Fig is shrub with short stems, creeping, not many trunks and woody which have cambium tissue due to thickening between the xylem and phloem, can grow and bear fruit in the hot sun or in the desert. Fig plant is a plant that has many benefits. The purpose of this research is to determine the effect of natural Plant Growth Regulator (PGR) (mature coconut water, young coconut water and shallot extract) and obtain the best concentration of PGR for Fig plant cuttings. The study was carried out by field trial methods arranged in Completely Randomized Design (CRD) with a single factor trial design. The treatments tested were the addition of PGR from natural ingredients, namely: mature coconut water 20% and 30%, young coconut water 20% and 30%, red shallot extract 60% and 70% and commercial PGR (Root-Up™™). Each treatment was repeated 3 times. The results of this search showed that all-natural PGR tested, namely from young coconut water concentrations of 20% and 30%, mature coconut concentrations of 20% and 30% and shallots concentrations of 60% and 70% can be used to increase the growth of Fig plant cuttings. All natural PGRs tested, namely young coconut water with a concentration of 20% and 30%, mature coconut with a concentration of 20% and 30% and shallots with a concentration of 60% and 70% can be used to increase the growth of fig plant cuttings.

Cassava is one of the many crops developed in the Gunung Kidul to be used as food. There are many of varieties planted and characteristic are unknown of various cassava varieties, requires the need for research on the characteristics of nutrient content and physical properties, especially for Mocaf production. This research was arranged in a Completely Randomized Design (CRD) with single factor and consisting of 5 treatments, Kirik, Gambyong, Jawa, Gatotkaca, and Bamban varieties. Every treatment was repeated 3 times and every varieties was 9 months of harverst age. Observed variables include moisture content, protein, ash, starch, fiber, fat, carbohydrate, HCN, white color, organoleptic, and viscosity. The result showed that kind varieties of fresh cassava possess nutrient content and different physical properties. Bamban variety is the best quality for making Mocaf which is has the white color (91,53), HCN content of 18,10 ppm, starch content of 77,84 %, protein content of 1,11 %, and dietary fiber content of 9,04 %, but not yet meet the standards of SNI on HCN variables and the amount of starch.

The research aimed to determine the best concentration from combination of edible coating green grass jelly powder and cinnamon essential oil to extend the shelf life of water rose apple var. Merah Delima. The experiment was conducted in Postharvest Laboratory, University of Muhammadiyah Yogyakarta from December 2019 to January 2020. This research was conducted with a single factor trial design arranged in a Completely Randomized Design (CDR) with 3 replications. The experiment consisted of treatment without coating, 0,2 % powder of grass leaves + 0,4% cinnamon, 0,2 % powder of grass leaves + 0,6% cinnamon, 0,4 % powder of grass leaves + 0,4% cinnamon, and 0,4 % powder of grass leaves + 0,6% cinnamon. The results showed that the treatment of 0,2 % powder of grass leaves + 0,6% cinnamon essential oil was the most effective to extend shelf life and inhibit microbial growth in the fruit.

PENDAHULUANCabai gendot (Capsinum annum var. Abbreviata) merupakan salah satu komoditas sayuran yang dimanfaatkan untuk keperluan bahan pangan. Ciri dari jenis sayuran ini rasanya pedas dan aromanya khas, buahnya bulat bejol-benjol dan tidak menarik dan tumbuh di daerah dataran Dieng sehingga disebut cabe dieng atau gendot. Cabai gendot merupakan salah satu komoditas pertanian yang mempunyai nilai penting ditengah masyarakat. Cabai dapat dimanfaatkan untuk berbagai keperluan masakan, bahan ramuan obat tadisional maupun industri pengolahan makanan. Secara umum cabai mempunyai banyak kandungan gizi antara lain: vitamin A, vitamin C, kalori, protein, lemak, karbohdrat, kalsium, besi dan fosfor (Setiadi, 2006).Cabai setelah dilakukan pemanenan sangat rentan terhadap berbagai kerusakan yang terjadi selama penanganan pasca panen yang dapat mencapai 40% atau lebih. Sifat cabai yang mudah rusak meyebabkan penurunan kualitas dan selang waktu antara saat panen dan komsumsi.