The ornamental plant is one of the important horticultural commodities in Indonesia, but its development differs from that of other horticultural commodities, such as vegetable and fruit plants. The COVID-19 pandemic, which has been ongoing since early 2020, apart from having an impact on health, has also positively impacted the ornamental plant business in Indonesia. Home confinement caused certain physiological problems that could be solved by indoor gardening activity, leading to an increase in the demand for ornamental plants, especially for leafy ornamental plants. This review provides a comprehensive overview of the growth of the ornamental production business in Indonesia in terms of psychological needs and the power of social media. There was an increase in ornamental prices due to the impact of the COVID-19 pandemic in Indonesia. Consumer preferences and behaviors were also altered by the pandemic, as indicated by consumers’ new motivations, perceptions, learning, and belief systems regarding ornamental plants. The government has launched several strategies to gain domestic competitiveness and maintain its sustainability in the environment. Digital transformation has been applied by ornamental plant businesses in Indonesia. The digital marketing of ornamental plants relies on social media concepts such as entertainment, customization, interactions, electronic word of mouth (EWOM), and trendiness.

This study examines the determinants of online customer engagement (OCE) and its role in influencing the repurchase intention of healthy food through social commerce (s-commerce) platforms. Using the Stimulus-Organism-Response (S-O-R) framework, 300 Indonesian urban shoppers were surveyed to explore the impact of customer internal and external buying stimuli through online content quality (OCQ) and customer experiences, encompassing hedonic and social value. PLS-SEM analysis highlights the significance of OCQ in enhancing customer trust and engagement while underscoring the importance of emotional gratification and perceived social benefits mediating customer engagement in building repurchase intentions. The analysis also reveals the insignificant direct effect between social value and repurchase intention, suggesting a more nuanced mechanism in consumer behavioural response. The findings provide theoretical insights into s-commerce research and practical implications for designing online food services to retain customers, emphasising the need for integrative strategies incorporating emotional, social, and informational elements. This research contributes to a deeper understanding of consumer behaviour in using social media for healthy food marketing. It offers sustainable and actionable recommendations for the digital era.

Coffea canephora, also known as Robusta, is one of the coffee species that dominates production in Indonesia. The morphology, physiology, and phytochemistry of Canephora coffee beans are affected by many factors, such as the fruit harvesting time and post-harvest processing. The maturity stage of coffee fruits at harvest time and post-harvest management will affect the various morpho-physiological and phytochemical compositions of the coffee beans. This research aimed to observe Canephora coffee beans’ morpho-physiological and phytochemical compositions for various harvesting stages and soaking durations. The experiment was conducted using a completely randomized design (CRD). It tested eight treatments, a combination of harvesting times (H1 = only red fruit/ripe stage, H2 = green, yellow, red fruits/strip-picking stage) and soaking durations (S0 = 0, S1 = 12, S2 = 24, and S3 = 36 h) with four replications. The main observations were the morpho-physiological traits (size, weight, color, moisture content, bean yield) and the phytochemical compositions (TPC = total phenolic content, AA = antioxidant activity, and CC = caffeine content) of the coffee bean before and after the drying process. Based on morphological characteristics (bean size and weight before drying), the highest value came from selective harvesting or ripe-picking only without soaking duration application (H1S0). While the selective harvesting method with a 24 h soaking duration showed a high value for the color trait (L and b*), the treatment that affected the color trait after drying was the strip-picking harvesting method without soaking (a* and b*). On the other hand, the phytochemical contents had H1S0 for the highest TPC and AA values. In contrast, H1S1 or selective harvesting, with 12 h of soaking, had the highest value of CC. The optimum combination of harvesting methods and soaking duration will improve the quality of the Canephora coffee beans.

Coffee is a well-known beverage consumed widely all around the globe. During its processing, a vast amount of waste was generated that can be utilized due to its bioactive compounds beneficial for human health. This study aimed to investigate the diversity pattern of three coffee pulp species based on phytochemical properties (total phenolic content (TPC), caffeine content, and antioxidant activity using the DPPH assay) exhibited by the skin of three coffee bean species: Coffea arabica (Arabica), Coffea canephora (Robusta), and Coffea liberica (Liberica) harvested with different technique (selective and strip picking). This study revealed that species and harvesting techniques significantly influenced the phytochemical properties of the coffee bean skin (CBS). The diversity pattern is shown by Principal Component Analysis (PCA), which has a correlation between Robusta and TPC and Arabica with Caffeine content. The findings from this study show the possibility of utilizing the waste from the coffee industry, especially the skin, to be used further in the development of products with considerable amounts of bioactive compounds. Key words: Coffee bean skin; phytochemicals; principal component analysis; selective picking; strip picking.

Meatballs are one of the favorite foods in the world. Adding butterfly pea flower powder to meatball products can increase their functional value. This study aimed to determine the effect of the concentration of butterfly pea powder on the chemical and organoleptic characteristics of the meatballs. The research methodology included four treatments and three repetitions. The experimental design used was a completely randomized design (CRD) with four treatments, namely, T0 (control), T1 (0.75 g/300 g butterfly pea flower extract), T2 (1.5 g/300 g butterfly pea flower extract), and T3 (2.25 g/300 g of butterfly pea flower extract). This study shows the highest water content in the T3 formulation of 79.63% and the lowest in the T1 formulation of 63.36%. The highest fat content was in the T3 formulation of 17.11% and the lowest was in the T0 formulation of 16.28%. The highest protein content was in the T3 formulation of 15.25%, and the lowest protein content was in the T0 formulation of 14.66%. This study also showed the antioxidant activity with the intensity of the IC50 value in the moderate category in the T1 formulation of 117.29 mg/L. It showed the active category in the T3 formulation of 87.13 mg/L. The formulation of beef meatballs with the addition of butterfly pea flower powder did not significantly affect the value of protein content, fat content, and antioxidant activity contained therein. Differences in the formulation of beef meatballs with the addition of pea powder significantly affected the quality attributes of aroma, texture, taste, and color in the four treatments.

Arabica coffee ( Coffea arabica L.) is one of the top commercial commodities worldwide. The effectiveness of the selection of the coffee‐soaking treatment is significant in determining the best treatment for all traits tested. This study aimed to (1) evaluate the variation in soaking treatments on the tested traits, (2) identify the strengths and weaknesses of each treatment and determine the optimal treatment using the multitrait genotype‐ideotype distance index (MGIDI). The experiment was conducted in the Weeds Laboratory, Faculty of Agriculture, Universitas Padjadjaran. The treatment uses four times of soaking (F) (0,12,24,36) hours combined with two kinds of harvesting techniques (selective K1 and strip picking K2). The results showed significant differences across all tested traits at the p < 0.01 level, except for length after drying (LAD) ( p < 0.05). Treatments selective picking + 12 h of soaking time and selective picking + 24 h of soaking time contributed to the related properties, namely weight before drying, weight after drying, length before drying (LBD), width before drying (WBD), thickness before drying (TBD), LAD, width after drying (WAD), thickness after drying (TAD), and water content before drying (WCBD). On the other hand, strip picking + 36 h of soaking time, strip picking + 24 h of soaking time, and strip picking + 12 h of soaking time have strengths related to the last bean weight (LBW) and water content after drying (WCAD). The MGIDI identified selective picking + 36 h of soaking time (F3K1V1) as the best treatment across the 11 quality traits tested, while control strip picking + no soaking time (KRV1) was rated the least effective. This study highlights the utility of factor analysis within the MGIDI as an efficient tool for assessing the strengths and weaknesses of coffee‐soaking treatments across multiple traits.