Ternate City, North Maluku Province is a producer of nutmeg. The nutmeg that is cultivated comes from smallholder plantations. So far, post-harvest handling is still traditionally with simple equipment and poor hygienic which results in low-quality nutmeg. Efforts to improve post-harvest handling need to be done to improve the quality and farmer’s income. The purpose of this activity is to provide knowledge on good post-harvest handling of nutmeg in Ternate. One of the phases of activity carried out is through a survey to farmers to identify the organoleptic properties of nutmeg, as well as testing the water and vitamin C content of the nutmeg. The test results show that the drying process is not optimal because the resulting water content does not meet Indonesian National Standard (SNI), which is above 10%. The content of vitamin C in the flesh is 22 mg. Meanwhile, the organoleptic properties found that the colour, flavour, and taste were the most preferred by the farmer in the mace, seed, and flesh, respectively. The results of this activity can provide information about the characteristics of nutmeg that have been produced by Ternate farmers as a recommendation for proper post-harvest handling of nutmeg.
Specialty coffee is generally found in areas with an altitude around 1000 meters above sea
level (m a.s.l.) and is known to have a different distinctive flavor. One of the coffee
plantations in South Sulawesi that has the potential to upgrade its status as a specialty
coffee is the Sinjai regency. The sensory quality and chemical characteristics are the most
important component of specialty coffee. The purpose of the study was to evaluate the
chemical compounds and sensory quality in Manipi coffee beans in South Sulawesi,
which has the potential to be classified as specialty coffee. The coffee cherries were
collected from two locations based on different altitudes namely MA1 = 1200 m a.s.l. and
MA2 = 1400 m a.s.l. The coffee cherries directly processed the wet method referring to
Enrekang Arabica as a reference sample EA1 = 1200 m a.s.l. and EA2 = 1400 m a.s.l. The
results showed that the chemical content and quality of sensory in Manipi Arabica coffee
beans were affected by altitude. MA2 had the highest protein content (13.26%), lipid
(7.67%), and caffeine (1.42%), whereas green arabica coffee beans with the highest
carbohydrate content was MA1 (23.38%). The Enrekang Arabica were similar in terms of
Manipi Arabica coffee beans had the highest protein, lipid, and caffeine content at an
altitude of 1400 m a.s.l. respectively (12.41%), (10.73%), and (1.32%). The sensory
quality of MA1 is 85.75, relatively similar to MA2 is 85.25. The Manipi Arabica coffee
beans showed a specific flavor, namely brown sugar and vanilla notes from both altitudes.
It had the potential to be developed into specialty coffee with a cup test score > 80.
This study aims to determine the content of amino acids and fatty acids in unfermented cocoa powder with low temperature steam roasting treatment. The experimental research method was the processing technology of flavonoid-rich cocoa powder with the blanching method with steaming (hot steam), drying cocoa beans, and roasting using the Low Temperature Short Time method. The raw materials used are cocoa pods from the district Bantaeng, South Sulawesi. The parameters analyzed were the amino acid and fatty acid content of roasted and non-roasted cocoa powder, compared to dry cocoa beans using gas chromatography and LCMS methods. The results showed that the highest fatty acid in dry cocoa beans was Methyl Octadecanoate (32.16%), in unroasted and roasted cocoa powder, namely . While the highest amino acid in dry cocoa beans is L-Arginine (1.13%). L-Lysine as the highest amino acid in unroasted and roasted cocoa powder was 6.76% and 4.8%, respectively. For the lowest types of amino acids in cocoa beans and powder, namely L-cysteine in dry cocoa beans (0.001%), unroasted cocoa powder (0.07%) and roasted cocoa powder (0.06%).
The development of the cocoa processing industry must balance with the handling of cocoa bean shell waste. Cocoa bean shell is by product from cocoa processing industry. Active compounds of cocoa bean shell show antioxidant activity as antimicrobial. Based on this information, the cocoa bean shell has the potential to be used as an active compound in the packaging. The objective of this study was to evaluate the antioxidant activity of cocoa bean shell extract from North Luwu and Gunungkidul. Both regions had differences in cocoa bean processing and it may affect the antioxidant activity. The extraction of an active compounds was carried out by preparation of cocoa bean shell powder, defatted with hexane, then extracting active compounds with 70% ethanol. The analysis of cocoa bean shell powder including proximate and color analysis. The cocoa bean shell extract analysis including antioxidant activity of Radical Scavenging Activity (RSA) DPPH, total phenolic, total flavonoid, FTIR, and total dissolved solids. The result show that North Luwu cocoa bean shell extract has a higher active compound content than Gunungkidul, and this is reflected in RSA DPPH.
Cream made from cocoa polyphenol combined with aloe vera and seaweed has been prepared and its antiaging properties has been studied. Cream composition consisted of cocoa butter, olive oil, sodium dodecyl sulphate, polypropylene glycol, cetyl alcohol and aquadest as the cream base. Cocoa polyphenol, aloe vera and seaweed were used as active agent to perform antiaging activity. Antiaging tests were done in vivo, using male Wistar rats. Antiaging tests included cream effectivity to protect skin from UV B radiation, which indicated by wrinkle, exfoliation, erythema and skin elasticity. Result of this research shows that skin applied with cream contained cocoa polyphenol, aloe vera and seaweed has less wrinkle and erythema after being exposed with UV B lamp for 2 weeks. Cream contained 3 active ingredients (cocoa polyphenol, aloe vera and seaweed) shows less effectivity to protect against exfoliation compare to cream with only 2 active ingredients (aloe vera and seaweed), however, cream with 3 ingredients still shows better protection to skin, compare to the unprotected skin (skin which not applied with any cream). In addition, skin applied with cream contained cocoa polyphenol, aloe vera and seaweed shows better elasticity, compared to those which not applied with cream.
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