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.

Isotonic drinks is one type of beverages that serves to replace body fluids lost due to physical activity. The drink is made from raw materials of coconut water and extract ”wuluh” starfruit with the addition of sugar. Coconut water used from an optimally mature of coconut and young “wuluh” starfruit. The material formulation was conducted with coconut water as much as 88%, extract “wuluh” starfruit 5%, and the addition of sugar as much as 7%. Isotonic beverage was prepared by extracting “wuluh” starfruit and preparing coconut before mixing all ingredients. The treatment was filtering using by micro filter (0.5 and 0.1 micron) and without filtering. The mixing process of the material was carried out hygienically to obtain a viable product. Based on product visualization testing by using a filter tool can longer than without a filter tool.

Drinks combination of cherry leaves and dried stevia leaves can be used as a health drink contains antioxidants and low-calorie sugar. This study aims to get types of proper drying in the manufacture of beverages so that the antioxidant content is not damaged and lost. The analysis was conducted on the analysis of sensory, physicochemical and microbiological testing. The design methods Completely Randomized Design (CRD) with 2 factorials. The first factor is the addition of stevia leaf dry consisting of 4 levels (0%, 25%, 50% and 75%), the second factor is the type of drying which consists of two type of (drying by oven blowers and drying by oven vacuum), while the vacuum drying the best in terms of sensory analysis (color, aroma, and taste) and antioxidant activity of 77.8%, brewed beverage formulations obtained by the treatment of dry cherry leaves 75% and 25% of dry stevia leaves with the results of sensory analysis (color, aroma and flavor) rather liking, the antioxidant activity of 78.5%, and total calories of 2.9 kcal.

The study was aimed to determine the antimicrobial activity of Moringa oleifera L. leaf extract againts the growth of Staphylococcus epidermidis. This study was conducted at the Microbiology Laboratory of the Department of Pharmacy, Ministry of Health Polytechnic Makassar, South Sulawesi. Three different concentrations of Moringa leaf extract were used, namely 2% b/v, 4% b/v and 8% b/v which were tested on S. epidermidis bacteria using the paper disk diffusion method. The results showed that Moringa oleifera L. extract could inhibit the growth of S. epidermidis by showing the inhibition zone around the extract. The biggest inhibition zone at a concentration of 8% b/v was 14 mm, for a concentration of 4% b/v was 10.8 mm and the smallest zone at a concentration of 2% b/v was 9.3 mm.

Pengolahan tomat segar menjadi suatu produk selain mampu mempertahankan daya simpannya juga mampu meningkatkan nilai jual dari tomat segar. Penggunaan jenis gula yang berbeda pada pengolahan tomat memberikan hasil yang berbeda pula terhadap karakteristik dan penerimaan panelis dari kurma tomat. Hasil analisa kadar air menunjukkan bahwa penggunaan gula pasir memiliki nila kadar air terendah yaitu 13,8%, tingkat keasaman 5,31 dan mampu mempertahankan tingkat vitamin C setelah pengolahan sebesar 60,25%. Sedangkan penggunaan gula merah pada kurma tomat menghasilkan nilai kadar air sebesar 14,8%, tingkat keasaman 5,84 dan hanya mampu mempertahankan kadar vitamin C setelah pengolahan sebesar 37,82%. Hasil analisa terhadap tingkat penerimaan dari kurma tomat menunjukkan bahwa kurma tomat dengan penggunaan gula pasir lebih disukai dibandingkan dengan penggunaan gula merah.

Cocoa bean husk is one of the product of cocoa which is only utilized as animal feed and has low economic value. Economic value of cocoa bean husks can be enhanced by extracting the husk using methanol into powder and applied to a process product namely cookies. Cookies are types of biscuit which are made from soft dough, high in fat and relatively crisp. The purpose of this study was to determine the amount of powder that was added and its impact to the cookies product. The analysis was done for sensory test, moisture content, fat content and protein content. The result showed that water content ranged from 2.39% - 4.85%. Fat content ranged from 7.57% - 8.64%, and ash content ranged from 0.73% - 2.02%. In the organoleptic test, the color and odor which were preferred by the panelists was treatment A0 (control) whereas the taste and texture was treatment A1 (addition of 5% powder).

The purpose of this study was to know the passion fruit agroindustry environment in Gowa District and to formulate an agribusiness development strategy of passion fruits. The research employed survey method and use qualitatively and quantitatively approaches, also by formulating data by using analysis of internal and external factors, matrix analysis of IE (internal-external), and finally conducting it in Strengths, Weaknesses, Opportunities and Threats (SWOT) analysis to formulate development strategy of passion fruit agroindustry. There are five combinations of procedures that need to be implemented to achieve development strategy such as developing a variety of passion fruit products, make a unique and attractive design of products, institutional strengthening in agroindustry passion fruit, the use of information technology for marketing products and improving coordination between stakeholders (government, farmers, traders, processors) need to be implemented. For practitioners and consultants the findings of this study should enhance their ability in empowering the small scale business of agroindustry in developing their business by encouraging them to produce derived products; Performs innovation on display packaging; Institutional strengthening and using information technology for products marketing; also improves coordination between stakeholders (government, farmers, traders, processors). This research fills a gap in the literature as there has been minimal prior research with the specific focus on development strategy in passion fruit processing SMEs business; thus, it develops a foundation for further study in this area.