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"Kabupaten Badung memiliki sejumlah perkebunan yang salah satunya adalah kakao. Perkebunan kakao di Kabupaten Badung masih dalam tahap dikembangkan sehingga memiliki jumlah produktifitas yang rendah. Kesesuaian lahan merupakan salah satu pengembangan dari budidaya tanaman kakao untuk meningkatkan jumlah produktifitas. Selain berkembangnya perkebunan kakao, kabupaten Badung juga memiliki potensi pada sumber daya energi seperti biomassa yang merupakan energi yang terbarukan. Tujuan dari penelitian ini adalah untuk mengetahui estimasi biomassa, kesesuaian lahan tanaman kakao, serta keterkaitan biomassa dengan lahan kesesuaian. Metode yang digunakan dalam penelitian ini adalah dengan memanfaatkan penginderaan jauh dan teknologi GIS dengan citra satelit yang digunakan adalah Sentinel 2A dan perhitungan dengan persamaan allometrik. Interpretasi dilakukan melalui pemanfaatan rasio band, kerapatan vegetasi dan pengukuran lapangan untuk mendapatkan estimasi biomassa dimana akan dilakukan korelasi Pearson untuk melihat ada tidaknya keterkaitan dengan kesesuaian lahan. Hasil penelitian ini menunjukkan nilai r hitung untuk biomassa (X) dengan Kesesuaian Lahan (Y) adalah sebesar 0.8133 > e tabel 0.576, maka dapat disimpulkan bahwa adanya hubungan atau korelasi antara variabel biomassa (terikat) dengan kesesuaian lahan (bebas). Karena r hitung atau Korelasi Pearson dalam analisis ini bersifat positif makaartinya hubungan antara kedua variabel tersebut bersifat positif atau dengan kata lain memiliki keterkaitan.

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Badung Regency has a number of plantations, one of which is cocoa. Cocoa plantations in Badung Regency are still in the development stage so they have low productivity. Land suitability is one of the developments of cacao cultivation to increase the amount of productivity. In addition to the development of cocoa plantations, Badung Regency also has potential in energy resources such as biomass which is a renewable energy. The purpose of this study was to determine the estimation of biomass, land suitability for cocoa, and the relationship between biomass and land suitability. The method used in this research is to utilize remote sensing and GIS technology with satellite imagery used is Sentinel 2A and calculations with allometric equations. Interpretation is carried out through the use of band ratios, vegetation density and field measurements to obtain biomass estimates where Pearson correlation will be carried out to see whether there is a relationship with land suitability. The results of this study indicate that the calculated r value for biomass (X) with land suitability (Y) is 0.8133 > e table 0.576, it can be concluded that there is a relationship or correlation between the variable biomass and land suitability. Because the calculated r or Pearson's correlation in this analysis is positive, it means that the relationship between the two variables is positive or in other words has a linkage."

"[Telah dilakukan penelitian yang bertujuan untuk mengetahui pengaruh penambahan starter mikroba (Acetobacter aceti, Lactobacillus plantarum dan Saccharomyces cerevisiae) serta pemerasan pulp terhadap fermentasi dan mutu biji kakao. Penelitian menggunakan metode Rancangan Acak Lengkap (RAL) pola faktorial 3x5 dengan dua kali ulangan. Hasil penelitian menunjukkan bahwa penambahan starter meningkatkan konsentrasi etanol pada saat fermentasi dan meningkatkan kadar asam asetat dan asam sitrat, tetapi menurunkan konsentrasi asam oksalat pada biji kakao. Penambahan starter disertai pemerasan pulp menghasilkan biji kakao dengan kadar asam asetat sebesar 0,47%, sedangkan biji kakao tanpa pemerasan menghasilkan kadar asam asetat 0,49%. Penambahan starter disertai pemerasan pulp menghasilkan mutu biji kakao terbaik dengan karakteristik sebagai berikut: skor nilai uji belah tertinggi (379 dari 400), mutu fisik (Golongan mutu A) serta memenuhi persyaratan mutu SNI 2008 No. 2323 tentang biji kakao dengan rasio jumlah per berat biji sebanyak 88 biji/100g; nilai pH 4,93; kadar asam asetat 0,47%, kadar lemak 34,90%, kadar air 4,47%, kadar serat kasar 3,66% dan kadar abu 4,82% dengan waktu fermentasi selama 5 hari.;The aimed of this study was to investigate the effect of starter culture addition (Acetobacter aceti, Lactobacillus plantarum, and Saccharomyces cerevisiae) with depulping on the fermentation and quality of cocoa beans. The experimental design of this study was conducted using a 3×5 factorial Completely Randomized Design (CRD) with duplicate replication. The result revealed that starter addition increased ethanol concentration on the fermentation process, increased acetate acid, and citric acid concentration meanwhile oxalic acid was decreased on cocoa beans during 5 days of fermentation. Depulping caused a slight decrease in acetic acid concentration at the end of fermentation with values of 0,47%, meanwhile the sample of cocoa beans without depulping treatment had acetic acid concentration of 0,49%. Starter culture addition and depulping treatment resulted the best characteristic of cocoa beans which visualized by the largest amounts of cut test score (379 of 400), physical quality (Grade A) and completed SNI No. 2323-2008 requirements with total beans/100 g ratio of 88 beans/100g; pH values of 4,93; acetic acid concentrations of 0,47%, content of fat 15,12%, moisture 4,47%, crude fiber 3,66% and total ash 4,82% after 5 days fermentation., The aimed of this study was to investigate the effect of starter culture addition (Acetobacter aceti, Lactobacillus plantarum, and Saccharomyces cerevisiae) with depulping on the fermentation and quality of cocoa beans. The experimental design of this study was conducted using a 3×5 factorial Completely Randomized Design (CRD) with duplicate replication. The result revealed that starter addition increased ethanol concentration on the fermentation process, increased acetate acid, and citric acid concentration meanwhile oxalic acid was decreased on cocoa beans during 5 days of fermentation. Depulping caused a slight decrease in acetic acid concentration at the end of fermentation with values of 0,47%, meanwhile the sample of cocoa beans without depulping treatment had acetic acid concentration of 0,49%. Starter culture addition and depulping treatment resulted the best characteristic of cocoa beans which visualized by the largest amounts of cut test score (379 of 400), physical quality (Grade A) and completed SNI No. 2323-2008 requirements with total beans/100 g ratio of 88 beans/100g; pH values of 4,93; acetic acid concentrations of 0,47%, content of fat 15,12%, moisture 4,47%, crude fiber 3,66% and total ash 4,82% after 5 days fermentation.]"

"Hiperpigmentasi merupakan peristiwa yang terjadi akibat produksi pigmen kulit yang berlebihan. Warna kulit sangat dipengaruhi oleh keberadaan melanin, dimana keberadaan melanin sangat dipengaruhi oleh enzim tirosinase. biji coklat (Theobroma Cacao Linn) merupakan salah satu bahan yang kaya akan senyawa flavonoid diantaranya adalah senyawa polifenol yang berfungsi sebagai antioksidan dan sebagai inhibitor tirosinase. Tujuan penelitian ini untuk menguji potensi ekstrak biji coklat sebagai inhibitor tirosinase untuk bahan aktif pencerah kulit. Metode yang digunakan dalam penelitian adalah experimental laboratories dengan beberapa pengujian antara lain: kadar flavonoid total dan uji aktivitas inhibitor tirosinase. hasil penelitian ini adalah terdapat aktivitas inhibitor tirosinase pada ekstrak etanol biji coklat. Aktivitas inhibitor tersebut dapat dilihat dari nilai IC50 untuk reaksi monofenolase dan difenolase masing-masing adalah 352,05 μg mL^-1 dan 836,20 μg mL^-1. Selain itu juga terdapat kandungan senyawa flavonoid total sebanyak 0,05 %b/b, sehingga ekstrak etanol biji coklat ini merupakan bahan alam yang berpotensi untuk digunakan dalam formulasi krim pemutih dalam ilmu farmasi.

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Hyperpigmentation is an event that occurs due to excessive production of skin pigment. Skin color is strongly influenced by the presence of melanin, which is strongly influenced by the presence of melanin tyrosinase enzyme. cocoa (Theobroma cacao Linn) is one of the ingredients that are rich in flavonoids include polyphenolic compounds that function as antioxidants and as a tyrosinase inhibitor. The purpose of this study to examine the potential of the cocoa bean extract as a tyrosinase inhibitor for skin lightening active ingredients. The method used in the study is experimental with some testing laboratories, among others: total flavonoid content and test the activity of tyrosinase inhibitors. the results of this research is there tyrosinase inhibitor activity in the ethanol extract of cocoa. The inhibitor activity can be seen from the IC50 value for the reaction difenolase monofenolase and each was 352.05 ug mL-1 and 836.20 ug mL-1. There is also the content of total flavonoids 0.05% w/w, so that the ethanol extract of the cocoa bean is a natural product that has the potential to be used in the formulation of skin lightening cream in the pharmaceutical sciences."

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"ABSTRACTAlthough encapsulation efficiency of various biopolymers has been documented, no attempts have been made to investigate stability of α-mangostin entrapped and an encapsulation efficiency of biopolymer beads in different conditions. In this study, the efficiency of whey protein (W) and Alginate (A) to encapsulate α-mangostin was assessed through the investigation of the α-mangostin content stored at different conditions. Particle size and stiffness of biopolymer beads were measured. An increase in whey protein content enhanced gel viscosity, which resulted in particles with significantly higher dimension size and weight (p<0.05). A decrease in encapsulation efficiency was found at higher temperatures and lower pH values. However, higher encapsulation efficiency was observed in gel beads which contained whey protein (50A : 50W and 60A : 40W) at all conditions. An increased protein content resulted in a higher gel network density and retention of the α-mangostin in the beads. The released α-mangostin content decreased with increasing protein content at all conditions during storage. The results confirmed that the α-mangostin stability was significantly governed by both conditions and the use of whey protein to protect the target compound."