Pinrang Regency is one of the regencies that contributes the largest production in South Sulawesi. The fermentation process is the stage of processing cocoa beans that must be carried out to guarantee the taste and aroma of good chocolate. The purpose of research is to study the effect of fermentation time with different cocoa clones on the quality characteristics of cocoa beans during fermentation. Characterization was held by observing the shape and color of the cocoa beans visually and measuring the temperature, pH, total acid, water content and fat content of the beans during fermentation. The results was showed that cocoa beans from local clones were better than Sulawesi 2 clones based on the quality characteristics of the beans produced. The best beans quality is on the 4 and 5 days of fermentation which produces an optimum temperature of around 45-47°C, pH around 5-5.4, total acid around 0.90%. Cocoa beans with a physical appearance and color that is bright enough, fat content around 50.45 %, and the water content is quite low around 4.97%. The quality of the cocoa beans produced is still in accordance with SNI 2323-2008. The use of styrofoam can be used as an alternative besides fermentation with wooden boxes that are usually done by farmers. The results of the study are expected to be used to obtain data and information on the characteristics of fermented cocoa beans, especially from Pinrang Regency, South Sulawesi.

Commonly cocoa beans containing various chemical components, nutrients, and bioactive compound. The main bioactive compounds in cocoa beans consisting flavonoids and methylxantines has an positive influence on the health of the human body. Besides the fermented cocoa beans also produce a distinctive of cocoa aromatic. One of the main factors influencing the formation of aroma, chemical content and bioactive compounds of cocoa beans is the fermentation process. The purpose of research is to determine the effect of fermentation duration of cocoa clones with different varieties on the profile of bioactive compounds, antioxidant activity and aromatic components (volatiles) that occur in cocoa beans during fermentation. The treatment was arranged in a Randomized Block Design of two factors, the first factor is cocoa clones (Sulawesi 2/S2 clones and local clones) and the second factor is fermentation time (0, 2, 4 and 6 days). The observed parameters were polyphenol content, antioxidant activity, flavonoid bioactive compounds (catechin and epicatechin) and methylxanthine (theobromin and caffeine), as well as aromatic components (volatile) of fermented cocoa beans. The results of the study was showed that cocoa beans from local clones providing polyphenols, antioxidant activity and bioactive compounds (catechin, epicatechin and theobromine) are higher than S2 clones. While the high caffeine content and distinctive aroma of the pyrazine compound were produced from S2 cocoa beans on 6 days fermentation. The average content of polyphenols, antioxidants and bioactive compounds in non-fermented cocoa beans is higher than fermented beans, but the resulting scent is not strong. The results of the research are expected to obtain information about the profile of bioactive compounds, antioxidants and aromatic components of cocoa beans especially derived from Pinrang district has the potential improving community health.

Potato chips are a snack that is loved by the people. The purpose of this study was to examine the making of kalosi potato chips with some immersion treatment of Kalosi potato chips. The study was conducted at the Postharvest Laboratory of AIAT South Sulawesi from June to December 2017. The design of the RAL trial with 3 replications with 6 immersion treatments namely in water, Ca(OH)2 0.5% solution, Ca(OH)2 1%, Na2S2O5 0.5%, Na2S2O5 1%, CaCl2 0.5% and CaCl2 1%. The results showed that the chemical characteristics were significantly different between all immersion treatments. While the organoleptic characteristics were not significantly different from all treatments. The best treatment and fulfilling SNI requirements were local potato chips of Kalosi varieties which were soaked in 1% CaCl2 solution with a yield of 21.39%; the moisture content of 1.61%, fiber 3.71%, fat 13.71%, starch 33.67%, ash 2.46%, and the level of organoleptic of color, aroma, texture and overall acceptance with scores very like.

Tempeh sausage is the one of variative and interesting processed provide added value and extend the shelf life of tempeh. The purpose of the research is to determine the quality of tempeh sausages, especially chemical and sensory content produced from various soybean varieties and variation of cooking methods. The research had a Complete Random Design of the factorial pattern with 3 repeats. The first factor is tempeh from various of soybean varieties (Import, Anjasmoro, Argomulyo, Burangrang, and Grobogan), the second factor is the cooking method (steamed, boiled and oven). The observation parameters include: moisture content, ash content, fat level, protein level, and sensory/organoleptic test. The result was showed that varieties of treatment and cooking methods gave a real interaction effect on ash content, fat content and protein of tempeh sausage. Tempeh sausage was produced from imported soybean, has the lowest water content for the oven cooking method and sausage tempeh of soybean Anjasmoro with steamed method has the lowest ash content. Tempeh sausage produced from soybean Argomulyo has the highest fat content for steamed cooking methods and the highest protein for the oven cooking method. Based on sensory analysis, it is known that having the highest level of preference is tempeh sausage from Grobogan and steamed treatment with a moisture content of 56.25%, ash content is 0.97%, fat 17.38%, and protein 12.91%.

One of the soybean products that people like was tempeh. Tempeh could not be stored for a long time and smells unpleasant, so it was less preferred by children, so tempeh milk powder was made with the aim to determine the effect of varieties and flavour on the quality of tempeh milk powder. The research method used was a completely randomized design factorial pattern with 3 replications. The first factors were the six soybean varieties (Anjasmoro, Grobogan, Agromulyo, Burangrang, Kepak Hijau and import variety), the second factor was various flavourings, 4 levels (cocoa paste, strawberry paste, cocoa powder and vanilla paste). This activity is held from January until December 2015. Soybeans were harvested in Soppeng and Jeneponto Districts, South Sulawesi and then taken to the Post-Harvest Laboratory Assessment Institutes for Agricultural Technology (AIAT) of South Sulawesi for processing soybean to became of tempeh milk powder. The results showed that there was significant interaction between soybean varieties and flavour added of the yield, moisture, ash, protein, carbohydrate and organoleptic test (colour, aroma, texture and taste of tempeh milk powder. The best milk powder of tempeh was treatment interaction of Grobogan variety and strawberry flavouring with a yield of 86.31%, moisture 10.10%, ash 0.58%, protein 3.01%, fat 0.0% and carbohydrates 86.31 %.

Research on the content of heavy metals in cocoa beans from mining and non-mining areas in South Sulawesi has been done. The purpose of this study was to determine the effectiveness of handling cocoa according to SNI 2323-2008 in reducing heavy metal contamination of cocoa beans at mining and non-mining locations. The research method used was a completely randomized factorial design pattern with three replications. The first factor was two-region (mining and non-mining areas), the second factor was various quality handling (GHP and non-GHP). The results showed that the heavy metal analysis of cocoa beans that met the SNI requirements was found in the non-mining areas of Luwu district, both GHP (Pb 0.13 ppm, Cd 0.37 ppm, Cu 1.26 ppm, and Zn 41.72 ppm) and non-mining. GHP (Pb 0.13 ppm, Cd 0.31 ppm, Cu 0.51 ppm, and Zn 37.02 ppm). Meanwhile, cocoa beans in mining areas in East Luwu Regency have not met the SNI requirements because Pb, Cd, and Zn levels exceed the safe limits for the quality requirements of cocoa beans. The best cocoa beans from non-mining with GHP treatment (11.98% fat, total acid 313.25, pH 5.05, crude fiber 13.49%, polyphenols 0.37, and moisture content 7.84%)

<p>Cocoa has become one of the strategic export commodities which accounted for the fourth largest foreign exchange after oil palm, rubber, and coconut. Indonesian cocoa production is significantly increasing, but the quality is still unsatisfactory. This will give conveying pathern of low quality of Indonesian cocoa in international markets. The producers need to improve the cocoa beans quality and start selling intermediate to final processed product. The fermentation process is an essensial stage of cocoa beans processing to guarantee a good flavor and aroma. Pressing process is also a very important step of process in determining the quality of cocoa.This research was aimed to determine the influence of cocoa liquefied temperature on the fat yield and fat content of the cocoa powder obtained from pressing of cocoa paste with a hydraulic pressing system. The result of this study is expected to provide information on the effectiveness of pressing at several cocoa paste temperatures. The treatments was arranged in Factorial Designwith 3 treatments of cocoa paste temperature (room temperature (± 30^oC), 40^oC and 50^oC), and 3 replication for fermented and without fermentation cocoa. The results of this study show that effective temperature on compression of paste is at a temperature of 50 ^oC which generated the most fat yield and the lowest fat content of cocoa powder.</p><p> </p><p><strong>PENGARUH SUHU PEMASTAAN TERHADAP RENDEMEN DAN KADAR LEMAK BUBUK KAKAO HASIL PENGEMPAAN DARI BIJI KAKAO FERMENTASI DAN NON FERMENTASI</strong></p><p>Kakao telah menjadi salah satu komoditas ekspor strategis yang menyumbang devisa negara terbesar keempat setelah kelapa sawit, karet, dan kelapa. Produksi biji kakao Indonesia secara signifikan terus meningkat, namun mutu yang dihasilkan masih kurang memuaskan. Hal tersebut akan menurunkan citra kakao Indonesia di pasaran luar negeri. Keadaan ini menuntut produsen kakao untuk terus meningkatkan mutu biji kakao dan mulai mengalihkan perhatian untuk tidak hanya menjual kakao dalam bentuk biji, tetapi juga dalam bentuk bahan jadi maupun setengah jadi. Proses fermentasi merupakan tahapan pengolahan biji kakao yang vital dan mutlak untuk menjamin dihasilkannya citarasa maupun aroma cokelat yang baik. Proses pengempaan juga merupakan proses yang sangat penting dalam menentukan mutu kakao. Penelitian ini bertujuan untuk mengetahui pengaruh suhu pasta kakao terhadap rendemen lemak dan kadar lemak bubuk kakao dengan pengempaan sistem hidrolik. Perlakuan disusun dalam Rancangan faktorial, dengan 3 perlakuan suhu pasta yaitu suhu ruang (± 30 ^oC), suhu 40 ^oCdan suhu 50 ^oC masing-masing 3 ulangan untuk jenis bahan kakao fermentasi dan tanpa fermentasi. Hasil penelitian menunjukkan suhu efektif pada pengempaan yang dilakukan adalah pengempaan pasta pada suhu 50 ^oC dimana dihasilkan rendemen lemak paling banyak dan kadar lemak bubuk kakao paling rendah.</p>

Tujuan dilakukannya studi ini ialah untuk memahami pengaruh pelatihan character building untuk meningkatkan psychological well-being pada anak Panti Asuhan Puteri Aisyiyah Medan. Hipotesis pada studi ini ialah bahwa pelatihan character building efektif untuk meningkatkan psychological well-being pada anak Panti Asuhan Puteri Aisyiyah Medan. Riset ini adalah riset percobaan pada desain one group pretest-posttest design. Data yang didapatkan diuji normalitasnya memakai uji Shapiro-Wilk. Teknik analisis yang dipakai pada studi ini ialah kuantitatif serta kualitatif. Analisis kuantitatif menggunakan pengukuran non-parametrik yaitu teknik analisis statistik Wilcoxon dengan program bantuan Statistical Product and Service Solution (SPSS) versi 23. Sedangkan analisa kualitatif bersumber pada data hasil studi dan interviu. Hasil uji statistik yang selesai dibuat memakai uji Wilcoxon terdapat nilai p value sejumlah 0.000 (p < 0.05) sehingga hipotesa diterima. Oleh karena itu, menurut hasil analisis tersebut bisa ditarik kesimpulan bahwasannya pelatihan character building berpengaruh untuk meningkatkan psychological well-being pada anak Panti Asuhan Puteri Aisyiyah Medan.