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All Journal Pelita Perkebunan
Akbar, Miftahur Rizqi
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Agriculture, Biological Sciences & Forestry

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Digital Imaging-Assisted Characterization of Plants’ Morphological Features for the Identification of Robusta Coffee Clones. Akbar, Miftahur Rizqi; Wibowo, Ari; Kuswanazia, Reni; Malik, Abdul
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 40 No. 3 (2024)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v40i3.607

Abstract

Perbaikan genetik klon kopi robusta anjuran menjadi alternatif untuk meningkatkan produktivitas dan kualitas klon kopi robusta di Indonesia. Penelitian ini bertujuan untuk mengidentifikasi klon-klon kopi Robusta melalui karakterisasi morfologi dan pendekatan digital image. Penelitian ini dilakukan di Kebun Sumber Asin, Malang dan Laboratorium Pemuliaan Tanaman. Bahan genetik tanaman terdiri dari lima klon robusta yaitu BP 308, BP 409, BP 534, BP 936, BP 939 sebagai faktor perlakuan. Rancangan percobaan yang digunakan adalah rancangan acak kelompok lengkap faktor tunggal yaitu klon dengan tiga ulangan. Hasil menunjukkan bahwa perlakuan klon kopi Robusta memberikan pengaruh yang berbeda nyata pada semua karakter kuantitatif kecuali pada karakter jumlah cluster per cabang, panjang daun, dan lebar buah. Perbedaan nyata juga ditunjukkan pada karakter digital image yaitu nilai Red dan nilai Green pada fase daun muda dan daun dewasa. Hasil pengelompokan menunjukkan bahwa grup pertama terdiri dari BP 939 dan grup kedua terdiri dari BP 308, BP 409, BP 936, dan BP 534. Grup kedua memiliki dua subgrup dengan jarak ketidakmiripan 30%. Subgrup 1 terdiri dari BP 308, sedangkan subgrup 2 terdiri dari BP 409, BP 936, dan BP 534. Berdasarkan studi ini, informasi terkait kekerabatan klon-klon kopi Robusta yang telah dilepas dapat dijadikan sebagai dasar untuk program persilangan masa depan.
Controlled Temperature Condition to Optimize the Storage Period and the Seeds Quality of Five Coffee Varieties Wibowo, Ari; Akbar, Miftahur Rizqi; Wiradinata, Rizky
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 40 No. 3 (2024)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v40i3.637

Abstract

There is increasing interest of Indonesian coffee farmers to propagate coffee plants by using generative seeds due to easiness on distribution and production.The harvest time of coffee seed and the time for sowing/planting is separated by six months. This requires coffee seeds to be stored at least for the period.Technology for coffee storage is challenging due to the characteristic of coffee seeds as intermediate seeds which are sensitive to drying. The development of efficient and effective storage methods for coffee seeds is urgently needed. This study was aimed to evaluate the germination viability and quality of coffee seedlings obtained from the seeds that have been stored for up to 12 months in the warehouse. This study employed five coffee varieties including three Arabica coffee (USDA 762, P 88, and Gayo 1), and two Robusta coffee (propellegitim and Hibiro). One kilogram package of each variety (four replications) was stored in the warehouse at a temperature of 20 °C ± 2 °C. Each replication of the coffee seeds was then evaluated for germination viability and seedling quality on 0, 3, 6, 9, and 12 months of storage. Fresh coffee seeds (without storage) were used for comparison. The results showed a decrease in seeds’ moisture content during storage. Arabica coffee seeds were able to maintain their viability after six months of storage and Robusta coffee seeds after three months. Fresh coffee seeds showed the best seedling growth performance and seedling quality index. Arabica coffee USDA 762 stored for six months was able to produce seedlings with high plant performance, root length, stem diameter, and number of leaves similar to that of seedlings generated from fresh seed. Robusta coffee seedlings sown from fresh seeds had better quality compared to those from stored ones.
Co-Authors Abdul Malik Ari Wibowo Kuswanazia, Reni Wiradinata, Rizky