Research Project

MAKASSAR, Indonesia May 31 2026 /Postharvest Metabo-Engineering/-Flowers are more than just beautiful decorations in nature. Their colors play an important role in attracting pollinators such as bees and butterflies, supporting plant reproduction, and maintaining healthy ecosystems. Among ornamental plants, Bidens ferulifolia has gained attention because of its striking flower colors, ranging from bright yellow to red, cream, and even white combinations. Behind these beautiful colors lies a fascinating world of biochemistry that scientists are only beginning to fully understand.

MAKASSAR, Indonesia May 31 2026 /Postharvest Metabo-Engineering/-Herbal plants have been used for centuries as natural remedies for maintaining human health. One tropical plant that has attracted growing scientific attention is Annona muricata, commonly known as soursop. Its leaves are widely believed to contain beneficial compounds with antioxidant, anti-inflammatory, and potential anticancer properties. However, before these leaves can be processed into herbal tea, capsules, or medicinal products, they must first go through a drying process. Surprisingly, the way the leaves are dried can greatly affect their quality and health benefits. This is why scientists are now developing smarter drying technologies to preserve the natural compounds inside soursop leaves.

MAKASSAR, Indonesia May 31 2026 /Postharvest Metabo-Engineering/-Durian is widely known as the “King of Fruits” because of its large size, strong aroma, and unique taste. While some people love it and others avoid it, durian has become one of the most famous tropical fruits in Southeast Asia. Beyond its distinctive flavor, scientists have recently discovered that durian contains many important nutrients and bioactive compounds that can support human health and sustainable industries. Today, durian is no longer viewed only as a delicious fruit, but also as a valuable source of innovation in food science, medicine, and agriculture.

MAKASSAR, Indonesia May 31 2026 /Postharvest Metabo-Engineering/-Every day, millions of tons of agricultural waste are thrown away across the world. Banana peels, rice husks, orange skins, tomato pulp, and other leftovers from farms and food industries are often treated as useless trash. In reality, these materials still contain valuable natural compounds that can benefit human health, industry, and the environment. Thanks to advances in science, researchers are now discovering ways to transform agricultural waste into useful products through a field called metabolomics. This innovation is helping society move toward a sustainable bioeconomy where waste is no longer seen as a problem, but as a resource.

MAKASSAR, Indonesia May 31 2026 /Postharvest Metabo-Engineering/-Every year, millions of tons of apples are processed into juice, cider, and other food products around the world. However, many people do not realize that a large portion of the fruit ends up as waste after processing. This leftover material, known as apple pomace, consists of apple peel, seeds, and pulp residue. For decades, pomace was considered an industrial byproduct with limited value. Today, scientists are discovering that this “waste” may actually contain important bioactive compounds with promising health benefits.

MAKASSAR, Indonesia May 31 2026 /Postharvest Metabo-Engineering/-Apples are among the most popular fruits in the world because of their sweet taste, refreshing texture, and nutritional value. However, not all apples remain perfectly healthy during ripening and storage. One common physiological disorder found in apples is called watercore, a condition where the flesh becomes translucent and water-soaked. Although some consumers associate watercore with extra sweetness, scientists have discovered that this condition involves complex biochemical changes inside the fruit.

MAKASSAR, Indonesia May 31 2026 /Postharvest Metabo-Engineering/-Modern consumers are becoming more interested in healthier beverages that contain functional ingredients while still tasting fresh and natural. One promising innovation is fructo-oligosaccharide (FOS)-fortified malt beverages, which combine nutritional benefits with refreshing flavor. However, one major challenge in beverage production is maintaining product safety and extending shelf life without damaging taste, aroma, and valuable nutrients. This challenge has encouraged scientists to explore non-thermal food preservation technologies such as High Pressure Processing (HPP).

MAKASSAR, Indonesia May 31 2026 /Postharvest Metabo-Engineering/-Durian is famous for its strong aroma, creamy texture, and unique taste that people either love or avoid. However, behind this iconic tropical fruit lies a new scientific revolution that could completely transform how durian is cultivated in the future. Modern technologies known as omics are now helping scientists understand durian at the molecular level, from its genes to its flavor compounds and disease resistance.

MAKASSAR, Indonesia May 22 2026 /Postharvest Metabo-Engineering/-Coffee is more than a morning ritual. Behind every cup lies a fascinating scientific journey where natural compounds continuously change from plantation to brewing. These compounds, known as bioactive compounds, influence not only flavor and aroma but also potential health benefits. Recent scientific studies show that every stage of coffee processing—from harvesting to roasting—plays an important role in determining the final quality of coffee.

This projects aims to develop biopolymers based on coffee skin waste as an innovative solution in food security, green energy, and circular economy. The initial focus of the study was the analysis of the thermal characteristics of Arabica and Robusta coffee skins from South Sulawesi as a basis for biopolymer development. The research method included sampling Arabica coffee skins from PT Sulotco (Tana Toraja) and Robusta from plantations in Bantaeng. Samples were sorted, cleaned, crushed, sieved, and stored in a desiccator. Thermal characterization was carried out using Differential Scanning Calorimetry (DSC). This research was designed systematically, including preparation, laboratory testing, data analysis, and preparation of reports and publications, with implementation from March to November 2025. The results of the study are expected to be the basis for the development of innovative biopolymers, increase the utilization of coffee waste, and support agricultural sustainability according to the Hasanuddin University research roadmap.

White oyster mushrooms (Pleurotus ostreatus) are highly perishable, requiring proper drying techniques to extend shelf life while preserving quality. This study investigates the impact of different drying temperatures on the physical characteristics of oyster mushrooms, including color, texture, shrinkage, and rehydration capacity, during batch drying. By determining the optimal drying temperature, this research aims to enhance postharvest handling efficiency, maintain product quality, and support sustainable mushroom processing in agroindustry. The findings will be valuable for improving drying protocols and developing high-quality dried mushroom products

Raja banana (Musa paradisiaca L.) is widely cultivated in Indonesia and valued for its rich flavor and nutritional content. Understanding the rheological properties of its puree is essential for optimizing processing, storage, and product formulation in the food industry. This study aims to analyze the flow behavior, viscosity, and textural properties of Raja banana puree under different processing conditions. By examining the effects of temperature, shear rate, and composition on its rheology, the research provides insights for improving the quality and consistency of banana-based products, supporting agroindustry innovations and food processing advancements

Monthong durian, a premium durian variety cultivated in Sinjai, South Sulawesi, possesses rich bioactive compounds, including antioxidants and volatile flavor compounds. However, preservation challenges arise due to its high moisture content and perishability. This study investigates the effects of freeze drying on the bioactive compounds and characteristics of Monthong durian. By analyzing changes in nutritional composition and structural integrity, the research aims to optimize freeze-drying parameters for maintaining quality while extending shelf life. The findings will contribute to value-added durian product development and postharvest technology advancements in the region

Coffee silverskin, a byproduct of coffee roasting, is often discarded despite its rich dietary fiber and bioactive compound content. In South Sulawesi, Indonesia, where Arabica and Robusta coffee production is significant, the potential for silverskin valorization remains largely untapped. This study explores the feasibility of using coffee silverskin as a dietary fiber source for functional food products, aligning with zero-waste and sustainable agroindustry principles. By optimizing processing methods and evaluating nutritional properties, this research aims to promote resource efficiency, reduce agro-waste, and enhance the economic value of coffee byproducts.

Agricultural waste contains many bioactive compounds that can be used for functional purposes, such as antioxidants, dietary fibers, or proteins. In the context of agricultural engineering, this project focuses on developing efficient and environmentally-friendly processes, including fermentation, pyrolysis, and extraction of bioactive compounds.