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91	Food science and biotechnology	ABS-73
Effect of palm-based milk on the rheology of Kappaphycus Alvarezii carrageenan Sariah Saalah (1*), Noor Ayuni Sahwazni Abdul Samad (1), Suryani Saallah (2), Jumardi Roslan (3), Murni Sundang (1), Mariani Rajin (1), S.M Anisuzzaman (1) 1) Chemical Engineering Programme, Faculty of Engineering, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah, Malaysia *s_sariah[at]ums.edu.my 2) Biotechnology Research Institute, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah, Malaysia 3) Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah, Malaysia Abstract This study examines the compatibility and gelation behavior of carrageenan extracted from Kappaphycus alvarezii in the presence of palm-based milk (PBM). Two types of carrageenan were prepared: semi-refined carrageenan (SRC), obtained via alkali pretreatment, and crude carrageenan (CC). FTIR analysis confirmed both as kappa-carrageenan, with SRC showing stronger characteristic peaks, indicating enhanced structural conversion. PBM alone exhibited shear-thinning behavior, with a viscosity of 13.7 mPa.s at 25 degree Celsius and a shear rate of 100/s. Oscillatory tests assessed the viscoelastic properties of gels containing 10% PBM. Amplitude sweep analysis at 5 degree Celsius showed the linear viscoelastic region (LVER) limits for neat CC and SRC at 0.44% and 0.557%, respectively, which decreased to 0.217% for both upon PBM addition. All samples exhibited solid-like behavior. Temperature sweep tests (96 degree Celsius to 5 degree Celsius, slow cooling) revealed a sharp increase in complex viscosity between 96 degree Celsius and 90 degree Celsius, followed by a relatively steady trend, while maintaining a solid-like state across the measured range. Between 30 degree Celsius and 5 degree Celsius, PBM addition caused only a slight reduction in storage modulus. These results highlight PBM potential as a plant-based alternative to dairy milk in carrageenan-based gelling systems, without compromising gel rheology for food applications. Keywords: Carrageenan- Palm milk- Rheology- Seaweed Share Link | Plain Format | Corresponding Author (NOOR AYUNI SAHWAZNI ABDUL SAMAD)

92	Food science and biotechnology	ABS-81
Utilization of Bacterial Cellulose and Ginger Essential Oil for Producing Antibacterial Edible Films Based on Chitosan Ahmad Zaki Mubarok*, Alvin Bowen Wijaya Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya Corresponding author email: ahmadzaki[at]ub.ac.id Abstract Edible films offer a promising alternative to traditional plastic packaging. Developing an edible film with desirable characteristics requires a proper combination of matrix, filler, and bioactive compounds. However, chitosan-based films often have limited antibacterial activity and low water resistance. To address these limitations, the incorporation of bacterial cellulose and essential oils has emerged as a potential solution. This study focuses on developing a chitosan-based edible film containing varying concentrations of bacterial cellulose (BC) derived from kombucha fermentation and ginger essential oil (GEO), aiming to enhance the film^s mechanical, physical, and antibacterial properties. The variations in BC and GEO concentrations significantly affected the film^s thickness, water vapor permeability, solubility, and tensile strength, but showed no effect on elongation at break. The optimal formulation was the film containing 30% SCOBY BC and 0.5% GEO, which combined good mechanical and physical properties with moderate antibacterial activity. Keywords: Bacterial Cellulose-Chitosan-Edible film-Essential Oil Share Link | Plain Format | Corresponding Author (Ahmad Zaki Mubarok)

93	Food science and biotechnology	ABS-83
Tempeh, a Local Plant-Based Ingredient, and Its Application in Gluten-Free Noodles with Potential as a VO2Max Booster: A Review Razzan Aldrich Yudhistira (1*), Elok Waziiroh (2), Pavalee Chompoorat Tridtitanakiat (3), Erni Sofia Murtini (2) 1) Master Program of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran Malang 65145, Indonesia 2) Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran Malang 65145, Indonesia 3) Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand *Email: aldrichrazzan[at]student.ub.ac.id Abstract Gluten-free and functional foods continue to be prominent topics in contemporary nutritional research. The development of gluten-free noodle products presents a significant opportunity in Indonesia due to increasing consumer demand and the potential for greater utilization of indigenous flours as primary raw materials. Nevertheless, challenges persist in gluten-free noodle formulation, including predominantly carbohydrate-based nutritional profiles and suboptimal textural properties. Beyond addressing these issues, gluten-free noodles can be further innovated as functional foods capable of enhancing VO2max. Emerging evidence suggests that the consumption of foods rich in the arginine amino acid and dietary nitrates can theoretically increase oxygen uptake, thereby enabling individuals to perform physical activities at elevated intensities and for extended durations without fatigue. Arginine is notably abundant in tempeh, a traditional Indonesian fermented soybean product, while nitrates are prevalent in leafy green vegetables such as spinach. This review aims to investigate the feasibility of utilizing tempeh in the manufacture of gluten-free noodle products, encompassing processes for transforming tempeh into tempeh flour or protein isolates. By strategically selecting and combining raw materials with proven efficacy in improving gluten-free noodle quality, it is possible to develop products exhibiting favorable physicochemical and functional characteristics. In particular, the enrichment of arginine and nitrate contents holds promise due to their roles in nitric oxide synthesis and consequent enhancement of VO2max. This review not only advances gluten-free product innovation but also contributes to functional food development targeting improved physical performance. Keywords: Arginine- Gluten Free- Noodle- Tempeh- VO2Max. Share Link | Plain Format | Corresponding Author (Razzan Aldrich Yudhistira)

94	Food science and biotechnology	ABS-91
Bioactive Metabolite Profiling of Angelica keiskei Leaves by LC-MS for the Discovery of Anti-Aging Marker Compounds Arie Febrianto Mulyadi*, Adinda Indrawati Subagyo, Jaya Mahar Maligan Agricultural Technology Faculty, Universitas Brawijaya Jl. Veteran, Malang, Indonesia *Email: arie_febrianto[at]ub.ac.id Abstract Angelica keiskei (Ashitaba) is a medicinal plant traditionally valued for its health-promoting properties, including anti-aging potential. This study aimed to profile bioactive metabolites from ashitaba leaves using liquid chromatography-mass spectrometry (LC-MS) and to identify marker compounds associated with anti-aging activity. Ethanolic leaf extract was analyzed with LC-MS, detecting 133 compounds comprising flavonoids, chalcones, phenolics and terpenoids. Relative quantification based on peak area indicated that kaempferol, luteolin, chrysin, quercitrin, xanthoangelol, and 4-hydroxyderricin were dominant compounds with documented antioxidant, anti-inflammatory, and cellular senescence-modulating effects. Literature review linked these metabolites to key anti-aging pathways such as Nrf2, SIRT1, and AMPK activation. The findings highlight ashitaba leaves as a rich source of multifunctional bioactives and propose specific compounds as chemical markers for future pharmacological validation. This LC-MS-based profiling provides a foundation for developing ashitaba-derived anti-aging formulations. Keywords: Angelica keiskei- Anti-aging- Bioactive compound- LCMS- Marker compound Share Link | Plain Format | Corresponding Author (Arie Febrianto Mulyadi)

95	Food science and biotechnology	ABS-94
Antibacterial Activity (Cutibacterium acnes) and Total Phenolic Content of Green Tea Kombucha Anti-Acne Toner with the Addition of Centella asiatica Extract Bambang Dwi Argo*, Intan Febriani, Nimatul Izza Department of Biosystem Engineering, Faculty of Agricultural Technology, Brawijaya University, Jl. Veteran, Ketawanggede, Lowokwaru, Malang City, East Java 65145, Indonesia *Email: dwiargo[at]ub.ac.id Abstract Kombucha is a fermented product of a symbiotic consortium of bacteria and yeast (SCOBY) that exhibits anticancer, antioxidant, antiproliferative, and antibacterial activities, making it a promising candidate for cosmetic applications. However, its utilization in skincare formulations remains limited. Therefore, innovation is required to maximize its pharmacological potential through the combination with other natural bioactive ingredients, such as Centella asiatica extract. This study aimed to evaluate the antibacterial activity against Cutibacterium acnes and the total phenolic content of an anti-acne facial toner based on green tea kombucha with the addition of Centella asiatica extract. The experimental design employed a completely randomized factorial design with two factors: green tea kombucha concentration (5, 10, 15) percent and Centella asiatica extract concentration (5, 10, 15) percent, each with three replications, including a control without extract. The results showed that higher concentrations of kombucha and extract corresponded to increased total phenolic content and stronger antibacterial activity. The best formulation was K3P3 (15 percent kombucha + 15 percent Centella asiatica extract), which yielded a total phenolic content of 770.604 mg GAE/L and an inhibition zone of 19.40 mm. These findings suggest that the combination of green tea kombucha and Centella asiatica extract has strong potential as a natural active ingredient in anti-acne toner formulations. Keywords: Kombucha, Centella asiatica, antibacterial activity, Cutibacterium acnes, total phenolic content, anti-acne toner Share Link | Plain Format | Corresponding Author (Bambang Dwi Argo)

96	Food science and biotechnology	ABS-99
The Influence of Packaging Cues on Consumer Choice for Decaffeinated Coffee: A Discrete Choice Experiment Gusti Ayu Made Devta Swijayanti (1), Wenny Bekti Sunarharum (1*), Sudarma Dita Wijayanti (1), Pradipta Widyo Nugroho (1) 1) Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya Jl. Veteran, Malang 65145, Indonesia *wbsunarharum[at]ub.ac.id Abstract The burgeoning market for decaffeinated coffee is driven by health-conscious consumers, particularly those with caffeine sensitivity, for whom packaging serves as a pivotal communication medium. Despite its importance, the most effective combination of packaging attributes remains empirically under-explored. This study aims to quantify consumer preferences to identify the optimal packaging design for decaffeinated coffee products in the Indonesian market. A Discrete Choice Experiment was employed, administered via an online survey to three hundreds Indonesian consumers. Participants were presented with a series of choice tasks involving twelve systematically varied packaging concepts. The attributes under investigation included packaging material, health claims, product format, and price. Aggregate analysis revealed Design 7 as the dominant choice, commanding a fifty-seven point four percent choice probability and the highest utility score three point two six. However, a preference heterogeneity analysis uncovered that the middle income consumer segment significantly preferred Design 3. This design was characterized by a single-sachet format, a recyclable metal tin, a premium price point seventy-five thousand Indonesian Rupiah, and the specific health claim: Suitable for Individuals with Caffeine Sensitivity. These findings indicate a dual-market dynamic. While Design 7 captures broad market preference, likely due to its general appeal and competitive pricing, Design 3 successfully appeals to a high-value segment that prioritizes health assurance and quality signals over price. This study concludes that an effective marketing strategy for decaffeinated coffee necessitates market segmentation to distinctly target both the general consumer base and specialized niche audiences. Keywords: Consumer Preference- Decaffeinated Coffee- Discrete Choice Experiment Share Link | Plain Format | Corresponding Author (Gusti Ayu Made Devta Swijayanti)

97	Food science and biotechnology	ABS-100
Matcha from Mangrove Acanthus ilicifolius Leaves: Impact of the Drying Process on Physicochemical Profile and Antioxidant Potential Pradipta Widyo Nugroho (1), Tri Dewanti Widyaningsih (1*), Siti Narsito Wulan (1), Gusti Ayu Made Devta Swijayanti (1) 1) Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya Jl. Veteran, Malang 65145, Indonesia *tridewantiw[at]ub.ac.id Abstract The valorization of underutilized biomass like mangrove jeruju (Acanthus ilicifolius) leaves into functional food ingredients is a key area of food innovation. This research optimized the drying process (temperature: 60 to 70 degrees Celsius, duration: 120 to 150 minutes) for producing a matcha-like powder from A. ilicifolius leaves. Using a factorial randomized design, we evaluated the powders physicochemical, antioxidant, and sensory properties. Optimal conditions were established at 60 degrees C for 120 minutes, yielding a product with a 13.82 percent yield and a desirable light green color. Critically, this powder possessed high total flavonoid (9.11 mg QE per g) and phenolic (3.50 mg GAE per g) contents. These bioactive compounds contributed to a potent antioxidant capacity, demonstrated by strong free radical scavenging activity in ABTS (IC50 = 84.98 mg per L) and FRAP assays (IC50 = 62.12 mg per L). Despite a characteristic bitterness, the product achieved sensory acceptability. This research successfully demonstrates that A. ilicifolius is a viable source for creating an antioxidant-rich functional powder. It validates an effective processing method and provides a new pathway for the food industry to innovate using sustainable ingredients derived from mangroves. Keywords: Acanthus ilicifolius- Antioxidant- Drying- Matcha Share Link | Plain Format | Corresponding Author (Pradipta Widyo Nugroho)

98	Food science and biotechnology	ABS-107
Characterization of Lactic Acid Bacteria from Mandai, a Traditional Fermented Food, as Probiotic Candidates with Potential Gut-Brain Axis Benefits Agustin Krisna Wardani*, Fadilah Nur Ramadhani S, Revalina M Rahmah, Feronika Heppy S Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang 65145 Email:agustinwardani[at]ub.ac.id Abstract Anxiety disorders are increasingly prevalent mental health conditions that significantly impair quality of life, especially among individuals in their productive years. Recent research highlights the potential of probiotics to alleviate anxiety symptoms by modulating the gut-brain axis through interactions with the gut microbiota. Mandai, a traditional fermented food made from cempedak rind in South Kalimantan, is known to contain lactic acid bacteria (LAB) with probiotic potential. This study aimed to identify the LAB isolate M3 from mandai using molecular methods and evaluate its probiotic properties. Molecular identification was conducted via 16S rRNA gene sequencing, while characterization included morphological and biochemical analyses, hemolytic activity, antibiotic susceptibility, antibacterial activity, tolerance to low pH and bile salts, as well as cell surface properties such as auto-aggregation and hydrophobicity. The isolate was identified as Pediococcus acidilactici M3, a Gram-positive, catalase-negative, and KOH-negative bacterium. It produced 1.82% total acidity with a final pH of 3.96, exhibited non-hemolytic behavior, showed sensitivity to multiple antibiotics, and demonstrated broad-spectrum antibacterial activity. Moreover, it tolerated acidic conditions (pH 2.5-3.5) and bile salt concentrations (0.3-0.6%), with high auto-aggregation (83.45%) and moderate hydrophobicity (26.48%). These results suggest that Pediococcus acidilactici M3 fulfilled key probiotic criteria and holds promise as a functional food-based intervention to promote gut health and potentially alleviate anxiety through the gut-brain axis. Keywords: Lactic acid Bacteria- Mandai- Pediococcus acidilactici- Probiotic Share Link | Plain Format | Corresponding Author (Agustin Krisna Wardani)

99	Food science and biotechnology	ABS-110
Texture Enhancement of Plant-Based Seafood Analogues Using Konjac Glucomannan: A Review Muhammad Farrel Arizaamri (1*), Natthakan Rungraeng (2), Simon Bambang Widjanarko (3), Siska Septiana (3) 1) Master Program of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran Malang 65145, Indonesia 2) Innovative Food Science and Technology, School of Agro-Industry, Mae Fah Luang University, Chiang Rai, Thailand 3) Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran Malang 65145, Indonesia *Email: farrelarzamr17[at]student.ub.ac.id Abstract Due to the increasing demand for sustainable food, plant-based seafood analogs (PBSA) are gaining popularity as a way to address environmental concerns related to overfishing and aquaculture. However, mimicking the unique elastic, chewy, flaky, and fibrous texture of seafood remains a major challenge. Konjac glucomannan (KGM), a water-soluble dietary fiber derived from Amorphophallus konjac, has emerged as a promising gelling and texturizing agent. This review discusses the potential of KGM in improving the textural properties of plant-based seafood analogs. The physicochemical characteristics of KGM, its gel-forming ability, water-holding capacity, and synergistic interactions with proteins and other hydrocolloids are explored. Additionally, current market trends, technological approaches, and future perspectives for developing seafood analogs using KGM are presented. Understanding the role of KGM in PBSA formulation offers helpful information about designing innovative, sustainable, and consumer-accepted seafood alternatives. Keywords: Food Texture Enhancement- Gelling Agent- Konjac Glucomannan- Plant-Based Seafood: Sustainable Food Share Link | Plain Format | Corresponding Author (Muhammad Farrel Arizaamri)

100	Food science and biotechnology	ABS-111
Effect of Food-Grade Chemicals on Yield and Quality of Crude Fiber from Pineapple Pomace for Nanocellulose Applications Naura Syifa Mawaddah, Dego Yusa Ali, Nur Istianah* Department of Food Science and Biotechnology, Universitas Brawijaya, Malang 65145, Indonesia *Email: n.istianah[at]ub.ac.id Abstract Conventional cellulose extraction often employs chemicals that are unsafe for the environment and human consumption in food applications. This study investigated the effect of food grade chemicals such as distilled water, sodium carbonate, and citric acid on the yield and quality of crude fiber as raw material for nanocellulose production. Extraction was carried out in two stages: mechanical extraction, followed by maceration at 90C and 75C for 60 minutes. Mechanical extraction of pineapple pomace yielded 13.94% (w/w) with a crude fiber content of 8.57% (w/w, dry basis). Post maceration results showed minor yield variations among treatments. Sodium carbonate treatment produced bright yellow fibers, while distilled water and citric acid treatments yielded pale yellow fibers. Additionally, higher maceration temperatures increased extraction yield. These findings indicate that solvent type and extraction conditions influence the characteristics of the resulting crude fiber, highlighting the potential of food-grade processes for producing safe, high-quality fiber from fruit pomace for nanocellulose applications. Keywords: Crude fiber- Extraction- Honey pineapple- Nanocellulose- Tropical fruit Share Link | Plain Format | Corresponding Author (Nur Istianah)

101	Food science and biotechnology	ABS-115
Microfibrillation of phycocyanin derived from Spirulina using homogenizer with a varying carrier to improve their stability Nasywah Fauzi, Azizah Kusuma Dewi, Shofia Ramadhani, Rosalina Ariesta Laeliocattleya, Nur Istianah* Department of Food Science and Biotechnology, Universitas Brawijaya, Malang 65145, Indonesia *Email: n.istianah[at]ub.ac.id Abstract Phycocyanin (PC), a natural blue pigment-protein from spirulina, offers functional benefits as a potent antioxidant, anti inflammatory agent, and immune booster. However, it is not resistant to the light intense and heat. This study aimed to improve the stability of PC trough a coating process with cellulose based material under a microfibrillation using high sear homogenizer. Carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) were compared to tannic acid (TA) as a coating agent during homogenization. Homogenization was conducted at several speed, 6000, 9000, and 12000 rpm to evaluate the effect of energy input to the stability of PC. The result shows that CMC and MCC promotes a cloudy PC-solution, unlike TA that provide a clear blue color. Higher homogenizing speed reduce the absorbance, especially at 12000 rpm in the TA sample. The PC-TA particles shows a typical microparticle. Keywords: Homogenizer- Microcrystalline cellulose- Phycocyanin- Spirulina- Stability Share Link | Plain Format | Corresponding Author (Nur Istianah)

102	Food science and biotechnology	ABS-118
Organoleptic test for Product Development of Banana and Watermelon Fruit Leather from food loss Krisna Aldi Nugraha1, Sri Handayani1, Farhan Ilham Wira Rohmat1*, Indria Diah Pratiwi2 1) Agroindustial Technology Education, Faculty of Engineering and Industrial Education, Universitas Pendidikan Indonesia Jalan Dr. Setiabudhi No. 229, Bandung 40154, Indonesia 2) PT. Nala Yantra Kaldera Jalan Ganesha No. 15E, Lb. Siliwangi, Kota Bandung, Indonesia *Email: farhanrohmat[at]upi.edu Abstract Global banana and watermelon production reached 119.8 million tons and 101.6 million tons in 2020, respectively. However, less than 20% of this fruit is processed industrially, leaving the remainder potentially wasted. This study aims to develop fruit leather using food loss of bananas and watermelons and to evaluate its organoleptic properties. A total of nine formulations were produced with varying ratios of banana to watermelon pulp (40:60, 50:50, and 60:40) and drying temperatures (60, 70, and 80 degree celcius) over a period of 10 hours. The organoleptic test involved 30 semi trained panelists who assessed the products based on color, texture, aroma, and taste. The experimental design employed a split plot method to analyze the influence of both fruit ratio and temperature. The results of the study showed that 17 panelists preferred the fruit leather variation with a banana and watermelon pulp ratio of 60:40, which was preferred compared to other composition variations. However, there were differences in panelist preferences depending on the combination of formulation and temperature, indicating that both variables play an important role in determining product acceptance. This study demonstrates the potential of utilizing food loss to produce value added, sensory acceptable fruit leather products. Keywords: Food Loss- Fruit Leather- Organoleptic Test Share Link | Plain Format | Corresponding Author (Farhan Ilham Wira Rohmat)

103	Food science and biotechnology	ABS-119
Potential Use of Anthocyanin-Based Time-Temperature Indicators (TTI) in Intelligent Packaging for Monitoring the Quality of Fresh Milk Finna Najwa Dwi Kusuma, Farhan Ilham Wira Rohmat* Agroindustial Technology Education, Faculty of Engineering and Industrial Education, Universitas Pendidikan Indonesia Jalan Dr. Setiabudhi No. 229, Bandung 40154, Indonesia *Email: farhanrohmat[at]upi.edu Abstract Domestic fresh milk production faces various challenges, including limited distribution services that cause product waste, a lack of visible indicators during the distribution process, sales, and delivery to consumers to facilitate product quality monitoring. At least tens of thousands of liters of fresh milk are not consumed and become waste every year. Food waste and food loss are issues that are currently being widely discussed in Indonesia and around the world, so innovations are needed to reduce the potential waste of fresh milk due to the difficulty of monitoring product quality. Simple and accurate temperature and pH indicator technologies are still limited, so the need for responsive, economical, and easy-to-implement methods is crucial. This study used the Systematic Literature Review method based on the PRISMA model. References used in this study were obtained from Elsevier, Research Gate, Web of Science, Science Direct, Scopus, and Google Scholar. The time-temperature indicators used in this study are made from shrimp chitosan, cellulose, and butterfly pea flower extract. Anthocyanin-based time-temperature indicators from butterfly pea flowers are considered effective for dairy products, whose primary damage is pH reduction and sensitivity to temperature changes. At low to room temperatures, anthocyanins tend to be stable. However, at high temperatures, they can cause anthocyanin color fading to turn reddish brown at extreme levels. As a pH indicator, anthocyanins will undergo color changes from low pH to purple to reddish. This study will be very beneficial, especially for fresh milk producers who want to expand their market to more distant areas to minimize product distribution errors. This research also supports SDG 12: Responsible Consumption and Production- and Goal 9: Industry, Innovation, and Infrastructure. Keywords: Anthocyanins- Food Waste- Fresh Milk- Sustainable Dairy Innovation- Time Temperature Indicator (TTI) Share Link | Plain Format | Corresponding Author (Farhan Ilham Wira Rohmat)

104	Food science and biotechnology	ABS-129
The Effect Of Temperature Variations And Extraction Duration On The Quality Of Ashitaba (Angelica Keiskei) Leaf Extract Using The Ultrasonic Assisted Extraction (UAE) Method Arie Febrianto Mulyadi*, Fadilla Nur Azizah, Beauty Suestining Diyah Dewanti Department of Agro-Industrial Technology, Faculty of Agricultural Technology, University of Brawijaya, Jl. Veteran No.1, Malang 65145, Indonesia *Email: arie_febrianto[at]ub.ac.id Abstract Ashitaba (Angelica keiskei) or Japanese celery is an herbal plant rich in flavonoids, vitamins, and minerals that are useful as antioxidants, anti inflammatory, and anticancer. Ashitaba leaves contain 56 flavonoid compounds, including chalcones, flavones, and flavonones. The extraction process is used to separate active compounds, supporting their use in herbal medicine and health supplements. This study used the Ultrasonic Assisted Extraction (UAE) method that utilizes ultrasonic waves. The study used a Randomized Block Design (RBD) with two factors, namely temperature (30, 35, 45 Celcius degree) and extraction time (20 minutes, 25 minutes, 30 minutes) to extract active compounds, analyzed through yield, antioxidant activity, total phenols, total flavonoids, and bacterial inhibition. The results showed that temperature had a significant effect on almost all parameters, extraction time had an effect on total phenols and flavonoids, and there was an interaction between the two. The best treatment was achieved at a temperature of 35 Celcius degree for 20 minutes with a yield of 7.67%, IC&#8325-&#8320- 45.27 ppm, total phenol 3917.03 mg GAE/100g, total flavonoid 428.31 mg EQ/100g, and bacterial inhibition power 27.67 mm. Keywords: ashitaba leaves- extraction- ultrasonic assisted extraction (UAE) Share Link | Plain Format | Corresponding Author (Arie Febrianto Mulyadi)

105	Food science and biotechnology	ABS-137
Natural Pigment-Based Smart Packaging Films: Mechanisms, Material Strategies, and Applications Across Food Categories Mokhamad Nur 1,2*, Clarissa Evanarda Athirah 1 1) Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran Malang 65145, Indonesia 2) Center for Pesantren and Community Development Studies, Universitas Brawijaya, Jl. Veteran Malang 65145, Indonesia *Email: mnur[at]ub.ac.id Abstract Natural pigment-based smart packaging films represent a promising innovation in food quality monitoring by enabling non-destructive, real-time spoilage detection through visible color change. This review synthesizes recent advances from original research on films incorporating anthocyanins, betalains, curcumin, and alizarin into various polymer matrices, with a focus on material compatibility, fabrication scalability, and performance stability. Anthocyanins dominate seafood applications owing to their broad pH-responsive hue range, while betalains, curcumin, and alizarin expand functionality in meat and dairy systems. Two consolidated tables summarize the relationships between pigments, matrices, fabrication methods, and performance, as well as six key strategies-metal-ion complexation, nanoparticle incorporation, hydrophobic matrices, nanocomplex encapsulation, pigment blending, and nanofibrous architectures-that enhance stability and sensitivity. The discussion highlights food-specific tailoring, regulatory considerations for nanoparticle and metal-ion use, and the scalability of casting, extrusion, and electrospinning methods. Future research directions include quantitative calibration of hue changes to spoilage indices, integration with multi-modal sensing systems, and industrial adoption of biopolymer blends for dual active-intelligent functionality. Keywords: colorimetric indicator- edible films- natural pigment- smart packaging Share Link | Plain Format | Corresponding Author (Mokhamad Nur)

106	Food science and biotechnology	ABS-139
Comparative Physicochemical Characteristics and Antimicrobial Potential of Four Apis dorsata Forest Honeys from Sulawesi and East Nusa Tenggara, Indonesia Endrika Widyastuti1*, Jhahuharotul Muchlisyiyah1, Dian Widya Ningtyas1, Fenty Nurtyastuti Eka Pertiwi1, Hariadi Darmawan2, Muhammad Afthan Shidqi1, Rediana Putri Nurochma1, Ariella Melody Danny1 1) Food Science and Biotechnology Department, Faculty of Agricultural Technology, Universitas Brawijaya, Veteran Street 10, Malang 65145, Indonesia 2) Faculty of Animal Science, Universitas Brawijaya, Veteran Street 10, Malang 65145, Indonesia *Email: endrika_w[at]ub.ac.id Abstract The growing demand for natural antimicrobial agents has heightened interest in Apis dorsata forest honey, a bioactive-rich product whose properties are influenced by floral sources and geographic origin. This study provides a comparative evaluation of the physicochemical characteristics and antimicrobial potential of four Apis dorsata honeys: branch honey, stone comb honey, and mutis NTT honey harvested from Sulawesi and East Nusa Tenggara, Indonesia. A two-factor factorial randomized block design was applied. with honey type and concentration (10%, 30%, 50%) as factors, each tested in triplicate. Physicochemical parameters measured include moisture content, total soluble solids, ash content, titratable acidity, diastase activity, and hydroxymethylfurfural (HMF) content. Antimicrobial activity against Staphylococcus aureus and Escherichia coli was determined using the disc diffusion assay. Significant variations (p<0.05) were observed among honey types: stone and stone comb honeys complied with the Indonesian National Standard for moisture content (< 22%), with stone comb honey showing the highest total soluble solids (72 Brix) and ash content (0.22%). Branch honey exhibited the highest diastase activity (2.14 DN) and the lowest HMF content (20.35 mg/kg). All honey types inhibited both bacterial species in a concentration-dependent manner, with branch honey producing the largest inhibition zone against Staphylococcus aureus (21.33 at 50%). The superior bioactivity of branch honey highlights its potential as a functional food ingredient and natural antibacterial agent. These findings provide novel comparative insight into Indonesian Apis dorsata honeys, supporting the development of standardized quality criteria and promoting their utilization in food safety and health-related applications. Keywords: Apis dorsata-forest honey-antimicrobial activity-physicochemical properties-natural antibacterial agents Share Link | Plain Format | Corresponding Author (Endrika Widyastuti)

107	Food science and biotechnology	ABS-141
Chemical Characteristics and Antioxidant Activity of Fermented Bread Saccharomyces cerevisiae YIS-3, Candida tropicalis NJM-2, and Their Combination Nur Kusmiyati*, Kizvia Putri Enggeningtyas Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia email: nurkusmiyati[at]ub.ac.id Abstract Fermentation is a key process in bread making that not only affects texture and taste, but can also increase the functional value of food products. Saccharomyces cerevisiae is the most commonly used yeast in bread fermentation, but the potential of non-conventional yeasts such as Candida tropicalis and their combinations has not been studied in depth, especially in the context of increasing bioactive compounds and antioxidant activity. This study aims to evaluate the chemical characteristics and antioxidant activity of fermented bread using S. cerevisiae, C. tropicalis, and their combinations. This study used five fermentation treatments, namely without yeast (K-), fermipan (K+), S. cerevisiae (P1), C. tropicalis (P2), and their combination (P3). The chemical parameters analyzed included total acid (through titration), total sugar (phenol-sulfate method), and total phenol (Folin-Ciocalteu method). Antioxidant activity was analyzed using the DPPH method and supported by functional group characterization using FTIR. The results showed that treatment P1 gave the most optimal results in total acid (54.91%). Meanwhile, treatment (P2) produced the highest value of total sugar (50.57%), and total phenol (39.14 mgGAE/g). Treatment (P3) produced the lowest total sugar (36.36%). Antioxidant activity in all samples was very weak, with the lowest IC50 value in sample (P2) (3760 ppm), even though it contained high total phenol. The FTIR spectrum strengthens the presence of phenolic (-OH) and aromatic (C=C) groups related to antioxidant activity. Treatment with C. tropicalis in bread fermentation has the potential to increase the content of bioactive compounds and antioxidant activity, making this product a candidate for functional bread that supports health. Keywords: antioxidant- bread- Candida tropicalis- chemical characteristics- Saccharomyces cerevisiae Share Link | Plain Format | Corresponding Author (Nur Kusmiyati)

108	Food science and biotechnology	ABS-146
Effects of Extraction Time and Temperature on the Antioxidant Activity and Bioactive Compound Content of Lumbu Hijau Variety Black Garlic (Allium sativum L.) from Indonesia Novita Wijayanti Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Brawijaya University, Jalan Veteran, Malang 65145, Indonesia Email: n_wijayanti[at]ub.ac.id Abstract Black garlic has been used as a functional food and medicine in traditional medication for centuries. The aqueous extract of black garlic contains phytonutrients and antioxidant capacity, which can be applied in the food, nutraceutical, cosmetic and pharmaceutical industries. This study used Indonesian garlic, specifically the Lumbu Hijau variety. This variety is rarely used in Indonesian society. This research aims to evaluate antioxidant activity, total phenolic content and total flavonoid content, also determining the appropriate time and temperature for the extraction of bioactive compound from aqueous extract of Lumbu Hijau black garlic. In this research, black garlic paste was extracted at different time and temperature. This study found that the optimum extraction temperature was 100C and the optimum extraction time was 60 minutes, with total polyphenol content of 8.733 mg GAE/g, total flavonoid content of 2.124 mg QE/g, DPPH scavenging activity of 0.278 mg TE/g, ABTS scavenging activity of 1.439 mg TE/g, and FRAP reducing activity of 0.716 mg TE/g. Keywords: Antioxidant Activity- Bioactive Compound- Extraction- Temperature- Time Share Link | Plain Format | Corresponding Author (Novita Wijayanti)

109	Food science and biotechnology	ABS-147
Impact of Cooking Time on the Quality Attributes of Parboiled and Raw MR297 Rice Jhauharotul Muchlisyiyah1,2, Rosnah Shamsudin1*, Roseliza Kadir Basha1, Radhiah Shukri3 1 Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, Malaysia- 2 Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran Malang, Indonesia 3 Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia Email: rosnahs[at]upm.edu.my Abstract This research examined how different cooking times affect the physical, cooking, and textural qualities of parboiled rice MR297 compared with raw MR297. Both types of rice were cooked for 4, 8, 12, 16, 20, and 24 minutes to observe changes in their properties. The results showed that cooking time had a clear effect on texture, size, and cooking characteristics of all rice samples (p<0.05). As cooking time increased, the hardness, cohesiveness, and chewiness of the grains decreased, meaning the rice became softer and easier to eat (p<0.05). Adhesiveness slightly declined with longer cooking, but the change was not significant, and springiness remained almost unchanged (p>0.05). On the other hand, the length, width, and thickness of the grains increased notably as cooking time became longer, showing that rice expands during heating and water absorption (p<0.05). Moisture uptake, moisture content, and elongation ratio also rose significantly with longer cooking times (p<0.05). However, the length-to-breadth ratio did not show major differences (p>0.05). In conclusion, cooking time is an important factor that alters the eating quality, water absorption, and size of both parboiled and raw MR297 rice. Longer cooking produces softer textures, higher moisture absorption, and larger grain size, while some traits, such as springiness and grain proportion, remain unchanged. Keywords: Cooking time- Moisture absorption- MR297- Parboiled rice- Physical properties- Textural properties Share Link | Plain Format | Corresponding Author (Jhauharotul Muchlisyiyah)

110	Food science and biotechnology	ABS-148
Gold Nanoparticle Biosynthesis using Spirulina plantesis Fenty Nurystastuti Eka Pertiwi*, Nur Ida Panca Nugrahini, Sudarma Dita Wijayanti, Jeremiah Gabriel Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran, Malang, Indonesia *Email: fentyastuti[at]ub.ac.id Abstract Gold nanoparticles (AuNPs) are nanometer-sized gold particles which have diverse applications, including catalysis, sensing, optic, biomedic, anti-cancer agents, anti-microbe agents, and biosensors. Conventionally, synthesizing AuNP typically involves toxic chemicals, intensive energy consumption, and inefficient resource utilization. The formation of AuNPs requires reducing agents to reduce gold ions (Au3+) into metallic golds (Au). Commonly used reducing agents are often environmentally hazardous, thus initiating a greener synthesis method which can be done by using biosynthesis. One promising greener alternative is the use of Spirulina plantesis, which contains proteins, lipids, carbohydrates, fatty acids, polyphenols, and peptides with functional groups. In this research, S.plantesis was cultivated in mixed saline water enriched with KW21 fertilizer, followed by extraction using Ultrasound-Asisted Extraction (UAE). The obtained extract was then used as a substitute for reducing agent in the turkevich method. The research primarily focused on the effect of pH conditions, volume ratio of S.plantesis extract to HAuCl4, and S.plantesis extract concentration on AuNPs particle formation. Preliminary results showed that AuNPs synthesized using S.plantesis exhibited absorption peaks at 535 nm, thus confirming the AuNPs formation. Further research will be done to characterize the AuNPs formation using Scanning Electron Microscope, Particle Size Analyzer, and Fourier Transform Infrared Spectroscopy. The synthesized AuNPs are expected to be spherical, monodisperse, and within a size below 100 nm. Keywords: AuNPs- Biosynthesis- Gold Nanoparticle- Green Technology- KW21- Spirulina plantesis Share Link | Plain Format | Corresponding Author (Fenty Nurtyastuti Eka Pertiwi)

111	Food science and biotechnology	ABS-150
Effectiveness Binding Buffer in Porcine DNA Extraction from Meat Products Using Spin-Column Filter Paper RT-PCR Joni Kusnadi1, Estri Laras Arumingtyas2*, Nadyla Handayani1, Ainun Sayyidah Zakiyah2, Galuh Arkana2, Anisah Suroya Basaroh2 1Department of Food Science and Biotechnology, Faculty Of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia 2Department of Food Science and Biotechnology, Faculty Of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia *Email: laras[at]ub.ac.id Abstract Real-time PCR (RT-PCR) is recommended by the National Standardization Agency of Indonesia (BSN) for halal authentication due to its high sensitivity and specificity, with DNA quality serving as a critical determinant of success. One widely used approach is spin column based DNA extraction, which involves lysis, binding, washing, and elution steps, where the DNA binding stage plays a key role in determining concentration and purity. This study aimed to evaluate the effectiveness of binding buffer in DNA extraction using a spin column filter paper system for detecting porcine DNA in fresh and processed meat products. DNA extraction was performed using grade 3 filter paper (three layers) as the binding matrix combined with chaotropic salt-based binding buffers (guanidine hydrochloride and guanidinium thiocyanate). The optimized buffer concentration of 5.5 M yielded DNA with a concentration of 10 nanogram/microliter and a purity of 1.84, while application to processed meat samples produced DNA concentrations ranging from 20-43 nanogram/microliter with purity values of 1.89-1.96. In comparison, commercial kits yielded lower DNA concentrations (10.45-20.84 nanogram/microliter) with purity values of 1.7-2.0. Validation using RT-PCR confirmed successful detection of porcine DNA with Ct values between 13 and 21, highlighting the sensitivity of this method. In conclusion, the spin column filter paper method with a 5.5 M binding buffer proved more effective than commercial kits in producing high-quality DNA and provides a reliable tool for porcine DNA detection in halal authentication. Keywords: DNA_extraction- Filter_paper- Porcine_DNA- RT-PCR- spin_column- Share Link | Plain Format | Corresponding Author (Joni Kusnadi)

112	Food science and biotechnology	ABS-151
Physical changes in Isolated Soy Protein under Solid-State Fermentation by Different Microorganisms Sudarma Dita Wijayanti1*, Ainur Rohma Zahra1 , Azizah Nuristia Widyastuti1, An-nisa Aulia Wismada1, Kamon Yakul2 1Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang 65145, Indonesia 2Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand Email: dee_ta2002[at]ub.ac.id Abstract Soy protein isolate (SPI) is a soy-derived product with high protein content, good amino acid profile, and bioactive components that are beneficial to health. To optimize its functional potential in food, SPI can be fermented with various types of microbes. This study aimed to compare the effects of three microbes - Aspergillus oryzae, Bacillus subtilis, and Lactobacillus plantarum - on the physical properties of SPI under solid-state fermentation at seven different time points (0, 3, 6, 12, 24, 36, and 48 hours).The brightness value (L*) of SPI fermented by all microorganisms decreased over time. The reduction in brightness was likely influenced by incubation time, drying temperature, and the high protein content which promoted non-enzymatic browning reactions, resulting in darker color. The redness value (a*) of fermented SPI increased, due to the presence of pulcherrimin, a reddish pigment produced by the bacteria. Meanwhile the yellowness (b*) value of SPI fermented by the three microbes decreased with increasing fermentation time. Functional properties such emulsion capacity and stability were also affected by fermentation especially after 24 hours of fermentation Keywords: Aspergillus oryzae, Bacillus subtilis, Lactobacillus plantarum, solid state, Soy Protein Isolate Share Link | Plain Format | Corresponding Author (Sudarma Dita Wijayanti)

113	Food science and biotechnology	ABS-157
Microbial Diversity and Functional Role of Yeasts, Lactic Acid Bacteria, and Acetic Acid Bacteria in Fermented Noni Fruits Abstract Noni fruit (Morinda citrifolia L.) is widely cultivated in Indonesia and known for its bioactive compounds with antioxidant, antimicrobial, and immunomodulatory properties. Traditionally, noni juice is produced through spontaneous fermentation that may take several months to years, resulting in inconsistent quality. This study aimed to accelerate the fermentation process by isolating, characterizing, and identifying key microorganisms involved, specifically yeasts, lactic acid bacteria (LAB), and acetic acid bacteria (AAB). Fermentation was carried out under controlled aerobic and anaerobic conditions at 30-32 deg C for 5 days. Samples were taken every 24 hours to monitor pH, total acidity, and reducing sugar content, and microbial isolates were obtained using selective culture media. Pure isolates were further characterized through morphological, biochemical (IMViC and sugar fermentation), and molecular analyses. To provide a comprehensive overview of microbial diversity, amplicon-based metagenomic sequencing (16S rRNA and ITS) was performed to identify bacterial and yeast communities at the species level. Preliminary results revealed distinct shifts in microbial populations during fermentation, with functional contributions of LAB and AAB to acidification and flavor development, while yeasts contributed to sugar metabolism and bioactive compound production. This study highlights the potential of microbial characterization and metagenomic profiling to shorten fermentation time and support the development of standardized functional noni-based products. Keywords: noni fruit- fermentation- yeast- lactic acid bacteria- acetic acid bacteria- metagenomics Share Link | Plain Format | Corresponding Author (Mochamad Bagus Hermanto)

114	Renewable energy and biorefinery	ABS-90
Utilization of Coconut Shell Charcoal for Biobriquettes (Study on Charcoal Size and Molasses Concentration) Arie Febrianto Mulyadi*, Daffa Reza Fahlevi, Beauty Suestining Diyah Dewanti Department of Agro-Industrial Technology, Faculty of Agricultural Technology, University of Brawijaya, Jl. Veteran No.1, Malang 65145, Indonesia *Email: arie_febrianto[at]ub.ac.id Abstract Coconut shell charcoal residue, the byproduct of burning coconut shells, can be utilized to produce biobriquettes as an environmentally friendly alternative energy source. UD. Putra Temu Rejeki is one of the producers of biobriquettes made from this residue. However, the existing issue is the irregularity in the size of the charcoal residue used. The addition of molasses in biobriquette production is expected to increase the calorific value while reducing moisture content and ash content. This study aims to analyze the effects of charcoal size and molasses concentration on the physical and chemical properties of biobriquettes, as well as to determine the optimal combination of these two factors. The study uses a Randomized Block Design (RBD) with two factors: charcoal size variations (20 mesh, 40 mesh, and 60 mesh) and molasses concentrations (10%, 20%, and 30% w/w). The parameters tested include moisture content, ash content, volatile matter, calorific value, density, and fixed carbon. The results indicate that charcoal size, molasses concentration, and their interaction significantly affect moisture content and calorific value. The best treatment was found to be with a charcoal size of 60 mesh and a molasses concentration of 20%. Keywords: Biobriquettes- Coconut Shell- Molasses- Residue- Size Share Link | Plain Format | Corresponding Author (Arie Febrianto Mulyadi)

115	Renewable energy and biorefinery	ABS-103
Effect of Temperature and Inoculum Concentration on Cassava Peel-Based Bioethanol Fermentation Using Kluyveromyces marxianus UB5 Suprayogi*, Trining Rahayu, Sri Suhartini, Nimas Mayang Sabrina Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya email: suprayogi99[at]ub.ac.id Abstract Indonesia growing population has led to an increase in transportation energy needs, but dependence on fossil fuels is no longer sustainable. Bioethanol can be an alternative renewable fuel through fermentation. One waste product that can be converted into bioethanol is cassava peel, which contains lignocellulose (second generation) through separated hydrolysis and fermentation (SSF). One food industry that produces significant cassava peel waste is the tapioca flour industry. Furthermore, the high cellulose content of cassava peel, at 43.626%, makes it a potential raw material for bioethanol. Therefore, the purpose of this study was to analyze and evaluate the effect and determine the best combination of temperature and inoculum concentration on bioethanol production from cassava peel using the yeast Kluyveromyces marxianus UB5. This research method used a factorial Randomized Block Design (RBD) with two factors fermentation temperature (37C, 40C, and 43C) and inoculum concentration (10% (v/v), 12.5% (v/v), and 15% (v/v). The fermentation results showed the best treatment combination was the temperature treatment of 37C and an inoculum concentration of 15% (T1C3). At the end of fermentation or the 48th hour, the T1C3 treatment produced bioethanol with an average pH value of 4.54, total sugars 0.775%, total reducing sugars 0.978%, and an increase in OD of 0.40. The ethanol content produced in the T1C3 treatment was 0.662%, with an ethanol yield of 12.820% and a fermentation efficiency of 25.087%. Based on the very low ethanol content, further research is needed to determine factors that can maximize bioethanol production. Keywords: K. marxianus UB5- Inoculum Concentration- Cassava Peel- Temperature Share Link | Plain Format | Corresponding Author (Suprayogi Suprayogi)

116	Renewable energy and biorefinery	ABS-117
Unlocking the Biorefinery Potential of Corncob Briquettes: A Systematic Review of Renewable Energy Pathways Dwiky Dewanda, Farhan Ilham Wira Rohmat* Agroindustial Technology Education, Faculty of Engineering and Industrial Education, Universitas Pendidikan Indonesia Jalan Dr. Setiabudhi No. 229, Bandung 40154, Indonesia *Email: farhanrohmat[at]upi.edu Abstract Corncob briquettes have emerged as a promising renewable energy source, yet research in the past decade has largely focused on technical optimization without integrating broader biorefinery concepts. This study systematically reviews global literature from 2016 to 2025 to identify trends, gaps, and opportunities for positioning corncob briquettes within an integrated biorefinery framework. Following the PRISMA 2020 protocol, peer reviewed articles were retrieved from Scopus, Web of Science, ScienceDirect, and Google Scholar using predefined search strings. Inclusion criteria targeted studies reporting technical, environmental, or socioeconomic performance of corncob briquettes, with or without reference to co product pathways. Data were synthesized across three dimensions: (1) technical performance (e.g., calorific value, density, mechanical strength), (2) environmental impact (e.g., life cycle assessment, emissions), and (3) socio economic viability. The review identified relevant studies, revealing significant advances in briquette densification and calorific performance (up to 3,700 kcal/kg), but limited exploration of heat integration, full life cycle assessments, and co product valorization. The proposed integrated biorefinery model links carbonization with briquetting, pyrolysis, and anaerobic digestion with cross cutting evaluation layers in heat recovery, environmental impact, and socioeconomic analysis. By synthesizing the technical, environmental, and socioeconomic dimensions, this review highlights critical research gaps and proposes a standardized key performance indicator (KPI) reporting framework to accelerate the adoption of corncob briquettes in sustainable energy systems. The findings position corncob briquettes not merely as a fuel, but as a central node in rural scale biorefinery development. Keywords: Agricultural Waste Valorization- Biomass Briquetting- Biorefinery- Corncob Briquettes- Renewable Energy Share Link | Plain Format | Corresponding Author (Farhan Ilham Wira Rohmat)

117	Renewable energy and biorefinery	ABS-128
Comparison of Electrode Binder between Olive Oil and Palm Oil on Microbial Fuel Cell Performance Sri Suhartini*, Muhammad Alim Perdana, Nur Hidayat Department of Agroindustrial Technology, Faculty of Agricultural Technology, University of Brawijaya Jalan Veteran 10-11, Malang City 65145, Indonesia *Email: ssuhartini[at]ub.ac.id Abstract Microbial Fuel Cell (MFC) is a bioelectrochemical technology that utilizes microorganism activity to convert organic materials into electrical energy, with performance evaluated through power density parameters by measuring current and voltage at specific resistance. This research evaluated the effect of different binders in electrode fabrication using activated carbon from oil palm empty fruit bunches (EFB) on MFC performance using tofu wastewater as substrate. EFB activated carbon serves as electrode material due to its porous properties from carbonization and activation processes, while binders strengthen structural stability and improve electrical conductivity for enhanced electron transfer efficiency. The study compared natural binders between olive oil and palm oil to determine the best electrode binder for optimal MFC performance. The measurement of optimum MFC current and power is performed by periodic polarization using a decade resistor box. Results concluded that palm oil binder producing superior performance compared to olive oil binders based on power density, voltage, current density. Keywords: EFB Activated Carbon- Electrode Binder Types- Microbial Fuel Cell (MFC) Share Link | Plain Format | Corresponding Author (Muhammad Alim Perdana)

118	Renewable energy and biorefinery	ABS-153
Thermal Decomposition and Kinetic Study of Agricultural Waste Biomass for Biochar Production Using DTG Analysis Hendrix Yulis Setyawan1*, Tantrisya Bintang Winahara1, Dodyk Pranowo1, Devy Ulandary1, Yang Zhang2, Arpita Roi3, Mingming Zhu4, Zhijian Wan5, Fasa Aditya Hanindipto6, Juwita Ratna Dewi7, Luluk Mamluhah8 1. Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, 65145 Indonesia 2. 202 Department of Energy and Power Engineering, Tsinghua University, Beijing 100084, China 3. Department of Biotechnology, Sharda School of Bioscience & Technology, Sharda University, Greater Noida, 201310, India 4. School of Water, Energy and Environment, Cranfield University, Cranfield, Bedfordshire, MK43 0AL, UK 5. Energy Business Unit, Commonwealth Scientific Industrial Research Organisation (CSIRO), Kensington, Western Australia 6151, Australia 6. Indonesia Fertilizer Research Institute, Gedung Pusri Jl. Taman Anggrek, Kemanggisan Jaya, Jakarta 11480 - Indonesia 7. Postgraduate School, Environmental Sciences, Universitas Brawijaya, Veteran St, Malang, East Java 65145, Indonesia 8. Integrated Laboratory, Universitas Brawijaya Veteran St, Malang, East Java, Indonesia *Email : hendrix[at]ub.ac.id Abstract Pyrolysis is a thermochemical process that converts biomass into gaseous, liquid, and solid products, with biochar as the primary solid fraction. The thermal behavior of biomass varies considerably among feedstocks, necessitating tailored approaches to optimize product yield and quality. This study investigated the thermal degradation and chemical characteristics of rice husk, sugarcane bagasse, and corn cobs using thermogravimetric analysis (TGA) and differential thermal gravimetry (DTG). A randomized block design with two factors, biomass type and pretreatment (drying vs. untreated), was applied, yielding 18 experimental units. Proximate analysis and pH measurements complemented the thermal characterization to provide a comprehensive profile of each feedstock and its resulting biochar. Results showed that drying pretreatment significantly affected moisture, ash, volatile matter, fixed carbon, and pH, thereby improving sample consistency for thermal analysis. Reproducibility across replicates confirmed the reliability of TGA-DTG data. Among the tested biomasses, sugarcane bagasse exhibited the most favorable thermal profile, with the lowest decomposition onset temperature and shortest reaction duration across pyrolysis stages. Kinetic modeling using the Ozawa-Flynn-Wall (OFW) and Kissinger-Akahira-Sunose (KAS) methods revealed that sugarcane bagasse achieved the highest activation energy values, establishing strong correlations between kinetic parameters and thermal decomposition behavior. Overall, this study demonstrates that DTG-based thermal analysis provides a robust framework for identifying suitable biomass feedstocks and optimizing pyrolysis conditions. Sugarcane bagasse, in particular, emerged as a promising material for producing high-quality biochar with efficient thermal conversion characteristics. Keywords: Biomass- Biochar- Differential Thermal Gravimetry- Pyrolysis- Thermogravimetric Analysis Share Link | Plain Format | Corresponding Author (Hendrix Yulis Setyawan)

119	Renewable energy and biorefinery	ABS-156
Transformation of sewer grease over foam-based catalyst into drilling green diesel M. Hasif Auji1, G. Abdulkareem-Alsultan2,3, Y. H. Taufiq-Yap2,3, N. Asikin-Mijan1* 1Department of Chemical Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia 2Catalysis Science and Technology Research Centre, Faculty of Science, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia 3Department of Chemistry, Faculty of Science, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia *Email: nurul.asikin[at]ukm.edu.my Abstract Green diesel is a renewable fuel from organic waste and plant materials, offers an environmentally friendly alternative to petroleum derived fuel. Consequently, the current investigation emphasizes the innovative production of drilling fluid base-oil from fat, oil, and grease (FOG), colloquially known as sewer grease, through the hydrodeoxygenation (HDO) reaction utilizing a bimetallic modified iron foam catalyst using a series of cerium loadings with a fixed amount of nickel (NixCey/Fe-Foam) via an electrodeposition method followed by H2 annealing. Comprehensive characterization of the catalysts was conducted. Notably, the presence of cerium species enhances the number of acid sites, facilitating the elimination of oxygen functionalities. Furthermore, the catalyst displayed a distinct rosette-like morphological architecture. In the context of the catalytic HDO screening conducted at 400 oC for six hours, the Ni0.34Ce0.42/Fe-Foam (H2) catalyst, enriched with cerium vacancy species, outperformed the other catalysts, achieving a hydrocarbon yield of 86% and 74% selectivity toward diesel range base-oil. This superior performance can be attributed to weak to medium acidity sites within the catalyst, which enhance its catalytic efficacy in the HDO process rather than being related to surface area characteristics Keywords: Cerium- base-oil- drilling fluid- foam- hydrodeoxygenation, Share Link | Plain Format | Corresponding Author (Jhauharotul Muchlisyiyah)

120	Smart technology for sustainable agro-industry	ABS-19
Hansen Solubility-based Green Solvent Selection for Fabrication of Polyvinylidene Fluoride Membrane Filter Iqbal Shalahuddin1, Suprihatin Suprihatin1, Ono Suparno1, Yusuf Wibisono2,3,* 1 Department of Agro-Industrial Engineering, IPB University, Dramaga IPB Campus PO Box 220, Bogor 16680, Indonesia 2 Department of Bioprocess Engineering, Brawijaya University, Malang, 65145, Indonesia 3 MILI Institute for Water Research, Kawasan Industri Jababeka, Cikarang Utara, Bekasi, 17530, Indonesia Email: Y_Wibisono[at]ub.ac.id Abstract This study aims to select environmentally friendly solvents for the fabrication of poly(vinylidene fluoride) (PVDF) filtration membranes. The selection process was carried out by evaluating the solubility of various solvents with PVDF using the Hansen Solubility Parameters (HSP) approach, which includes dispersion (delta-d), polar (delta-p), and hydrogen bonding (delta-h) components. HSP values were obtained from literature sources and used to calculate the Relative Energy Difference (RED), serving as an indicator of affinity between each solvent and the polymer. The results showed that three green solvents-PolarClean (RED = 0.67), Cyrene (RED = 0.87), and dimethyl sulfoxide (DMSO) (RED = 0.94)-demonstrated the highest solubility with PVDF. These findings highlight the effectiveness of the HSP method as a preliminary and essential step in the selection of sustainable solvents for PVDF membrane preparation. Keywords: Green solvents- Hansen Solubility Parameters (HSP)- Membrane fabrication- Poly(vinylidene fluoride)- Relative Energy Difference (RED)- Solvent Share Link | Plain Format | Corresponding Author (Yusuf Wibisono)

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