Food Innovation Asia Conference 2014 List of Full Papers Published in the Conference Proceeding

Code Title ORAL PRESENTATIONS A : Food Health and Nutrition

Raw and Processed Cowpea (Vigna unguiculata L. Walp.) Incorporated Experimental Diets OA 1 Modulate Serum Cholesterol and Serum Antioxidant Activity in Wistar Rats (Rattus norvegicus)

B : Food Processing and Engineering Effect of Soaking Condition on Total Anthocyanin Content and Physical Properties of Brown Rice cv. OB 2 Riceberry Cooked by Microwave Oven

Effect of Microwave Wattage, Infrared Temperature, and Puffing Time on the Moisture Content, OB 3 Expansion Ratio and Color of Puffed Rice Cracker

OB 5 Oil Deterioration during Frying of Salted Gourami under Atmospheric and Vacuum Conditions C : Food Microbiology, Food Safety and Quality Use of Crude and Commercial Papain for the Hydrolysis of Catfish (Clarias gariepinus) Protein to OC 3 Reduce Allergenicity D : Food Chemistry and Analysis Effect of Genistein on the Reduction of Maillard Reaction in Heated Mixed Protein-lactose OD 1 Suspension Collagenolytic Trypsin from Hepatopancreas of Jack-Knife Shrimp (Haliporoides sibogae): OD 2 Characteristics and Biochemical Properties

OD 4 Impact of Paddy Drying on Volatile Compounds of Organic Red Fragrant Rice (cv. Hom Daeng) E : Food Product Development and Ingredient Innovations

OE 3 Effects of Different Emulsifiers on the Quality of Bread with Pineapple Pomace Fiber The Effect of Coconut Pulp (Cocos nucifera L.) Addition to Cassava based Analogue Rice OE 4 Characteristics Dehydration of Maize (Zea mays) Core and Its Utilization as Source of Dietary Fiber in Muscle Food OE 5 Systems

OE 6 The Potential of Pomelo Peel (Citrus Grandis Osbeck) as a Source of Fibre for Food Enrichment G : Food & Agricultural Packaging Technology & Innovations OG 1 Effect of C3F6 Plasma Treatment on Water Resistance of Recycled Paper Development of Food Consumption Database for Exposure Assessment to Migrating Substances OG 2 from Food Contact Papers Behavior Study and Grip Postures on Openability of Thai Elders for Pharmaceutical Packaging with OG 3 Child-Resistant Closure

H : Food Supply Chain Management OH 1 Profit Efficiency of Hybrid Rice in Central Vietnam A Goal Programming for Production Planning: A Case of Herbal Drink Producers at Yogyakarta, OH 2 Indonesia Risk Management Approach for Equipment Maintenance at Sugar Cane Factory (Study at PG OH 3 Madukismo, Yogyakarta)

Supply Chain Risk Management and Logistics Cost Structure Analysis of Corn (Zea mays L.) to OH 4 Reduce the Negative Effects of Mycotoxins Growth

Code Title POSTER PRESENTATIONS A : Food Health and Nutrition Production of Fructosyltransferase Recombinant Enzyme from Kaentawan (Helianthus tuberosus L.) PA 16 by Pichia Pastoris X-33 A Comparison between the In Vitro Carbohydrate Digestibility and the Glycemic Response of PA 17 Chinese Starchy Foods Effect of Reduced Particle Size of Edible Bird Nest on the Physicochemical Properties and Lipid PA 18 Oxidation of Chicken Patty Effects of Frying on Content of Tocopherols and Tocotrienols in Chicken Nuggets Blended with Red PA 19 Palm Oil

PA 20 Proximate Analysis and Amino Acid Composition in Selected Edible Bird’s Nest Evaluation of Mutagenic and Antimutagenic Activities of Hot Water Extract from Ganoderma Lucidum (FR.) Karst in Ames Test and Drosophila Somatic Mutation and Recombination Test PA 21 (SMART) The Effect of Cultivated Locations on Antioxidant Capacities and Total Phenolic Contents in PA 22 Pandanus amaryllifolius Leaves

PA 23 The Effect of Fortified Inulin in Dry Yogurt on Femur Bone Strength in Calcium-Deficient Rats

PA 24 Effect of Enzymatic Hydrolysis on the Antioxidant Activity of Edible Bird Nest PA 25 Grain Characteristics of Common Rice Varieties in Indonesia Effects of Size Reduction on Antioxidant Property and Effective Concentration of Edible Bird Nest PA 26 Drink B : Food Processing and Engineering PB 18 A Pulse Electric Field System for Enhancement of Brown Rice Germination

PB 19 Effect of Steaming on GABA and Physico-Chemical Properties of Hang Hice Effects of Pretreatments on Color and Antioxidant Activities of Dehydrated Purple, Orange and PB 20 White -Fleshed Sweet Potatoes Use of Artificial Neural Network for Predicting Qualities of Dried Chilli Undergoing Far-Infrared PB 21 Assisted Microwave-Vacuum Drying

Characterization of Direct Expanded and Third Generation Products from Purple Sweet Potato, Rice, PB 22 Soy Flours and Tapioca Starch Mixtures by Twin Screw Extruder

PB 23 Effect of Pretreatments by Blanching and Chemical Soaking on Quality of Dried Winter Mushroom Influence of Cooking Conditions and Drying Temperatures on Physical and Functionality of Adzuki PB 24 Bean and Flour

Effect of Ultraviolet (UV-C) Radiation as Non-Thermal Treatment on Physico-Chemical Properties PB 25 and Microbiological Quality of Pineapple (Ananas comosus) Variety MD2 Juice Physicochemical Properties of Malaysian Variety Pummelo Fruit: Ledang (PO55) and Tambun PB 26 (PO52)

PB 27 Factors Affecting Bread Baking by a Microwave-Infrared Continuous System Effect of Cooking Methods and Rice Grain Sizes on the Vacuum Impregnation Parameters of PB 28 Cooked Jasmine Rice Effect of Milling Processes on Physicochemical Properties of Rice Flour (Oryza sativa L.) cv. Sang PB 29 Yod

C : Food Microbiology, Food Safety and Quality Effect of Lemongrass Oil on Shelf Life of Chilled Shrimp under Modified Atmosphere Packaging PC 22 Condition PC 23 Screening for Inulinase Producing Fungi from Kaentawan Rhizophere

Code Title POSTER PRESENTATIONS The Effect of Ozonated water, Microbubble Water and Ozone-Microbubble Water on Escherichia coli PC 24 and Salmonella Typhimurium Decontamination in Fresh Produce Effects of Freeze Drying on Cell Viability of Candida tropicalis and Lactobacillus plantarum Starter PC 25 Culture

PC 26 Shiitake Extract: an Attractive Alternative Control Approach for Fusarium spp.

PC 27 Effect of Sorbic Acid on Aflatoxin Concentration of Ready-to-Eat Chili Paste PC 28 Isolation of Cellulose-Producing Bacteria from Toddy Palm

PC 29 Production and Secretion of Bacillus subtilis Chitosanase using a Food-Grade Expression System D : Food Chemistry and Analysis Characteristics of Acid Soluble- and Pepsin Soluble-Collagens from Swim Bladder of Yellowfin Tuna PD 23 (Thunnus Albacares) Chemical Compositions and Muddy Compounds of the Muscle and Protein Hydrolysates from Nile PD 24 Tilapia and Broadhead Catfish

PD 25 Properties of Phatthalung Sungyod Rice as Influenced by Degree of Milling and Storage Time Extraction and Biochemical Properties of Proteinases from Liver of Albacore Tuna (Thunnus PD 26 Alalunga) Effects of Yanang Leave (Tiliacora Triandra) Powder on Quality and Oxidative Stability of Tilapia PD 27 Emulsion Sausage Rapid and Nondestructive Determination of the Quality Indices of Deep-Fried Taro Chips Using PD 28 Near-Infrared Spectroscopy Effect of Sample Temperature Variation on the Determination of Chemical Composition of Longan PD 29 Honey by Near-Infrared Spectroscopy The Effect of Germination of Brown Rice on the Physicochemical Properties of Flour Prepared Using PD 30 Two Milling Processes

PD 31 Chemical Analysis of Red Fermented Soybean Curds Using Near-Infrared Spectroscopy

PD 32 Volatile Compounds and Antioxidant Capacity of Fresh and Dried Star Fruits Chemical and Color Analysis of Brown, White and Parboiled Rice Using Visible-Short-Wavelength PD 33 Near-Infrared (VIS-SW-NIR) Spectroscopy Changes in Chemical and Physiochemical Properties of Phatthalung Sungyod Broken Rice During PD 34 Storage

PD 35 Shelf-Life Assessment and Quality Changes in Coriander During Storage under Low Temperature Contents of Total Polyphenol, Microorganisms and Antioxidant Capacities of Pickled Tea (Miang) PD 36 Commercially Available in Chiang Rai, Thailand

PD 40 Storage Effects on Antioxidant, Tyrosinase Inhibitory Capacity and Anthocyanin of Black Rice Bran Classification of Vietnamese and Thai Fish Sauce Based on Total Nitrogen Content and Volatile PD 42 Compounds

The Relation of Antioxidant Activity, Oxidative Stability and pH to Maturity Stage Defined by Skin PD 43 Colour of Cherry Tomato (Lycopersicon esculentum Mill.)

E : Food Product Development and Ingredient Innovations PE 11 Product Development of Seasoning Sauce from Sweet Corncob Beverages Made from Dried Roselle Shoots of Three Roselle Varieties (Hibiscus sabdariffa var. PE 12 UKMR-1, UKMR-2 AND UKMR-3) PE 13 Quality Characteristics of Cookies Prepared from Azuki Bean Flour

PE 14 Development of Thai dessert “Kanom Kleeb-lam-duan” from Germinated Brown Rice

Code Title POSTER PRESENTATIONS Retention of Probiotics in Dehydrated Tomato Products: Impact of Freeze Drying and Hot Air PE 15 Drying

PE 16 Effect of Emulsifiers and Heating Process on Physical Properties and Stability of Coconut Milk

PE 17 Feasibility Study of Drinking Coconut Milk: Effects of Types and Concentration of Stabilizing Agents PE 18 Development of Healthy Bread Using Resistant Brown Rice Flour

PE 19 Effect of Whey Protein and Guar Gum on Qualities of Cake with RD31 Brown Rice Flour PE 20 Product Development of Cake Made with Sapodilla Paste PE 21 Product Development of Low Sugar Purple Sweet Potato Paste

Effects of Baking Power Concentrations on the Texture and Sensory Evaluation of Shrimp Cassava PE 22 Cracker-Contained Oil Puffed by Microwave Technique

PE 23 The Development of Instant Soup from Germinated Legumes by Microwave and Drum Drying Effects of Nitrogen Source on Characteristics of Nata from Mandarin Orange (Citrus suhuiensis PE 24 Hort. ex Tan. cv. limau langkat) Juice Characteristics of Nata from Sugarcane (Saccharum officinarum) Juice as Affected by Addition of PE 25 Nitrogen Sources Effect of Commercially Defatted Rice Bran Extract Powder and Its Combination with Anti-Browning PE 27 Agents on Browning of Potato Puree Enhancement of Acetic Acid Production from Coconut Pulp by Mixed Culture of Acetobacter PE 28 cerevisiae and Acetobacter aceti F : Sensory and Consumer Research PF 3 Preference Mapping of Pandan Noodles for Thai Lod-Chong G : Food & Agricultural Packaging Technology & Innovations PG 6 Effect of Packaging Films on The Quality and Shelf Life of “Khao Tan” Influence of Lipids on Water Barrier and Mechanical Properties of Rice Starch Films Reinforced with PG 7 Starch Nanocrystal

PG 8 Properties of Biodegradable Rice Starch Films Reinforced with Oil Palm Empty Fruit Bunch’s Lignin Structural Effects of Modified Zeolite on Mechanical and Oxygen Permeability Properties of PG 9 Polypropylene Film H : Food Supply Chain Management Development of Traditional Food at Traditional Market as a Culinary Tourism Products (Case Study PH 1 at Bali Province)

Development of Risk Parameter on Groundnut (Arachys hypogaea L) Supply Chain to Reduce the PH 2 Negative Effects of Mycotoxin through Risk Management Approach I : Food Security and Sustainability PI 1 Optimization of Legowo Row Cropping System in Rice Paddy Cultivation Proteomic Map of Banana Shrimp (Fenneropenaeus merguiensis) with Different Extracting PI 2 Conditions

The 16 th FOOD INNOVATION ASIA CONFERENCE 2014 12 -13 June 2014, BITEC Bangna, Bangkok, Thailand

Optimization of Legowo Row Cropping System In Rice Paddy Cultivation Sumiyati 1* , I Wayan Tika 1, Wayan Windia 2, Ni Nyoman Sulastri 1, I Putu Gede Budisanjaya 1 1Departement of Agricultural Engineering, Faculty of Agricultural Technology, Udayana University, Bali, Indonesia. 2 Departement of Agribusiness, Faculty of Agriculture, Udayana University, Bali, Indonesia. * Corresponding author: [email protected], [email protected]

Abstract One of the factors that affect s plant growth is spacing. Plant spacing distance affects the microclimate condition and at the end will influence plant growth and productivity of rice paddy. The purpose of this study is to obtain optimal spacing distance of row cropping system ( Legowo ) in order to improve rice productivity in subak system. The study was conducted in Subak Suala, Pitera village, Penebel distric, Tabanan Regency, Bali, Indonesia. The study consisted of 5 treatments of spacing distance width, namely: K0 (Control, spacing distance based on local farmer practices = 28 cm), K1 (Legowo width of 1.25 x row spacing = 35 cm), K2 (Legowo width of 1.50 x row spacing = 42 cm), K3 (Legowo width of 1.75 x row spacing = 49 cm), and K4 (Legowo width of 2.0 x row spacing = 56 cm). Every treatment was repeated 3 times, thus there were 15 demonstration plots. The observation variables in the study included: panicle length, number of grains per panicle, weight of grains per clumb, weight of 100 grains, the productivity per area unit. The result was obtained were an increase in panicle length, number of grains per panicle, and weight of 100 grains. K3 treatment showed a higher production compared to other treatments.

Keywords: Rice cultivation, Legowo row cropping system, Productivity

Introduction

Rice is the staple crop for most Asian countries. In Indonesia, rice is generally cultivated in paddy fields both irrigated and rainfed areas. In Bali, rice fields were managed by Subak 2

The 16 th FOOD INNOVATION ASIA CONFERENCE 2014 12 -13 June 2014, BITEC Bangna, Bangkok, Thailand irrigation system. Subak is a farmer organization which manages water irrigation in a rice field, get water supply from a certain source, manages at least one subak temple, and self governing association. Subak is listed as a world cultural heritage site.

One of the factors that affect plant growth is spacing. Plant spacing distance affects the microclimate condition and at the end will influence plant growth and productivity of rice paddy. This is because the micro-climatic conditions affect several important rice physiological processes such as stomata aperture, transpiration rate, water and nutrients absorption rate, photosynthesis, and respiration.

Some cultivated area with Subak Irrigation Systems in Bali have already implemented legowo row planting system. Legowo row planting system is plant population arrangement techniques in a particular unit of area, where among several groups of rows there will be an empty wider elongated row and it is parallel to the rows of rice plants (Abdulrachman, 2012). Those arrangements are expected to improve the suitability of micro-climatic conditions that favor plant growth. Microclimates are in the form of climate variations on a small scope (Brooks, 1988). Appropriate microclimate conditions are intended to improve the productivity of rice plants. With increased productivity, it will support the sustainability, especially in the field of food. Bouma (2005) argued that the speed of growth and development of plants and crops, and of pests, is strongly influenced by meteorological parameters. The purpose of this study was to obtain optimal spacing distance of row cropping system (Legowo ) in order to improve rice productivity in subak system. Legowo system is manipulating plant location, therefore as if plant is placed into a plant side more. Commonly plant which is planted at the edge will result in high production and grain quality. This is because the edge plant will get more sunlight. There are several types of Legowo row cropping system. For example Legowo 6:1 is row cropping system which every six blank rows interspersed with a line width of two times the line. 3

The 16 th FOOD INNOVATION ASIA CONFERENCE 2014 12 -13 June 2014, BITEC Bangna, Bangkok, Thailand

Materials and Methods .

The study was conducted in Subak Suala, Pitera village, Penebel distric, Tabanan Regency, Bali, Indonesia. Some instruments were used in this study are: measuring tape, hoe, hand tractor with rotary plow, sickle, planting line maker tool, weeding tool, sprayer, scales, rope, scissors, stationary, and harvesting tools. Materials were used include: Cigeulis rice seeds, fertilizer

(UREA and PONSKA (N, P 2O5, K2O,S) (Anonymous, 2005)), and irrigation water. The first dose of fertilizer was applied at the age of 20 days after transplanted ie 2 kg urea per acre and Ponska 1 kg per acre. The second dose of fertilizer was applied at the age of 35 days after transplanted ie 1 kg of urea per acre and Ponska 0.5 kg per acre.

The study consisted of 5 treatments of spacing distance width, namely: K0 (Control, spacing distance based on local farmers practices = 28 cm), K1 (Legowo width of 1.25 x row spacing = 35 cm), K2 (Legowo width of 1.50 x row spacing = 42 cm), K3 (Legowo width of 1.75 x row spacing = 49 cm), and K4 (Legowo width of 2.0 x row spacing = 56 cm). Every treatment was repeated 3 times, thus there were 15 demonstration plots.

The observation variables in the study include: panicle length, number of grains per panicle, weight of grains per clumb, weight of 100 grains, the productivity per area unit.

Research Implementation

Land preparation was divided into two stages, there were soil tillage and designing the demonstration plot. Soil tillage stage included: gutters cleaning, repairing the rice field, plowing using a hand tractor, rotary type, soil tillage using hoe for land that cannot be reached by tractor. After those all, soil harrowing will be performed. 15 demonstration plots were designed according to the total treatment in this study. 4

The 16 th FOOD INNOVATION ASIA CONFERENCE 2014 12 -13 June 2014, BITEC Bangna, Bangkok, Thailand

Good Cigeulis rice paddy seeds were soaked about 2 days in order to stimulate the germination process. When all seed started germinating, the seeds were ready to be placed in the seedling place for 18 days.

The initial stage of transplantation is make line of plant row use specialized tool called “caplak”. This stage was done a few hours prior seed transplantation was performed, so the lines are clearly visible for planting. The 18 days-seedling were transplanted based on planting spacing distance and legowo distance based on predefined treatment.

Weeding was done manually by hand and mechanically using a hedgehog. Pest control was done by spraying insecticides. Harvesting was done when the rice paddy was 105 days after planting.

Data collection

Samples were taken for productivity on a five-point diagonally on the demonstration plots. Panicle length is measured from the base to the tip of the panicle. Number of grains per panicle was calculated by separating the grain from the panicle first. Weight of grains per clump was measured by weighing the grain produced on each sample clump. Weight of 100 grains calculated with 100 grain separated and then weighed. Productivity per area unit was conducted by sampling a few clumps at the time of harvest. To calculate production per plot using the formula:

weight of grain per clump (kg)

Data Analysis ANOVA test performed on each parameter. If the result gives a P value of <0.05, the mean width legowo treatment has a significant effect on the parameters tested. 5

The 16 th FOOD INNOVATION ASIA CONFERENCE 2014 12 -13 June 2014, BITEC Bangna, Bangkok, Thailand

Results

Observed plant productivity parameters in this study were panicle length, number of grains per panicle, weight of grains per clumb, weight of 100 grains, the productivity per area unit.

Figure 1. Average of Panicle Length in each treatment 6

The 16 th FOOD INNOVATION ASIA CONFERENCE 2014 12 -13 June 2014, BITEC Bangna, Bangkok, Thailand

Figure 2. Average of number of grains per panicle in each treatment

Figure 3. Average of weight of grains per clump in each treatment 7

The 16 th FOOD INNOVATION ASIA CONFERENCE 2014 12 -13 June 2014, BITEC Bangna, Bangkok, Thailand

Figure 4. Average of weight of 100 grains in each treatment

Figure 5. Productivity per area unit in each treatment 8

The 16 th FOOD INNOVATION ASIA CONFERENCE 2014 12 -13 June 2014, BITEC Bangna, Bangkok, Thailand

Discussion

Results indicated the wider legowo width, the panicle length of rice paddy was longer. This was because as the legowo distance was wider, the plant got some beneficial factors which supported its optimal growth. ANOVA test based on panicle length gives P value < 0.05, which means that the difference in treatment of legowo width have significant effect on panicle length.

The length of panicle was significantly related to the number of grain per panicle. When the length of panicle was longer, in most cases, the number of grain per panicle would be more. As the wider of legowo width was, the more microclimates inputs were received by plant which increased stomata aperture, transpiration rate, water and nutrition absorption rate, photosynthesis and respiration. In order for the photosynthetic reaction to occur, light must be available and impinging on the leaves and/or other photosynthetically active organs of the plant. Solar radiation supplies the energy required in the process (Rosenberg, et all, 1983).

The length of panicle can be classified into 3 (three) classes, there are short panicle (20 cm length), medium panicle (20-30 cm length) and long panicle (more than 30 cm length). In this study, the length of panicle was in the range of 20.25 cm - 22.51 cm. The length of panicle increased as the width of legowo wider (Figure 1).

The number of grain per panicle was significantly related with the length of panicle. The longer panicle’s length, the more grains were produced per panicle. This study indicated that the wider legowo width; number of grains per panicle was greater (Figure 2). It was also indicated that the wider of legowo width was, the more the number of tiller would be besides the length of panicle and total grain per panicle. Therefore, weight per clumps would be increasing as the legowo’s width was wider (Figure 3). ANOVA test based on number of grain per panicle and weight per clumps give P value < 0.05, which means that the difference in treatment of legowo width have significant effect on number of grain per panicle and weight per clumps also. When the legowo’s width was wider, plant would be supplied better micro-climatic conditions in supporting plant’s metabolism. It’s finally resulted the better grain filling process. 9

The 16 th FOOD INNOVATION ASIA CONFERENCE 2014 12 -13 June 2014, BITEC Bangna, Bangkok, Thailand

This condition would increase weight of 100 grains as the width of legowo was wider (Figure 4). ANOVA test based on weight of 100 grains gives P value < 0.05, which means that the difference in treatment of legowo width have significant effect weight of 100 grains. At saturation light intensities and normal CO2 concentration, photosynthesis is affected by temperature because biochemical processes are limiting (Chang, 2009). K3 treatment showed a higher production compared to other treatments since the plant growth effectiveness was better. Although for K3 the effectiveness of plant growth was better, the total number of clumps per area unit was fewer. Weight of grain per clumps for K4 was higher compared to K3, even though the number of plant was fewer, so the productivity per area unit was less than K3 (Figure 5). K3 (Legowo width of 1.75 x row spacing = 49 cm) resulted in the highest productivity per area unit with the total production 8.90 ton/ha.

Conclusion. The wider legowo width increased the length of panicle, number of grains per panicle and weight per 100 grains. The highest productivity was shown in K3 ((Legowo width of 1.75 x row spacing = 49 cm) with its production of 8.90 ton/ha.

References

Abdulrachman, S. 2012. Sistem Tanam LEGOWO. Indonesian Agency for Agricultural Research and Development Ministry of Agriculture Republic of Indonesia. Bali.

Anonymous, 2005. Fertilizer use by crop in Indonesia. Food and Agriculture Organization of the United Nations. Rome.

Brooks R. G. 1988. Site Planning (Environment, Process, and Development). Prentice-Hall Inc. New Jersey. 10

The 16 th FOOD INNOVATION ASIA CONFERENCE 2014 12 -13 June 2014, BITEC Bangna, Bangkok, Thailand

Bouma, E. 2005 Development of comparable agro-climatic zones for the international exchange of data on the efficacy and crop safety of plant protection products. Bulletin OEPP/EPPO, Bulletin 35, 233–238. John Wiley & Sons, Inc.

Chang, Jen Hu. 2009. Climate and Agriculture: An Ecological Survey. Aldine Transaction. Canada Rosenberg, N.J., Blaine L. Blad, Shashi B. Verma, 1983, Microclimate, The Biological Environment, Second Edition, John Wiley and Sons Inc., Canada.