The purpose of this study was to determine the physical, mechanical and barrier properties of yam starch edible film. This research used Randomized Block Design (RAK).grouping the cultivar into 2, white and purple water yam. The starch concentration used were 1,33%, 2%, 2,67%, dan 3,33%.The results showed that the two cultivars produced similar properties of edible film.  The concentration of water yam starch affected transparency, thickness, water vapour transmision rate (WVTR) and compressive streght of edible film, but did not affect its solubility in water. The starch concentration of 2.67% was found to be the most appropriate concentration which produce edible film with thickness 0.12 to 0.13 mm, transparency 12.42 to 13.24%/mm, solubility 84.36 to 86.60%, water vapor transmission rate 1.16 x10-2 to 1.08 x10-2 g/sec/m2, and compressive strenght 48.10 to 49.35 N/m2Keywords:Edible Film, Water Yam, Cultivars, Starch concentration

Keefektifan Metode Karya Wisata dalam Pembelajaran Menulis Teks Deskripsi. Penelitian ini bertujuan mendeskripsikan keefektifan metode karya wisata dalam pembelajaran teks deskripsi siswa kelas VII SMP Negeri 24 Makassar. Jenis penelitian ini adalah penelitian eksperimen. Desain penelitian yang digunakan adalah quasi-experimental. Data dalam penelitian ini merupakan data hasil belajar siswa. Instrumen penelitian terdiri dari pedoman penelian menulis teks deskripsi. Teknik pengumpulan data dilakukan melalui pretest, perlakuan dan postest. Teknik analisis data yang digunakan dalam menganalisis data yaitu analisis deskriptif dan analisis inferensial. Hasil penelitian menunjukkan bahwa tes menulis teks deskripsi setelah diterapkan metode karya wisata memeroleh nilai yang lebih tinggi dibandingkan sebelum diterapkan metode karya wisata. Hal ini ditunjukkan pada hasil tes siswa sebelum diterapkan metode karya wisata (pretest) yang hanya memperoleh nilai 75 sebagai nilai tertinggi. Sedangkan pada hasil tes setelah diterapkan metode karya wisata (postest), siswa memperoleh nilai tertinggi 85.

Abstract— This study aimed to determine the effect of sugar concentration on the organoleptic quality of instant coffee of Liberika Tungkal Jambi and to determine the optimal concentration of sugar in producing instant coffee with the best organoleptic quality. Instant coffee was produced by co-crystallizationmethod.The crystallizing agent used was granulated sugar. Coffee extract was made using an extractor in a ratio of coffee powder/hotwater of 1/15. Five levels of sugar concentration (15, 25, 35, 45 and 55%) were applied in a completely randomized design with 4 replications. The parameters observed were the sweetness level, the distinctive aroma of coffee, the granulestexture, and the panelist's preference.The parameters were organoleptically determined using 15 trained panelists in the scoring test format. The data was analyzed using ANOVA and DNMRT at 95% confidence level. The results showed that the sugar concentration had a significant effect on the level of sweetness, the distinctive aroma of coffee, and instant coffee granules performance but had no significant effect on solubility and panelist preferences. The optimal sugar concentration to produce instant coffee with good quality was 25%.   Keywords— libtukom, instant coffee, recrystallization, sugar

Abstract— The making of instant brewed coffee using co-crystallization method is strongly influenced by the heating schedule (HS) applied. Five levels of HS (HS1, HS2, HS3, HS4 and HS5) were studied on the physico-chemical properties of instant coffee of Liberika Tungkal Jambi. The treatment was applied in a completely randomized design with 4 replications. The coffee was extracted using a special coffee extractor in a ratio of hot water/coffee powder of 15/1. Parameters observed were moisture content, ash content, pH, solubility, and total dissolved solids. The data obtained were analyzed using ANOVA and DNMRT at 5% significance. The results showed that the physico-chemical properties of instant coffee had significant effect on moisture content, pH, solubility, and total dissolved solids but not on ash content. The optimal HS to produce Liberika Tungkal Jambi instant coffee with good quality was heating at 110oC in the beginning, followed by 90oC at the initiation of crystallization, and 75oC when crystal growth (HS3).  HS3 produces instant coffee with water content 1.57-1.61%; ash content 6.12-6.16; pH 5.50-5.56; solubility 98.22-98.25; and total dissolved solids 8.47-8.53% Brix.   Keywords— crystal growth,instant coffee, libtukom, recrystallization,

Oyster mushrooms have a delicious taste and contain nutrients. One of the popular oyster mushrooms in the community is white oyster mushrooms (Pleurotus ostreatus). The content and characteristics of oyster mushrooms are influenced by the age of harvest. This study aims to determine the effect of oyster mushrooms harvesting age on physical and chemical properties. This study used a completely randomized design. The treatment is the age of harvesting namely 2, 3, 4, and 5 days after budding. Each experimental unit was repeated 3 times. This research consisted of nursery, incubation, maintenance, and harvesting oyster mushroom. The results showed that harvest age has a significant effect on the height, diameter of the hood and the wet weight but has no effect on the number of stalks and water content of white oyster mushrooms