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91	Food Processing and Packaging	ABS-66
COLOUR AND HARDNESS OF XANTHAN GUM AND KONJAC GLUCOMANNAN- BASED HYDROGEL Mira Aprilia Nur Fadilah1, Samuel Keegen Bangun1, Arifin Dwi Saputro1a, Sri Rahayoe1, Yudha Dwi Prasetyatama1, Joko Nugroho Wahyu Karyadi1 Departement of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta a) Corresponding author: arifin_saputro[at]ugm.ac.id Abstract Xanthan Gum and Konjac Glucomannan are derived from plants that have ability to act as hydrogel-forming precursors. This study aimed to determine the physical characteristics of hydrogels made with various concentrations, namely 3%, 5% and 7%, of Xanthan Gum and Konjac Glucomannan. Hydrogels can be characterized based on several physical parameters. In this study, hydrogels were tested based on color parameters (L, a*, b*, hueo, chroma*) and hardness. Xanthan Gum and Konjac Glucomannan-based hydrogels showed greater lightness and hardness at higher concentrations. The brightness values of Xanthan Gum based hydrogel ranged from 46.35-56.02 while the brightness values of Konjac Glucomannan based hydrogel ranged from 26.24-38.99. Based on the texture parameter in the form of hardness, Konjac Glucomannan based hydrogel was harder than Xanthan Gum based hydrogel. Keywords: Xanthan Gum, Konjac Glucomannan, hydrogel, colour, hardness Share Link | Plain Format | Corresponding Author (Arifin Dwi Saputro)

92	Food Processing and Packaging	ABS-67
IMPACT OF FERMENTATION AND ROASTING DURATION ON THE PROPERTIES OF COCOA BEANS AND DARK CHOCOLATES Arifin Dwi Saputro 1a, Hagi Argitama Putra1, Nurhalima Dinda Efryla1, Nursigit Bintoro1, Joko Nugroho Wahyu Karyadi1 Departement of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta a) Corresponding author: arifin_saputro[at]ugm.ac.id Abstract Fermentation and roasting are processes that are widely known to have big influences on the characteristics of cocoa beans and chocolates. In this work, two different durations of fermentation, namely 3 and 6 days, and three different roasting duration, namely 25, 30, and 35 minutes were used as research variables. The roasting temperature was set at 140 C. The results showed that hardness of cocoa beans was influenced by fermentation and roasting duration. pH, and color parameters tended to have comparable values. With regards to the chocolate properties, the results showed that hardness and particle size were influenced by fermentation and roasting duration. However, melting, pH and colour parameter had propensity to be comparable. Keywords: chocolates, cocoa beans, fermentation, roasting Share Link | Plain Format | Corresponding Author (Arifin Dwi Saputro)

93	Food Processing and Packaging	ABS-72
Production of Artificial Rice Based on Sago Flour (Metroxylon Sago Rottb.) And Soybean Flour (Glycine Max L. Merr) For Nutritional Fulfillment Of Breastfeeding Mothers Jelita Tasyah Nian Cahya (a), Meta Mahendradatta (a), Abu Bakar Tawali (a), Muhammad Asfar (a) (a) Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Jalan Perintis Kemerdekaan KM.10, Makassar 90245, Indonesia *metamahendradatta[at]gmail.com Abstract The habits of the Indonesian people in consuming rice as daily food are difficult to change, including breastfeeding mothers. Breastfeeding mothers need a higher nutritional intake than normal women to fulfill maternal nutrition and the production of breast milk (ASI). Therefore, food diversification is carried out in the form of artificial rice which is rich in nutrients as an alternative to overcome this problem. The purpose of this study was to prepare alternative food sources for nursing mothers in the form of artificial rice based on sago flour, soybean flour with the addition of Moringa leaves, to obtain the optimal formulation of artificial rice, and to obtain the physical characteristics of artificial rice and the nutritional profile of artificial rice based on sago flour, soybean flour with the addition of Moringa leaves. This research was conducted in two stages, namely the first stage of physical analysis of artificial rice and sensory analysis of artificial rice. The second stage was chemical profile analysis on three artificial rice formulations. The results obtained in the first stage were the physical analysis of the best artificial rice from formulation B (70% sago flour: 30% soybean flour) to kamba density 0.4718 g/ml- water absorption 69,7%- development power 5,3 % and 10 minutes of cooking time and 3,75% moisture content according to SNI for Rice (SNI 6128: 2015). The best chemical profile of artificial rice from formulation B (70% sago flour: 30% soybean flour) is an ash content of 2,67%- fat content 7,59%- protein content 15,6%- carbohydrates 70,38%- total calories 423,11 kcal- 2,335%- total flavonoids 0,27563 mgQE/g- and levels of iron (Fe) 364,116 ppm. Keywords: Artificial rice, breastfeeding mothers, moringa leaves, soybeans, sago Share Link | Plain Format | Corresponding Author (Jelita Tasyah Nian Cahya)

94	Food Processing and Packaging	ABS-73
Traditional Food and Medicinal Plant Processing by Local Community of Dayak Ngaju in Central Kalimantan during Covid-19 pandemic: A Qualitative Study on Indigenous Knowledge. David Suwito (1), Suratman (2), and Erny Poedjirahajoe (3) 1 Doctoral Program on Environmental Science Gadjah Mada University 2 Faculty of Geography Gadjah Mada University 3 Faculty of Forestry Gadjah Mada University Abstract Tropical Peat Swamp Forests (TPSF) is a massive ecosystem located mainly in Indonesia, primarily in Central Kalimantan. These unique and fragile ecosystems have many functions for humans living in ecological, economic, and socio-cultural aspects. Dayak Ngaju in Central Kalimantan local communities have been living and utilizing the forest product and ecosystem services from peat swamp forest around their villages for generations. This study aimed to identify any forest products and ecosystem services specifically related to the food and medicinal plant and how the processing of these products during the covid-19 pandemic. The study found that foods collected from the forest consist of fruits, vegetables, mushrooms, and fish. Fish is the most important product from the swamp at peatland forest for local communities. There are also six medicinal plants that local people utilize to cure covid-19 in traditional ways. Fruits and vegetables are mostly packed dan processed in a simple method and primarily for daily life consumption. On the other hand, fish and medicinal plants are processed in traditional and more complicated procedures to make longer durable products. There are eight methods and outcomes of fish and three approaches to process medicinal plants before the products are distributed to the local market. Keywords: Peat swamp forest, forest products, foods, food processing, traditional, indigenous knowledge. Share Link | Plain Format | Corresponding Author (David Suwito)

95	Food Processing and Packaging	ABS-75
NANOPARTICLE OF SNAKEHEAD FISH PROTEIN CONCENTRATE (NANO-FPC) PROCESS TECHNOLOGY USING HOMOGENIZATION-ULTRASONICATION METHOD Muhammad Asfar, Meta Mahendradatta, Abu Bakar Tawali, Amran Department of Food Science and Technology, Agricultural Faculty of Hasanuddin University, Makassar 90245, Indonesia Abstract Homogenization of the stator motor has the working principle of stirring, homogenizing, and grinding materials. Ultrasonication also has a working principle of breaking the particles with ultrasonic waves that have an acoustic cavitation effect, potentially developed into a method for producing nano-FPC. Therefore, the combination of both methods was developed to produce nanometer-scale FPC materials. The combined method of ultrasonication (5, 10, 15) min and various long-acting homogenization (5, 10, 15) minutes with homogenization speed (6,500, 9,500, 13,500, 17,500, 21,500) rpm using ultra turax T 25 basic. The results showed that with 5-minute ultrasonication able to break down the size of FPC half of its original size. The best combination of homogenization-ultrasonication treatment is the homogenizing speed of 6500 rpm for 5-minutes, and ultrasonication for 5-minutes produces nano FPC. The best homogenization-ultrasonication method is capable of producing FPC with size <100 nm. Keywords: Homogenization, ultrasonication, Nanotechnology, Nano FPC, Nano Scale. Share Link | Plain Format | Corresponding Author (Muhammad Asfar)

96	Food Processing and Packaging	ABS-78
The Effect of Packaging and Storage Temperature on Physical Changes of Tomato (Lycopersicum esculentum Mill) During Storage) AULIA PUSPITA BABA TIRO, DIYAH YUMEINA R.DATU and SALENGKE Universitas Hasanuddin Abstract The background of this research Tomatoes is a living structure a relatively quick physiological process in order to mature in a short time. There are many methods to keep high quality on tomatoes, packaging was one of the method to keep high quality during storage. The purpose of this study was to determine the effect of poly ethylene plastic packaging and storage temperature on the physical changes of tomatoes during storage. The method in this study was conducted with two approaches, that was tomatoes without packaging and tomatoes with PE packaging 0.3. Results of the study the findings revealed that non-packaging on tomatoes has the highest weight loss than plastic pe packaging on tomatoes at room temperature, this occured on tomatoes in green phase, cracked color, and riped. The water loss during storage at room and cold temperature was not more than 1% on non-packaging and plastic pe packaging on tomatoes in green phase, cracked color, and riped which it meant the tomatoes used was fresh. The non-packaging at room temperature has the highest dissolved solids was 6,6250 % Brix on riped tomatoes. The plastic pe packaging and temperature during storage has big effect on tomatoes. Plastic PE was rigid and has low permeability to able reduced the rate of respiration and ethylene production so it can inhibit the changing color on tomatoes. Keywords: Tomatoes, poly ethylene plastic, storage temprature Share Link | Plain Format | Corresponding Author (Aulia Puspita Baba Tiro)

97	Food Processing and Packaging	ABS-79
The Effect of Edible Coating Sago Starch on Quality of Big Red Chili (Capsicum annuum L.) During Storage NURAFNI, DIYAH YUMEINA R.DATU and JUNAEDI MUHIDONG Universitas Hasanuddin Abstract The background of this research is that chili is a horticultural plant that is easily damaged and quite difficult to maintain freshness, this affects the shelf life of large red chilies, there are many ways that can be done to maintain the quality of large red chilies, edible coating technique is one of the alternatives. The purpose of this study was to determine the effect of sago starch edible coating on the quality of large red chilies during storage at room temperature and cold temperatures. The method in this study was carried out with two treatments, namely large red chilies without edible coating of sago starch and large red chilies with edible coating of sago starch. The results obtained from this study are the weight loss value of fruit without edible coating of sago starch at room temperature storage is higher than the weight loss value of large red chilies with edible coating of sago starch at room temperature storage, large red chilies without edible coating of sago starch on storage at room temperature on the 9th day had the highest total dissolved solids, namely 14.67% Brix. Sago starch edible coating treatment and storage temperature can affect the color change in large red chilies. Edible coating of sago starch has a barrier against damaging microorganisms so that it can reduce respiration rate and ethylene production so that it can inhibit the process of changing the color of large red chilies. Keywords: Edible coating, sago starch, big red chilies. Share Link | Plain Format | Corresponding Author (Nurafni Afni)

98	Food Processing and Packaging	ABS-82
THE EFFECT OF THE COMBINATION OF STARTERS AND TYPES OF MILK ON ORGANOLEPTIC CHARACTERISTICS OF COW MILK YOGHURT Erina Septianti (a*), Wanti Dewayani (a) and Riswita Syamsuri (b) a) South Sulawesi Agricultural Technology Assessment Office Jl. Perintis Kemerdekaan KM 17.5 Sudiang, Makassar, Indonesia b) Agricultural Science, Faculty of Agriculture, Hasanuddin University, Makassar, Indonesia Abstract Yogurt is a dairy product from the fermentation of lactic acid bacteria as a starter. The purpose of this research was to determine the effect of the combination of starter and type of milk during storage on the organoleptic characteristic of yogurt including: color, aroma, taste, texture, thickness, taste and preference. The research started from making starter seeds, making yogurt and storing it in cold temperatures for four weeks. This research used a completely randomized design research model (CRD) factorial with 3 replications. The first factor is the number of starter / lactic acid bacteria (e1 = Lactobacillus bulgaricus and Streptococcus thermophillus- e2 = the combination of Lactobacillus bulgaricus, Streptococcus thermophillus B. Longum, and Lactobacillus casei) and the second factor is the type of milk (s1 = fresh milk and s2 = skim milk). The parameters observed were organoleptic properties consisting of color, aroma, taste and texture using the hedonic method involving 35 panelists. The results showed that the treatment combination that obtained the best organoleptic results in terms of color, aroma, taste and texture was yogurt made from fresh cow^s milk with a combination of 4 starters (e2s1) at 2 weeks of storage. The E2S1 treatment got the average level of preference for the panelists to color 3.63, aroma 3.28, taste 3.29 and texture 3.59 with the criteria of slightly like yellowish white color, distinctive aroma of yogurt, sour taste and thick and soft texture. Keywords: lactic acid bacteria, organoleptic, fresh milk, skim milk, yogurt Share Link | Plain Format | Corresponding Author (Erina Septianti)

99	Food Processing and Packaging	ABS-96
Application of Microwave Assisted Extraction to Increase Carrageenan Yield on Eucheuma Cottonii at PT. Kappa Carrageenan Nusantara Rizal Arifiandika (a), Muhammad Usman Sihab (b), Verianti Liana (b), Riris Waladatun Nafiah (b), Dimas Firmanda Al Riza (a*) a) Departement of Agricultural Engineering, Universitas Brawijaya, Jl. Veteran, Malang, ZIP 65145, Indonesia *dimasfirmanda[at]ub.ac.id b) Departement of Agroindustrial Technology, Universitas Brawijaya, Jl. Veteran, Malang, ZIP 65145, Indonesia Abstract Seaweed is one of the marine product commodities in Indonesia which is mostly used for kappa carrageenan products. Kappa carrageenan is a type of polysaccharide that is used as a matrix in the encapsulation of proteins and probiotic bacteria through a dried gel formation process. Kappa carrageenan products can be used as emulsifying agent, stabilizing agent, gel base, slow release agent, suspending agent, and agent for increasing viscosity. PT. Kappa Carrageenan Nusantara (KCN) is a company that processes Eucheuma Cottonii seaweed into kappa carrageenan. PT KCN became a partner in providing Eucheuma Cottonii for carrageenan extraction using the method in this study. The method of extraction will determine the yield of carrageenan. Extraction of Eucheuma Cottonii used as an alkaline solvent of NaOH as a sulfate breaker to increase gel strength so that the yield percentage (%) produced is higher. PT KCN uses the hot extraction method with coal burning media and radiation extraction using electromagnetic waves. The maximum yield percentage method is 18% with an average gel strength of 1500. The yield and gel strength can be increased by the extraction method using microwaves. This happens because the extraction process uses microwaves which in principle generate heat from the material, not transfer heat from the outside. The dielectric material in the form of a matrix from Eucheuma Cottonii will be heated with electromagnetic waves through the vibration of polar materials in the NaOH solvent so that the vibrations inhibit intermolecular and intra-molecular. This results in heating throughout the liquid. Thus, the faster the process of breaking the polysaccharide chain into carrageenan. Keywords: Alkali Treatment- Eucheuma Cottonii- Extraction- Microwave Share Link | Plain Format | Corresponding Author (Rizal Arifiandika)

100	Food Processing and Packaging	ABS-103
APPLICATION OF HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM IN SMALL MEDIUM INDUSTRY FACTORIES TRADITIONAL TEMPE IN MAKASSAR CITY Andi Nurwahidah*(a), Mulyadi (b), Andi Besse Riyani Indah(c), Hasmita Sari (d) Politeknik ATI Makassar Universitas Hasanuddin Universitas Hasanuddin Politeknik ATI Makassar Abstract Small and Medium Industries XYZ is located in Makassar City are SMEs that produce tempe. The tempe production process should use equipment that ensures food safety, but this is not applied by workers in the SMI XYZ, so food safety is not guaranteed due to contamination between workers and food. These SMIs need to apply the right HACCP concept to minimize contamination between workers and food ingredients. The results of the analysis of the application of the Sanitation Standard Operation Procedure (SSOP) found problems in the form of water safety, surface conditions in contact with food, prevention of cross-contamination, worker hygiene, employee health control, and pest eradication, while the results of the Good Manufacturing Practice (GMP) analysis included location, buildings, sanitation facilities, process supervision, employees, storage, maintenance and sanitation programs, and training, then the determination of critical control points is carried out, where the critical control points in this tempe factory are during soybean cooking, milling, and mixing yeast. In the production process, there is often physical contamination in the form of dust and insects and biological contamination in the form of bacteria that are around then set a critical limit at each critical control point. The critical limit or recommendation for physical hazards is scheduling the cleaning of the cooking area and special wipes to clean the container, while for biological hazards it is to use protective equipment in the form of masks, gloves, headgear, and special clothes to absorb sweat. Keywords: HACCP, SSOP, GMP. Share Link | Plain Format | Corresponding Author (Andi Nurwahidah)

101	Food Processing and Packaging	ABS-106
Comparison of Dispersion from Snakehead Fish (Channa striata) Extract and Concentrate from Solid Fraction Extracted from Snakehead Fish (Channa striata) Meat as Food Supplement Abu Bakar Tawali (a), Nurriqqa Aulia Kadir (a), Andi Rahmayanti Ramli (a*) a) Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Jl. Perintis Kemerdekaan KM 10, Makassar 90245, Indonesia. Abstract Snakehead fish (Channa striata) is a type of freshwater fish that is high in its protein content. Snakehead fish has a protein content of 16.2% and an albumin of 2.17 g. Snakehead fish can be usedas a number of food products such as food supplements in the form of concentrates or extracts. The aim of the study was to compare the physical and chemical characteristics between concentrate from solid fraction snakehead fish and extract from snakehead fish in the form of dispersion as a food supplement and to determine the preference of panelists of the food supplements produced. This research was started with the manufacturing of concentrate from solid fraction snakehead fish and snakehead fish extract, then formulation trials of dispersion from concentrate from solid fraction snakehead fish and snakehead fish extract. The concentrate from solid fraction snakehead fish dispersion and snakehead fish extract were then characterized their the physical and chemical properties of each dispersion. The results obtained in the analysis of the chemical properties of the snakehead fish extract dispersion was 89.84% water content, 0.16% fat content, 4.57% protein content, 63% albumin content and a pH was 4.48. Whereas the analysis of chemical properties of concentrate from solid fraction snakehead fish dispersion to water content was 89.27%, fat content was 0.16%, protein content was 3.97%, albumin content was 60.72% and pH was 4.64. The analysis of the physical properties of the snakehead fish extract dispersion to a viscosity was 93.2 mPas, a particle size was 1.514 nm, phase separation ratio was 0.016 and 1 time shaking redispersibility. The results of the analysis of physical properties of concentrate from solid fraction snakehead fish dispersion to viscosity was 72.6 mPas, particle size was 1.856 nm, phase separation ratio was 0.116 and redispersibility was 32 times shaking. Keywords: Albumin- dispersion- snake-head fish extract- food supplement- snake-head fish concentrate Share Link | Plain Format | Corresponding Author (Andi Rahmayanti Ramli)

102	Food Processing and Packaging	ABS-111
COFFEE DEVELOPMENT STRATEGY AT THE CENTER OF BANYORANG COFFEE PROCESSING INDUSTRY, BANTAENG REGENCY Sitti Ma^wah, Iqbal dan Rindam Latief Universitas Hasanuddin Abstract Coffee is a commodity that is widely cultivated by farmers in Indonesia. There are two types of coffee that are cultivated, namely Arabica coffee and Robusta coffee. The area of coffee plantations in Bantaeng Regency reached 3840 ha in 2019 with production reaching 1,744 tons. The purpose of this study is to identify and analyze the factors that influence the development of coffee at the Banyorang coffee processing industry center and determine the appropriate development strategy. Data collection techniques were carried out by conducting direct observations and interviews with UMKM actors at the Coffee Processing Industry Center and several related respondents using questionnaires. The results showed that the problems of coffee in Bantaeng district include- weather, capital, access (facilities and infrastructure), and marketing. A sustainable coffee agroindustry development strategy is designed by taking into account sustainability factors that are focused on operational aspects, which are related to social, institutional, technological, environmental and economic pillars. Keywords: strategy, development, agroindustry, coffee Share Link | Plain Format | Corresponding Author (Sitti Mawah)

103	Food Processing and Packaging	ABS-122
Bottled Drinking Water Production Capacity Planning Packaging With Rough Cut Capacity Planing Method A B R Indah (a*), Muliyadi (a), D N Satria (a) Universitas Hasanuddin Abstract PT. Argus Resky Pratama is a Bottled Drinking Water (AMDK) Company located in Bulukumba. The problem faced by the company is that the company does not have a production schedule. A good company is a company that is able to plan the production process in realistic and integrated way, especially in determining capacity requirements. Forecasting is done to predict the need for bottled drinking water packaging using a Weighted Moving Average, and Single Exponential Smooth. To compare the two methods, can be seen from the value of the accuracy value of the forecasting result and the weighted moving average method was chosen as the best method. From the forecasting results, the available capacity determination and the required capacity then validated by the Rough-Cut Capacity Planning method. Through our Rough-Cut Capacity Planning method, we can obtain data on how much capacity is needed, how much capacity is available and the status of what work station overloaded or not. The results of research conducted using the Rough-Cut Capacity method Planning (RCCP) shows that the master production schedule has been adjusted with processing time and available time. Keywords: Forecasting, Rough Cut Capacity Planning, Master Production Schedule Share Link | Plain Format | Corresponding Author (A. Besse Riyani Indah)

104	Food Processing and Packaging	ABS-128
Determination of the Optimum Cooking Method for Ready-to heat and-eat Sago Rice Dayu Dian Perwatasari and Donowati Tjokrokusumo Agroindustrial Technology Center, Agency for assessment and application of technology Indonesia, Tangerang-Banten, Indonesia Abstract To increase the potential of sago rice so that it can be consumed more widely, technology is needed that makes it easier to serve. The optimum method of making ready to -heat and -eat sago rice is needed to be able to produce ready to -heat and-eat sago rice with an attractive visual, and best cooked sensory. Several methods were tested, namely method (a) cooking followed by sterilization, method (b) packaging, soaking for 30, 60, 90, 120, minutes followed by sterilization, method (c) soaking for 30, 60, 90, 120, 150 and 180 minutes, pressure and non-pressure draining, packaging, and the sterilization process continued. Sterilization was carried out at 121oC for 15 minutes. The resulting sago rice was then analyzed (a) visually (physically) and sensory maturity, (b) its birefringence properties with a polarizing microscope, and (c) texture/hardness with a texture analyzer. Based on the results of the study, the optimum method was chosen a C-method that was by immersing for 180 minutes, followed by draining without pressure, packing in a standing retort pouch and sterilizing which was also functions as a cooking process. The ready to- heat and-eat sago rice produced has an attractive visual with the grains separated from each other (not sticky) and had a best cooked sensory. The hardness value of rice from this method is 855.37 g/force, is likely to the hardness value of sago rice cooked by the rice cooker method. However, the observation of birefringence properties still shows the presence of blue and yellow colored structures. Keywords: Sago rice, ready to heat and eat, hardness, birefringence Share Link | Plain Format | Corresponding Author (Dayu Dian Perwatasari)

105	Food Processing and Packaging	ABS-140
THE EFFECT OF PREPARATION BEFORE DRYING ON CHEMICAL AND FUNCTIONAL PROPERTIES OF PURPLE YAM FLOUR (Dioscorea alata L.) Siti Tamaroh (a), Tyastuti Purwani (b) 1.Faculty Agroindustry, Universitas Mercu Buana Yogyakarta 2. Jln. Wates Km 10, Yogyakarta, 55753 Abstract Purple yam (Dioscorea alata L) is a carbohydrate source tuber that contains natural anthocyanin dyes. Anthocyanins found in purple yam are useful as natural antioxidants, anticancer, antihypertensive. Purple yam is easily damaged, it needs processing efforts to become a material that is resistant to storage and easy to use as food, that is flour. In the manufacture of flour, there is a drying process. The drying process takes a long time, which allows damage to the nutritional components of the material. Pretreatment with maltodextrin can protect nutritional components, color, flavor, and storage during drying. The degree of oxidation was carried out to determine the browning index. The low browning index of purple yam tubers can be done by soaking in citric acid. This study aims to produce purple yam flour with high antioxidant activity and not brown. In this study, purple yam flour was made by immersing 0.5 and 1% (v/v) citric acid for 10 minutes and soaking in 10, 20, 30% (w/v) maltodextrin solution for 5 minutes and dried at 55 oC, after drying sieved through an 80 mesh. The resulting purple yam flour was tested for antioxidant activity, phenolic total content, and anthocyanin levels and water content. The purple yam flour with the highest antioxidant activity was tested for protein content, ash content, fat content and carbohydrate content by difference. The data obtained were carried out in duplicate. The data obtained were tested statistically by the SPSS method and if significantly different, then continued with the ^Duncan New Multiple Range Test^ (DMRT) at the 5% degree of confidence. The research results show that immersion treatment in 1% v/v citric acid and 30% w/v maltodextrin can produce purple yam flour with highest antioxidant activity 88.30%, with anthocyanin content 16.64 mg/100 g db and phenolic total content of 473.63 mg GAE/100 g db. The physical properties of the flour are as follows: browning index (BI) = 0.28, swelling power (SP) = 15.3 Keywords: purple yam flour, citric acid, maltodextrin Share Link | Plain Format | Corresponding Author (Siti Tamaroh Tamaroh)

106	Food Processing and Packaging	ABS-141
Analysis of The Physicochemical Properties of Fettuccine Paste Products Made from RS-3 Tapioca Flour and Corn Flour Andi Ulfa Hardianty Syahrullah(a*), Nandi K. Sukendar(a), Muspirah Djalal(a), Jamyang Tashi Wangdi(b) a) Food Science and Technology, Faculty of Agriculture, Hasanuddin University. Jl. Perintis Kemerdekaan No.KM.10, Tamalanrea Indah, Kec. Tamalanrea, Makassar City, South Sulawesi 90245 b) Department of Livestock, Ministry of Agriculture & Forests, Royal Government of Bhutan *andiulfa0205[at]gmail.com Abstract Fettuccine is a pasta dish that is frequently produced using wheat flour- as a result, it has significantly increased Indonesia^s wheat flour imports. The use of type 3 resistant starch derived from tapioca flour and maize flour in the making of fettuccine is intended to eliminate the need for wheat flour. This study is a continuation of the research on manufacturing fettuccine with resistant starch 3 from tapioca and maize flour, in which the best formulation results from earlier tests were selected and studied chemically and physically, before being compared to commercial products. The fettuccine product produced in this study had a higher ash content, fat content, carbohydrate content, and water absorption capacity of 0.7664 percent, 3.3967 percent, 48.0833 percent, and 84.5 percent, respectively, when compared to commercial products, which have ash contents of 0.1910 percent, 0.0433 percent, 37,1933 percent, and 36.6733 percent, respectively. However, the water and protein content of the products created in this study were lower, at 48.7733 and 4.2600 percent, respectively, when compared to commercial fettuccine products, which had a water and protein content of 65.5433 and 5.7967 percent, respectively. Keywords: Chemically- Formulation- Texture- Resisten starch Share Link | Plain Format | Corresponding Author (Andi Ulfa Hardianty Syahrullah)

107	Food Processing and Packaging	ABS-153
Formulation of Analogue Rice Using Cassava (Manihot esculenta) and Mung Bean (Vigna radiata L.) Flour with the Addition of Katuk Leaves (Sauropus androgynus) for Fulfilling Nutrition during Breastfeeding Sulfi (a), Nurhisna, NIU. (b), Abdullah, N. (a), Tawali, AB. (a), Langkong, J. (a), Mahendradatta, M. (a*) a) Food Science and Technology, Hasanuddin University Jalan Perintis Kemerdekaan No.KM.10, Kota Makassar 90245, Indonesia b) Seoul National University *metamahendradatta[at]gmail.com Abstract The nutritional needs of breastfeeding mothers must be considered in fulfilling their nutrition. This is because breastfeeding mothers do not only fulfill their own needs but must produce breast milk for their babies. The purpose of this research was to improve and complement the nutritional needs of mothers who consume rice on regular basis by improving its nutrition value through local food sources based such as cassava and mung beans. This research also was done to obtain the physical characteristics of analogue rice, and to obtain the optimal formulations and nutritional profiles of analog rice produced. This research was conducted in two stages. The first stage involving of physical analysis of analog rice and sensory tests of analog rice. The second stage was to analyze the chemical profile of analogue rice produced. The results obtained in the first stage were the physical analysis of analogue rice to kamba density, water absorption, swelling power, cooking time, and water content namely 0.463167 g/ml- 68.9667%- 4.85%, 4 minutes 28 seconds, and 6.403%. The chemical profile of the best analogue rice was produced from a ratio of 60% cassava flour and 40% mung bean flour, namely ash content of 2.95%- protein 14.22%- fat 2.58%, carbohydrates 73.84%- 2.47% fiber- 385.08 kcal calories- 0.25146 mgQE/g flavonoids, and 0.34811 mgGAE/g total phenolics. Keywords: Analogue rice, Mung beans, Cassava Share Link | Plain Format | Corresponding Author (sulfi )

108	Food Processing and Packaging	ABS-154
Quality Analysis of Golek Mango Fruit (Mangifera indica L.) on Zero Energy Cool Chamber (ZECC) Storage Method with Packaging Combination Singgang Dewitara (a*), Andi Dirpan (a), Andi Nur Faidah Rahman (a) a) Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University,Makassar, Indonesia *singgangdewitara09[at]gmail.com Abstract Mango is one of the horticultural plants that are in great demand by the public. The increase in the amount of mango fruit production is due to their high nutritional content affordable, and relatively easy to find. However, like other horticultural crops, Mango can be easily bruised or damaged. Thid fruit damage can be caused by improper post-harvest handling, causing mango quality and has a short shelf life. The aim of the study aims was to determine the shelf life and quality of mango golek stored in Zero Energy Cool Chamber (ZECC) using LDPE packaging and LDPE packaging with additional perforations. This research was conducted from January to March 2021 with two stages. The first stage was observing the physical quality of the fruit and then post-harvest treatment such as washing, packaging and storing mangoes at ZECC temperature (26 degrees Celsius). The second stage was the mango quality test after storage. Tests in the form of weight loss, firmness, vitamin C, total acid, total dissolved solids, pH value, water content, skin color and organoleptic. The results obtained in this study were mangoes packed with LDPE and LDPE with perforations, respectively, 18 and 15 days. Mango packaged in LDPE packaging were able to retain vitamin C, total acid, total dissolved solids, pH, water content of L color, b color, organoleptic color, aroma, texture and taste. Mangoes packed with perforated LDPE packaging can retai, total dissolved solids, L color water content, b color, organoleptic color, aroma, texture and taste. Keywords: LDPE, Golek manggo (Mangifera indica L.), perforation Share Link | Plain Format | Corresponding Author (Singgang Dewitara)

109	Food Processing and Packaging	ABS-155
The Composition Effect of Arabica and Robusta Powder Coffee with Mixing Cocoa and Red Ginger Powder on Colour, Aroma, and Taste Candra Sigalingging (a), Riswanti Sigalingging (b)* (a) Department of Food Technology, Universitas Sumatera Utara, Jl. Prof. A. Sofyan No. 3 Kampus USU, Medan, Indonesia-20155 (b) Department of Agricultural Engineering, Universitas Sumatera Utara, Jl. Prof. A. Sofyan No. 3 Kampus USU, Medan, Indonesia-20155 email a) canlin0401[at]gmail.com b) Corresponding author: riswanti[at]usu.ac.id Abstract Coffee is one of the most widely consumed beverages because of the enjoyment of taste sensations, psychostimulant effects, and benefits in healthy. In this study, the coffee powder was mixed with different ratios of cocoa and red ginger powder. Then, a hedonistic analysis was performed to determine the best ratio of a blend based on panelists^ preferences on colour, aroma, taste. The comparison of coffee powder, red ginger powder, and cocoa powder has a very significant impact on the quality of coffee (P <0.05). The mixing of 7 g coffee powder, 2 g ginger powder, and 1 g cocoa powder is affected by the hedonic aroma and flavor test. The type of Arabica coffee powder is the favorite of the group members. Keywords: coffee powder, red ginger, cocoa, hedonic Share Link | Plain Format | Corresponding Author (Riswanti Sigalingging)

110	Food Processing and Packaging	ABS-157
PRODUCTION OF DISPERSION FROM SNAKEHEAD FISH (Channa striata) CONCENTRATED WITH THE ADDITION OF CURCUMINOID EXTRACT FROM TEMULAWAK (Curcuma xanthorrhiza) AS A FOOD SUPPLEMENT Lisa Angriani (a*), Abu Bakar Tawali (a), Adiansyah Syarifuddin (a) UNHAS Abstract Abstract.Utilization of temulawak in food diversification has a good role for health but has a lack in its sensory properties. The content of curcuminoid compounds in temulawak can be developed into food supplement products in the form of dispersions to increase the main function as nutritional intake, sensory satisfaction, and improve physiological functions that can be obtained through extraction. The aim of this study was to determine the characteristics of curcuminoid extract from temulawak as an additional ingredient in the manufacture of snakehead fish protein dispersion, to obtain an optimal formulation of food supplements through local food sources based on snakehead fish with the addition of curcuminoid extract from temulawak, and to obtain physical and chemical characteristics of snakehead fish concentrate dispersion with the addition of curcuminoid extract of temulawak in the best formulation. This research was conducted in 2 stages the first stage was extracting curcuminoids from temulawak and determining the best quality and characteristics of the extract. Finally, the second stage was making the snakehead fish protein dispersion with the addition of curcuminoid extract to determine the level of acceptance and the best formulation profile. The characteristics of curcuminoid extract were obtained in the first stage, namely the physical analysis of brownish-orange color, thick extract shape, somewhat distinctive aroma of temulawak, and chemical characteristics such as a yield of 6.82%. curcumin levels were 7.80%, antioxidant activity (IC50) was 35.171 ppm, and total phenol levels were 82.70 (mg GAE / g). The characteristics of curcuminoid extract obtained had good potential as a functional ingredient in the manufacture of food supplements. The optimal concentration of curcuminoid extract in the manufacture of snakehead fish protein dispersion was as much as 0,003% which can produce a favorable quality. Keywords: Dispersion- food supplemen- curcuminoid- snakehead fish- temulawak Share Link | Plain Format | Corresponding Author (Lisa Angriani)

111	Food Processing and Packaging	ABS-161
The Effectiveness of Using a Combination of Sago Flour and Coconut Meal Flour in Making Cookies St Hasrawati Tayang(a*), Mulyati M. Tahir(b), Adiansyah Syarifuddin(b) a) department of agriculture, agriculture faculty, hasanuddin university jalan perintis kemerdekaan, KM 10 Makassar 90245 Abstract Study of making cookies from raw materials of sago flour, coconut cake, coconut oil and non-calorie sugar, has been utilized in producing healthy products for people with Diabetes Mellitus (DM). The effect of variations in sago flour concentration (60%, 50%, 40%) and coconut meal flour (40%, 50%, 60%) on the quality / physical characteristics of the product was observed. Cookies products is done first by mixing dry ingredients (sago flour, coconut cake, non-calorie sugar and baking powder) and mixing liquid material (egg yolk and coconut oil) Then the two ingredients are evenly mixed using a hand mixer for 15 minutes. The mixture is then mold before baking at a temperature of 150 to 200 oC for 15 to 20 minutes and pastry products are produced. Cookies products were observed for organoleptic texture, taste, color, and aroma parameters and gravimetric moisture content. The results showed that cookies products made from coconut oil cake meal 40% and sago flour 60% were the most preferred in terms of texture and color, while based on taste and aroma of pastry products made from 50% coconut meal flour and 50% sago flour relatively most liked. Keywords: coconut cake, sago flour, coconut oil, cookies Share Link | Plain Format | Corresponding Author (ST HASRAWATI TAYANG)

112	Food Processing and Packaging	ABS-165
Determination of The Permeability of Polyethylene and Polypropylene Plastic Films Against O2 and CO2 Erni Romansyah1,a), Nursigit Bintoro2,b), Joko Nugroho W.K2,c), and Arifin Dwi Saputro2,d) 1Doctoral Candidate, Department of Agricultural Engineering and Biosystem, University of Gadjah Mada (UGM), Yogyakarta, Indonesia 2Lecture, Department of Agricultural Engineering and Biosystem, University of Gadjah Mada (UGM), Yogyakarta, Indonesia Abstract The oxygen and carbon dioxide permeability of the packaging plastic films are very important parameters in Modified Atmosphere Storage of agricultural products. A study was conducted to determine the influences of the type and thickness of packaging plastic films against oxygen and carbon dioxide. The materials used in this research consisted of Polyethylene (PE) and Polypropylene (PP) in three different thickness. Permeability measurement of the plastic films were carried out based on the research conducted by Kubik and Zeman with some modifications. The results showed that the type and thickness of the plastic film significantly influenced the transport properties of the plastic film consisted of the permeability against oxygen, carbon dioxide, and the ratio of those two values (p<0.05). However, there was no significant interaction effect of the two factors to the transport properties of the plastic film tested (p<0.05). These findings indicated that permeability values against oxygen and carbon dioxide were solely depended on the type or thickness of the plastic film. It was also known that PE plastic film had larger values of both PO2, PCO2, and beta than PP and was found to be significantly different (p<0.05). The values of beta of the tested plastic film were found to be suitable for packaging fresh agricultural produce. Keywords: plastic film, packaging, permeability, polyethylene, polypropylene Share Link | Plain Format | Corresponding Author (Erni Romansyah)

113	Food Processing and Packaging	ABS-171
Physichal and mechanichal properties of tamarillo fruits from Tana Toraja Olly Sanny Hutabarat1, Junaedi Muhidong1, Fani Lande Pakiding1 Agricultural Engineering Department, Faculty of Agriculture, Hasanuddin University, Makassar, South Sulawesi, 90245,Indonesia. Abstract The Tamarillo (Solanum betaceum (cav)) belongs to Solanaceae Family, also known as the three tomato. Tamarillo production in Indonesia is common in highland areas. Tamarillo production centers are located in highland Berastagi, North Sumatra and Tana Toraja in South Sulawesi. The main difference between the yellow and purple-red cultivars can be found in the anthocyanin content, which is considerably higher in the purple-red cultivars. Physical properties such as length, diameter, size, sphericity, volume and rolling angle of tamarillo fruits from Tana Toraja were determined. Firmness and alteration of colour at room temperature and chillid storage was also studied. Tamarillo were divided to eight classes of volume and mass. The maximum volume and mass obtained on the class four were 40.968 cm3 and 63.480 g with the average 28.921 cm3 and 45.397 g, respectively. However, the minimum volume and mass of the fruits detected were 18.992 cm3 and 29.89 cm. The fruit resembled an oblate-ellipsoid shape (sphericity 0.740-0.860). The results showed that no significant relationship between mass, volume with force and rolling angle. In addition, it was detected that strong correlation between diameter and sphericity. Conversely, an inverse relationship was found between sphericity and rolling angle in fruit, the higher sphericity, the rolling angle was lower. Total colour change (&#8710-E*) was used to to asses the color degradation during storage. Increasing of &#8710-E* recorded relative to be stable during the storage. The results of this study will help in the commercial production of tamarillo products through product development and designing processing machines. Keywords: physichal, mechanichal, sphericity, rolling angle, tamarillo Share Link | Plain Format | Corresponding Author (Olly Sanny Hutabarat)

114	Food Processing and Packaging	ABS-174
Color Change and Chlorophyll Degradation during Fluidized Bed Drying of Moringa oleifera Leaves Andi Hasizah,1, a*) Salengke Salengke,2, b) Muspirah Djalal, 1, c) A. Amijoyo Mochtar,3, d) Arfina Sukmawati Arifin, 1, e) 1Department of Food Science, Hasanuddin University, Makassar 90245, Indonesia 2Department of Agricultural Engineering, Hasanuddin University, Makassar 90245, Indonesia 3Department of Mechanical Engineering, Hasanuddin University, Gowa Campus, Indonesia Author Emails a*)Corresponding author: andihasizah[at]gmail.com b)salengke[at]unhas.ac.id c)muspirah_djalal[at]agri.unhas.ac.id d)andijoyo[at]yahoo.com Abstract Moringa oleifera leaves are rich in both macro and micronutrients and many researchers have indicated that regular consumption of moringa leaves can help in maintaining health and lowering the risks of chronic diseases. In order to increase shelf life and availability, moringa leaves must be dried and transformed into powder. During drying, color change due to thermal and enzymatic effects may occur which can change appearance and color quality. In this study, moringa leaves were dried at 35, 45, 55, and 65oC using fluidized bed dryer. In addition, samples dried at room temperature (shade drying) were also prepared for comparison. The purpose of this study was to investigate the effects of fluidized bed drying on color change and chlorophyll contents of dry moringa leaves. The results of this study showed that drying temperature and duration can significantly affect the L, a*, and b* values and chlorophyll contents of dried moringa leave powder. The L values of all dried samples were significantly higher than that of fresh sample which indicate that the original green color of moringa leaves tended to fade during drying which increased lightness of the dry leaves. The magnitudes of the changes in the a* values were statistically significant. The b* values of the dry moringa samples were all in the positive region and significantly higher than that of the fresh sample which indicate that the color of the samples moved towards the yellow region. The effect of drying temperature on chlorophyll contents of dry moringa powder was also significant. Keywords: Chlorophyll degradasion, fluidized bed drying, moringa oleifera leaves Share Link | Plain Format | Corresponding Author (Andi Hasizah)

115	Geospatial Technologies in Agriculture	ABS-51
Geoportal Platform Design for Agricultural Development of Small Island Based on Geosmart System Sumbangan Baja 1,a*), Samsu Arif 2), Nurmiaty 3), Surni 1,b), Ahmad Fauzan Adzima 1,c), Rahmat Mawaleda 1,d) 1 GIS and Land Use Planning Laboratory, Department of Soil Science, Faculty of Agriculture, Hasanuddin University, Indonesia 2 Department of Geophysics, Faculty of Mathematics and Natural Sciences, Hasanuddin University, Indonesia 3 Department of Estate Crops Cultivation, Pangkep State Polytechnic of Agriculture, South Sulawesi, Indonesia Abstract Sustainable management of agricultural resources is directed at achieving global food security, as well as for the greater interest in achieving several Sustainable Development Goals (SDGs) as proposed by the United Nations, in particular the goals without poverty, without hunger and terrestrial ecosystems. One way that can be done to facilitate policy making in order to achieve these goals is to build a web-based food security information system on the basis of geosmart system. The purpose of this study is to develop a user friendly information system that provides thematic databases obtained from various sources, particularly remote sensing data, GIS, GPS, and field surveys with metadata information that has a coordinate system. The development of this system is expected to provide various thematic services on land and land resource information to facilitate visualization, access and information services on land resources in the study area. This study was conducted on Kaledupa Island, one of the islands in Wakatobi Regency, which is classified as a small island. In addition to biophysical information, it is expected that this system can also provide information services on socio-economic conditions, agricultural commodities, production, agro-ecology, soil, and crop suitability. The long-term target of developing this information system is expected to facilitate users and policy makers in Wakatobi Regency in managing land resources, assessing land degradation, and user-friendly agricultural planning in Wakatobi Regency. Keywords: geospatial information system, user friendly, food security, GIS, small island Share Link | Plain Format | Corresponding Author (Ahmad Fauzan Adzima)

116	Geospatial Technologies in Agriculture	ABS-58
The Dependable Flow Analysis for Irrigation Intake using Satellite-based Global Precipitation Measurement (GPM) in the Jratun Seluna River Basin Khafidzotun Nimah (a), Hanggar Ganara Mawandha (a*), Yekti Anggun E.D (b) , L.M Kesuma (c), Chandra Setyawan (a), Ngadisih Ngadisih (a) a) Department of Agricultural Engineering and Biosystem, Gadjah Mada University, Yogyakarta, 55281, Indonesia * hanggar.g.m[at]ugm.ac.id b) Department of Civil Engineering, Janabadra University, Yogyakarta, 55231, Indonesia c) Engineer Professional Study Program, Gadjah Mada University, Yogyakarta, 55281, Indonesia Abstract The availability of water in the river basin possesses essential benefits for human life, habitats, energy, and farming. As the river basin collects and stores inland water run-off as a result of rainfall, it keeps a maintainable river discharge or so-called a dependable flow. As a large irrigation system takes place in central java, the Jratunseluna river basin contributes to providing water for 257 thousand hectares of irrigation area with the river basin^s area 9.896 km2. In this case, the dependable flow used for irrigation intake^s design needs to be conducted simultaneously. As a ground-based instrument is used, the accuracy may depend on the number of instruments deployed on the ground due to it is a point-based measurement. On the other hand, the Global Precipitation Measurement (GPM) collects large spatial data at near-real-time in one observation cycle. Here, the use of satellite data looks the prominent challenge dealing with a large-scale area target. This study aims to analyze the accuracy of satellite-based data related to rainfall amount used as an input to calculate the dependable flow compared to the analyses generated from the ground-based data. The analysis uses the Mock model with the calibrated parameter obtained from the observed flow data for 10 years from 2010 to 2020. The model was developed under 3 scenarios- first, the rain gauge-based models, second, the GPM data without gauge calibration, and third, the GPM data with gauge calibration in advance. The results show that the estimated dependable flows under three conditions are comparable to the observed data in terms of the correlation coefficient, RMSE, and NSE scores. The average of the statistical test for the correlation coefficient, RMSE, and NSE obtains 0.75, 3.6, and 0.71, respectively. Through this study, the use of satellite-based GPM data is expected to be more extensive to support modern agricultural management activities. Keywords: dependable flow, GPM, satellite, mock Share Link | Plain Format | Corresponding Author (Hanggar Ganara Mawandha)

117	Geospatial Technologies in Agriculture	ABS-89
(Utilization of ESP8266 in Sending Real-Time Rainfall Data in Rice Fields (Maniangpajo Village, Tanasitolo Subdistrict, Wajo Regency) DEWI PRATIWI SASMITO, MUHAMMAD TAHIR SAPSAL and SUHARDI Universitas Hasanuddin Abstract The existence of equipment for measuring rainfall has been widely developed, but most of the recording process is still manual, so data loss often occurs. The use of manual rainfall measuring instruments basically requires an operator, so competent human resources are needed so that errors in rainfall data due to human error can be avoided. The purpose of this research is to develop a tool for measuring rainfall in paddy fields based on IoT and to expand the benefits of continuously connected internet connectivity and to obtain real-time rainfall data. This research is done by making hardware, software and web server. The results obtained are that the tool has been successfully made which consists of a slave module and a master module. The slave module functions to process and read rainfall data every one minute, from these results the data will be stored in the sd-card and then sent to the master module. The master module functions to receive data from the slave module which will then be sent to the web server every time rainfall data is received. Then the distance between modules, namely in open spaces, can reach 30 meters, while for closed spaces it can reach 20 meters. While making a web server for storing rainfall data from the master module to the web server using a webhost available at the hosting service provider and can be accessed by anyone in realtime. Keywords: Esp8266, Precipitation, Real-time Share Link | Plain Format | Corresponding Author (Dewi Pratiwi Sasmito Dewi)

118	Geospatial Technologies in Agriculture	ABS-112
Soil fertility analysis for corn plant with normalized difference vegetation index (NDVI) in Sendana District, Majene Regency, West Sulawesi Andary, M. Jayadi, A Ahmad Soil Science Department, Agriculture Faculty of Hasanuddin University, Makassar 90245 Abstract Majene Regency is one of the areas in West Sulawesi Province, which has a population that mostly depends on agriculture. One of the primary commodities of agricultural production in Majene Regency is corn. Production data is determined using a conventional estimates model, which requires many costs and a long time. Remote sensing technology is one of the alternative technology information in agricultural production management that can use for estimates corn production. For this reason, it is necessary to research to determine the level of soil fertility of corn plants from reflectance values classified using the Normalize Difference Vegetation Index (NDVI) method. This research was conducted in Sendana District, Majene Regency of West Sulawesi. Field survey methods were carried out for soil sampling. Soil samples were taken on the top layer (0-30cm), soil pH analysis with a pH meter, c-organic analysis with Walkley and Black method, cation exchange capacity, and base saturation analysis with ammonium acetate (NH4OAc) extraction, and texture analysis with a hydrometer. The results showed that NDVI analysis the vegetation density in corn has a value in the range of 0.62 - 0.74 in in the density vegetation class with six land cover using maximum likelihood classification (overall accuracy 79%, kappa index 0,7) in Sendana District. The soil characteristics in the moderate vegetation density class not much different from the density vegetation class characteristics. This can be a reference that the vegetation area in the moderate density vegetation class can be converted into corn plants because it has potential soil characteristics to suitable growing conditions and potential land suitability. Keywords: Majene, NDVI, Remote Sensing, Soil Share Link | Plain Format | Corresponding Author (Andary Andary)

119	Geospatial Technologies in Agriculture	ABS-113
Landslides susceptibility mapping with kriging in Sendana District of Majene Regency, West Sulawesi M Nur, A Ahmad, B Rasyid Soil Science Department, Agriculture Faculty of Hasanuddin University, Makassar 90245 Abstract Until June 2020, BNPB recorded that 330 landslides had occured in Indonesia from the beginning of the year. Majene Regency is one of the areas in West Sulawesi Province that has a high level of susceptibility to the possibility of landslides. One of the steps taken to reduce the impact of the landslides is to delineate the level of landslides susceptibility based on geostatistical data analysis with the kriging method. This research was conducted in Kec. Sendana, Kab. Majene. The sampling method was carried out by field survey, soil data analysis using the Walkley and Black method for c-organic and Hydrometer for soil texture. Susceptibility maps were analyzed with the kriging method. The results of the analysis show that landslides susceptibility in Sendana District is divided into five classes, namely very low (2%), low (12%), moderate (46%), high (39%), and very high (1%). Very high landslides susceptibility is found in the northern part of Sendana District, while for areas with a high level of landslides susceptibility dominantly there are also northern areas of the study area and locally located in the eastern, western and southern parts of the study area. The dominant factors that can affect the occurrence of landslides in Sendana District are rainfall, slopes, structures, and land cover. Keywords: Landslides, Majene, Susceptibility Share Link | Plain Format | Corresponding Author (Muthmainnah Nur)

120	Geospatial Technologies in Agriculture	ABS-123
Land Suitability Analyze For Cocoa Development Based On Square Root N Juita (a*), H Mubarak (b), E Wijaya (a), E Fadhila (a), N Alim (c) a) Department of Soil Science, Faculty of Agriculture, Hasanuddin University. *nirmalajuitaa[at]gmail.com b) Department of Agriculture Technology, Faculty of Agriculture, Hasanuddin University c) Program Study of Agroecotechnology, Faculty of Agriculture, Sulawesi Barat University Abstract Indonesia is the world^s third-largest cocoa producer and exporter after Ghana and Ivory Coast. Cocoa is in great demand by people in various parts of the world because Cocoa can be processed into chocolate in the form of food and drinks that benefit the community. One approach that is often used to evaluate cocoa land suitability is a parametric approach with a square root. The square root is part of the parametric approach in evaluating land suitability by assigning a value at a different limiting level to the nature of the land. On a standard scale, it is given a maximum value of 100 to a minimum value of 0 then the land suitability class calculation is based on the square root. The stages of this research are: 1) Collecting secondary data and basic maps such as climate data, administrative maps, geological maps, soil type maps, and land use maps, 2) Making maps of land units 3) Preliminary surveys, 4) Sampling and analysis of soil samples in the laboratory, 5) analysis of the land and climate suitability, 5) Determination of actual and potential land suitability. The method used in this research is a parametric approach (Square root by Khiddir). The results showed that the parametric method^s land suitability class (square root) was N1 (not suitable at present) at the observation points of profiles 1, 3, and 5, while the S3 land suitability class was found in profile 4. Limiting factors such as annual temperature, slope , soil depth and coarse fragments, are limiting factors that are difficult to repair. Base saturation and pH H2O with liming, or addition of organics. Keywords: cocoa, land suitability, square root Share Link | Plain Format | Corresponding Author (Nirmala Juita)

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