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121	Crop Production and Environment	ABS-199
Scenarios of Sago Plants of Each Clump Based on The Crop Water Requirements in Three Stages of Growth in Dry Land YUMNA (1), SUGENG PRIJONO (2), ZAENAL KUSUMA (2), SOEMARNO (2) (1)Faculty of Forestry, Andi Djemma University, Palopo, Indonesia. (2) Faculty of Agriculture, Brawijaya University, Malang, Indonesia. Abstract The ideal number of sago plant in each clump can be determined if the crop water requirements of sago palm is known. The research uses the plant water needs variable in three stages of growth and the availability of land water. The plot of sago plant using various compositions of age, namely the initial-stage (one year), middle-stage (four years), and end-stage (eight years). Measurement in the initial stage uses the water balance principle (Lysimeter drainage). Measurement in the middle and end stages uses the circular-plot method. Measurement of water availability is carried out using Thornthwite-Mather, and potential evapotranspiration is determined using Cropwat 8.0 application. The results show there are eight scenarios (two scenarios in the initial-stages, three scenarios in the middle-stages, and three scenarios in the end-stage). Based on the results of the scenarios, the number of plants in a clump for rain-fed drylands is the number of plants, namely the initial stage contains two seedlings for the maximum number (scenario 2IS), the middle stage contains one sapling added by two seedlings (scenario 1MS 2IS), and the end-stage contains one mature plant (end-stage), one sapling (middle-stage), and two seedlings (initial-stage) (scenario1ES 1MS 2IS). Keywords: Evapotranspiration, Metroxylon sp., precipitation, productivity, Water balance Share Link | Plain Format | Corresponding Author (Yumna -)

122	Crop Production and Environment	ABS-204
Improvement of Suboptimal Soil Productivity to Growth and Production of Peanut (Arachis hypogea) L M Rachman (a*), F Hazra (a), D P T Baskoro (a), R Riskawati (b), S K Putri (b) a) Department of Soil Science and Land Resources, Faculty of Agriculture, IPB University, Bogor, 16680, Indonesia b) Postgraduate of Soil Science, Department of Soil Science and Land Resources, Faculty of Agriculture, IPB University, Bogor, 16680, Indonesia *latiefra[at]apps.ipb.ac.id Abstract Suboptimal land area in Indonesia is increasing along with inadequate land management, including in agricultural centres. Improvement soil management in accordance with the cultivated commodity and the soil conditions is urgently required. Suboptimal soil in the research location at Cikeusal District, Serang Regency, Banten Province is characterized by acidic soil reactions, very low organic matter and low N, P, and Ca, Mg, K bases. Increased productivity is carried out through various levels of lime and organic matter along with basic fertilizers (urea, compound fertilizer N-P-K and dolomite). Overall, there were nine treatments, namely, 1) P1 (Petroganic level 1, lime level 1, basic fertilizer)- 2) P2 (Petroganik level 1, lime level 2, basic fertilizer)- 3) P3 (Petroganik level 2, lime level 1, basic fertilizer)- 4) P4 (Petroganik level 2, lime level 2, basic fertilizer), 5) P5 (lime level 1, basic fertilizer)- 6) P 6 (lime level 2, basic fertilizer)- 7) P7 (basic fertilizer)- P8 (urea and N-P-K fertilizers)- and 9) P9 (control, without basic fertilizers, lime and petroganik). P4 treatment resulted in the best growth and production of peanuts. The combination of the largest petroganic and lime levels to acid and very low organic matter soil provided the highest productivity increased. Keywords: Liming and fertilizer- Organic fertilizer- Peanut production- Soil management- Soil productivity Share Link | Plain Format | Corresponding Author (Latief Mahir Rachman)

123	Crop Production and Environment	ABS-205
Soil Management Development of Suboptimal Soil to Improve the Growth and Production of Potato (Solanum tuberosum) L M Rachman (a*), F Hazra (a), D P T Baskoro (a), R Riskawati (b), S K Putri (b) a) Department of Soil Science and Land Resources, Faculty of Agriculture, IPB University, Bogor, 16680, Indonesia b) Postgraduate of Soil Science, Department of Soil Science and Land Resources, Faculty of Agriculture, IPB University, Bogor, 16680, Indonesia *latiefra[at]apps.ipb.ac.id Abstract Increasing potato productivity on suboptimal land is needed since potato is widely consumed by people in various food types. Research was conducted at the BB Biogen Segunung, Pacet District, Cianjur Regency, West Java Province that is characterized by soil with acidic reactions, medium organic matter content and low total organic-N and exchangeable-Mg, very high available-P, high exchangeable-Ca and K. Increased productivity is designed through providing various levels of lime, Biobos, and manure fertilizer along with basic fertilizers (ZA, SP 36, and KCl). Overall, there were ten treatments, namely, 1) P1 (lime level1, manure fertilizer level1, basic fertilizer)- 2) P2 (lime level1, Biobos level1, basic fertilizer)- 3) P3 (lime level2, manure fertilizer level1, basic fertilizer)- 4) P4 (lime level2, Biobos level1, basic fertilizer), 5) P5 (lime level1, manure fertilizer level2, basic fertilizer)- 6) P 6 (lime level 1, Biobos level2, basic fertilizer)- 7) P7 (lime level2, manure fertilizer level2, basic fertilizer)- P8 (lime level2, Biobos level2, basic fertilizers)- and 9) P9 (basic fertilizers), 10) P10 (control, without lime, Biobos, manure fertilizer and organic fertilizer). P5 treatment resulted in the best growth and production of potato. The combination of the largest manure fertilizers and low level lime provided the highest productivity increased. Keywords: Liming and fertilization- Manure fertilizer- Potato production- Soil management- Soil productivity Share Link | Plain Format | Corresponding Author (Latief Mahir Rachman)

124	Crop Production and Environment	ABS-206
Improvement of Chemical Properties of Nickel Mine Soil and Growth of Mucuna sp. With Additions Biochar Empty Sign of Palm Oil and CaCO3 Kadar Wahid, Rismaneswati and Muh Jayadi Department of Soil Science, Agrotechnology Study Program, Faculty of Agriculture, Hasanuddin University, Makassar, Indonesia Abstract Laterite nickel is a metal mineral resulting from the chemical weathering process of ultramafic rock which results in the enrichment of elements Ni, Fe, Mn, and Co. Utilization of nickel can be done using an open mining system. The problems that arise in minig are the mixing of the soil layers, the soil solum becomes shallow, the dredging process makes the soil unstable, the soil texture and structure becomes poor, mixing and compaction with heavy equipment. Re-management of post-mining land in its recovery requires a long process and renewable innovation. One of them is by utilizing empty sign of palm oil (TKKS) to become biochar and Calcium Carbonate (CaCO3). Biochar is a porous wood charcoal substance, which called charcoal. Biochar is proven to be effective in increasing soil fertility because biochar is able to hold air, reduce soil acidity, and maintain carbon-nitrogen balance in the soil. To increase the effectiveness of using biochar, the addition of Calcium Carbonate (CaCO3) is carried out to increase the elements of Ca, Mg and also to make the availability of P and Mo, reducing Fe, Mn and Al poisoning. This reserach aims to determine the effect of oil palm empty sign (TKKS) and calcium carbonate (CaCO3) biochar on the chemical properties of nickel mining after-mining. The method used in this research was a randomized block design with 2 factor factorial (F2F). The first factor consists of the Biochar Factor as B with Levels of B1 = 2.5, B2 = 5, and B3 = 7.5% of soil weight. The second factor consists of calcite as K with a level of K1 = 1.5, K2 = 3, K3 = 4.5 tons / ha. The results of this research showed that the addition of biochar and calcium carbonate (CaCO3) had a very significant effect on plant height, number of leaves, plant growth and dry weight. Keywords: Nickel, mining, biochar, CaCO3 Share Link | Plain Format | Corresponding Author (Kadar Wahid)

125	Crop Production and Environment	ABS-207
Optimizing Yields of Salak Sari Intan Fruit in Bintan by Fruit Thinning Annisa Dhienar Alifia (a*), Melli Fitriani (a), Karlina Syahruddin (b), Faisal Kurnia Harahap (a), Sugeng Widodo (a) a) Riau Islands Assessment Institute for Agricultural Technology Jl Sungai Jang No. 38, Tanjungpinang 29124, Indonesia *nisadhien[at]gmail.com b) Indonesian Cereals Research Institute Maros, South Sulawesi Abstract Salak sari intan is a new superior variety of salak fruit (Salacca zalacca) with sweet taste, thick fruit flesh, no astringent taste, and a fragrant smell. This new superior variety is currently cultivated around Bintan Regency, Riau Islands Province. Specific cultivation technology for this kind of salak fruit needs to be continuously developed to increase the quality and quantity of yield. This study aims to determine the best fruit thinning treatment to increase salak fruit^s weight. The study was conducted at Toapaya Asri Village, Toapaya District, Bintan Regency from January 2020 until April 2020. The research used split plot design with salak sari intan variety as main plot (295 variety and 541 variety) and fruit thinning as sub plot (A = fruit thinned into 10 fruit/bunch and B = fruit thinned into 15 fruit/bunch). Each treatment was repeated four times. The result showed that thinning salak fruit into 15 fruit/bunch is the best treatment to get maximum fruit weight on salak sari intan 295 variety and 541 variety. Keywords: salak sari intan- fruit thinning- production Share Link | Plain Format | Corresponding Author (Annisa Dhienar Alifia)

126	Crop Production and Environment	ABS-215
ORGANIC PAK CHOI PRODUCTION IN AQUAPONICS SYSTEM Ratih1, Dea Ekaputri Andraini 2 Agrotechnology, Faculty of Agriculture, Makassar Islamic University, Jl. Perintis Kemerdekaan KM 9 No 29, Tamalanrea Indah, Makassar, South Sulawesi, 90245 Indonesia Abstract Population growth in urban areas increases in line with the concentration of economic activity in cities. In order to create food security in an effort to fulfill food availability, one of the urban farming technologies that can be developed is aquaponics. Aquaponics is a combination of aquaculture cultivation systems (fish cultivation) and hydroponics (plant cultivation without soil media), where there is a mutualism symbiotic relationship between fish and plants as in a natural ecological system. Later it will produce two organic products, namely plants and fish. This study aims to determine the quality and nutrient status of fish waste in supporting the growth and productivity of pak choi plants. The research methodology made two installations of the DFT model, each connected to a tilapia fish pond and a goldfish pond. The filtered water is collected and flowed to the installation for plant use and then returns to the fish pond. Plant heights and number of leaves were measured every week and weight of stover at six weeks of age. Measurement of water quality and nutrient status with four samples every ten days, analyzed in the laboratory. Statistical analysis with paired T test. The results obtained were the highest weight of pak choi plants using tilapia waste, namely 131 grams per plant, organic C value 1.12 mg / l, PO3 2.90 ml / l, K 0.24 mg / l, nitrate 0.15 ppm , ammonia 0.06 ppm, DO 4.64 ppm, TDS 155 ppm, pH 7.3, while using heavy goldfish waste, weighed 107 grams per plant, organic C value 1.08 mg / l, PO3 2.98 ml / l, K 0.23 mg / l, nitrate 0.22 ppm, ammonia 0.04 ppm, DO 6.96 ppm, TDS 126 ppm, pH 7.4. Keywords: aquaponics, pak choi production, urban farming, organic vegetables Share Link | Plain Format | Corresponding Author (Ratih Rahad)

127	Crop Production and Environment	ABS-220
EFFICIENCY OF NITROGEN AND SEED USE BY GIVING UREA FERTILIZER AND DIFFERENT AMOUNTS OF SEEDS IN RICE GROWTH (Oryza sativa L.) PONELO VARIETIES M Darmawan(a*) , R Sjahril(b) , M Riadi(c) , Erse D. Pertiwi(d), and A Khairun M(e) a)Department of Agrotechnology, Faculty of Agriculture, Ichsan Gorontalo University *darmawanmuhammad95[at]gmail.com b)Laboratory of Plant Bioscience and Reproduction Biotechnology, Universitas Hasanuddin, Jl. Perintis Kemerdekaan km. 10, Makassar, 90245, Indonesia c)Laboratory of Plant Breeding and Seed Sciences, Universitas Hasanuddin, Jl. Perintis Kemerdekaan km.10, Makassar, 90245, Indonesia d)Department of Agrotechnology, Faculty of Agriculture, Pohuwato Gorontalo University e)Department of Agricultural Technology, Faculty of Agriculture, Gorontalo University Abstract This research aims to find out the production of ponelo variety rice crops at various doses of nitrogen fertilizer and the amount of seeds needed to be planted on local superior ponelo rice cultivation Gorontalo. This research was for 4 months starting from December 2019 to April 2020 located in Iloheluma Village Tilongkabila District Bonebolango Gorontalo Province. This study used randomized group design (RAK) factorial first factor with the application of nitrogen fertilizer consisting of 3 levels namely N0=control (without fertilization), N1=75 kg/ha and N2=150 kg/ha. The second factor with the treatment of the number of seeds needs to be planted consisting of 2 treatments namely ( A1) 2 seeds need planting and (J2) 3 seeds need to be planted, each treatment is re-treated 3 times so that in obtaining 18 units of experimental plot, by observing 15 sample plants in each plot, so that there are 270 sample plants in total. The area of the experiment plot is 2m x 3m. the variables observed are the number of productive puppies, the length of malai, the weight of 1000 grains, and the production of grain Results show that the intercation of treatment 150 kg / ha and 3 seeds of planting need to limit the number of productive feeders, the longest malai length is found in the treatment of 150 kg / ha, the treatment of 75 kg / ha with the number of seeds 3 planting needs shows the average weight of grain 1000 best grains, and the highest production is found in the treatment of 75 kg / ha with the number of seeds 2 needbang planting Keywords: Ponelo, Nitrogen, Gorontalo, Urea, Production Share Link | Plain Format | Corresponding Author (M. Darmawan Darmawan)

128	Crop Production and Environment	ABS-221
Application of Irrigation and Mulch on Growth and Productivity of Satoimo Taro Plants (Colocasia esculanta L.schott var.Antiquorum) D Wulandari F, M Syafiuddin, M Jayadi 1)Soil Science Dapertement, Faculty of Agricultare, HasanuddinUnivesity, Makassar, Indonesian. 2)Indonesian Science Dapertement, Faculty of Agricultare, Hasanuddin University, Makassar, Indonesia. 3)Indonesia Science Dapertement, Faculty of Agricultare, Hasanuddin University, Makassar, Indonesia. Abstract Japanese taro is one type of taro that has started to be developed by farmers in Indonesia, because of its higher economic value, Japanese taro has advantages compared to other taro, namely high nutritional content with a lower carbohydrate content compared to other food commodities, so it is very suitable for diabetics. The research objective was to determine the effect of irrigation and mulch applications on the growth and production of satoimo taro. This study used a separate plot design with the main plots being drip and sprinkler irrigation, the subplots were plastic mulch and without mulch, with 4 repetitions. The results showed that the taro plants treated with drip irrigation using mulch yielded more clump weight than the other treatments, and for the lowest clump weight yield, sprinkel irrigation was treated without using mulch. Keywords: Japanese taro, irrigation, plastic mulch Share Link | Plain Format | Corresponding Author (Dilla Wulandari Faisal)

129	Crop Production and Environment	ABS-222
Effect of mulch use and watering frequency on growth and production of chili (Capsicum annuun L) Idaryani Dj, Warda, Suriany, and W. Halil Assessment Institute for Agricultural Technology of South Sulawesi Abstract Abstract. Red chili is one type of vegetable that has a high economic value. One of the factors that influence the growth of chili is the availability of water which is a limiting factor for chili plants. The purpose of this study was to determine the effect of mulch use and frequency of watering on the growth and yield of chili plants. The research was conducted in Lampoko Village, Barebbo District, Bone Regency, in Mei-July 2017, used factorial randomized block design with two factors. The first factor was the use mulch (without mulch, organic mulch, and plastic mulch) and the second factor was the frequency of watering (1 time a day, 2 times a day, and 1 time 2 days). The data obtained were then analyzed for variance and continued with Duncan^s Multiple Range Test (DMRT). The results showed that the treatment of mulch use significantly affected plant height and plant fresh weight. The treatment the frequency of watering significant effect on the weight of the fruit and the number of fruits per plant. In general, the best growth and production of chili were obtained in the treatment of the use of straw mulch with a frequency of watering once a day. Keywords: mulch, watering, chili, Barebbo, South Sulawesi Share Link | Plain Format | Corresponding Author (Idaryani Djamaluddin)

130	Crop Production and Environment	ABS-224
Adaptation of new superior varieties of rice to seawater intruded land in Mootilango Village, Duhiadaa District, Pohuwato Regency, Gorontalo Province Muhammad Fitrah Irawan Hannan, Nanang Buri, Teddy Wahyana Saleh Gorontalo Assessment Institute for Agricultural Technology Abstract Seawater intrusion of rice fields is one of the limiting factors in increasing the productivity of rice fields in Duhiadaa District. This study aims to see the adaptability of several new superior varieties of rice in seawater intrusion rice fields in Mootilango village, Duhiadaa district. The method used in this study was randomized group design with several treatments, namely V1 = Banyuasin variety, V2 = Inpari 34, V3 = Mekonga, V4 = Inpari 30 which was repeated three times and analyzed using the SAS program (one way ANOVA), if showed significantly different results then continued with Duncan^s continued test at the 5% real level. The data show that the treatment of Banyuasin and Inpari 30 varieties is able to adapt well to seawater intrusive land. This was indicated by the higher number of productive tillers and the number of filled grains, as well as the high weight of a thousand grains compared to the treatment of inpari 34 and Mekonga varieties. Keywords: Seawater intrusion- Banyuasin rice- Inpari 30- Mootilango Share Link | Plain Format | Corresponding Author (Muhammad Fitrah Irawan Hannan)

131	Crop Production and Environment	ABS-233
A Harvesting Efficiency of Community Teak Forest A. Mujetahid (a*), Nurdin Dalya (a) a) Faculty of Forestry, Hasanuddin University, Indonesia Abstract This research aims to analyze the efficiency of forest harvesting by calculating the technical efficiency and economic efficiency on forest harvesting in Bone Regency. The data required in this study were collected using observation and interview methods which then analyzed using qualitative descriptive analysis. The results of this study indicate that the average technical efficiency of harvesting activities ranges from 75,56% to 96,98% with an overall average of 82,89%. The amount of actual average volume per tree is between 0,235 to 0,527 m3 with an overall average of 0,355 m3. The highest efficiency value was in the Lilina Ajangale location (96.98%) and the lowest was in the Bila 1 location (75.56%). Furthermore, the economic efficiency value (Efe) of the average harvesting activity ranged from 64,63% to 87,02% with an average of 81,41%. This value means that the lower the harvesting cost, the more efficient it is economically, and vice versa. The lowest Efe value was found in Seberang Village that 64,63% and the highest was in Bila 1 Village with a value of 87,02%. Keywords: Efficiency- Forest harvesting- Teak forest Share Link | Plain Format | Corresponding Author (Nurdin Dalya)

132	Crop Production and Environment	ABS-236
The Potential for Increasing the Productivity of Local Rice Genetic Resources in Various Agroecosystems: A Review Yustisia (a*), R. Bambang Heryanto (b), Suparwoto (a), Atekan (a) a) South Sumatra Assessment Institute for Agricultural Technology Jl. Kol. H. Burlian Km.6 No. 83 Palembang-South Sumatra *yustisiasumsel1111[at]gmail.com b) Indonesian Center for Agricultural Land Resources Research and Development Jl. Ir. H. Juanda No. 98 Bogor 16123-West Java Abstract The increase in the potential of local rice genetic resources is very promising in responding to the challenge of increasing public awareness of functional food. The productivity of local rice genetic resources is still low, among others due to limited information and implementation of specific agro-ecosystem cultivation technology, and low utilization as genetic material in plant breeding programs. The review aims to explore the potential, problems, and efforts to increase the productivity of local rice genetic resources in the three main agroecosystems in Indonesia (dry land, swampland, and non-swamp wetland). The review method uses reference studies of various research results, especially those related to the variety of local rice varieties, existing technology, research technology, and utilization in breeding programs. The results of reviews from various references show that local rice varieties in the three agro-ecosystems are very diverse, especially in terms of several specific advantages, including sub-optimal environmental adaptability and high rice micro-nutrient uptake. Local rice productivity based on the implementation of existing technology is largely determined by genetic, environmental, and management factors. Support in the initiation of short-term research programs and long-term programs is needed to increase the productivity of local rice in the three agroecosystems. The expected outputs from implementing short-term programs and long-term programs in each agroecosystem are recommendations for local rice cultivation technology packages and new high yielding varieties. Keywords: local rice varieties, specific agro-ecosystem, cultivation technology Share Link | Plain Format | Corresponding Author (Yustisia Yustisia)

133	Crop Production and Environment	ABS-244
Adaptation Test for Shallot Varieties in Kutai Kartanegara Regency, East Kalimantan Province Yossita Fiana (a*) and Muhamad Hidayanto (a) Assessment Institute for Agricultural Technology of East Kalimantan Abstract Shallots can grow optimally in locations that are in accordance with growing conditions. Until now, East Kalimantan province still lacks around 7,000 tons of shallots every year, even though the potential land resources in this province are suitable for the development of shallots. Therefore, in order to support agricultural development, especially shallots in Kutai Kartanegara Regency, East Kalimantan Province, an adaptation test of several superior varieties was carried out in Liang Ilir Village, Kota Bangun District, Kutai Kartanegara Regency from August to October 2017. The research objective was to determine the adaptation of four superior varieties of shallots in specific location conditions in Kutai Kartanegara Regency. The research design was a randomized block design (RBD) with four shallot varieties, namely Pikatan, Katumi, Bima-Brebes and Local, which was carried out on four implementing farmers as replications. The adaptation of Shallots using tubers, spacing 20 x 15 cm2- dolomite lime 1.5 t ha-1- manure 15 t ha-1- Urea 150 kg ha-1- SP-36 200 kg ha-1- NPK 250 kg ha-1 and pest control. The results showed that the productivity of shallots from four varieties ranged from 12-14 t ha-1. Keywords: Adaptation- Shallot- Varieties- Kutai Kartanegara Share Link | Plain Format | Corresponding Author (Yossita Fiana)

134	Crop Production and Environment	ABS-245
CARBOHYDRATES PARTITIONING AND LIGHT USE EFFICIENCY OF SWEET SORGHUM Herniwati 1,2), Eko Widaryanto1), Budi Waluyo1), Karuniawan Puji Wicaksono1) and Marcia Pabendon3) 1) Departement of Agronomy, Faculty of Agriculture, Brawijaya University, Malang, East Java, Indonesia 2) South Sulawesi Assessment Institute for Agriculture Technology, Indonesian Agency for Agricultural Research and Development, Makassar, Indonesia 3) Indonesian Cereal Crop Research Institute, Indonesian Agency for Agricultural Research and Development, Maros, Indonesia Abstract The carbohydrates partitioning was developed based on plant growth stage. The determining factor for biomass production based on energy interception in the photosynthesis process is light use efficiency (LUE). The resulting mass flow of photosynthetic energy is allocated to plant organs. The research was conducted at Agro Science Park,Indonesia Cereal Research Institute, Maros from August to Desember 2019. The experiment was designed according to a randomizeblock design with tree replications. There were 10 accessions of sweet sorghum and 2 varieties as control. The value of light use efficiency is 1.39- 1,41 g MJ-1. The partition from the planting to the emergence stage (0 &#8804- s &#8804- 0.25) was 0.19 x s/0.25 root, 0 stem, 0.19 xs/0.25 leaves, and 0 panicle. The partition from the emergence to the maximum vegetative stage (0.25 < s &#8804- 0.5) was 0.79-(0.62x s/0.5) root, 0.14 x s/0.5 stem, 0.19 + (0.45 x s/0.5) leaves, and 0 panicle. The partition from the maximum vegetative stage to the flowering stage (0.5 < s &#8804- 0.75) was 0.24 - (0.09 x s/0.75) root, 0.12+ (0.39 x s/0.75) stem, 0.64 - (0.46 x s/0.75)leaves, and 0.16 x s/0.75 panicle. The partition from flowering to the harvest stage (0.75 < s &#8804- 1) was 0.11 - (0.15 x s) root,0.55 - (0.53x s) stem, 0.16-(0.19 x s) leaves, and 0.18 + (0.82 x s) panicle. Keywords: carbohydrates partitioning,light use efficiency, sweet sorgum Share Link | Plain Format | Corresponding Author (Herniwati .)

135	Crop Production and Environment	ABS-254
Urea Effectivity as Herbicide Adjuvant to Control Weed in Minimum Tillage System Suarna Samai, Muhidin Department of Biological Education, Faculty of Education, Halu Oleo University Abstract Efforts to reduce weed control costs, especially in minimum tillage land, can be done by reducing the dose of herbicide per hectare, and the addition of urea fertilizer replaces this reduction. The research was designed using a randomized block design with three replications. The treatments were application of glyphosate 1.44 kg ha-1, 1.80 kg ha-1, and 2.16 kg ha-1 in combination with without urea- urea 5 kg ha-1, 10 kg ha-1 and 15 kg ha-1, and application on minimum tillage, full tillage and control. The results showed that the addition of adjuvants from urea and glyphosate could control weeds, especially in reed weeds in the mixing of herbicide glyphosate 1.44 kg ha-1 + urea 10 kg ha-1, while herbicides 1.44 kg ha-1 + Urea 5 kg ha-1 and glyphosate 1.80 kg ha-1 + Urea 5 kg ha-1 have the same control power effectiveness as glyphosate dose of 2.16 kg-1, urea dose of 5 kg ha-1 the effectiveness is equal to 1.80 kg ha-1 + Urea 15 kg ha-1. The herbicide glyphosate disrupts metabolism in plants, causing abnormal growth or even killing weeds. Mixing does not cause poisoning of the corn crop. The use of herbicide glyphosate 1.44 kg ha-1 + Urea 10 kg ha-1 is better based on plant poisoning and corn production. The optimum dose that can minimize the weed population is 8.650 grams, and the combination of herbicide Glyphosate and Urea is effective in controlling weeds with minimum conditions at 1.158 grams of glyphosate and 1.146 grams of Urea. Keywords: Adjuvant, Urea, Herbicides, Weed Control, Minimum Tillage Share Link | Plain Format | Corresponding Author (Muhidin Muhidin)

136	Genetically Modified Foods, Food Safety, and Product Development	ABS-15
Physicochemical Characteristics and antioxidant compounds of Rice Analog from Mocaf, Green Beans, and Purple corn (Zea mays L.) Zulfyani Putri Sada (a*), Meta Mahendradatta (b*), and Rindam Latief (b*) a) Master student of Food Science Technology, Hasanuddin University, Makassar, 90245, South Sulawesi, Indonesia b) Laboratory of Food Microbiology and Biotechnology, Food Science and Technology, Hasanuddin University, Makassar, 90245, South Sulawesi, Indonesia Abstract Characteristics of Rice Analogue, the product resembles to ordinary rice (rice analog), are evaluated using the variation of raw material composition, i.e. Mocaf, green beans flour, and purple corn flour. Rice Analogue is produced by using cold extrusion technology. The product is then analyzed based on its physical, chemical, and sensory properties. The experimental design used 3 treated with a ratio of J1 : Mocaf 60% + green beans flour 20% + corn purple flour 20%, J2 : Mocaf 50% + green beans flour 20% + corn purple flour 30%, J3 : Mocaf 40% + green beans flour 20% + corn purple flour 40%. To get the exact formula and favored by consumers, the comparison is done organoleptic test for flavor, aroma, color and texture then performed physical analysis of gelatinization temperature and density Kamba. The results show that the most preferred formula is J3 which is the ratio: Mocaf 40% + green beans flour 20% + corn purple flour 40%. Physical analysis in Kamba density of 0.497 g/ml, and gelatinization temperature of 100 oC with a time of 3 minutes. And the Chemical analysis results are: 8.60% moisture content, ash content of 1.52%, 11.34% protein content, fat content 1.52 %, 73.62 % starch content, and rice analogue possess anthocyanin 27.15 CyE/g. Keywords: Rice Analogue, Purple Corn, Mocaf, nutritional value Share Link | Plain Format | Corresponding Author (Zulfyani Putri Sada)

137	Genetically Modified Foods, Food Safety, and Product Development	ABS-20
PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF BREAD MADE FROM MODIFIED CORN FLOUR Rifah Hestyani Arum, Riswita Syamsuri, Wanti Dewayani, Suryani, and Ekawati Basri South Sulawesi Assessment Institute for Agricultural Technology *arum130390[at]gmail.com Abstract Corn is currently one of the most developed agricultural commodities and is expected to be an alternative for the fulfillment of staple foods other than rice. The abundance of corn production has opened up opportunities to use corn as an ingredient for local flour. Corn in the form of flour is more flexible, more durable and practical. Corn flour can be used as a raw material for making bread as a substitute for wheat flour, although it does not have sufficient gluten to develop bread but it has added value to bread by using modified corn flour. This study aims to determine the best formulation for processing moodified corn flour into bread based on SNI and organoleptic testing. This research was carried out at the Postharvest Laboratory of South Sulawesi Assessment Institute for Agricultural Technology from April to November 2019 and was conducted with a completely randomized design (CRD) with 3 replications. The treatment in this study was substitution of wheat flour using modified corn flour with a concentration of 0% (control), 20%, 40%, and 60%. The results showed that the highest water and carbohydrate content was obtained from substitution with 20% modified corn flour, ash and fat content from 40% modified corn flour substitution, and the highest protein content was found in the control treatment or without modified corn flour substitution. Organoleptic testing showed no significant differences in color and aroma of all treatments, while for texture, taste, and overall appearance, the highest score was obtained from control and substitution with 20% modified corn flour, where the score obtained for 20% substitution of modified corn flour was 3.63, 3.67, and 3.93 respectively. Keywords: Modified Corn Flour- Subtitution- Corn Bread Share Link | Plain Format | Corresponding Author (Rifah Hestyani Arum)

138	Genetically Modified Foods, Food Safety, and Product Development	ABS-28
Performance and added value of brown sugar production in Rembang Regency Seno Basuki , Munir Ety Wulanjari and Dewi Sahara BPTP Jawa Tengah Abstract Sugar cane processing into brown sugar in Rembang Regency is done by home industries. This activity has been done for 100 days in a year based on sugarcane harvest period. Research has been conducted from May to November 2019 at the production center in Karangharjo Village, Sulang - Rembang with the aim to see the performance and added value of processing sugar cane into brown sugar. Data obtained through interviews and observations were analyzed descriptively by calculating the added value using the Hayami approach. The results showed that the processing of sugar cane into brown sugar by the home industry was still feasible with an added value of Rp. 2,308 per kg or 24.00% at a market price of Rp. 7,400. The processing of brown sugar, including labor-intensive activities with contributions of 72.20%, is still carried out by employers because it can be a solution when farmers^ sugar cane production is less valued by the White Sugar Company. The industry production is sold to soy sauce company with simple requirements and cash payment. Keywords: added value- Hayami approach- brown sugar. Share Link | Plain Format | Corresponding Author (Seno Basuki)

139	Genetically Modified Foods, Food Safety, and Product Development	ABS-298
Development of Processed Cocoa with Addition of Dried Fruit to Increase Added Value Jumriah Langkong, Andi Nurfaidah Rahman, Februadi Bastian and Andi Dirpan Hasanuddin University Abstract Chocolate is a product that is ready to be consumed as a secondary product of cocoa beans and can be varied by adding a filler. Each ingredient added or used to make chocolate has its own qualities, one of which is the addition of canarium nut fillers. This study aims to determine a new formulation with the addition of canarium nut to dark chocolate products and the best results are carried out by the physicochemical test, organoleptic test, fat blooming test and stability test. Method: The process of making the product begins with the manufacture of dried canarium nut fillers, then continues the process of making chocolate. In the process of making chocolate products, in the formulation stage, several treatments were carried out with the addition of 6%, 9% and 12% canarium nut fillers. After that, organoleptic test, stability test, fat blooming test, free fatty acid test, moisture content test and ash content test. Results: Chocolate product has a good density level and shows that the added filler in the form of canarium nut for each test parameter has no significant effect. The storage process for 21 days did not show any fat blooming that occurred in chocolate, as well as a similar response to the organoleptic acceptance of the panelists on the like scale. Conclusion: The new formulation with the taste of the addition of dried canarium nut to dark chocolate products indicates an acceptable level of preference based on the hedonic method testing for color, taste, aroma, and texture. The best results of the product formulation obtained by sample A2 with the addition of dry canarium nut treatment 9% that can be categorized as good Keywords: canarium nut,cocoa butter, cocoa powder, chocolate, organoleptics. Share Link | Plain Format | Corresponding Author (Andi Dirpan)

140	Genetically Modified Foods, Food Safety, and Product Development	ABS-51
The effects of baking on the quality attributes of dried beetroot (Beta vulgaris L.) Indrie Ambarsari, Gama N. Oktaningrum, Budi Hartoyo, and Agus Hermawan Assessment Institute of Agricultural Technology Central Java, Indonesian Agency for Agricultural Research and Development, Indonesian Ministry of Agriculture Abstract In the vegetable preservation process, baking treatment is commonly applied to enhance the end-product quality. This study was carried out to observe baking influences as an alternative pretreatment toward dried beetroot quality. A completely randomized design with different baking times (0, 15, 30, and 45 min) at 200 C was adjusted on beetroot before sliced and dried (50 C, 24 h). The result showed that baking treatments significantly affected the whole quality attributes of dried beetroot. There was an increase in anthocyanin, total phenolic, total sugar, and pigment intensity of dried beetroots with the more prolonged baking treatment. Dried beetroot prepared by 45 min baking treatment contained total anthocyanin 109.57 mg/100 g, total phenolic 8.66 mg/100 g, and total sugar 5.13%. Baking treatment for 45 min also resulted in intense color development of redness (a) and yellowness (b), although the lightness (L) reduced due to dark color formation. Keywords: beetroot, drying, baking Share Link | Plain Format | Corresponding Author (Indrie Ambarsari)

141	Genetically Modified Foods, Food Safety, and Product Development	ABS-62
Characterization of Cocoa Butter Equivalent from Formulated Hard Palm Oil Mid Fraction and Canola Oil Blend Reiza Mutia AR (a*), Dayang Norulfairuz Abang Zaidel (b), Ida Idayu Muhamad (b) a) Program Studi Agroteknologi, Sekolah Tinggi Teknologi Pelalawan, Jl. Lintas Timur Km. 28 Simpang Beringin, Bandar Sei Kijang, Kabupaten Pelalawan, Riau 28383, Indonesia *reiza_mutia68[at]st2p-yap.ac.id b) Department of Bioprocess Engineering, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, 81310 UTM Johor Bahru, Johor, Malaysia Abstract A search for an alternative to cocoa butter (CB) has increased due to premium price, uncertainty in supply and variability in quality problems. The study to find cocoa butter equivalent (CBE) as an alternative to CB from available and high nutritional oils or fats was carried out using enzymatic interesterification method. The objective of this study was to characterize CBE from hard palm oil mid fraction (PMF) and canola oil blend using immobilized lipase from Rhizomucor miehei. The experiment was performed at hard PMF concentration of 50%, lipase load of 7.2% (based on weight of substrate) and reaction time of 2 hours. The characteristics observed were fatty acid profiles, triacylglycerol (TAG) composition, slip melting point (SMP) and solid fat content (SFC). CBE obtained exhibit higher percentage of linoleic acid (omega 6, 7.98%) and linolenic acid (omega 3, 2.47%) than CB (3.40% of linoleic acid) due to the addition of canola oil. TAG composition was 28.65% of POP, 19.52% of POS and 3.57% of SOS TAG. SMP value of CBE (46.25 C) was higher than CB (32 - 35 C). The SFC value of CBE was different to CB. It was due to high amount of POP TAG, free fatty acid (FFA) or saturated-saturated-saturated (StStSt) TAGs in CBE produced and also lack amount of TAGs which has oleic acid at sn 2 position. Keywords: Cocoa butter equivalent- Hard palm oil mid fraction- Canola oil- Enzymatic interesterification Share Link | Plain Format | Corresponding Author (Reiza Mutia AR)

142	Genetically Modified Foods, Food Safety, and Product Development	ABS-63
Organoleptic, Chemical, and Microbiological Characteristics of Goat Milk Yoghurt Using Lactobacillus plantarum T14 and T35 with Addition of Stevia Sweetener Purwaningsih1, I N Rosida2, T F Djaafar1, T Marwati1, R Wikandari2, and E S Rahayu2 1Department of Postharvest, Yogyakarta Assessment Institute for Agricultural Technology, Indonesia 2Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia Abstract Yogurt is a functional food that is in demand by the public. The high sucrose content in yogurt can cause health problems, especially for people with diabetes mellitus. Making goat milk yogurt using stevia as a sweetener is one solution. The purpose of this study was to determine the organoleptic, chemical, and microbiological characteristics of goat^s milk yogurt fermented using Lactobacillus plantarum T14 and T35 which added with stevia sweetener. This research was conducted using a Factorial Completely Randomized Design. The first factor was the strain of lactic acid bacteria (LAB), namely Lactobacillus plantarum T14 and Lactobacillus plantarum T35. The second factor was the concentration of stevia, namely 0%- 0.25%- and 0.5%. The processing of yogurt was carried out by adding goat^s milk with 10% skim milk and 1% (v/v) LAB inoculum, then incubated at 37 oC for 16 hours. We found that goat^s milk yogurt with a Lactobacillus plantarum T14 and a stevia concentration of 0.25% was the most preferred. The yogurt contents of protein, water, fat, titrated acid, and ash content were 6.48-6.57%- 78.11-80.45%- 5.03-5.16%- 0.56- 0.61%- and 1.50-1.55%, respectively. The increase of Lactobacillus plantarum T14 and T35 growth was respectively 1.48-1.54 log and 0.17-0.45 log. Keywords: yogurt, goat milk, stevia Share Link | Plain Format | Corresponding Author (Purwaningsih Purwaningsih)

143	Genetically Modified Foods, Food Safety, and Product Development	ABS-67
Inhibition the Growth of Fungi and Improving the Quality of Cocoa Beans Through Fermentation Using Lactic Acid Bacteria Tri Marwati1, Purwaningsih1, T F Djaafar1, A B T Sari2, and Hernani3 1Postharvest Department, Yogyakarta Assessment Institute for Agricultural Technology, Indonesia 2Postharvest Research Group, Indonesian Coffee and Cocoa Research Institute, Jember, Indonesia 3Agricultural Product Processing Research Group, Indonesian Center for Agricultural Research and Development, Bogor, Indonesia Abstract The addition of lactic acid bacteria (LAB) improved the fermentation performance of cocoa bean. Uncontrolled fermentation causes the mycotoxin contamination in cocoa which is produced by fungi. Lactic Acid Bacteria that have been shown to have to inhibit fungi are from the species Lactobacillus plantarum and Lactobacillus fermentum. Therefore, the purpose of this study was to determine the ability of Lactobacillus plantarum and lactobacillus fermentum to increase the quality and inhibit mold growth of cocoa beans. This research was carried out using Completely Randomized Design. We examined one variable, namely the use of dry starter culture (with Lactobacillus plantarum, with Lactobacillus fermentum, with mix culture of Lactobacillus plantarum, Saccaromycess cerevisiae and Acetobacter aceti, and without starter culture). We found that the addition of Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus plantarum in combination with Saccaromycess cerevisiae and Acetobacter aceti could provide suitable temperature and pH conditions for a good fermentation process of cocoa beans and suppress the growth of fungus. Fermented cocoa beans produced by those starter cultures could meet the quality requirements of SNI 01-2323-2008 and SNI 01-2323-2002. Keywords: Fermentation, cocoa beans, Lactobacillus plantarum, Lactobacillus fermentum Share Link | Plain Format | Corresponding Author (Tri Marwati)

144	Genetically Modified Foods, Food Safety, and Product Development	ABS-82
Effect of salt immersion, slaked lime immersion, and freezing on quality and sensory of pineapple chip processed with vacuum frying D Khoshy(a), D Fardenan(a), J D Haloho(a), S U Marzuki(a) (a)West Kalimantan Assessment Institute for Agricultural Technology, Jl. Budi Utomo No. 45 Pontianak 78241 Indonesia Abstract In this study, the effect of immersion of fresh pineapple in salt (NaCl) solution and slaked lime (Ca(OH)2) solution on quality and sensory of pineapple chip were investigated. A comparison of the freezing effect in each pretreatment was also studied to decide the suitable recommendation of pineapple chip processing technology for Micro, Small, and Medium Enterprises. The fresh pineapple slices were subjected to NaCl solution and Ca(OH)2 solution for 30 minutes. To study the effect of freezing, the samples were frozen for 24 hours. All samples were fried using a vacuum fryer at 70C and 60 mmHg for 70 minutes. The study showed that immersion in NaCl solution resulting in the highest moisture and ash content while immersion in Ca(OH)2 solution gave the highest fat content. The freezing gave lower moisture and fat content but higher ash content in all treatments without significant differences. In sensory evaluation, immersion in NaCl solution displayed the highest acceptance in taste, texture, and overall acceptance with a 5-scale hedonic test while freezing showed significantly lower acceptance compared to the nonfreezing treatment except for the immersion in Ca(OH)2 solution. Keywords: Pineapple chip, vacuum frying, pretreatment, freezing Share Link | Plain Format | Corresponding Author (Sigit Uji Marzuki)

145	Genetically Modified Foods, Food Safety, and Product Development	ABS-83
Characterization Edible Films of Sago with Glycerol as a Plasticizer Meivie Lintang (a), Olvie Tandi (a), Payung Layuk (a), Steivie Karouw (a) (a) North Sulawesi Assessment Institute for Agricultural Technology, Kampus Pertanian Kalasey Street Abstract Sago is one of the local food districts of Sangihe archipelago, but its use is still limited to traditional products. Edibel film of sago starch is one of the alternative products for increasing the added value of this commodity as well as an environmentally friendly packaging material. The research aims to obtain edible film from sago starch using CMC and glycerol. Edible film processing was carried out by mixing 5% sago starch, and CMC 0.5% w/v and glycerol variation 1- 1.25- 1.5- 1.75- 2- 3.75- (%v/v) at 65-70oC, molded and ovened at 60 o C. The results showed that increased glycerol concentrations had a significant effect on the characteristics of edible films obtained. The results of the study obtained the best edible film on glycerol concentration 1.75%, with tensile strength of 3,174 MPa, WVTR 14.911 g/m2/h and elongation of 24.825%. Keywords: edible film, sago starch, glycerol concentration Share Link | Plain Format | Corresponding Author (Meivie Lintang)

146	Genetically Modified Foods, Food Safety, and Product Development	ABS-86
The Effect of Processing Methods on the Quality of Soy Milk Riswita Syamsuri (a), Sri Lestari (b) a) South Sulawesi Assessment Institute for Agricultural Technology. Jl. Perintis Kemerdekaan KM 17,5, Makassar b) Banten Assessment Institute for Agricultural Technology. Jl. Cipta Ciptayasa KM. 01 Ciruas, Serang, Banten Abstract One of the most favorable processed soy product in public is soy milk. Various soy milk processing technologies are used to eliminate the unpleasant taste of soy milk, including soaking the soybean before grinding, peeling the soybean shells, heating, and flavoring. The objectives of this study were: 1) to determine the effect of soaking treatment and the use of soybean with and without skin on the protein content of soy milk- 2) to determine the level of consumer preference for soy milk by using various processing methods and flavor variants. The study was conducted using a completely randomized design (CRD) with 3 treatments and 3 replications. The first treatment is soaking the soybean seeds using hot and cold water. The second treatment is the use of soybean with and without skin. The third treatment is the use of 3 flavors (vanilla, chocolate and coffee). The organoleptic test was carried by 25 semi-trained panelists while the acquired data were analyzed using ANOVA, and if significant difference was found, it will be proceeding with the DMRT test (95% confidence level). The results showed that the highest protein content was found in soy milk using immersion processing methods using cold water and without peeling soybean that is 2.38% while the control was 1.71%. Organoleptic tests for color, aroma, viscosity, and taste parameters ranged from normal to favorable for all treatments. For the parameter of unpleasant taste in soy milk, the control sample had the highest level of unpleasant taste. In term of organoleptic, coffee and chocolate flavor variants is proven to reduce the level of unpleasant taste of soy milk. Keywords: soybean skin, unpleasant taste, hot water soaking, soy milk Share Link | Plain Format | Corresponding Author (Riswita Syamsuri)

147	Genetically Modified Foods, Food Safety, and Product Development	ABS-93
Analysis of physical properties and organoleptic test of instant germinated red rice Andi Nur Faidah Rahman, Rashifa Ramadhani Al-Wahab, Nur Rina Abdullah Food Science and Technology, Faculty of Agriculture, Hasanuddin University. Abstract Red rice is nutritional rice than white rice due to contain low glycemic index and high fiber, which can help reduce blood LDL concentrations. In addition, germinated red rice more nutritious than non-germinated rice because contain more fiber, essential amino acid, vitamin, and antioxidant. However, this rice has hard texture so it requires a long cooking time. Instant rice is one technique to speed up the cooking process. Instant rice or called quick cooking rice is processed rice that has been cooked and dried so that it can be stored for a long time, but can be served in a faster time. The purpose of this research is to analysis physical properties and organoleptic test of instant germinated and non-germinated red rice. The method use in this research divided into two stages: first, determining the best condition to make instant germinated and non-germinated red rice. The second is to analysis of physical properties and organoleptic test of instant germinated red rice and compared it to instant non-germinated red rice. Statistical analysis of this study using complete randomized design method with two replications. The result showed that analysis of physical properties and organoleptic test of instant germinated red rice is different from instant non-germinated red rice. Keywords: Germinated rice, instant rice, non-germinated rice Share Link | Plain Format | Corresponding Author (Andi Nur Faidah Rahman)

148	Genetically Modified Foods, Food Safety, and Product Development	ABS-131
THE ADDITION OF SOYBEAN DREGS IN RANGINING PROCESSING AT BANTEN PROVINCE Sri Lestari and Riswita Syamsuri Banten Assessment Institute for Agricultural Technology Jl. Cipta Ciptayasa KM. 01 Ciruas, Serang, Banten South Sulawesi Assessment Institute for Agricultural Technology Jl. Perintis Kemerdekaan KM 17,5, Makassar Abstract Rangining is one of the typical foods of Banten Province whose main ingredient is rice flour. In Banten Province, there are many home industry businesses that process soybeans into soy milk. The by-product of processed soy milk, namely soybean dregs, is a by-product of processed soy milk that has not been used optimally. The objectives of this study were: 1) to determine the effect of adding soybean dregs composition on protein and food fiber of rangining- 2) to determine the level of consumer preference for rangining soybean dregs. The study was conducted using a completely randomized design (CRD) with 5 treatments and 3 replications. The treatments used five different soybean dregs composition: 1) 0 grams- 2) 25 grams- 3) 50 grams- 4) 75 grams- 5) 100 grams. All treatments used the same composition of rice flour and tapioca flour (250 grams: 125 grams). The levels of protein and food fiber from the rangining were tested. Organoleptic testing used 30 semi-trained panelists and then the data were analyzed using ANOVA and if it was significantly different, then continued with the DMRT testing (95% confidence level). The results showed that in general the addition of soybean dregs composition could increase levels of protein and food fiber from rangining. The highest protein content was produced by rangining with the addition of soybean dregs as much as 75 grams (4.57%), higher than the control (3.53%). Meanwhile, the highest food fiber value was the addition of soybean dregs of 100 grams (5.65%), higher than the control (3.17%). Organoleptic testing for color and aroma parameters resulted in significantly different values between all treatments (P <0.05) with the highest score, namely somewhat like to like. As for the texture and taste parameters, based on the results of the analysis of variance testing, the values were not significantly different between all treatments (P> 0.5) Keywords: food fiber, protein, rangining, soybean dregs Share Link | Plain Format | Corresponding Author (Sri Lestari)

149	Genetically Modified Foods, Food Safety, and Product Development	ABS-137
Pattern of Coconut Oil Quality During Storage Steivie Karouw dan Budi Santosa North Sulawesi Assestment Institute for Agricultural Technology Abstract Coconut oil can be deteriorated by oxidation during storage and formed rancid odor. The objective of the research is to evaluate coconut oil quality during storage by addition of tocopherol as antioxidant. The 11-12 months of coconut fruits harvested from Mapanget Tall coconut are used as raw materials. The oils is extracted by wet method and it was then formulated by addition of tocopherol as antioxidant on various concentration (0- 0,5- 1,0 and 1,5 % w/v). The oil samples were then storage at room temperature during 2 months and evaluated for its quality for 0, 2, 4, 6 and 8 weeks. The oils are measured for moisture, free fatty acids, peroxide value and TBA value. The results research showed that, the moisture of coconut oil is stable during storage with or without antioxidant. Addition of antioxidant affected the free fatty acid of coconut oil, whereas the oil without antioxidant having free fatty acid compared to others treated with antioxidant. Keywords: coconut oil quality, antioxidant, tocopherol Share Link | Plain Format | Corresponding Author (Steivie Karouw)

150	Genetically Modified Foods, Food Safety, and Product Development	ABS-143
Post Harvest Management in Reducing Aflatoxin Content in Nutmeg Risma Fira Suneth (1*), Wahid(1) and Rosniyati Suwarda(1) (1) Assessment Institusion of Agricultural Technology of Maluku. Jalan Chr. Soplanit Rumah Tiga, Ambon Indonesia *rismivira[at]gmail.com Abstract Indonesian nutmeg has aflatoxin levels above European Union standards, namely B1 6.4 - 120 u / kg and total aflatoxins of 10.1 - 140 u / kg. Many factors cause Aspergillus flavus contamination such as mixing old and young nutmeg, sanitation, drying places and storing places for nutmeg. This study aims to obtain a technology package to reduce aflatoxins in nutmeg. This study used a completely randomized factorial design with 3 treatment factors, namely: (A1)- shell-free drying, (A2)- shell-drying, (B1)- combination of liquid smoke + clove leaf flour, (B2)- Liquid smoke + bitter leaf flour and (C1)- Storage duration of 1 month, (C2) storage duration of 2 months, (C3) storage duration of 3 months, then repeated 3 times. The results showed that the moisture content of nutmeg with a combination of treatments for each factor with 1 month of storage was 11.4%, 2 months of storage was 10.2% and 3 months of storage was 11%. Aflatoxin B1 contamination <3, 86 ug / kg, B2 <1.11 ug / kg- G1 <3, 86 ug / kg and G2 <1.11 ug / kg and the total aflatoxin was <9.94 ug / kg. The Proximate test shows the test value of fat 32.09, protein 5.54, carbohydrates 47 and ash 1.46. The test for the presence of negative foreign objects on the results of treatment of nutmeg seeds with vegetable ingredients. A drying technology package and the use of vegetable ingredients can be recommended to reduce aflatoxin contamination. Keywords: Aflatoxin, Liquid smoke, Nutmeg Share Link | Plain Format | Corresponding Author (Risma Suneth)

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