Mango is a fruit favorite of tropical people and oranges Lime is rich in vitamin C as well abundant available moment season harvest. As an easy commodity broken, needed innovation to get consumed moment no season harvest. Innovation possible processing one of them did fruit leather. Fruit leather is a product layer flt practica, durable and worth economical. Influence variation temperature drying (50 °C; 60 °C; 70 °C; and 80 °C) to characteristics physical that is color and texture as well as Vitamin C levels of fruit leather were observed with us the method Draft Random Complete (RAL) Non-Factorial. Therefore a sensory test was carried out on the resulting product on 25 panelists no trained . From the results research fruit leather mango with a temperature of 60 o C is sufficiently preferred with a content of vitamin C 1of 5.74 (mg/100 g) and water content of 11.59 (% db ) and texture 4365.58 g and color L = 53.81, a= 21.29, b = 48.58).

Fruits are a type of perishable agricultural product. One of the post-harvest handling efforts to maintain the freshness of the fruit is chitosan coating. Research has been carried out on various level concentration of chitosan as a coating for grapes (Vitis vinifera) and storage time. This study aims to determine the effect of chitosan concentration on water content,  color and brix of red grapes after storage. Chitosan coating was carried out by immersion methods at various levels of chitosan concentration, namely 0%, 0.5%, 1%, 1.5% and 2% (w/v) with immersion times of 30 seconds and 60 seconds. Based on the statistical test, it is shown that the chitosan concentration of 1.5% (w/v) with immersion time of 60 seconds and storage time on the 5th day is the most optimum for the brightness level of the grapes because the chitosan layer can close the pores of red grapes so that the respiration process aerobic and CO2 which affect color can be inhibited by chitosan solution. Keywords: Chitosan, edible coating, grape, post harvest, shelf life

Purple sweet potato flour (Ipomea batatas L.) can be developed as a partial substitute in processing wheat flour-based food products such as pizza. Pizza has a thin round shape with the addition of various toppings on it. This study aims to determine the effect of adding purple sweet potato flour in pizza making on the organoleptic and chemical characteristics of the resulting pizza product. There were 6 variations of pizza with purple sweet potato flour substitution concentration of 0%, 10%, 20%, 30%, 40% and 50%. This study used a completely randomized design method with two repetitions. The resulting pizzas were tested sensory including preference tests as well as differentiation tests (sweet potato flavor, sweet potato aroma, dark purple color, and soft texture). Furthermore, the selected pizzas were analyzed chemically, including proximate analysis and antioxidant activity. Based on statistical tests showed that the addition of purple sweet potato flour was quite favorable at a concentration of 30% with a water content of 44.45%, ash content of 3.48 (% db), protein content 10.26 (%db), carbohydrate content 74.89 (%db) with energy 239.58 (cal/100 g) and antioxidant activity (RSA) 71.26%. Keywords: antioxidant activity, pizza, purple sweat potato flour, purple sweat potato, sensory test

Nitrogen merupakan unsur hara makro yang esensial bagi pertumbuhan tanaman. Salah satu upaya penambahan nitrogen bagi tanaman adalah melalui pemupukan. Oleh karena itu, metode efisiensi pemupukan sangat penting dalam budidaya padi. Penelitian ini bertujuan untuk mendeskripsikan model gerakan NO3- dalam zona perakaran tanaman padi sistem SRI (System of Rice Intensification). Penelitian dilakukan di screen house Fakultas Teknologi Pertanian UGM. Tanah bertekstur silty loam digunakan untuk media tanaman dan varietas IR-64 ditanam pada pot percobaan berdiameter 30 cm dan tinggi 40 cm. Eksperimen dilakukan dengan dua cara metode irigasi : irigasi konvensional dan System of Rice Intensification (SRI) dan dua cara pemupukan : pupuk organik dan kimia yang dikombinasikan dengan pupuk kandang. Gerakan NO3- diamati berdasarkan pergerakan di zona perakaran. Analisis gerakan NO3- dilakukan dengan menggunakan model matematika melalui prediksi konsentrasi nitrat. Hasil penelitian menunjukkan bahwa dua perlakuan irigasi pada kedalaman 5 cm dan 15 cm tidak mengalami perbedaan yang signifikan. Pada perlakuan dengan pemupukan kombinasi kedalaman 15 cm pola ketersediaan nitrat antara irigasi tergenang dan macak-macak menunjukkan pola yang berimpit. Konsentrasi nitrat hasil prediksi menunjukkan kecenderungan mirip dengan konsentrasi nitrat pengamatan.