carboxymethyl cellulose, iota carrageenan) on the physicochemical and sensory characteristics of whey-based yoghurt beverages. Physicochemical analysis covered five parameters (titratable acidity, pH, total soluble solids, viscosity, and syneresis) using a Factorial Randomized Complete Block Design (RCBD) with three replications. Data were processed using ANOVA and Tukey post-hoc test (alpha = 0,05). For sensory analysis, whey-based yoghurt beverage was compared with a control (100% milk treatment) and two commercial products. Sensory evaluation was performed on 158 panelists using rate-all-that-apply and 5 points scale hedonic for 10 attributes (color, visual thickness, milky aroma, yoghurt aroma, sweetness, sourness, mouthfeel thickness, creaminess, astringency, and overall acceptability). Data were analyzed using Kruskal-Wallis and Mann-Whitney (alpha = 0,05). Whey:milk ratio significantly affected titratable acidity, total soluble solids (TSS), viscosity, and syneresis. Meanwhile, stabilizer type significantly influenced viscosity and syneresis. The combination of a 50:50 whey:milk ratio and iota carrageenan produced the optimal formulation based on the Multiple Attribute Zeleny method. In conclusion, the whey-based drinking yoghurt demonstrates overall consumer acceptability comparable to both commercial and control products, indicating promising market potential. Keywords: Liquid Whey- Physicochemical- Sensory, Stabilizer- Whey:Milk Ratio- Yoghurt Drink Share Link | Plain Format | Corresponding Author (Fam, Immanuel Evan Pratama)

74	Food science and biotechnology	ABS-32
Optimising Deodorisation of Kappaphycus striatus for Enhanced Applications in Food and Bioplastics Nur Afifah Mohd Fauziee1, Wan Aida Wan Mustapha1,2, Noor Soffalina Sofian Seng1,2, Noorul Syuhada Mohd Razali1,2, Hafeedza Abdul Rahman1,2, Adibi Rahiman Md Nor3, Dhanendra Sivarajah4, Seng Joe Lim1,2* 1Affiliation Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia 2Innovation Centre of Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia 3International Institute of Public Policy and Management, University of Malaya, 50603 Kuala Lumpur, Malaysia 4DWYCO Enterprise, 145, Persiaran Zaaba, Taman Tun Dr Ismail, 60000 Kuala Lumpur, WP Kuala Lumpur *Corresponding author email: joe[at]ukm.edu.my Abstract Malaysia is among the leading producers of red seaweeds, particularly Kappaphycus sp., which are the largest tropical red seaweeds and display remarkable growth rates, doubling in biomass within 15 to 30 days. Kappaphycus sp. contains high levels of carbohydrates, approximately 65.20%, and is a rich source of biologically active compounds and hydrocolloids such as carrageenan. Despite these advantages, its strong and distinctive odour has hindered its wider use in food and bioplastic applications. This study investigated the volatile compounds in Kappaphycus striatus prepared using two drying methods: sun drying and oven drying. Using solid phase microextraction and gas chromatography-mass spectrometry, odour-active compounds such as 2-pentylfuran and hexanal were identified, contributing to fishy, green bean-like and grassy aromas. Deodorisation trials were carried out using activated charcoal, zeolite, ion exchange resin, and a combination of these under consistent conditions. Sensory evaluation by twelve trained panellists indicated that oven-dried samples treated with activated charcoal produced the lowest odour scores and were therefore selected for further optimisation. Deodorisation parameters were varied by adsorbent ratio, treatment time and temperature. Sensory analysis identified three conditions that most effectively reduced odour: 0.1:10 ratio for 30 minutes at 70C, 0.5:10 ratio for 60 minutes at 50C, and 1:10 ratio for 15 minutes at 27C. These treatments significantly lowered odour-active compounds and reduced water activity to between 0.29 and 0.56, without causing significant changes in colour. The findings confirm that deodorisation can be successfully achieved, enabling broader utilisation of K. striatus in both food and bioplastic industries. Keywords: Deodourisation- Odour- Red Seaweed- Sensory- Volatile compounds Share Link | Plain Format | Corresponding Author (Seng Joe Lim)

75	Food science and biotechnology	ABS-35
The Effect of Refrigerated Storage on Physicochemical Properties of Arabica, Robusta, and Liberica Cascara Kombucha Brillianur Firdausi Kentri (a), Wenny Bekti Sunarharum (a*), Tunjung Mahatmanto (a) a) Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, JL. Veteran, Malang 65145, East Java, Indonesia *wbsunarharum[at]ub.ac.id Abstract Cascara kombucha is a fermented beverage made from coffee husk waste, offering a sustainable and functional drink alternative. This study evaluated the effects of refrigerated storage on the physicochemical properties of kombucha made from Arabica, Robusta, and Liberica cascara. Samples were stored at 8.5&#8239-C for 28 days without halting fermentation. Parameters measured included total soluble solids, total sugar, pH, total acidity, total phenol content, alcohol content, and color (L, a, b value). Results showed that the type of coffee cascara significantly influenced kombucha characteristics during storage. Extended storage led to decreases in total soluble solids, total sugar, pH, and color values (a and b), while total acidity and lightness (L) increased. Alcohol content remained relatively unchanged. Among the three, Arabica cascara kombucha displayed the most favorable profile after 28 days, with 4 Brix total soluble solids, 4.56% total sugar, pH 3.27, 0.81% total acidity, 0.038% alcohol, 0.12 mg GAE/mL total phenol, and color values of L= 72.67, a= 2.60, and b=18.53. These findings suggest that refrigerated storage influences the quality of cascara kombucha but remains within safe and halal limits (pH 3-4, acidity below 2%, alcohol below 0.5%). Keywords: cascara- kombucha- refrigerated storage- physicochemical properties Share Link | Plain Format | Corresponding Author (Wenny Bekti Sunarharum)

76	Food science and biotechnology	ABS-36
The Effect of Tofu Wastewater Media and Salinity Levels on Biomass, Chlorophyll, and Phycocyanin Content of Spirulina platensis. Nur Ida Panca Nugrahini*, Arin Dwi Rachmawati, Sudarma Dita Wijayanti, Fenty Nurtyastuti Eka Pertiwi Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran, Malang, Indonesia *Email : idaterbaru[at]ub.ac.id Abstract Spirulina platensis is a photosynthetic microalga rich in protein, vitamins, and bioactive pigments such as chlorophyll and phycocyanin, which exhibit antioxidant and antimicrobial properties. This microalga has high potential for development as functional food, dietary supplements, and pharmaceutical raw materials. Its growth is strongly influenced by nutrient availability, particularly nitrogen, phosphorus, and organic carbon. However, conventional culture media are relatively expensive for large-scale production. Tofu wastewater, which is nutrient-rich, offers a more economical and environmentally friendly alternative. Previous studies have reported that concentrations of 6-10% tofu wastewater can support S. platensis growth, while salinity (10-30 ppt) also significantly affects growth and metabolism. Yet, limited studies have evaluated the interaction of media type and salinity. This study applied a Completely Randomized Design with two factors: media type (KW21 0.1%, tofu wastewater 10%, and KW21 0.05% + tofu wastewater 5%) and salinity (10, 15, and 20 ppt). Parameters observed included optical density (OD), dry weight, chlorophyll, phycocyanin, protein, and carbohydrate content. Results showed that M1S2 (KW21 0.1%, 15 ppt) achieved the highest OD (0.454), protein (124.43 mg/L), and carbohydrate (217.54 mg/L), while M2S2 (tofu wastewater 10%, 15 ppt) produced the highest biomass (3133.3 mg/L). Although KW21 medium gave the best performance, tofu wastewater remains a promising sustainable alternative for microalgae cultivation. Keywords: Biomass - Tofu Wastewater - Salinity - Spirulina platensis Share Link | Plain Format | Corresponding Author (Nur Ida Panca Nugrahini)

77	Food science and biotechnology	ABS-37
Leaf Protein Concentrate: A Prospective Ingredient for the Food Industry Teti Estiasih1,2,*, Firman Jaya2,3, Dego Yusa Ali1,2, Kgs Ahmadi4 1 Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya 2 Study Center for Local Food Development, Universitas Brawijaya 3 Faculty of Animal Science, Universitas Brawijaya 4 Department of Agro-industrial Technology, Faculty of Agriculture, Tribhuwana Tunggadewi University *Email: teties[at]ub.ac.id Abstract Leaves are abundant plant organs with potential for use as food and feed, as well as a valuable source of nutrients such as protein, starch, fiber, fat, minerals, and pigments. Some leaves are rich in protein, which has the potential to be used as a raw material for protein concentrates. Several methods have been developed to extract protein from leaves to produce leaf protein concentrates. Common methods for protein separation include a combination of alkali extraction and isoelectric precipitation, and thermal coagulation. Several new technologies have been evaluated to aid protein extraction from leaves, such as ultrasound. Leaf protein concentrates exhibit good protein quality and moderate protein bioavailability, with methionine being a common limiting essential amino acid. The functional properties of leaf protein concentrates are influenced by the preparation method and plant species. A challenge in this extraction is the complex leaf matrix, particularly its structural integrity built by polysaccharides. Residual pigments, particularly chlorophyll, are present in leaf protein concentrates and can affect the appearance of the final formulated product. However, leaf protein concentrates are a promising ingredient for the food industry due to their natural abundance and affordability. Keywords: food ingredient, functional properties, isoelectric precipitation, protein quality, thermal coagulation Share Link | Plain Format | Corresponding Author (Teti Estiasih)

78	Food science and biotechnology	ABS-39
Effect of Maturity Level and Planting Location on Physicochemical Characteristics of Chayote (Sechium edule) from Brawijaya University Forest Jhauharotul Muchlisyiyah*, Mokhamad Nur, Siska Septiana, Tanalyna Hasna, Muhammad Mishbahul Fauzan Department of Food Science and Biotechnology, Faculty of Agricutural Technology, Universitas Brawijaya, Jl. Veteran Malang, Indonesia Email: lisyah[at]ub.ac.id Abstract Chayote (Sechium edule) is a valuable horticultural crop adaptable to various environmental conditions, but its physicochemical characteristics are influenced by internal factors such as maturity level and external factors such as planting location. This study aimed to analyze the effect of maturity level (baby and mature) and planting location (village and Brawijaya University forest) on the physicochemical properties of chayote using samples categorized into four groups: A (village-mature), B (village-baby), C (UB forest-mature), and D (UB forest-baby), with 5 samples each. Physical parameters analyzed included color values (L*, a*, b*), fruit mass, and dimensions (length, width, thickness), while chemical parameters included moisture content, ash, fat, protein, crude fiber, carbohydrate, and caloric value. Results showed that maturity level significantly affected all physical parameters, with mature chayotes having 4-5 times larger mass and dimensions than baby category. For chemical composition, baby chayotes had higher moisture (95.48% vs 94.01%) and protein content (1.06% vs 0.54%), while mature chayotes showed higher carbohydrate (5.19% vs 3.38%) and caloric values (20.33 vs 16.23 kkal/100g). Planting location consistently affected color parameters, with forest samples showing higher lightness and stronger green intensity, and influenced moisture content with forest samples generally having higher values. Maturity level is the dominant factor affecting chayote physicochemical characteristics, particularly mass, dimensions, and proximate composition, while planting location significantly influences color parameters and several chemical components, providing scientific basis for optimizing harvest management and quality standardization. Keywords: Brawijaya University forest- chayote- maturity level- Physicochemical characteristics- Planting location-Sechium edule Share Link | Plain Format | Corresponding Author (Jhauharotul Muchlisyiyah)

79	Food science and biotechnology	ABS-44
Potential Analysis of Lactobacillus plantarum-Fermented Red Dragon Fruit Juice as Synbiotic Powder via Spray Drying Mochamad Nurcholis1*, Esa Firdausa1, Siti Narsito Wulan1, Feronika Heppy Sriherfyna1, Ella Saparianti1, Jaya Mahar Maligan1, Aniswatul Khamidah2 1 Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia 2 Research Center for Food Technology and Processing, National Research and Innovation Agency Republic of Indonesia, Playen, Gunung Kidul, Yogyakarta, Indonesia *corresponding author: cholis_federer[at]ub.ac.id Abstract Enhancing the functional properties of probiotics can be achieved through the incorporation of prebiotics. Red dragon fruit or Hylocereus polyrhizus, abundantly produced in East Java, is a rich source of fructooligosaccharides or FOS, a prebiotic substrate readily fermented by Lactobacillus spp., particularly Lactobacillus plantarum, which is commonly found in spontaneous fruit- and vegetable-based fermentations. The combination of probiotics and prebiotics yields synbiotic products. However, fermented foods face stability challenges, necessitating preservation techniques that extend shelf life while maintaining viable bacterial counts. Spray drying offers a promising approach for producing stable synbiotic powders. This study aimed to evaluate the FOS fermentation of L. plantarum in red dragon fruit juice and compare the characteristics of the synbiotic in both liquid and powder forms. The experiment was conducted in two stages, characterization of synbiotic juice and evaluation of spray-dried synbiotic powder. The optimal treatment, determined using the Zeleny method, was obtained from a mixed substrate of fruit peel and pulp fermented for 72 h. The best formulation exhibited total LAB counts of 8.60 log CFU per mL, total titratable acidity of 1.306 percent, pH of 3.247, L value of 32.167, a value of 34.544, and b value of 1.933. Antibacterial activity was evidenced by inhibition zones of 4.133 mm against Escherichia coli and 5.900 mm against Staphylococcus aureus. Physicochemical and microbiological changes during processing were generally characterized by quality reduction, except for LAB viability. GC-MS analysis confirmed the presence of short-chain fatty acids or SCFAs such as propanoic and pentanoic acids, meeting synbiotic criteria. Keywords: functional food- Lactobacillus plantarum- red dragon fruit- spray drying- synbiotic Share Link | Plain Format | Corresponding Author (Mochamad Nurcholis)

80	Food science and biotechnology	ABS-45
Microbial safety evaluation of drum dried pregelatinized sweet potato flour during storage Widya Dwi Rukmi Putri *, Arsy Aulia Putri Wibisono, Dian Widya Ningtyas Faculty of Agricultural Technology, Department of Food Science and Biotechnology, Brawijaya University, Indonesia *Email: widya2putri[at]ub.ac.id Abstract Sweet potato (Ipomoea batatas L.) is widely cultivated in Indonesia and serves as an important carbohydrate source. However, its high moisture content limits shelf life, leading to rapid deterioration. Processing sweet potatoes into instant flour through pregelatinization followed by drum drying can extend shelf life and broaden utilization. Nevertheless, the high carbohydrate content makes the flour susceptible to microbial contamination. This study evaluated microbial quality by measuring Total Plate Count (TPC) and detecting Escherichia coli using the Most Probable Number (MPN) method in pregelatinized sweet potato flour immediately after production and after six months of storage. The varieties examined were Beta 1, Ase, Cilembu, TW, and IR Kalipare. A Randomized Block Design (RBD) was applied, and data were analyzed using Analysis of Variance (ANOVA), followed by the Least Significant Difference (LSD) test at a 95% confidence level when significant effects were observed. TPC values in all varieties exceeded 3 x 10^9 CFU/g both before and after storage, indicating non compliance with the Indonesian National Standard (SNI). In contrast, all samples tested negative for E. coli, fulfilling SNI requirements. The findings highlight that although pregelatinization followed by drum drying effectively produces instant sweet potato flour free from E. coli contamination, additional interventions are required to control total bacterial counts and meet food safety standards during storage. Keywords: Drum drying-Microbial analysis-Pre gelatinization-Sweet potato flour-Total plate count Share Link | Plain Format | Corresponding Author (Widya Dwi Rukmi Putri)

81	Food science and biotechnology	ABS-47
Study of Variation in Blanching Methods on Characteristics of Sweet Potato Leaves (Ipomoea batatas L) Erryana Martati (*), Dewi Shintawati Department of Food Science and Biotechnology, Universitas Brawijaya, Jalan Veteran Malang Indonesia *email: erryana_m[at]ub.ac.id Abstract Sweet potato leaves (Ipomoea batatas L.) were underutilised due to their short shelf life and low interest in consumption. Blanching is a thermal treatment usually performed before drying. The research aimed to study the effect of the variation method and pH of blanching on the physico-chemical characteristics of yellow sweet potato leaf powder. The experimental design used was a randomised group design with one treatment factor: blanching method and pH. Blanching method variations included no blanching, steam blanching, and hot water blanching with the pH at 5, 6, 7, 8, and 9. The characteristics of the leaf powder measured were the yield, moisture content, antioxidant activity, total phenolic content (TPC), and total flavonoid content (TFC). The test results showed that the treatments significantly affected the yellow sweet potato leaf powder^s antioxidant activity, TPC, TFC, colour, and yield. However, the treatments did not have a significant effect on moisture content. The best treatment determined by Zeleny^s multiple criteria decision-making method resulted a hot water blanching with pH of 8 was selected as the best treatment with the characteristics of yield 15.85 2.29%, L = 44.67 0.12, a = -2.20 0.38, b = +11.61 0.98, moisture content 2.09 0.04%, antioxidant activity 36.79 0.28%, TPC 22.47 0.85 mg GAE/g, and TFC 19.23 1.85 mg QE/g. Keywords: blanching- drying- flavonoid- pH- phenolic compound- sweet potato leaf Share Link | Plain Format | Corresponding Author (Erryana Martati)

82	Food science and biotechnology	ABS-50
Physicochemical quality of chicken sausages using pectin extract from apple peel as fat replacer Herly Evanuarini*, Premy Puspitawati Rahayu, Hemas Azizila Nidhal Faculty of Animal Science, Universitas Brawijaya, Malang, Indonesia *Email: herlyfptub[at]ub.ac.id Abstract Sausage is a popular restructured meat product. The high fat content in sausage causes people to limit their consumption to a certain amount. Reformulation of sausage is necessary to improve its physicochemical quality. Apple peel pectin is a natural polysaccharide that has the potential to be used as a fat substitute in sausage production due to its ability to bind water and form gels, thereby improving the moisture and texture of the product. The objective of this study was to evaluate the effectiveness of apple peel pectin extract as a fat substitute in chicken sausage on the physicochemical characteristics of the product. The parameters measured included texture profile, color, cooking loss, moisture content, fat content, and water activity (Aw). The research method used was a laboratory experiment. The experimental design used was a completely randomized design with 4 treatments and 6 replications. Data analysis was averaged using Microsoft Excel and analyzed using ANOVA, followed by Duncan^s multiple range test. The results showed that the addition of pectin significantly affected (p<0.01) the physical and chemical properties of chicken sausage. The texture, redness value, and yellowness value of chicken sausage increased, while the lightness value, cooking loss, moisture content, fat content, and water activity decreased. Based on the research results, the use of 3% pectin produced the best chicken sausage product based on physicochemical quality. This study offers new opportunities for the development of low-fat chicken sausage products without compromising the desired texture and nutritional value. Keywords: Sausage- Chicken meat- Restructured- Pectin- Apple peel- Emulsion Share Link | Plain Format | Corresponding Author (Herly Evanuarini)

83	Food science and biotechnology	ABS-51
Optimizing Edamame-Based Plant Ice Cream with Coconut Milk and Non-Dairy Cream: Physical, Chemical, and Sensory Evaluation Dego Yusa Ali*, Elok Waziiroh, Delila New Christin Lalang Puling Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Brawijaya University, Malang 65145, Indonesia Email: dego[at]ub.ac.id Abstract Plant-based ice cream is one of the food products that has developed due to the high prevalence of lactose intolerance in the world and even Indonesia. Ice cream with vegetable raw materials has different characteristics from animal raw materials so that the selection of ingredients with the appropriate amount of concentration is needed. This study was conducted with the aim of obtaining the optimum formulation of edamame-based vegetable ice cream with the addition of coconut milk and non-dairy whipped cream based on physicochemical characteristics compared to SNI 3713: 2018 and knowing the level of sensory acceptance compared to similar commercial ice cream. The best formulation results obtained were 381.439 grams of edamame juice, 62.382 grams of coconut milk, and 36.179 grams of non-dairy whipped cream which resulted in predicted physical parameter responses, namely viscosity 4647.54 cP, overrun 58.92%, melting point 776.75 seconds, and total solids 59.1%. In chemical analysis, edamame ice cream with the optimum formula produced protein content of 3.57%, fat content of 6.04%, water content of 43.00%, ash content of 0.81%, crude fiber content of 0.03%, and carbohydrate content (by difference) of 46.53%. Based on the hedonic method sensory test, the attributes of sweet taste, aroma of nuts, green color, and bitter aftertaste in edamame ice cream with commercial mung bean ice cream are not significantly different, while the texture of sand and creaminess are significantly different. Keywords: Coconut milk- Edamame- Formulation- Non-dairy whipped cream- Plant-based ice cream Share Link | Plain Format | Corresponding Author (Dego Yusa Ali)

84	Food science and biotechnology	ABS-59
Health benefits and product development of chrysanthemums (Chrysanthemum morifolium): A review Felda Fitri Elysia*, Teti Estiasih, Siska Septiana Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran Malang, 65145, Indonesia *Email: feldafitri[at]student.ub.ac.id Abstract Chrysanthemum morifolium is widely recognized for its ornamental, edible flowers and medicinal value, with increasing applications in functional food products. This flowers have been used as Traditional Chinese Medicine (TCM) because it has many bioactive compound that can prevent any illness. This review aims to explore the health benefits of chrysanthemum-derived bioactive compounds and their potential in product development. A systematic literature analysis was conducted using peer-reviewed studies from 2015 to 2025, focusing on pharmacological mechanisms and formulation innovations. Results indicate that flavonoids such as luteolin, apigenin, and linarin exhibit strong anti-gout, antidiabetic, antihyperlipidemic, anti-inflammatory, and sleep-enhancing effects through pathways including xanthine oxidase (XO) inhibition, adenosine monophosphate-activated protein kinase (AMPK) activation, and GABAergic modulation, and suppressing the expression of pro-inflammatory markers such as TNF-a, IL-6, and COX-2. Product innovations such as ready-to-drink chrysanthemum tea, collagen-fortified beverages, and chrysanthemum-enriched yogurt demonstrate enhanced antioxidant capacity and consumer acceptance. In conclusion, C. morifolium offers promising therapeutic and nutritional value. Future research should focus on standardizing extract composition and expanding its application in diverse functional food systems. Keywords: Antioxidant- Bioactive compounds- Chrysanthemum morifolium- Edible flowers- Functional foods Share Link | Plain Format | Corresponding Author (Felda Fitri Elysia)

85	Food science and biotechnology	ABS-60
Optimization of Artisan Tea Formula using Black Tea, Dried Rose Petals, Pandan Leaves and Lime Siti Narsito Wulan*, Reyza Mahardhika, Erryana Martati and Harijono Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Brawijaya University Jl. Veteran, Malang 65145, East Java, Indonesia *Email: wulan_thpub[at]ub.ac.id Abstract Black tea is a popular drink all over the world. However, its antioxidant activity are lower than green tea and oolong tea due to the intense processing. To increase its antioxidant activity, black tea can be added with other ingredients rich in antioxidant compounds, such as rose petals, pandan leaves and lime. The present study aimed to optimize formulas containing a mixture of black tea, dried rose petals, dried pandan leaves and dried lime to obtain the highest antioxidant activity. Design expert software was used in the study, and Mixture Design D-Optima was selected to generate alternative formulas based on the above-mentioned ingredients. The lower and upper limits were determined for each ingredient as follows: black tea (60-70%), rose petals (16-26%), pandan leaves (7-17%) and lime (3-13%) respectively. Twenty alternative formulas were generated by the software, and the response observed was antioxidant activity as IC50 value. The assessment of antioxidant was conducted on brewed artisan tea and brewed black tea (as a control). The selected formula was determined based on the lowest IC50 value indicating the highest antioxidant activity. The results showed that the formula containing 61.77% black tea, 26% rose petals, 9.23% pandan leaves and 3% lime produced the lowest IC50 of 53.27 ppm, after actual experiment, the selected formula was verified to produce IC50 of 56.96 ppm. This antioxidant activity was higher than brewed black tea alone which had IC50 of 95.57 ppm. Keywords: antioxidant- artisan tea- black tea- lime- pandan leaves- rose petals Share Link | Plain Format | Corresponding Author (Siti Narsito Wulan)

86	Food science and biotechnology	ABS-61
Physicochemical Characteristics of Almond-Based Cream Cheese (Prunus dulcis sp.) Dian Widya Ningtyas* and Tory Diaz Alvito Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia *email: dianwidya_n[at]ub.ac.id Abstract An alternative to conventional cream cheese is essential, particularly due to the high prevalence of lactose intolerance in Asia, where 90% of the population is affected, and the dietary restrictions of vegan communities that rely exclusively on plant-based foods. Almond milk serves as a potential base for cream cheese, offering a plant-based alternative. However, cream cheese made from almond milk faces challenges in achieving desirable final product characteristics. This is primarily due to the functional differences between plant proteins and casein. Moreover, almond milk has a low protein content with a protein-to-fat ratio (PFR) below the optimal range of 0.81-1.02. Therefore, this study was conducted to formulate almond-based cream cheese with the addition of pea protein isolate and guar gum. The addition of pea protein isolate and guar gum significantly influenced the physicochemical properties of the almond-based cream cheese, including moisture content, protein content, fat content, yield, color, and texture profile analysis (TPA). Cream cheese with 4.5% pea protein isolate and 0.5% guar gum (P3G3) shows to have the best characteristics as follows: 70.11% moisture content, 9.60% protein content, 13.31% fat content, 36.74% yield, a lightness (L*) value of 80.57, a yellowness (b*) value of 19.67, spreadability of 16.47 cm, hardness of 24.90 g, adhesiveness of 1.027 mJ, cohesiveness of 0.83, and moisture in non-fat solids (MNFS) of 80.88%. Hence, the non-dairy cream cheese made from almond milk has high potential to be developed further with a consumer study to understand the product acceptance. Keywords: Almond Milk- Cream Cheese- Guar Gum- Pea Protein Isolate- Plant-based- Texture profile Share Link | Plain Format | Corresponding Author (Dian Widya Ningtyas Ningtyas)

87	Food science and biotechnology	ABS-62
Optimization of Maceration Extraction of Corn Silk on Bioactive Compounds and Anticancer Activity Rosalina Ariesta Laeliocattleya*, Yunianta, Mokhamad Nur, Andieni Fauziah Rahmah Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia *deeochalina[at]ub.ac.id Abstract Corn silk, a byproduct of maize cultivation, has attracted attention due to its potential bioactive compounds with antioxidant and anticancer properties. This study investigated the extraction of bioactive compounds from corn silk using the maceration method with variations in solvent type (water and ethanol) and material-to-solvent ratios (1:5, 1:10, 1:20). Extraction yield, total phenolic content, total flavonoid content, total carotenoid content, and cancer cell viability using a haemocytometer were measured, and FTIR analysis was performed on the extract with the highest bioactive content. Results demonstrated that ethanol extraction at a 1:20 ratio produced the highest yield, total phenolic and flavonoid content, while total carotenoids were maximized at a 1:10 ratio. FTIR spectra of the optimal extract revealed the presence of phenolic, alcoholic, and carbonyl functional groups, confirming the profile of key bioactive compounds. Cancer cell viability assays showed significant inhibition of cell proliferation with the ethanol 1:20 extract compared to the control, indicating potential cytotoxic activity. These findings highlight that maceration parameters, including solvent type and material-to-solvent ratio, are critical for maximizing the extraction of bioactive compounds from corn silk. The study provides a methodological basis for producing pharmacologically relevant corn silk extracts and emphasizes their potential use in natural health products and cancer research. Keywords: Corn silk extract- Maceration- Bioactive compounds Share Link | Plain Format | Corresponding Author (Rosalina Ariesta Laeliocattleya)

88	Food science and biotechnology	ABS-63
Functional Characterization of Tofu Protein Extract and Its Application in Gluten-free Food Product Riska Leila Amaria 1, Erni Sofia Murtini, S.TP., MP., Ph.D. 1, Prof. Dr. Ir. Sudarminto Setyo Yuwono, M.App.Sc. 1, Asst. Prof. Suphat Pongthai, Ph.D. 2, Dr.nat.techn. Elok Waziiroh, S.TP., M.Si 1*. 1 Faculty of Agricultural Technology, Brawijaya University Jl. Veteran 10, Malang 65145, Indonesia *Email : elokwz[at]ub.ac.id 2 Faculty of Agro-Industry, Chiang Mai University Huay Kaew Road 239, Chiang Mai 50200, Thailand Abstract Soybeans are a widely used source of vegetable protein in the food sector and processed into derivative products such as tofu. This study examined the extraction of tofu and soybean proteins using the alkali method, followed by functional characterization of the proteins. The proteins were also analyzed molecularly. The soy and tofu protein extracts were applied to food products which are steamed bread, pukis cake, and white bread. This study aimed to determine the effect of soybean and tofu processing on protein characteristics and the suitability of adding tofu protein extract to gluten-free products with different processing methods. The study showed that the functional characteristics of tofu protein extract differed from those of soy protein. An increase in emulsion properties, surface hydrophobicity, and solubility which was supported by the presence of hydrophobic amino acids. The application of tofu protein extract had different effects based on gluten-free product processing. For example, in steamed bread, the extract produced a low specific volume and porosity, as well as a decrease in baking loss and hardness, compared to gluten-free products without added protein. In pukis cake, baking loss increased, porosity decreased, and hardness increased, though elasticity was similar to that of gluten-containing pukis. Tofu protein extract produced high specific volume, good expansion, low hardness, high elasticity, and good pore size in white bread compared to gluten-free controls, though baking loss was high. These results demonstrate the potential suitability of tofu protein extract for gluten-free products processed by the oven baking method, particularly white bread. Keywords: Tofu Protein- Alkaline Extraction- Functional Properties- Gluten-free Share Link | Plain Format | Corresponding Author (Elok Waziiroh)

89	Food science and biotechnology	ABS-65
Potency of Lemon Peel (Citrus limon (L.) Burm. f) for Improving the Characteristics of Goat Milk Yogurt Fithri Choirun Nisa*, Yuliana Mufiddaturrohmah, Fitri Surya Anggraini, Najla Ayu Setiyowati Department of Food Science and Biotechnology, Faculty of Agricultural Technology. Brawijaya University, Jl. Veteran, Malang, 65145, Indonesia *Email: fithri_cn[at]ub.ac.id Abstract Goat milk yogurt has high nutritional value as a functional food and contains bioactive peptides. However, it has shortcomings in its physical and sensory characteristics. This study aims to evaluate the effect of lemon peel extract addition with varying water-to-lemon peel ratios (2:1, 4:1, 6:1) and concentrations (3%, 5%, 7%) on the physical and sensory characteristics of goat milk yogurt. The best treatment was achieved at a 2:1 ratio and 7% concentration, resulting in a viscosity of 5101 cP, syneresis of 14.50%, hardness of 49.7 g, adhesiveness of 0.38 mJ, springiness of 5.50 mm, and gumminess of 33.96 g. The total lactic acid bacteria count was recorded at 8.46 log CFU/ml, total acidity of 1.69%, and pH of 4.25. The duo-trio sensory test showed significant differences in yellow color, thickness, aroma, taste, and aftertaste. The addition of lemon peel extract effectively improved the physical characteristics and sensory acceptance of goat milk yogurt, making it a functional food with potential added health benefits. Keywords: Goat Milk- Lemon Peel- Physical and Sensory Characteristics- Yogurt Share Link | Plain Format | Corresponding Author (Fithri Choirun Nisa)

90	Food science and biotechnology	ABS-72
Comparative Nutritional Analysis of Various Palm Sugar as Quick Energy and Electrolyte Sources for Enhancing Athletic Performance Fitri Komala Sari1,*, Raida Amelia Ifadah1, Diwyacitta Antya Putri1, Aji Fajar Ramadhan1, Rendra Lebdoyono1 1Department of Food Technology and Agricultural Product, Faculty of Food Security, Universitas Negeri Surabaya Abstract Palm sugars are widely consumed in Indonesia and have been traditionally recognized as natural quick energy sources capable of supporting aerobic endurance in athletes. This study aimed to compare the nutritional profiles of three common types of palm sugars-aren (Arenga pinnata), coconut (Cocos nucifera), and lontar (Borassus flabellifer)-with a focus on reducing sugar content and essential minerals (potassium, calcium, iron, and magnesium). These components play a critical role in rapid energy supply, muscle contraction, cramp prevention, and electrolyte balance, all of which are vital for optimal athletic performance. Results demonstrated clear variations among the three types. Aren sugar contained the highest reducing sugar level (11.045%), making it the most suitable for rapid glucose replenishment during or after high-intensity activity. Coconut sugar exhibited the highest concentrations of calcium (1207.07 ppm) and potassium (659.59 ppm), which are important for sustaining muscle function and preventing fatigue. Lontar sugar, although not the highest in any single parameter, provided a more balanced nutritional composition. In conclusion, aren sugar is recommended for athletes who require immediate energy recovery, whereas coconut sugar may be more beneficial for mineral supplementation to maintain performance over longer durations. Keywords: athletic performance, minerals, palm sugar, quick energy source, reducing sugar Share Link | Plain Format | Corresponding Author (Fitri Komala Sari)

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