Flavonoid, polyphenols, especially catechin and epicatechin,are major components in cocoa products, which are known for antioxidant properties. Cocoa bean requires fermentation process in order to obtain good taste. During the fermentation process, polyphenols are oxidized by polyphenol oxidase to form quinone and 2-quinon. The purpose of the research is to determine the total level of polyphenol and antioxidant activity of fermented and roasted cocoa beans. The experiment was using Completely Randomized Design (CRD) with fermentation treatment that includes: Without fermentation, three-day fermentation and five-day fermentation. Observation parameters include: Polyphenol level and antioxidant activity with DPPH method. The results showed that the total phenol level of cocoa bean changed during fermentation and after roasting. The highest phenol level was found in cocoa beans without fermentation, and there is a decrease of phenol level to 98% after fermentation and roasting. The fermentation affects the Inhibition Concentration (IC50) of cocoa beans. An unfermented bean showed a very strongly active antioxidant activity with IC50 of 7.848 ppm, whereas three-day fermentation showed a strong antioxidant activity with IC50 of 35.961 ppm, and five-day fermentation is moderately active with IC50 of 55.976 ppm.

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Black pepper is a high nutrient-demanding crop; however, high application rates of the chemical fertilizer may give a negative impact on the environment and human health. Coapplication of the chemical fertilizer with biological fertilizers or biological agents is very important to support growth and high yield. This field experiment was carried out to study the effect of Trichoderma harzianum and foliar fertilization on the vegetative growth of black pepper. The study was conducted for 4 months. The research method was arranged in a factorial based on randomized block design (RBD). The first factor was the application of Trichoderma (50 g, 75 g, and 100 g per plant), and the second one was foliar fertilizers (1.0%, 1.5%, 2.0%, and without foliar fertilizer as the control). The treatments were repeated three times. The results showed that the application of both Trichoderma and foliar fertilizer affected the rate of shoot growth, the number of leaves, and the emergence time on black pepper seedlings under the nursery conditions. The application of 50 g/plant of Trichoderma and 1.5% of the foliar fertilizer resulted in 26% longer shoot length and 54% more leaves and accelerated the appearance of shoots 10 days earlier compared to without Trichoderma and the foliar fertilizer.

The research objective is to assess physical and sensory quality of dried cocoa beans producedin Bulukumba, Soppeng, and East Luwu Regions. The research was conducted by taking samples ofcocoa directly from farmers of those three districts, as the cocoa producer regions in South SulawesiProvince. The physical quality of the samples was examined in accordance with SNI 2323-2008 and forsensory testing, the samples were sent to Puslitkoka, Jember for flavor and aroma. Data analysis wascarried out using descriptive statistical analysis. The result shows that the beans from those three regionsdo not meet the standard of SNI 2323-2008 for water content, slaty beans, level of foreign objects andinsects, while the level of free fatty acid ranges from 1.02 – 1.65%. Total fat content of cocoa beans fromBulukumba region, higher than the others, is 35.74% and the pH level for all samples are neutral (6.47 –6.78). The result of sensory test shows that cocoa beans from Bulukumba region have astringent flavor,those from Soppeng region have very niceflowery flavor, and those from East Luwu shows half-fermentedcocoa beans and chocolate medium.Keywords: cocoa beans, physical quality, aroma, flavor

This study aims to identify saturated and unsaturated fatty acids in Crude Palm Oil (CPO), palm kernel seeds, Virgin Coconut Oil (VCO), and cocoa beans using Gas Chromatography (GC-FID). The results of GC-FID analysis showed that VCO contains 90.896% saturated fatty acids, 49.382% CPO, 37.395% palm kernel seeds, and 21.197% cocoa beans. Lauric acid is the highest component in VCO, namely 45.567%, while in CPO the highest component is palmitic acid 43.343%, palm kernel seeds are lauric acid 21.683%, and steric acid 12.120% in cocoa beans. The most unsaturated fatty acids were found in CPO, namely 50.517%, and cocoa beans 11.825%. The unsaturated fatty acids in CPO are oleic acid 39.538% and linoleic acid 10.290%, while in cocoa beans linoleic acid is 11.016%.

Fermentation is a very vital stage of processing mechanism to ensure the chocolate products have good taste. This study was conducted to obtain an optimal result of chocolate fermentation by determining the concentration and types of amino acid of Sulawesi and local clone cacao beans using HPLC (High Performance Liquid Chromatography) method. A Randomized Completely Design was used in this study. Two types of cocoa clones, Sulawesi clone and Local clone, were divided into 5 groups of treatment: without fermentation (control), fermentation for 3 days, 4 days, 5 days and 6 days. The analysis of amino acids was conducted using HPLC separation method based on the procedure at Marino et al. (2010), Nollet (1996. The measurement of amino acid performed in two phases, liquid hydrolysis, and derivatization proceeded by chromatographic analysis. Condition of HPLC was measured at 37 °C. Mobile phase contains of 60% acetonitril -AccqTag Eluent A, gradient system and the flow rate was 1.0 ml per minute. Fluorescence detector has 250 nm excitation and 395 nm emission. Injecting volume was 5 uL. The results of this study show that cocoa beans of Sulawesi clone with 6-days fermentation has higher products of aspartic acid, glutamic acid, hydrophobic amino acids (Alanine, leucine, proline, valine, isoleucine) and amino acids such as serine, glysine, histidine, treonine and lysine, while local clones of cocoa beans with 3-days fermentation produce more amino acids such as aspartic, glutamic, hydrophobic (isoleucine, leucine, valine) and amino acids such as histidine, threonine, glysine, serine and lysine.

Program Merdeka Belajar Kampus Merdeka (MBKM) sebagai langkah awal strategi kebijakan penyelenggaraan pendidikan dalam memfasilitasi potensi mahasiswa sehingga mampu membentuk karakter profesional dalam bidang kerja yang ditekuni nantinya. Program MBKM, jalur wirausaha memberikan ruang kepada mahasiswa yang memiliki minat dan komitmen untuk menjadi wirausaha mandiri, adaptif, kreatif dan inovatif. Penelitian ini bertujuan mengetahui minat wirausaha mahasiswa, karakteristik wirausaha, dan mendeskripsikan kompetensi wirausaha mahasiswa, yaitu aspek afektif, kognitif, dan psikomotorik. Penelitian ini merupakan penelitian survey, teknik pengambilan sampel adalah purposive sampling dengan jumlah sampel sebanyak 77 mahasiswa semester III Program Studi Agroteknologi dan Agribisnis, Universitas Muslim Indonesia. Analisis data menggunakan analisis deskriptif kuantitatif. Hasil penelitian menunjukkan bahwa minat mahasiswa mengikuti program MBKM sangat tinggi, yaitu 98.70%, karakteristik wirausaha mahasiswa termasuk kategori berkarakter dengan skor rata-rata 3.99. Kompetensi wirausaha mahasiswa berdasarkan indikator kemampuan kognitif, afektif, dan psikomotorik termasuk kategori memiliki kompetensi wirausaha dengan skor rata-rata 4.02. The Independent Learning Campus Independent Program (MBKM) is the first step in the policy of implementing education in facilitating the potential of students so that they are able to form a professional character in the field of work that they will be engaged in later.  The MBKM program, the entrepreneurial pathway, provides space for students who have an interest and commitment to become independent, adaptive, creative and innovative entrepreneurs.This study aims to determine student entrepreneurial interests, entrepreneurial characteristics, and describe student entrepreneurial competencies, namely affective, cognitive, and psychomotor aspects.  This research is a survey research, the sampling technique is purposive sampling with a total sample of 77 third semester students of Agrotechnology and Agribusiness Study Program, Muslim University of Indonesia.  Data analysis using quantitative descriptive analysis. The results showed that the student's interest in participating in the MBKM program was very high, namely 98.70%, the entrepreneurial characteristics of students were included in the character category with an average score of 3.99.  Student entrepreneurial competence based on indicators of cognitive, affective, and psychomotor abilities is included in the category of having entrepreneurial competence with an average score of 4.02.