Coffee is one of the most important agricultural commodities in the world. Data from International Coffee Organization (ICO) indicate that total world production increased from 8.945 million metric tons in 2014 to 9.126 million metric tons in 2015, 9.462 million metric tons in 2016, and 9.580 million metric tons in 2017. Data from ICO also show that coffee is commercially cultivated in 56 countries and Indonesia with total production of about 720 thousand tons in 2017 was the fourth largest producer after Brazil (3.06 million tons), Vietnam (1.77 million tons), and Colombia (840 thousand tons). To increase the economic value of this commodity, the quality of coffee bean must be improved through both agronomic and postharvest aspects. This study was designed to develop a new ohmic-based fermentation technology for coffee cherry to improve flavor quality of coffee beans. Results of this study indicate that this technology can produce coffee with cup-test scores ranging from 84.38 to 86.88 with an average score of 85.713. This score is higher than the cup test score of Indonesia civet coffee (luwak coffee) reported by several researchers. Therefore, application of ohmic heating based technology for coffee fermentation can significantly improve flavor quality of coffee beans.

Coffee is arguably the most popular drink in the world after water and it is estimated that global coffee consumption exceeds 2 billion cups every day. Today, coffee is not only consumed for pleasure but it is also used as a catalyst for social gatherings and networking. This is due to the fact that coffee can provide pleasurable taste and aroma. In order to optimize these organoleptic properties, technology interventions during postharvest processing are needed to unleash the potential flavor in coffee beans. This study was done to address this issue, especially for improving flavor and aroma potential of arabica coffee beans from Enrekang and Tanah Toraja in the highland of Sulawesi. Technology interventions in the form of fermentation (wet process) and drying were carried out and flavor notes and aroma were assessed through cup test. The results indicated that cup test scores can be improved and different flavor notes can be generated through different processing conditions.

Moringa oleifera is an important source of nutrients and phytochemicals with beneficial bioactive properties. However, its availability must be improved through processing to transform it into storage-stable products. One of the most important processing steps is drying. The aims of this study were to investigate drying behaviour of moringa leaves under fluidized bed drying conditions and the effects of fluidized bed drying at 35, 45, 55, and 65 o C on nutritional contents of dried moringa leaves. The parameters measured were moisture contents during drying, crude protein, crude fat, crude fibre, ash, and carbohydrate. Results of chemical analysis revealed that the effects of drying on these nutrients can be significant. Moisture content of moringa leaves decreased linearly with time at the early stage of drying and became non-linear after the moisture content dropped to about 60-70% dry basis. Drying process occurred mostly in the constant rate period at low temperature and in the falling rate period at high temperature and drying behavior of moringa leaves can be best fitted using Page model. The effective moisture diffusivity during falling rate period were 4.86 x 10 -13 m 2 /s at 35 o C, 5.70 x 10 -13 m 2 /s at 45 o C, 1.07 x 10 -12 m 2 /s at 55 o C, 1.44 x 10 -12 m 2 /s at 65 o C.

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Seaweed is an important global commodity since it is the source of many important products such as carrageenans, agar, alginates, and bioactive compounds. Seaweed processing is an energy intensive process since it involves heating large volumes of seaweeds in alkali solutions at high temperatures for up to six hours. To increase energy efficiency, an ohmic based processing system has been developed but has not been tested thoroughly. Therefore, the objective of this study was to identify optimum processing conditions for extraction of carrageenan from Eucheuma spinosum using ohmic heating technology. The experiment was conducted using Central Composite Design with four variables, i.e. extraction temperature, extraction duration, KOH concentration, and solution to seaweed ratio. Following the extraction process, carrageenan was recovered through precipitation using 90% isoprophyl alcohol solution. Results of experiments indicate that extraction yields varied from 29.6-62.4% dry basis with viscosity and gel strength varied from 259-290 mPa.s and 42.54-70.41 g/cm 2 respectively. Statistical analysis indicated that extraction yield can be adequately modeled using the four variables and optimum extraction yield (61.59%), gel strength (53.48 g/cm 2 ), and viscosity (284.51 mPa.s) were achieved at 95 °C extraction temperature, 240 minutes of extraction time, 0.4M KOH concentration, and 45:1 solution to seaweed ratio.