Chrysanthemum (Dendranthema grandiflora) is an ornamental plant that has high economic value, including flowers that are in great demand at domestic or abroad.  As cut flowers, chrysanthemums are used for decoration and flower arrangements at weddings, and for opening new offices.  The quality of cut flowers depends on the appearance and durability of freshness. Flowers with prime quality have a higher sale value compared to low-quality cut flowers. To maintain the quality of prime cut flowers still need to be implemented several treatments, especially when the flowers are ready to harvest to the consumers.  The handling of post-harvest chrysanthemums is an important factor that is inseparable from the stages of cultivation and greatly influences the selling value and added value that will be obtained by farmers and traders. The use of pulsing and holding liquid during display will extend the chrysanthemum vase life. By implementing post-harvest chrysanthemums in accordance with handling procedures (SOP), chrysanthemums will be obtained that can meet quality standards and can provide added value for farmers and flower traders

Sago is one of the local food districts of Sangihe archipelago, but its use is still limited to traditional products. Edible film of sago starch is one of the alternative products for increasing the added value of this commodity as well as an environmentally friendly packaging material. The research aims to obtain edible film from sago starch using CMC and glycerol. Edible film processing was carried out by mixing 5% sago starch, and CMC 0.5% w/v and glycerol variation 1; 1.25; 1.5; 1.75; 2; 3.75; (%v/v) at 65-70°C, molded and heated with oven at 60°C. Sago-based edible film can be made with the use of CMC and glycerol as plasticizers in various concentrations. Use of variation glycerol concentrations at CMC concentrations of 0.5% in edible film making significantly influenced properties of sago’s edible film such as thickness, WVTR value, tensile strength, and elongation. The increasing amounts of glycerol concentration tend to increase WVTR values, decrease tensile strength value, and decrease elongation values of sago’s edible film.

Umbi lokal Daluga (<em>Cyrtosperma merkussi</em>), Kolerea (<em>Colocasia sp</em>), Longki (<em>Xanthosoma sp</em>) dan Wongkai (<em>Dioscorea sp</em>) merupakan sumber bahan pangan alternatif potensial di Sulawesi Utara yang belum terinformasi secara utuh karakteristiknya, sehingga perlu adanya karakterisasi komposisi kimia dan fisik tepung. Tujuan penelitian adalah mendapatkan sifat fisikokimia dari tepung umbi lokal dan produk yang dapat dikembangkan. Penelitian dilakukan di Laboratorium Diseminasi BPTP Sulawesi Utara. Hasil penelitian menunjukkan bahwa kandungan pati tepung Daluga, Kolerea, Longki dan Wongkai saling berbeda nyata dengan kisaran jumlah kandungan pati, amilosa dan amilopektin berturut turut adalah 42.7-49,51%, 15-27.47%, dan 16-27%. Nilai kecerahan tepung Longki, Daluga, Kolerea dan Wongkai berbeda satu dengan yang lain dengan nilai kecerahan paling tinggi dan nilai indeks browning terendah adalah tepung umbi Longki. Tepung kolerea paling potensial dikembangkan sebagai sumber tepung-tepungan dibandingkan tepung Longki, Daluga dan Wongkai, karena mempunyai potensi rendemen tepung 31,2%, mengandung pati paling tinggi sebesar 49,51%, dan protein sebesar 3,47%, serta mengandung amilosa kedua tertinggi sebesar 25,74.

The research aims to study the agronomic characteristics and production of shallots on three different varieties. The study used a Randomized Block Design using 3 varieties, Lansuna, Bima Brebes, and Trisula, with 5 replications. Fertilization based on the recommendations of the Vegetable Research Institute is manure 5 t ha-1, Ponska 600 kg ha-1, KCl 150 t ha-1, and Fertifos 100 kg ha-1. Fertilization is done 4 times, first when planting, and when the plant is 15, 30, and 45 days after planting. Parameters in the form of plant height, number of leaves, number of seeds, the diameter of tubers, weight of fresh and dried tubers. Data analysis using ANOVA and Duncan’s Smallest Real difference test by 5%. The results showed that the height of the plant and the number of leaves of the Bima Brebes variety differed markedly with the varieties Trisula and Lansuna varieties. At the same time, the number of seeds indicates that Trisula differs markedly from Bima Brebes and Lansuna. The diameter of tubers shows Lansuna is significantly different from the Bima Brebes and Trisula. At the same time, the fresh weight and dry weight of Bima Brebes are significantly different from Lansuna and Trisula.

Shallot Lansuna local variety is trendy among farmers in Minahasa Regency because it adaptable to all seasons. This study aimed to evaluate planting distance and tuber size on the productivity of local variety onion of Lansuna. It was conducted from April to November 2017 in the Tonsewer Village, Minahasa Regency, using randomized design factorial groups with three replications. The first factor was planting distances of 20 cm x 20 cm and 20 cm x 25 cm, and the second factor was the size of tubers (large, medium and small). Thus, there were six treatment combinations. The results showed that the planting distances and tuber sizes did not significantly affect the agronomic components (plant height, number of leaves, and number of tubers) and production components (gross weight and net weight). However, the planting distance of 20 cm x 20 cm in combination with larger tuber seeds had the highest yield (26.17 t ha−1) followed by medium tuber seeds (15.79 t ha−1) and small tuber seeds (12.42 t ha−1). The study suggests that Shallot local variety Lansuna should be cultivated using 20 cm x 20 cm spacing distance and larger tuber seeds whenever possible.