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Specialty coffee is generally found in areas with an altitude around 1000 meters above sea level (m a.s.l.) and is known to have a different distinctive flavor. One of the coffee plantations in South Sulawesi that has the potential to upgrade its status as a specialty coffee is the Sinjai regency. The sensory quality and chemical characteristics are the most important component of specialty coffee. The purpose of the study was to evaluate the chemical compounds and sensory quality in Manipi coffee beans in South Sulawesi, which has the potential to be classified as specialty coffee. The coffee cherries were collected from two locations based on different altitudes namely MA1 = 1200 m a.s.l. and MA2 = 1400 m a.s.l. The coffee cherries directly processed the wet method referring to Enrekang Arabica as a reference sample EA1 = 1200 m a.s.l. and EA2 = 1400 m a.s.l. The results showed that the chemical content and quality of sensory in Manipi Arabica coffee beans were affected by altitude. MA2 had the highest protein content (13.26%), lipid (7.67%), and caffeine (1.42%), whereas green arabica coffee beans with the highest carbohydrate content was MA1 (23.38%). The Enrekang Arabica were similar in terms of Manipi Arabica coffee beans had the highest protein, lipid, and caffeine content at an altitude of 1400 m a.s.l. respectively (12.41%), (10.73%), and (1.32%). The sensory quality of MA1 is 85.75, relatively similar to MA2 is 85.25. The Manipi Arabica coffee beans showed a specific flavor, namely brown sugar and vanilla notes from both altitudes. It had the potential to be developed into specialty coffee with a cup test score > 80.

The effects of cocoa clones and fermentation time on the physical and chemical characteristics of cocoa beans has been examined. This study used cocoa pods of superior clones, namely Sulawesi 1, Sulawesi 2, and MCC 02 clones cultivated in East Luwu, South Sulawesi, Indonesia. Prior to the fermentation, the mature cocoa pods were stored for six days. Fermentation took place for 24, 48, 72, 96, and 120 hours using fermentation boxes made of styrofoam with the capacity of box is 7 kg of wet beans. The drying of the cocoa beans used sun drying method. The results showed that the interaction between fermentation time and type of clones have significantly affected moisture content, proportion of cocoa nibs and shells, and fat content; but the interaction of the both had no significant effect on pH of cocoa nibs and FFA content. In general, the Sulawesi 2 clone had better physical and chemical characteristics than those of the Sulawesi 1 and MCC 02 clones.

The development of the cocoa processing industry must balance with the handling of cocoa bean shell waste. Cocoa bean shell is by product from cocoa processing industry. Active compounds of cocoa bean shell show antioxidant activity as antimicrobial. Based on this information, the cocoa bean shell has the potential to be used as an active compound in the packaging. The objective of this study was to evaluate the antioxidant activity of cocoa bean shell extract from North Luwu and Gunungkidul. Both regions had differences in cocoa bean processing and it may affect the antioxidant activity. The extraction of an active compounds was carried out by preparation of cocoa bean shell powder, defatted with hexane, then extracting active compounds with 70% ethanol. The analysis of cocoa bean shell powder including proximate and color analysis. The cocoa bean shell extract analysis including antioxidant activity of Radical Scavenging Activity (RSA) DPPH, total phenolic, total flavonoid, FTIR, and total dissolved solids. The result show that North Luwu cocoa bean shell extract has a higher active compound content than Gunungkidul, and this is reflected in RSA DPPH.