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All Journal Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Sylva Lestari
Mursyid, Harsanto
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Energy Environmental Science Materials Science & Nanotechnology Public Health Other

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Diversity and Ecophysiological Performance of Coffee under Dry-Field and Homegarden Agroforestry in Yogyakarta Mursyid, Harsanto; Suryanto, Priyono; Fadhilla, Suri; Silmia, Betha; Wibowo, Febri Arif Cahyo
Jurnal Sylva Lestari Vol. 13 No. 1 (2025): January
Publisher : Department of Forestry, Faculty of Agriculture, University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jsl.v13i1.1005

Abstract

Coffee is commonly cultivated under agroforestry systems, including dry-field and homegarden. These systems were differentiated based on their proximity to the settlements, which might influence the species composition. This study aimed to observe plant composition, diversity, vegetation structure, and microclimate in coffee agroforestry systems and the physiological conditions of coffee. The experimental design was based on purposive sampling. A total of 100 nested plots were established in Glagaharjo and Balerante of Yogyakarta, each consisting of a dry-field and homegarden. Higher diversity and potential products were observed in dry-field agroforestry. There was no significant difference in microclimate between both systems. However, a significantly higher number of poles (p < 0.001) and trees (p < 0.001) in dry-field compared to homegarden contributed to lower light interception, higher humidity and temperature in dry-field, which could be associated with the higher physiological performance of coffee despite the non-significant difference between the systems (p > 0.05). Therefore, microclimate conditions under dry-fields were considered suitable for improving coffee growth performance.   Keywords: agroforestry, coffee, dry-field, eco-physiology, homegarden
KAJIAN SIFAT FISIK, KIMIA, DAN SENSORI FRUIT LEATHER BELIMBING WULUH (Averrhoa billimbi L) DENGAN PENAMBAHAN PEMANIS RENDAH KALORI STEVIA (Stevia rebaudiana) Nopiani, Yanti; Purwaningtyas, Ratna Yuniar; Mursyid, Harsanto; Pramana, Angga
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 6, No 1 (2022)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v6i1.11959

Abstract

Fruit leather is made from a mixture of crushed fruit (puree) were dried at 70°C for 8 until 15 hours with a thickness ranging from 2-3mm and commonly being consumed directly as a snacks. Belimbing wuluh contains 25mg of vitamin C and several nutrient contains, but it consumption is  still low because of the sour taste. Belimbing wuluh is only used as an additional ingredient for cooking. Belimbing wuluh can be used as raw material of fruit leather as a snack to increase the consumption and economic value. The stevioside extract is being added to cover the sour taste and the alternative low calorie sweetener.The purpose of the study was to determine the effect of the concentration of stevioside as a sweetener in low calorie (0%; 0.05%; 0.10% and 0.15%) based on the characteristics of the physical, chemical, and sensory fruit leather. The research uses one factor of Completely Randomized Design (CRD) wich is variation increasing of stevioside extract (0%; 0,05%; 0,10%; 0,15%). The result showed that steviosie extract has no effect on the texture (hardness), water content, and vitamin C, but it influences to the total dietary fiber and total calorie. The addition of extracy stevioside does not influence to the color, aroma, texture but influential the taste. The higher the concentration of extract stevioside given the fruit flavors are increasingly favored leather panelists however leave a bitter aftertaste. Samples of fruit leather is most preferred by consumers is fruit leather belimbing wuluh with the addition of stevia 0.15% (hardness = 1592gf; water content = 21%; vitamin C = 18.040; total calories = 3.612 kcal / g; total dietary fiber = 10.490%) is a formulation that has the potential to make Averrhoa billimbi L fruit leather. 
Co-Authors Angga Pramana, Angga Fadhilla, Suri Febri Arif Cahyo Wibowo Nopiani, Yanti Priyono Suryanto Purwaningtyas, Ratna Yuniar Silmia, Betha