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ANDRIA AGUSTA
Research Center For Biology, Indonesia Institute Of Sciences (LIPI), Cibinong, Bogor 16911, Indonesia
Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Energy Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Public Health Other

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Journal : Journal of Tropical Crop Science

 1 
Production, Post-Harvest and Marketing of Kaffir Lime (Citrus hystrix DC) In Tulungagung, Indonesia Budiarto, Rahmat; Poerwanto, Roedhy; Santosa, Edi; Efendi, Darda; Agusta, Andria
Journal of Tropical Crop Science Vol 6 No 02 (2019): Journal of Tropical Crop Science
Publisher : Department of Agronomy and Horticulture, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (719.259 KB) | DOI: 10.29244/jtcs.6.02.138-143

Abstract

Kaffir lime (Citrus hystrix DC) is one of the Citrus species that is popular as food spices in Indonesia. This study was aimed at describing the production system, post-harvest handling, marketing and evaluating the product variation of kaffir lime cultivated in the Tulungagung district, East Java Province, Indonesia. Data was collected through a survey by interviewing kaffir lime farmers, distributors and customers in June 2018. Kaffir lime is cultivated by local farmers using traditional and conventional agriculture practices. The farmer used good quality seedlings as planting materials and applies animal manure or compost to the trees. Kaffir lime is grown on rain-fed land; fertilizers and pesticides are applied sparingly. The kaffir lime leaves could be harvested twice a year in different seasons. Better leaf quality can be obtained during the rainy seasons. The leaf production per tree is estimated at about 100 gram per plant per season. Post-harvest handling involved sorting, packing and marketing without any cooling treatment. The standard gate price of kaffir lime leaf in June 2019 was IDR 6,000-7,000, IDR 9,000-10,000 at the collector level, IDR 11,000-12,000 at wholesaler, and IDR 14,000-16,000 at small retailers. Leaves were distributed to traditional market in Tulungagung, neighbouring districts such as Kediri, Trenggalek and Blitar, and also to capital cities such Jakarta. The main product of kaffir lime is the fresh leaf for food seasoning and as a raw material to produce essential oil and dry leaf powder. The stems have been used for fuel in home industries. The fruits of kaffir lime are rarely found in the market and have great potentials for essential oil production and recently, a promising commodity for export.
Sensory Evaluation of the Quality of Kaffir Lime (Citrus hystrix DC.) Leaves Exposed to Different Postharvest Treatments Budiarto, Rahmat; Poerwanto, Roedhy; Santosa, Edi; Efedi, Darda; Agusta, Andria
Journal of Tropical Crop Science Vol. 8 No. 02 (2021): Journal of Tropical Crop Science
Publisher : Department of Agronomy and Horticulture, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jtcs.8.02.71-79

Abstract

This study aimed to evaluate the sensory attributes such as aroma, color and texture of kaffir lime leaves in response to various post-harvest treatment. The hedonic test approach was conducted by inviting 70 untrained panelists on seven post-harvest treatments, i.e. (D1) post-sortation fresh leaves, (D2) pre-sortation fresh leaves, (D3) cold-storage leaves, (D4) low temperature-storage leaves, (D5) brown dry leaves, (D6) fresh leaf-flour, and (D7) brown dry leaf-flour. The result showed that most of panelist agreed that aroma was the most important quality attribute that determined the level of preference in kaffir lime leaf products. Among seven tested products, the aroma, color, texture and overall impression of D1 was the most favorite one, while D4, D5, and D7 were assessed as low preference products. This work showed the importance of sortation and cold storage to maintain consumer likeliness. The criteria for sortation were green, clean, pest-disease free, scar free, high uniformity and fresh condition of leaves. Cold-storage at -20oC maintained the color and texture of kaffir lime leaves better than low temperature storage (5oC). To make leaf flour, the use of fresh green leaves was significantly better than brown dry ones. This finding might become the baseline data for the development of kaffir lime leaf product in the future.
The Effects of Preharvest Mild Shading on the Quality and Production of Essential Oil from Kaffir Lime Leaves (Citrus hystrix) Budiarto, Rahmat; Poerwanto, Roedhy; Santosa, Edi; Efendi, Darda; Agusta, Andria
Journal of Tropical Crop Science Vol. 9 No. 01 (2022): Journal of Tropical Crop Science
Publisher : Department of Agronomy and Horticulture, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jtcs.9.01.15-21

Abstract

Kaffir lime (Citrus hystrix DC) is a less popular citrus species commonly used as a food spice and a source of essential oil. Early studies report the success of preharvest mild shading to increase leaf yield, although there is still limited information on the effect of preharvest shading on the quality of essential oil produced. The aim of this current study is to evaluate the effect of preharvest mild shading factors on the yield, physical characteristics, and metabolite fingerprinting of kaffir lime leaves essential oil (KLLEO). One-year-old kaffir lime trees were sampled in two preharvest treatments, i.e., open sun and mild shading (24% light reduction) at Pasir Kuda experimental field, Bogor, Indonesia. Statistical analysis showed that there was no significant effect of preharvest treatment on yield and physical characteristics (color, specific gravity, and refractive index) of KLLEO. In contrast, there was a metabolite fingerprinting variation of KLLEO as an effect of mild shading. The relative percentage of bergamol, citronellol, caryophyllene oxide, citronellic acid, isopulegol, isopulegyl formate, limonene, linalool, and linalool oxide was increased by mild shading. On the other hand, the main metabolite (citronellal) was significantly reduced by about 10% in shading treatment, as compared to the open-sun ones.
Yield and Physicochemical Characteristics of Kaffir Lime Leaf Essential Oils Subjected to Different Post-Harvest Treatment Budiarto, Rahmat; Poerwanto, Roedhy; Santosa, Edi; Efendi, Darda; Agusta, Andria; Rofiq, Muhamad Abdul
Journal of Tropical Crop Science Vol. 11 No. 02 (2024): Journal of Tropical Crop Science
Publisher : Department of Agronomy and Horticulture, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jtcs.11.02.97-104

Abstract

The importance of kaffir lime leaf as essential oils (EOs) raw material is starting to get attention because of its commercial value; however, there is no quality reference for kaffir lime leaf EOs, especially in response to various post-harvest handlings. This study aimed to describe the physicochemical characteristics and yield of kaffir lime EOs subjected to different post-harvest. Bogor originated-kaffir lime leaf was prepared to be subjected to several post-harvest treatments, i.e., control/fresh green leaves (P1); milling to produce green leaf flour (P2); drying to produce dry brown leaf (P3), and milling and drying to produce brown leaf flour (P4). The result showed that post-harvest treatment generally decreases an oil yield and increases darkness color, specific gravity and refractive index of tested EOs. Additionally, post-harvest treatment also changes metabolite profile revealed by GCMS analysis. The relative percentage of caryophyllene and citronellol tends to increase, while the linalool and citronellal levels decrease due to tested post-harvest treatment. It was implied that for the benefit of the fragrance industry with a high citronellal requirement, EOs should be made from fresh green leaves and the leaves should be avoided from drying and powdering treatment.
Co-Authors A.A. Ketut Agung Cahyawan W Agus Budiawan Naro Putra Ahmad Fathoni AHMAD FATHONI Ahmad Fathoni Andi Saptaji Kamal Anita, Syahfitri Antonius Herry Cahyana Antonius Herry Cahyana ARIEF NURKANTO Arif Nurkanto Arif Nurkanto Arif Nurkanto Atit Kanti Chairul Chairul Chairul Chairul DEWI WULANSARI Dewi Wulansari Dwinna Rahmi Edi Santosa Efendi, Darda Efendi, Oscar Efendi, Sintia Frisky Efendy, Oscar Efendy, Oscar Effendi, Oscar Elsera Br Tarigan, Elsera Br Evana Evana, Evana - Farida, Yunahara Hafid, Lukman Hartutiningsih-M. Siregar Heddy Julistiono HEDDY JULISTIONO Herjuno Ari Nugroho, Herjuno Ari Inanpi Hidayati Sumiasih, Inanpi Hidayati Kamal, Andi Saptaji Kartika D. Palupi Kartika Dyah Palupi Kartika Dyah Palupi Kartika Dyah Palupi Keim, Ary P Koraag, Alfa Michael Gabriel Lestari, Vera Budi lina marlina, lina Listyaningsih, Febrianti Listyaningsih, Febrianti Marlin Megalestin Raunsai Mohammad Fathi Royyani, Mohammad Fathi Muhamad Ilyas Muhamad Ilyas, Muhamad Muhammad Ilyas Muhammad Ilyas N.L.P. Rischa Phadmacanty Octavia Siti Nurhayati Palupi, Kartika D. Pariwidjayanti, Aris Medta Pariwidjayanti, Aris Medta Partomuan Simanjuntak Phadmacanty, N.L.P. Rischa Pipit Irawati Praptiwi Praptiwi Praptiwi Praptiwi Praptiwi Praptiwi Praptiwi Praptiwi, Praptiwi, - Pratiwi Pratiwi Putra, Aldho Pramana Putri, Ade Lia R. Subekti Purwantoro Rahmat Budiarto Rahmawati Ridwan Raunsai, Marlin Megalestin Roedhy Poerwanto Rofiq, Muhamad Abdul Royani, M Fathi S. Achmadi, Suminar S. Achmadi, Suminar Siti Aisyah Sri Yuliani SUDARMONO SUDARMONO Suryati Suryati Tarigan, Elsera Br. Taruna Shafa Arzam, Taruna Shafa Tiwi, Praptiwi Wartika Rosa Farida Wellyzar Sjamsuridzal Yuliasri Jamal YULIASRI JAMAL