Non-food Sectors Research Articles

Investigating the Routes to Produce Cellulose Fibers from Agro-Waste: An Upcycling Process

The agriculture and agri-food sectors produce substantial amounts of plant-based waste. This waste presents an identifiable research opportunity to develop methods for effectively eliminating and managing it in order to promote zero-waste and circular economies. Plant-based waste and by-products are acknowledged as valuable sources of bioactive compounds, including cellulose fibers. Direct application of these fibers in non-food sectors such as textiles can reduce the environmental impact of secondary raw materials. This review aims to provide an overview of novel concepts and modern technologies for efficiently utilizing plant-based waste and by-products from the agricultural and agro-industrial sectors to extract fibers for a variety of final applications, including the fashion industry. Two major routes are identified to produce cellulose fibers: the extraction and purification of natural cellulose fibers and the extraction and purification of cellulose pulp that is further processed into manmade cellulosic fibers. Scalability of experimental results at the laboratory or pilot level is a major barrier, so it is critical to develop closed-loop processes, apply standardization protocols, and conduct life cycle assessments and techno-economic analyses to facilitate large-scale implementation.

Pyro-dextrinization, acid hydrolysis, and cross-linking impacts on functional, pasting and structural properties of elephant foot yam starch

Underutilized plants represent valuable reservoirs of starch, urging the need for prominent exploration of these botanical resources. The effects of pyrodextrinization, acid hydrolysis and cross linking modification on the physico-chemical, functional, structural and pasting properties of elephant foot yam (Amorphophallus paeoniifolius) starches were studied. Yam starch was cross-linked using boric acid, which is for the preparation of cross-linked yam starch. The results suggested that cross linking modification significantly decreased moisture content (10.46–1.91 %), swelling power (3.71–1.69 %) and solubility (3.58–1.51 %) of yam starch. At the same time it significantly (P < 0.05) improved amylose content (13.89–18.04 %) of starch. Increase in degree of crystallinity of all modified starches was depicted from X-ray diffractogram. Decrease in viscosity profile of modified starches was observed using Rapid Visco Analyzer. The morphology of the starch granules presented surface fissures in case of acid, whereas smooth surface of native, pyrodextrinized and cross-linked starches were observed. This research has demonstrated that chemical alterations induce notable transformations in the inherently flexible starch polymer, thereby influencing its functional characteristics and structural features. The treatment which resulted in the most thermostable starch obtained in this study was cross-linked yam starch. The ultimate goal is to offer yam starch suitable for a wide range of applications across various industries, including both food and non-food sectors positively revealing its utmost applicability for food packaging industry to be utilized as a film or coating material (cross-linked starch), fat replacers/mimickers in low-fat starch based healthy foods (acid-hydrolyzed starch).

Phytochemical profiling and investigation of antioxidant, anti-proliferative, and antibacterial properties in spontaneously grown Sicilian sumac (Rhus coriaria L.) fruits

This study aimed to assess the phytochemical profile and associated functional properties of sumac (Rhus coriaria L.) fruits harvested from wild plants in Sicily.Chemical characterization unveiled exceptionally high levels of polyphenols (10.99 g GAE/100 g DW), including substantial quantities of proanthocyanidins (61.577 mg PACE/100 g DW), and identified 82 phytochemicals belonging to various flavonoid classes. The hydroalcoholic extract from Sicilian sumac exhibited remarkable redox-active properties, providing antioxidant protection in a cell-based model of lipid peroxidation (CAA50: 1.116 μg/mL). Additionally, it displayed significant antiproliferative activity against four human tumor epithelial cell lines with GI50 values ranging from 31.08 to 149.74 μg/mL and robust antibacterial activity against major foodborne pathogens (MIC: 12.5–25.0 mg/mL).Our findings highlight Sicilian sumac fruit as a rich source of phytochemicals that positively contribute to the cellular redox state even when consumed in small quantities. Additionally, its diverse bioactivities indicate potential applications across food and non-food sectors.

Bioactive components and bioactivity of essential oils, hydrosol and water steam distillation solvents of lemongrass leaves (Cymbopogon citratus)

Abstract Hydrosol is a by-product of the distillation process which contains water-soluble compounds. Hydrosols are becoming increasingly popular in the cosmetic, pharmaceutical, and food industries. Lemongrass (Cymbopogon citratus) is an herbal plant widely used as a flavoring agent in herbal teas, frozen desserts, and meat products. The water extract of lemongrass leaves contains alkaloids, phenolics, tannins, and flavonoids, which have antioxidant and antibacterial properties. This research aims to identify the bioactive components and bioactivity of essential oils, hydrosols, and solvents used in the distillation of lemongrass leaves (Cymbopogon citratus). Fresh lemongrass leaves were water steam distilled for three hours. The antioxidant activity of lemongrass leaf essential oil, hydrosols, and solvents was determined using the DPPH assay. The chemical composition of lemongrass leaf essential oil, hydrosol, and solvent was analyzed using GCMS. The GCMS test results showed that the essential oil, hydrosol, and solvent of lemongrass leaves had different chemical components. There are 17 compounds found in the lemongrass leaf essential oil, with 5 major compounds namely E-citral (44.22%), Z-citral (32.78%), β-myrcene (15.66%), trans-4,5-epoxi-carane (3.51%) and geranyl acetate (0.82%). In the hydrosol, 3 compounds were identified, namely isolongifolene (18.81%), epiglobulol (64.09%), and 4,7-Epoxy-1H-isoindole-1,3(2H)-dione (17.10%). One compound, (Z,Z)-3,9-cis-6,7-epoxy-nonadecadiene, has been identified in the solvent. The antioxidant activity of hydrosols and solvents is the same as the lemongrass leaf essential oil. The findings of this study suggest that distillation waste in the form of hydrosols and distillation solvents for lemongrass leaves has the potential to be functional ingredients that may have applications in both the food and non-food sectors.

Exploring the knowledge and awareness of emulsifiers in food and non-food products among the community in Brunei Darussalam

The demand for halal products in both food and non-food sectors is directly correlated with the growth of the Muslim population. Hence, it encompasses the prerequisite for utilising halal ingredients in producing the final product. Furthermore, there is a growing trend in the use of emulsifiers as a key ingredient in food and non-food products, which raises concerns about their prevalence, origin and impact on consumers' health. This research aims to investigate the level of knowledge and awareness among the community in Brunei Darussalam about the presence, source and health consequence of emulsifiers in food and non-food items. A quantitative approach was executed in this study. A questionnaire was developed and made available online for distribution to the general public of Brunei Darussalam via social media platforms. The data obtained from participants was recorded and analysed using SPSS Statistics version 23. Overall, the sample population was predominantly comprised of females, youths of aged 18-24 years old, students, individuals with a Bachelor's degree and Muslims. The results showed that the participants, particularly females and current students were significantly more knowledgeable of emulsifiers in food than non-food products. However, the overall knowledge degree of the ingredient among the participants was moderate. Furthermore, most responses exhibited a poor awareness level regarding the sources of emulsifiers and an uncertainty of their effects on human health. In conclusion, the findings of the present study will benefit consumers, particularly Muslims in Brunei Darussalam, to make informed decision on their purchasing of products as the information provided in the research enables them to distinguish between halal and non-halal products.

Regional Comprehensive Economic Partnership Can Boost Value-Added Trade in Food and Non-Food Sectors in Asia-Pacific Economies.

This study examines the effects of the Regional Comprehensive Economic Partnership (RCEP) on the value-added trade of food and non-food sectors. This study uses a global computable general equilibrium (CGE) model coupled with an extension module for the origin decomposition of value-added flows embodied in gross trade. The results suggest that by cutting down tariff and non-tariff barriers, the RCEP would significantly stimulate the economies of and gross trade among Asia-Pacific countries involved in the agreement. The potential benefits of the RCEP will be overestimated if we ignore the origin of value added and measure the benefits by gross exports. The domestic components of bilateral value-added flows between RCEP members would increase greatly, indicating an increasingly integrated value chain between RCEP members. Import taxes and non-tariff barriers for processed food, textiles and clothes, and heavy manufacturing are relatively significant in the region, so the RCEP would significantly improve their value-added exports. The domestic component of value-added exports in agricultural products and processed food from RCEP members would be increased significantly, indicating that the closely integrated food value chain boosts the food economies of RCEP members.

Novel soft food gels using beta-lactoglobulin via enzymatic crosslinking as agar gel alternatives

Soft food gels are of high interest for food innovation that can cater to the specific needs of various populations. This study explores the innovative development of soft beta-lactoglobulin (β-LG) gels through a green process that combines heat treatment and transglutaminase (TGase)-catalyzed crosslinking at a moderate pH. The optimal procedure involves heating β-LG solutions, pH 7.5 at 80 °C for 30 min to facilitate protein unfolding and aggregation, followed by TGase catalysis at 50 U TGase/g β-LG. This process produced soft and moist β-LG gels at a low concentration of 5% (w/v). The softness of β-LG gels was characterized through rheological measurements, suggesting a low storage modulus and high frequency dependence. Morphological observations of β-LG gels using TEM showed a loosely arranged network. SDS-PAGE and FTIR analyses indicated the formation of covalent disulfide bonds and isopeptide bonds in β-LG gels through the heat and TGase treatments. The potential of the novel β-LG gels as traditional agar gel substitutes was comparatively analyzed on their textural properties. Both gels showed distinctive jelly-like characteristics, whereas β-LG gels exhibited superior softness and reduced brittleness, positioning them as viable protein-based alternatives to agar gels for various applications in both food and nonfood sectors.

Preparation, Biological Activities, and Potential Applications of Hen Egg-Derived Peptides: A Review.

Food-derived peptides have been extensively studied for their benefits in humans. Hen eggs, characterized by high protein and digestibility, are an excellent source of food-derived bioactive peptides. This review summarizes the preparation methods, purification, and identification of hen egg-derived peptides (HEPs). The preparation methods mainly include enzymatic hydrolysis, microbial fermentation, and chemical synthesis. Genetic engineering is an emerging trend of HEP preparation. Then, we summarize the biological activities of HEPs, such as antioxidant activities, enzyme inhibitory activity, and antibacterial activity, of which the enzyme inhibitory activity is comprehensively summarized for the first time. The structure-activity relationship and underlying mechanism of the HEPs are further elucidated. Finally, the applications, future challenges, and opportunities of HEPs were mainly discussed in the food and non-food sectors. We focus on the potential applications of HEPs in intestinal health and assembly delivery and provide a reference for the further utilization and commercial development of HEPs.

Analysis of Sustainability Status and Management of Brown Seaweed Sargassum sp. in the Waters of Ujung Kulon Conservation Area

The potential of seaweed resources in Indonesia has a significant economic value that is quite competitive and useful in the food and non-food sectors. One of the habitats of Sargassum sp. in Indonesia is Ujung Kulon, Banten Province. However, the existence of this species has not been utilized optimally and sustainably by the community. In addition, the problem is the lack of community participation in conservation water areas and sustainable management. The study aimed to determine the resource potential of brown seaweed Sargassum sp. in the location. In addition, it will evaluate the management and utilization, as well as the role of the community in sustainable management. Sustainability analysis was conducted using the Multi-Dimensional Scaling (MDS) technique through the RAPFISH (Rapid Appraisal for Fisheries) approach reinforced with Monte Carlo and Leverage analyses. The preparation of sustainability attributes is based on ecological, economic, social, and institutional dimensions. The results of this study showed that each dimension's value for the environmental dimension (66.15 entirely) is sustainable. The sustainability index value in the economic dimension (81.68) is sustainable. The results of the ordination analysis show that the sustainability index value in the social dimension (20.97) is not sustainable, institutional (31.92) with less sustainable status, so it needs to be a top priority for improvement on several sensitive attributes as leverage factors. In this case, the economic dimension is the value with the highest index, which aligns with the main livelihoods of the conservation area's people. As for the social and institutional dimensions, appropriate improvements still need to be made to support sustainable development. These results are expected to provide information and illustrations for stakeholders and the community in sustainable management efforts in formulating policy strategies.

Pea protein and starch: Functional properties and applications in edible films

Edible films and coatings, composed of biological components such as proteins, lipids, and polysaccharides, play a pivotal role in various applications. While proteins from diverse plant sources, including maize, soy, and wheat, have been extensively explored for their film-forming capabilities, soybean protein remains predominant in edible films. Nonetheless, researchers have increasingly investigated alternative legume proteins, such as those derived from various beans, peanuts, and field peas, as potential candidates for edible film applications. Pea, ranked fourth globally in food legume production after soybean, peanuts, and dry beans, emerges as a promising source for edible film production. Pea protein, valued for its low cost, high protein content, and absence of genetic modifications, along with pea starch, a by-product of pea protein extraction, has become the focal point of numerous studies in edible film development. This comprehensive review focuses on the examination of pea protein isolate, pea starch, and the edible films derived from these compounds. Functional properties of both pea protein and pea starch are systematically discussed. Subsequently, we delve into the extraction methods of these components, progressing to the creation of edible films from these materials. It then delves into various characteristics of edible films produced from pea protein and pea starch, encompassing mechanical properties, water vapor permeability, transparency, and solubility. Additionally, the review explores the influence of factors such as pH, heating, plasticizers, and other treatments on these film properties. Studies highlighted in this review demonstrate that modified edible film solutions based on pea protein and pea starch exhibit considerable potential for diverse applications in both food and non-food sectors. The promising outcomes suggest that these compounds could be utilized to produce edible films tailored to specific requirements, offering new possibilities for advancements in various industries.

Impact of Variation in Amylose Content on Durum Wheat cv. Svevo Technological and Starch Properties.

Reserve starch, the main component of durum wheat semolina, is constituted of two glucan homopolymers (amylose and amylopectin) that differ in their chemical structure. Amylose is mainly a linear structure formed of α-1,4-linked glucose units, with a lower polymerization degree, whereas amylopectin is a highly branched structure of α-1,4-chains linked by α-1,6-bonds. Variation of the amylose/amylopectin ratio has a profound effect on the starch properties which may impact the wheat technological and nutritional characteristics and their possible use in the food and non-food sector. In this work a set of genotypes, with a range of amylose from 14.9 to 57.8%, derived from the durum wheat cv. Svevo was characterised at biochemical and rheological level and used to produce pasta to better understand the role of amylose content in a common genetic background. A negative correlation was observed between amylose content and semolina swelling power, starch peak viscosity, and pasta stickiness. A worsening of the firmness was observed in the low amylose pasta compared to the control (cv. Svevo), whereas no difference was highlighted in the high amylose samples. The resistant starch was higher in the high amylose (HA) pasta compared to the control and low amylose (LA) pasta. Noteworthy, the extent of starch digestion was reduced in the HA pasta while the LA genotypes offered a higher starch digestion, suggesting other possible applications.

Green synthesis of ZnO nanoparticles using peels of Citrus limetta and evaluation of their antibacterial activity

Background: The fruit peel wastes produced during the processing of different agriculture-related products after production are not utilized to their full potential, and their environmental impact has become a significant global issue. Citrus peel waste is rich in nutrients and has biopotential activity. Objective: The main objective of the current study is to analyze peels of Citrus limetta qualitatively and quantitatively and synthesize Zinc oxide Nanoparticles using the green synthesis method. Methodology: The synthesized ZnO NPs were characterized by UV-visible spectroscopy (UV-Vis), X-ray diffraction (XRD), and Scanning electron microscopy (SEM). The antibacterial activity of C. limetta peels ZnO NPs against Pseudomonas aeruginosa was evaluated by the Agar Disc Diffusion method. Results: The UV-Vis spectrum was measured in the 200 – 400 nm range, and the crystalline structure was analyzed via XRD. SEM/EDS analysis confirmed the nano-spherical structures and the agglomeration of the synthesized ZnO NPs. A minimal inhibitory effect against the Pseudomonas aeruginosa by C. limetta peels ZnO NPs was observed. Conclusion: Hence, the green synthesized ZnO NPs offer an effective and economical way to utilize citrus peel waste in both food and non-food sectors.

Extraction,modification and characterization of native litchi seed (Litchi chinesis Sonn.) starch.

Litchi seeds, owing to their high starch content, have the potential to serve as a valuable non-conventional source of starch with versatile applications. This study aimed to optimize the extraction of native litchi seed and its modification using citric acid. Response surface methodology was used to determine the optimal combination of independent variables; extraction temperature (30 - 60 ° C) and extraction time (4-20hours) for the attainment of maximum starch yield (%). Starch was then chemically modified with citric acid concentrations of 20 and 40% to investigate its effect on physicochemical, morphological, and functional properties. The second-order polynomial model effectively described the experimental data, demonstrating a satisfactory fit for the observed results. The optimized condition with the highest starch recovery (212.4 g Kg-1 ) was found to have an extraction temperature of 30° C and an extraction time of 11 hours. It was observed that with an increase in concentration of citric acid has resulted in a decrease in amylose content, swelling power, and solubility, while the water absorption capacity of modified starch increased. The SEM micrographs showed that citric acid modification resulted in surface irregularities, while the shape and size of granules remain unaffected. Not much difference has been observed in the XRD pattern of modified starch except for the decrease in intensities of peaks. An effect on the thermal properties of modified starch was also reported. Results obtained from the study reveal that extraction temperature and extraction time are critical factors, exerting a significant effect on the extraction yield of starch. Furthermore, modified starches with improved functional properties can serve as novel and versatile source of starch in various food and non-food sectors. This article is protected by copyright. All rights reserved.

Carrageenan in Seaweed (Eucheuma sp.) and Use of Carrageenan in Fishery Food Products: A Review

Carrageenan is a hydrocolloid compound found in red seaweed (Rodhophyta). Carrageenan-producing sources are Eucheuma cottonii seaweed with kappa carrageenan type and Eucheuma spinoum with iota carrageenan type. Kappa carrageenan is widely used in food products because its availability is very abundant in nature compared to iota and lambda carrageenan types. The boiling method with an alkaline solution is a method that is often used in extracting carrageenan. Carrageenan has properties as a stabilizer, thickener, gelling agent, and emulsifier. Carrageenan is widely applied in the food and non-food sector. In food products, carrageenan functions as a food additive, thickener, and emulsifier, and can increase the protein and fiber content of a food product.

How superheated steam treatment modifies the physicochemical, functional, nutritional, and anti-nutritional attributes: A case study on guar bean flour

Guar seed flour (GSF) is a nutritionally rich ingredient that is widely available, but antinutritional factors limit its commercial use. Considering this limitation, the present study investigated the effect of superheated steam (SHS) treatment (120–150 °C, 5–15 min) on the nutritional properties, bioactive compounds, anti-nutritional factors, thermo-pasting and structural characteristics, and in-vitro digestibility of GSF. The SHS treatment influenced the carbohydrate, protein, and fat content and improved the functional properties of GSF. Similarly, an increment in total phenolic content, antioxidant activity, and a decline in total flavonoid content was observed. The maximum reduction of tannin, phytic acid, and saponin was observed in GSF samples treated at 150 °C – 15 min. The diffractogram pattern showed a decrease in crystallinity with increasing SHS temperature and duration, trypsin inhibitor activity was reduced, while the in-vitro digestibility increased. Apart from this, the SHS treatment also influenced the thermo-pasting properties of GSF, which might be due to the intermolecular interactions, cross-linking, and starch-lipid interactions. Industrial relevanceThe SHS treatment provides high energy efficiency and has the potential to be commercialized on an industrial scale in the food industry, despite its popularity in the non-food sector. The findings indicate that SHS treatment under optimal conditions improved GSF's physicochemical, functional, and digestibility properties. Furthermore, the SHS treatment was very effective at reducing anti-nutritional factors. The product developed from SHS-treated GSF has the potential to be a viable alternative for food formulations and will have a positive impact on human health.

Economic, social and environmental spillovers decrease the benefits of a global dietary shift.

Dietary shifts are key for enhancing the sustainability of current food systems but need to account for potential economic, social and environmental indirect effects as well. By tracing physical quantities of biomass along supply chains in a global economic model, we investigate the benefits of adopting the EAT-Lancet diet and other social, economic and environmental spillovers in the wider economy. We find that decreased global food demand reduces global biomass production, food prices, trade, land use and food loss and waste but also reduces food affordability for low-income agricultural households. In sub-Saharan Africa, increased food demand and higher prices decrease food affordability also for non-agricultural households. Economic spillovers into non-food sectors limit agricultural land and greenhouse gas reductions as cheaper biomass is demanded more for non-food use. From an environmental perspective, economy-wide greenhouse gas emissions increase as lower global food demand at lower prices frees income subsequently spent on non-food items.

Minor millets: a review on nutritional composition, starch extraction/modification, product formulation, and health benefits.

Minor millet grains are the abode of healthy constituents of human concern that contribute to healthy longevity. Additionally, they are excellent in nutritional value including macronutrients namely, protein (7-13%), carbohydrates (60-70%), fat (1.5-5%), fiber (2-7%) and for micronutrients as well namely; iron, calcium, phosphorus, and magnesium, etc. All these beneficial traits along with the availability of bioactive constituents (polyphenols and antioxidants) prove them to be therapeutic in action and also uplift the immunity among users. Employed isolation tactics for starch also govern yield characteristics and is usually preferred by way of wet method. Minor millets are abundant in starch (50-70%) thus application broadness is another attribute which could be addressed in vivid food segments. In case, native starches somehow possess least application credentials in food and non-food sectors thus modification is the only alternative to eliminate shortcomings. As in trend, modification using physical, chemical, and enzymatic ways have a wide impact on the properties of millet starch. The present review summarizes the nutritional, bioactive and therapeutic potential of minor millets, along with ways of starch modification and product development through millet involvement. © 2023 Society of Chemical Industry.

Freeze-Drying Microencapsulation of Hop Extract: Effect of Carrier Composition on Physical, Techno-Functional, and Stability Properties.

In this study, freeze-drying microencapsulation was proposed as a technology for the production of powdered hop extracts with high stability intended as additives/ingredients in innovative formulated food products. The effects of different carriers (maltodextrin, Arabic gum, and their mixture in 1:1 w/w ratio) on the physical and techno-functional properties, bitter acids content, yield and polyphenols encapsulation efficiency of the powders were assessed. Additionally, the powders' stability was evaluated for 35 days at different temperatures and compared with that of non-encapsulated extract. Coating materials influenced the moisture content, water activity, colour, flowability, microstructure, and water sorption behaviour of the microencapsulates, but not their solubility. Among the different carriers, maltodextrin showed the lowest polyphenol load yield and bitter acid content after processing but the highest encapsulation efficiency and protection of hop extracts' antioxidant compounds during storage. Irrespective of the encapsulating agent, microencapsulation did not hinder the loss of bitter acids during storage. The results of this study demonstrate the feasibility of freeze-drying encapsulation in the development of functional ingredients, offering new perspectives for hop applications in the food and non-food sectors.

Pengaruh Konsentrasi Crude Enzim Bacillus subtilis IFO 13719 terhadap Kadar Gula dan Etanol Fermentasi Kulit Coffea arabica Menggunakan Zymomonas mobilis IFO 13756

Fossil energy is part of the needs of people in any country, including Indonesia. The need for fossil energy is increasing day by day. Therefore, efforts were made to find alternative raw materials from the non-food sector for the manufacture of ethanol. Cellulose material has potential as an alternative raw material for the manufacture of ethanol. One of the wastes that can be used is Arabica coffee skin. This study aims to determine the effect of the concentration of crude cellulase enzyme on sugar and ethanol content of fermented Arabica coffee husk using Zymomonas mobilis and to determine the concentration of crude cellulase enzyme which produces the highest sugar and ethanol content of fermented Arabica coffee husk using Zymomonas mobilis. This research is an experimental study with the independent variables, namely the concentration of crude cellulase enzymes, namely 0%, 2.5%, 5%, 7.5%, 10%, 12.5%, 15%, and 17.5% (V/V), and the dependent variable is the sugar content of hydrolysis with crude cellulase enzyme and the ethanol content of fermented with Zymomonas mobilis. The results of the experimental research were analyzed using regression test, ANOVA, and Duncan's test. The addition of crude cellulase enzyme Bacillus subtilis influence the increase in sugar and bioethanol content of fermented Arabica coffee husks using Zymomonas mobilis. The highest sugar content in the P6 treatment (concentration of crude cellulase enzyme Bacillus subtilis 15%) was 0.93 g/mL. The highest levels of bioethanol in treatment P4 (crude cellulase enzyme Bacillus subtilis concentration 10%) was 4.46%.

Segmentation Of Kartu Halo Customers Based On Lifestyle In Telkomsel Branch Manado

The sales of Kartu Halo products in Branch Manado every month at 2018 have increased significantly, this is indicated by the average increased in customer base from early January to August in 2018 of 982 customers. The increase of customer base also inline with the economic growth of North Sulawesi by 6.49% Year on Year in 2018. With the increase in economic growth, the level of expenditure in the city of Manado also increases every month, spending in the non-food sector reaches 50.76% of total monthly expenditure. 30.26% are in the goods and services sector. In large and developing cities in Indonesia has the potential for growth and lifestyle changes in terms of telecommunications services needs. Shifting of consumers behavior from wired communication to wireless mobile communication makes companies competitive to providing the best services and products to make company revenue increased. In Telkomsel, the Average Revenue Per User (ARPU) generated from Kartu Halo as a postpaid card product that contributed 3.68 times more than the ARPU Telkomsel prepaid product at the end of 2017. There are various methods by the company to increased revenue growth, one of them were increasing market share. To increase the market share can be increase the customer base with offering products according to the intended customer segment. The purpose of this studies were to find out how the segmentation of Kartu Halo customers in Branch Manado based on lifestyle activities, interests, and opinions from consumers. This research is classified as a type of explorative descriptive research whose data collection is carried out by distributing questionnaires to 420 samples through social media of Kartu Halo product users at Branch Manado. The results of the questionnaire obtained valid and reliable results with a Chronbach's alpha value of 0.907. By using the two steps cluster of cluster analysis, the results of this study indicate that there are two clusters, namely the first cluster Experientials, which have Education and average income doing research, in choosing products, and running activities online. And the second cluster is Functionalist, who spends money on something important and has a high level of confidence.