Lisnawati A, Lahjie AM, Simarangkir BDAS, Yusuf S, Ruslim Y. 2017. Agroforestry system biodiversity of Arabica coffee cultivation in North Toraja District, South Sulawesi, Indonesia. Biodiversitas 18: 741-751. Sustainable coffee plantation emphasizes the concept that is able to provide services that can improve the quality of the environment and the ecosystem as a conservation efforts. Arabica coffee plants do not need full sunlight that they are planted according to agroforestry system which covers simple mix system to complex system such as forest. Shade tree has a very big role in sustainable coffee agro-ecosystem and become one of the conditions in the world's coffee certification. This study aimed to analyze the role of shade trees lamtoro types (Leucaena glauca), and calliandra (Calliandra calothyrsus) used by companies as an agroforestry systems on coffee cultivation in North Toraja located at an altitude between 1050-1250 m above sea level, this study was conducted from January to December 2016. Result of the study suggests that the shade trees lamtoro and calliandra influence the amount of sunlight intensity that reaches coffee plant. The shaded and unshaded coffee plants received different sunlight intensity of every minute with a coefficient of determination R2 = 0.98 for unshaded and R2 = 0.89 for under the shade of calliandra, with a diameter growth increased 7.8% year-1, increase growth (riap) diameter decreased 2% year-1. Cherry increased growth of 13.5% year-1 with an average weight of 3.81 g beans-1,while for the effect of lamtoro, the coefficient of determination is R2 = 0.98 for unshaded and R2 = 0.91 for under the shade. The percentage of light intensity outside and under the shade obtained from a 17 year coffee plant is on average of 58% for the types of tree of calliandra, while for lamtoro the average is of 72.5%, diameter growth of coffee tree in under shade lamtoro by 7.4% year-1 and increase of growth (riap) diameter decreased by 2.5% year-1, cherry growth increased by 13.3% year-1 with an average weight of 3.92 g beans-1. In addition to that, shading also affect the surrounding nutrient soil and maximum production of coffee is achieved at the age 17 years i.e. an average of 1.50 kg tree-1 for a shaded tree calliandra species and 1.35 kg tree-1 for lamtoro species.

Toraja is a centre for a coffee product in South Sulawesi. One of the most famous species is Arabica, one of the national superior-commodities with a high economic value. Given the demand for coffee, Arabica coffee needs to develop the plantation of Arabica coffee in particular. Therefore, it is crucial to analyze the financial feasibility of Arabica coffee for each type of shade. This research was conducted in some cultivated areas of Arabica coffee in Lembang Bokin, North Toraja. It is located at ± 1,237 meters above sea level, and it has coordinates of 03°01'04,7" -03 01'45,2"N and 119 59'44,9" -120 ̊ 00'03,8"S. The study was aimed to analyze the financial feasibility of Arabica coffee cultivation with a combination of Leucaena glauca and Calliandra calothyrsus and Elmerrellia ovalis (agroforestry models) by calculating: (i) the Net Present Value (NPV); (ii) the Net Benefit-Cost Ratio (Net B/C) and (iii)) Internal Return Rate (IRR). The financial analysis of Arabica coffee under combination Leucaena glauca and Calliandra Calothyrsus was at an interest rate of 10%. The financial analysis result suggests that the production of Arabica coffee shaded by Leucaena glauca and Calliandra calothyrsus was feasible because financial analysis showed a positive NPV value B/C>1, and IRR value (greater than MAR value =10%). On the other hand, the Arabica coffee shaded by Elmerrellia ovalis was not economically feasible because it gave a negative NPV value and Net B/C <1, IRR less than the MAR value of 5.4%.

Abstract. The accumulation of rice husks (RH), oil palm empty fruit bunch (OPEFB), and plastic waste (PW) can reduce the fertility of the soil. The objective of this study was to compare the quality of the low density particle boards using that waste. Experimental design was used by testing the quality of particle boards with a substitution of 50 % by weight of the total mixes for each waste (RH and OPEFB) and 50% of PW with 3 replications. The results revealed that the quality of the low density particle boards based on water content, density, and modulus of rupture (MOR) tests meet the requirements of SNI 03-2105-2006, whereas the modulus of elasticity (MOE), thickness swelling, water absorption, and the tension perpendicular to surface tests do not comply to the requirements. This preliminary study revealed that the quality of particle boards using OPEFB was better than the particle boards using RH for building materials such as ceilings.

Rengginang is one of the traditional foods of the archipelago that has been consumed as a snack or main food since time immemorial. At the first rengginang is a food made from the rest of rice that does not run out, rather than being wasted in rice, it is processed into savory and crunchy food in the form of rengginang. Usually the processing is very simple, it is only dried by drying and frying and can be consumed immediately. Along with the time the tasty and crunchy food is very popular with consumers, so that the prestige of rengginang extends among the community and becomes one of the business opportunities for the culprit, especially the housewife, namely Mrs. Darmini. This science and technology for the community has a positive effect on partners and other business people that the importance of using simple technology is effective, thus increasing the production process of rice. The introduction and administration of a sealer is also very important to maintain the quality of the rengginang. Besides that, the need for legality of business such as P-IRT to ensure food security for consumers. This science and technology activity for the community is expected to continue as an effort to provide coaching and mentoring for micro-businesses that have the prospect of being able to survive and develop in the future

Nipah (Nypa fruticans (thund.)Wurmb)) termasuk tanaman dari suku Palmae dan dikelompokkan ke dalam tanaman hutan mangrove. Nipah merupakan sumber pangan dan energi, namun belum dimanfaatkan secara maksimal sebagai bahan pangan yang memiliki mutu gizi yang tinggi. Dengan komposisi yang tepat, buah nipah bisa dimanfaatkan dan diolah menjadi manisan yang nantinya memiliki nilai ekonomis sebagai sumber penghasilan masyarakat sekitar hutan mangrove. Sebanyak 100 gr buah nipah dipotong kecil. Kemudian direndam air kapur 15 gram kapur/750 ml air selama 15-30 menit lalu dicuci dan ditiriskan. Buah nipah lalu diblancing selama 5 menit dan disiapkan larutan gula dengan konsentrasi 40%, 50% dan 60% dan dimasak selama 10-15 menit dan direndam dalam larutan gula selama 24 jam, lalu ditiriskan. Untuk mendapatkan manisan kering digunakan oven dengan suhu 60OC selama 10 jam. Hasil uji sensoris rasa, warna, aroma dan tekstur yang disukai adalah perlakuan 1 dengan niali masing-masing adalah 3.49, 3.44, 3.31 dan 3.11. Sedangkan untuk sifat kimia yang masuk dalam SNI Manisan adalah perlakuan 1 dengan kadar air 11%, kadar abu 0.5%, rendemen 64.33% dan kandungan gula (total padatan terlarut adalah 12.17%.