The amount of mucilage can be adjusted according to the washing intensity. The level of ripeness of the coffee fruit is also directly proportional to the mucilage constituent components. Optimally ripe coffee cherries have a higher sugar, protein, lipid and water content than raw coffee cherries. So that research is needed to determine the effect of washing intensity and level of ripeness of coffee cherries on the characteristics of the resulting taste of coffee. The research design used was a complete two-factor block design. The first factor is the intensity of washing mucilage that sticks to the surface of the coffee beans; 2 times washing, 1 time washing, without washing. The second factor is the level of ripeness of the coffee cherries; raw coffee cherries, optimally ripe coffee cherries, past ripe coffee cherries. The analyzes were carried out, namely water content, ash content, total sugar content, pH value, Brix, and organoleptic test using the SCAA cupping method. The results of this study indicate that washing intensity affects the Brix value, water content, total sugar content, and pH. Whereas in the second factor, the level of ripeness of the coffee fruit affects the Brik value, water content, total sugar content, and pH. This study also showed that there was a correlation between washing intensity and the level of ripeness of the coffee cherries and the preference of the panelists. The non-washing treatment (black honey) and the optimal level of ripeness were the most preferred by the panelists, all coffees produced from this study met SNI 01-3542-2004. Keywords: arabica characteristics, honey process, maturity level, washing intensity

The yard of the house can provide benefits for family life if it is managed properly, can be planted with various vegetables and family medicinal plants (aloe vera) and can be an important part in supporting food security. Household waste in the form of vegetable residues, fruit peels that have been considered waste can be converted into multipurpose eco-enzyme fluids. The purpose of the community service activity is to train and set an example for the Women Farmers Group (WFG)Sekar Melati in Sanggrahan, Plumbon, Banguntapan, Bantul, Yogyakarta, to make eco-enzymes from vegetable waste and fruit peels including aloe vera skin as liquid organic fertilizer for vegetable crops and as a disinfectant. Problems faced include WFG not knowing how to manufacture and benefiting from eco-enzyme (EE) from fruit peel waste and vegetable residue. The yard land has not been optimally utilized, does not know the correct plant cultivation techniques in polybags, especially the manufacture of planting media and plant maintenance. To find solutions to these problems, counseling and training on EE manufacturing technology were carried out. Transfer of technology for the cultivation of organic vegetables and family medicinal plants (aloe vera). The results of the WFG activities that have been carried out are that the partner group Sekar Melati is very enthusiastic in participating in all the community service activities provided. WFG Sekar Melati has been able to make eco enzyme, apply eco enzyme as liquid organic fertilizer and disinfectant. WFG Sekar Melati already knows how to make the right planting media for planting vegetable seeds and aloe vera for use in the yard.

No abstract

To obtain quality cocoa seedlings, maintenance efforts are required during the nursery stage, including meeting the nutritional needs of the planting medium which can be in the form of organic fertilizer from goat manure and husk charcoal. In addition, efforts to improve growing media in nurseries can be used with biological fertilizers, including plant growth promoting rhizobacteria (PGPR). Goat manure for plant nutrients, as well as a source of nutrients for PGPR. The research objective was to determine the effect of media composition and PGPR on the growth of cocoa seedlings. Research with the experimental method of factorial design consisting of two factors was arranged using a completely randomized design. The first factor was soil planting medium: goat manure: husk charcoal (v/v) consisting of 3 levels: M0 = 1:0:0 (control), M1 = 1:1:0 and M2 = 1:1:1. Factor II, namely the dose of PGPR consists of 3 levels: K1 = 10 ml/seedling, K2 = 20 ml/seedling, and K3 = 30 ml/seedling. With three repetitions. Observational data were analyzed with variance at the 5% level. To find out the differences between treatments, the Duncan's Multiple Range Test was continued at 5% level. The results showed that there was no significant interaction between media composition and PGPR dosage on the growth of cocoa seedlings. The composition of the soil medium : goat manure : husk charcoal 1:0:0 and 1:1:0 gave good growth of cocoa seedlings. PGPR doses provide the same growth of cocoa seedlings.

Telah dilakukan penelitian tentang pembuatan silase daun kelapa sawit yang diperkaya sumber protein. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan maggot, bungkil inti sawit dan bekatul terhadap kandungan protein pada silase daun kelapa sawit yang dihasilkan dan menentukan waktu fermentasi terbaik yang menghasilkan silase dengan kadar protein terbaik sesuai dengan SNI. Metode penelitian yang digunakan yaitu Rancangan Blok Lengkap (RBL) dan terdiri dari dua faktor. Faktor pertama adalah variasi jenis sumber protein yang terdiri dari 3 taraf yaitu: A1 (maggot), A2 (bungkil int sawit), A3 (bekatul). Faktor kedua adalah rasio (perbandingan) lama fermentasi yang terdiri dari 3 taraf yaitu: B1 (3 hari), B2 (6 hari), B3 (9 hari). Hasil penelitian menunjukkan bahwa Variasi sumber protein maggot, bungki inti sawit, bekatul berpengaruh sangat nyata terhadap silase yang meliputi kadar protein , kadar serat kasar dan kadar lemak. Tetapi tidak berpengaruh nyata terhadap kadar abu dan kadar air. Lama fermentasi 3 hari, 6 hari dan 9 hari dapat memberikan pengaruh sangat nyata terhadap silase yang meliputi kadar air, kadar abu, kadar protein, dan kadar serat kasar. Tetapi tidak berpengaruh nyata terhadap kadar lemak. Berdasarkan hasil perlakuan terbaik terdapat pada silase dengan dengan bahan maggot dengan lama fermentasi 9 hari yaitu kadar air 38,45%, kadar abu 9,68%, kadar protein 11,65%, kadar serat 7,76% dan kadar lemak 5,99%.