In coffee processing, coffee husks are usually thrown out, creating a large amount of waste which can potentially pollute the environment. In several countries, coffee husks have been used as a drink and have a high selling value known as cascara tea. The aim of this study is to determine the differences in the chemical characteristics of cascara tea made from three coffee varieties in Aceh Province. This study used a randomized block design with coffee variety as the single factor, either Arabica, Liberica, or Robusta and analyzed by ANOVA. The parameters analyzed were pH value, total dissolved solids, total phenol, and antioxidant activity. The results showed that coffee varieties affected the pH value, total dissolved solids, and total phenol in the brewed cascara. However, coffee varieties do not affect the antioxidant activity of cascara tea. The average pH value of cascara tea obtained was 5.17, total dissolved solids was 0.54 Brix, total phenol was 0.58 mg GAE/ml and antioxidant activity was 70.02%. The highest total phenolic compounds were obtained from Robusta coffee varieties with 0.64 mg GAE/ml. It is necessary to carry out further analysis of the volatile compounds and their correlation with the resulting cascara tea flavor.

Tomato is one of the fruit vegetables that had perishable properties so that it needs good postharvest handling to increase their shelf life. One of among other technologies, surface coating of tomatoes with edible ingredients added with natural antimicrobials is potential to be applied. Currently, nanotechnology represents an important area and an efficient option for extending the shelf life of foods. The research aimed to investigate the effect of edible coating, containing cinnamon oil nanoemulsion, to extend the storage life and quality of tomato fruits. Treatments given were (a) dipping time in the edible coating formula (1 and 3 minutes), and the storage period of tomatoes, namely 3, 6, 9, 12 and 15 days at room temperature (27°C). As a control treatment, the inspection was also applied on non-coated tomatoes. The results showed that coating treatment was significantly able to delay changes in the quality attributes of tomatoes and longer shelf life compared to fruit that was not coated with an edible coating. Tomato edible coating has better in maintaining physicochemical characteristics (weight loss of 1.83%, TSS 0.34 Brix, vitamin C 59.8 mg/100g and total plate count of 7.88 × 106 CFU/g) than control throughout the storage period. The study concludes that cinnamon oil nanoemulsion coating could be a good alternative to preserve the quality and extend the storage life of tomatoes.

The purpose of this research is to know and analyze the influence of Domestic Investment (PMDN), Foreign Investment (PMA), Labor and Land Area of Agriculture Sector on Gross Regional Domestic Product (PDRB) of Agriculture Sector in Aceh Province using time series data, 20 years (1995-2014). The model used is Cobb-Douglas production function. The result of the research shows that the PMDN variable has a positive influence and the Land Size negatively affect the GDP of the Agricultural Sector, while the FDI and Manpower have no significant effect to the GDP of the Agricultural Sector of Aceh Province. So from the results of this study recommends the government to create a program that can increase the productivity of land and labor productivity.Keywords: Domestic Capital, Foreign Capital, Labor, Land and Agricultural                   Sector GDP. AbstrakPenelitian ini bertujuan untuk mengetahui dan menganalisa Pengaruh Penanaman Modal Dalam Negeri (PMDN), Penanaman Modal Asing (PMA), Tenaga Kerja dan Luas Lahan Sektor Pertanian Terhadap Produk Domestik Regional Bruto (PDRB) Sektor Pertanian Di Provinsi Aceh dengan menggunakan data time series, selama 20 tahun (1995-2014). Model yang digunakan berupa fungsi produksi Cobb-Douglas. Hasil penelitian menunjukkan bahwa variabel PMDN berpengaruh positif dan Luas Lahan berpengaruh negatif terhadap PDRB Sektor Pertanian, sedangkan PMA dan Tenaga Kerja tidak berpengaruh signifikan terhadap PDRB Sektor Pertanian Provinsi Aceh. Maka dari hasil penelitian ini merekomendasikan pemerintah agar dapat membuat suatu program yang mampu meningkatkan produktivitas lahan dan produktivitas tenaga kerja.Kata Kunci : PMDN , PMA, Tenaga Kerja, Luas Lahan dan PDRB Sektor Pertanian.

Abstrak.  Kopi merupakan salah satu tanaman hasil perkebunan yang biasa dikonsumsi dalam bentuk minuman. Saat ini kopi sudah menjadi bagian dari kebiasaan dan budaya masyarakat baik di pedesaan maupun perkotaan. Ada banyak jenis kopi yang beredar di pasaran, akan tetapi yang umum adalah kopi Arabika, Robusta dan Liberica. Salah satu permasalahan utama dan terbesar dalam proses pengolahan buah kopi menjadi biji adalah penanganan limbah buah kopi baik limbah padat (kulit kopi) maupun limbah cair (air cucian kopi dan lendir kulit buah kopi). Kulit buah kopi mengandung air, serta, gula, tanin, mineral, lemak, senyawa volatil dan senyawa lainnya. Penelitian ini dilakukan untuk  mengetahui pengaruh rasio kulit buah kopi dan air serta konsentrasi gula yang digunakan terhadap mutu sirup kulit buah kopi yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan pola Faktorial yang terdiri atas dua faktor. Faktor pertama adalah rasio kulit kopi dan air (R), yang terdiri atas 3 taraf 1:1 (R1), 1:1,5 (R2) dan 1:2 (R3). Faktor kedua adalah konsentrasi gula (K), yang terdiri atas 3 taraf yaitu 9100% (K1), 10025% (K2) dan 11050% (K3)[L1] . Kombinasi perlakuan adalah 3 x 3 = 9. Setiap perlakuan dilakukan ulangan sebanyak 3 kali sehingga diperoleh 27 satuan percobaan. Analisis yang dilakukan terhadap sirup kulit buah kopi meliputi analisis viskositas, pH, total asam, organoleptik (hedonik) dan aktivitas antioksidan. Hasil penelitian menunjukkan bahwa rasio kulit buah kopi dan air  berpengaruh nyata terhadap aroma sirup kulit buah kopi. Adapun konsentrasi gula berpengaruh sangat nyata terhadap pH sirup kulit buah kopi. Interaksi antara rasio kulit buah kopi dan air serta konsentrasi gula berpengaruh sangat nyata terhadap total asam dan warna sirup kulit buah kopi. Ekstrak sari buah jamblang yang dihasilkan memiliki viskositas berkisar dari 5,50 cP-82,50 cP; pH berkisar dari 1-5,6 ; total asam berkisar 0,16%-0,45%.; hedonik warna berkisar dari 2,79-3,37 (tidak suka - netral); hedonik aroma berkisar dari 2,44-3,32 (tidak suka - netral); hedonik rasa berkisar dari 3,16-3,63 (netral); hedonik kekentalan berkisar dari 2,68 – 3,72 (tidak suka - netral) dan aktivitas antioksidan berkisar dari 0,30-0,32%. Abstract. Coffee is one of the plantations that are usually consumed in the form of drinks. Currently coffee has become part of the habits and culture of the community both in rural and urban areas. There are many types of coffee on the market, but the common ones are Arabica, Robusta and Liberica coffee. One of the main and biggest problems in processing coffee fruit into seeds is handling coffee fruit waste both solid waste (coffee skin) and liquid waste (coffee washing water and coffee fruit skin mucus). The skin of coffee fruit contains water, as well as sugar, tannins, minerals, fats, volatile compounds and other compounds. This study was conducted to determine the effect of the ratio of coffee and water rind and the concentration of sugar used to the quality of coffee fruit skin syrup produced. This study uses a Completely Randomized Design (CRD) with a Factorial pattern consisting of two factors. The first factor is the ratio of coffee skin and water (R), which consists of 3 levels 1: 1 (R1), 1: 1.5 (R2) and 1: 2 (R3). The second factor is the concentration of sugar (K), which consists of 3 levels namely 90% (K1), 100% (K2) and 110% (K3). The treatment combination is 3 x 3 = 9. Each treatment is repeated 3 times to obtain 27 experimental units. Analysis carried out on coffee fruit skin syrup included analysis of viscosity, pH, total acid, organoleptic (hedonic) and antioxidant activity. The results showed that the ratio of coffee and water rind significantly affected the aroma of coffee fruit skin syrup. The concentration of sugar has a very significant effect on the pH of coffee fruit skin syrup. The interaction between the ratio of coffee fruit skin and water and sugar concentration had a very significant effect on the total acidity and color of coffee fruit skin syrup. The resulting jamblang fruit extract has viscosity ranging from 5.50 cP-82.50 cP; pH ranges from 1-5.6; total acid ranged from 0.16% -0.45%; hedonic colors range from 2.79-3.37 (dislike - neutral); hedonic scents range from 2.44-3.32 (dislike - neutral); hedonic taste ranges from 3.16-3.63 (neutral); hedonic viscosity ranges from 2.68 - 3.72 (dislike - neutral) and antioxidant activity ranges from 0.30-0.32%.

Biskuit ubi jalar ungu merupakan salah satu produk diversifikasi pangan lokal yang memiliki potensi sumber daya alam khususnya pemanfaatan ubi jalar ungu. Penggunaan tepung lokal akan menghasilkan biskuit dengan karakteristik berbeda dari biskuit yang berbahan dasar tepung terigu sehingga penggunaan biskuit dengan suhu dan waktu pemanggangan yang berbeda akan mempengaruhi karakteristik yang dihasilkan. Penelitian ini bertujuan untuk untuk mengetahui pengaruh suhu dan waktu pemanggangan terhadap karakteristik fisikokimia dan organoleptik serta sekaligus sebagai olahan makanan yang memiliki nilai fungsional. Hasil penelitian menunjukkan faktor suhu dan waktu pemanggangan biskuit ubi jalar ungu berpengaruh nyata terhadap warna, rasa, tekstur, kadar air, kadar abu, kadar lemak, kadar serat kasar dan kadar karbohidrat. Perlakuan terbaik dihasilkan pada suhu pemanggangan 150°C dan waktu pemanggangan 10 menit dengan kadar air 2,86%, kadar lemak 5,54%, dan kadar karbohidrat 88,85%. Sedangkan perlakuan terbaik pada uji hedonik didapatkan pada suhu pemanggangan 150°C dan waktu pemanggangan 10 menit dengan aroma 3,29 (netral), warna 3,14 (netral), dan rasa 3,27 (netral). Hal ini diduga karena panelis cenderung lebih menyukai aroma yang tidak coklat, warna yang lebih khas dan rasa yang tidak pahit.Effect of Baking Temperature and Time on The Quality of Physical, Chemical, and Organoleptic in Purple Sweet Potato BiscuitsPurple sweet potato biscuits are one of the diversified local food products with natural resource potential, especially the use of purple sweet potatoes. The use of local flour will produce biscuits with different characteristics from biscuits made from wheat flour so that the use of biscuits with different baking temperatures and times will affect the resulting characteristics. This study aims to determine the effect of temperature and roasting time on physicochemical and organoleptic characteristics and food processing that has functional value. The results showed that the temperature and roasting time of purple sweet potato biscuits significantly affected the color, taste, texture, moisture content, ash content, fat content, crude fiber content, and carbohydrate content. The best treatment was produced at a roasting temperature of 150 °C and 10 minutes roasting time with a water content of 2.86%, a fat content of 5.54%, and a carbohydrate content of 88.85%. At the same time, the best treatment in the hedonic test was obtained at a roasting temperature of 150 ° C and baking time of 10 minutes with an aroma of 3.29 (neutral), color 3.14 (neutral), and taste 3.27 (neutral). This is presumably because the panelists tended to prefer non-brown scents, a more distinctive color, and a less bitter taste.