Poster Session

Nutrition and Health

1. NH-P01

   Antihyperglycemic and Antioxidant Effects of a Functional Beverage Combining Karamunting, Mace, Cinnamon, Lemon, and Honey in Diabetic Rats

   Oke Anandika Lestari

   Tanjungpura University

   
2. NH-P02

   From Coffee to Tea: Exploring the Bioactive Potential of Cascara Kombucha through Co-Culture Fermentation with SCOBY and LAB

   Meysin Anjliany

   SEAFAST Center

   
3. NH-P03

   Modeling and Optimization of Microwave-Assisted Extraction of Bioactive Compounds from Cosmos caudatus Leaves Using Response Surface Methodology Based on Antioxidant Activity

   Sri Rejeki

   Universitas Halu Oleo

   
4. NH-P04

   Production of Cellooligosaccharides from Cassava Hydrolysis and Testing of Its Prebiotic Activity with Lactobacillus plantarum as a Synbiotic Drink

   Daniel Joseph

   Institut Teknologi Sumatera

   
5. NH-P05

   Spot Urine-Based Methods for Population Dietary Sodium Surveillance: A Systematic Review

   Amelia Nur Khasanah

   IPB University

   
6. NH-P06

   The Role of Germination and Fermentation on The Antioxidant Properties of Pigeon Pea (Cajanus Cajan) Milk

   Widya Agustinah

   PATPI

   
7. FS-P01

   Formulating Dayak Onion (Eleutherine palmifolia) Tisane with Chrysanthemum Addition Using Integrated Kano–QFD Analysis

   Wiwit Amrinola

   Binus University

   
8. FS-P02

   Effects of Microbial Starter Fermentation on the Physicochemical and Sensory Properties of Gluten-Free Sorghum Cake

   Wiwit Amrinola

   Binus University

   
9. FS-P03

   Effect of Pumpkin Powder Addition on the Sensory and Physicochemical Properties of Pumpkin Dodol Premix Flour

   Tengku Nor Hidayati binti Tengku Zainal Abidin

   Politeknik Sultan Haji Ahmad Shah

   
10. FS-P04

    Bridging the Eco-Gap: Consumer Attitudes and Willingness to Pay Thresholds for Bioplastic Packaging in Kendari City

    Ilma Sarimustaqiyma Rianse

    Universitas Halu Oleo

    
11. FS-P05

    A Comparative Study of Different Gelling Agents on The Physicochemical and Sensory Properties of Butterfly Pea Lemon Jelly Drink

    Lim Pei Ling

    Politeknik Sultan Haji Ahmad Shah

    
12. FS-P06

    Effects of Modified Starch, Corn Starch, And Their Ratios as Carrier Agents Using Drum Drying on The Physicochemical Properties of Butterfly Pea Lemon Drink Powder

    Aisyah Chong binti Amin Chong

    Politeknik Sultan Haji Ahmad Shah

    

Food Safety, Quality, and Sustainability

1. FS-P07

   Physicochemical Characterization of Butterfly Pea Lemon Drink Powder: Effects of Maltodextrin Concentration and Inlet Temperature During Spray Drying

   Puteri Balqish Natasyah binti Salahudin

   Politeknik Sultan Haji Ahmad Shah

   
2. FS-P08

   Enzymatic Extraction of Patin Fish (Pangasianodon hypophthalmus) Oil: Process Optimization and Oil Characterization

   Nor Aishah binti Ismail

   Politeknik Sultan Haji Ahmad Shah

   
3. FS-P09

   A Study on the Sensory Evaluation and Chemical Analysis of Eggplant Maruku

   Saidatul Najihah binti Suhaimi

   Sultan Haji Ahmad Shah Polytechnic (POLISAS)

   
4. FS-P10

   Interactions Between Binder and Process Parameters in Fluidized Bed Agglomeration of Food Powders: A Systematic Literature Review

   Kavadya Syska

   IPB University

   
5. FS-P11

   Formulation Optimization and Characterization of Dragon Fruit Peel Betacyanin Microcapsules Using a Mixture Design Approach

   Rifawany Grace Sitohang

   Gadjah Mada University

   
6. FS-P12

   Volatilomics of Non-alcoholic Beer and Varying Alcoholic Beers Combined with Multivariate Data Analysis

   Nur Ihza Baharudin

   IPB University

   
7. FS-P13

   Effect of Addition of Cocoa Pod Husk Paste with Different Varieties on the Physicochemical Characteristics of Raw Crackers

   Muhammad Rizky Ramanda

   Institute Technology of Sumatra

   
8. FS-P14

   Effects of Sweet Potato Flour and Puree on the Physicochemical Properties and Probiotic Viability of Probiotic Ice Cream

   Maulana Noor Fajri Al Hajar

   Universitas Pendidikan Indonesia

   
9. FS-P15

   Optimising Organic Nutrient Management for Sustainable Production and Improved Functional Quality of Cosmos caudatus Grown on Marginal Dry Land

   Nini Mila Rahni

   University of Halu Oleo

   
10. FS-P16

    Microbial dynamics, physicochemical changes, and metabolite profiles of soybean soaking water during tempe production

    Iftitaha Fadhila

    IPB University

    
11. FS-P17

    Enhancing the Hydrophobicity and Antioxidant Functionality of Bacterial Nanocellulose Bioplastics through Cosmos caudatus Incorporation and Repeated Carnauba Wax Coating

    Muhammad Iqbal Kusumabaka Rianse

    Universitas Halu Oleo

    
12. FS-P18

    Understanding the Limitation of Static Fermentation Scale-Up for Bacterial Nanocellulose Production from Mature Coconut Water

    RH Fitri Faradilla

    Universitas Halu Oleo

    

Food Safety, Quality, and Sustainability

1. FS-P19

   Sensory characteristics and total viable counts of mutton patties enriched with moringa leaves extracts

   Ishola Damilola Aishat

   University of Ibadan, Ibadan

   
2. FS-P20

   Comparison of Functional Properties of Soybean Hull Tempe Flour Produced via Conventional and Foam-mat Drying Methods

   Azura Zuhri Lazuardi

   IPB University

   
3. FS-P21

   Freeze-dried encapsulated butterfly pea flower extract powder (Clitoria ternatea L.) as a natural functional ingredient for enhancing the physicochemical, antioxidant, and sensory properties of dark chocolate

   Addion Nizori

   Universitas Jambi

   
4. FS-P22

   Valorization of Calong Lime Peel through Foam-Mat Drying: Effects on the Chemical Properties and Antioxidant Activity of Calong Lime Powder

   Andi Maryam

   Politeknik Negeri Sambas

   
5. FS-P23

   Optimization of Fermentation and High Hydrostatic Pressure Processing for Enhanced Microbiological Preservation of Plant-Based Cheese Analogue

   Raja Arief Deli Raja Nasharuddin

   PATPI

   
6. FS-P24

   Allergenicity Assessment of Sweet Protein Extract from Curculigo Latifolia: In Silico and In Vitro Digestibility Approach

   Rima Hidayati

   PATPI

   
7. FS-P25

   Fermented Cheddar Cheese Whey Produced by Indigenous Lactic Acid Bacteria as a Source of Calcium-Binding Peptides

   Mifta Gatya

   PATPI

   
8. FS-P26

   Ultrasound-Assisted Bixin Extraction Using a Food-Grade Glycerol-Based Deep Eutectic Solvent

   Syarifah Jubaidah

   PATPI

   
9. FS-P27

   Optimization of Ozone Application to Improve Microbiological Safety of Legume-Based Soft Cheese Analogue

   Siti Latifah

   PATPI

   
10. FS-P28

    To be confirmed*

    Kamariah Binti Zainuddin*

    Politeknik Sultan Haji Ahmad Shah

    
11. FS-P29

    To be confirmed*

    Fatin ‘Aisyah Binti Azman*

    Politeknik Sultan Haji Ahmad Shah

    

• * To be confirmed.
• All poster sessions take place at the Poster Zone, Jakarta International Expo Kemayoran, during the conference days (September 16th–17th 2026).
• The agenda is tentative and may be adjusted by the organizing committee. For enquiries, contact seafastseminar@apps.ipb.ac.id.