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All Journal JOURNAL OF HEALTHCARE TECHNOLOGY AND MEDICINE CARADDE: Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian kepada Masyarakat Jurnal Riset Perkebunan (JRP) Neraca Manajemen, Akuntansi, dan Ekonomi Prosiding Seminar Nasional Unimus
Eva Rosdiana
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Other

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The Influence of Palm Oil Empty Fruit Bunches (TKKS) and NPK Addition on The Growth of Robusta Coffee Seedlings (Coffea canephora L.) Eva Rosdiana; Amanda, Zenitasari; Setyoko, Ujang; Fandyka Yufriza Ali
Jurnal Riset Perkebunan Vol. 6 No. 1 (2025): Jurnal Riset Perkebunan (JRP)
Publisher : Jurusan Budidaya Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jrp.6.1.18-24.2025

Abstract

Coffee is one of Indonesia's prominent tree commodity plants. In both generative and vegetative propagation, one crucial consideration is the choice of growing media rich in macro and micro nutrients. This study aims to investigate the effect of different ratios of palm oil empty fruit bunch (TKKS) and the addition of NPK fertilizer on the growth of robusta coffee seedlings. The research was conducted from January to May 2024 at the Innovation Garden, State Polytechnic of Jember. This study employed a factorial Randomized Complete Block Design (RCBD) with 2 factors, each having 3 treatment levels. The first factor was the growing media ratio: T1 = Top Soil : TKKS : Sand (1:1:1), T2 = Top Soil : TKKS : Sand (2:1:1), T3 = Top Soil : TKKS : Sand (1:2:1). The second factor was NPK fertilizer application: N1 (1 gram NPK/polybag), N2 (1.5 grams NPK/polybag), N3 (2 grams NPK/polybag). These combinations resulted in 9 treatment groups, each replicated 3 times, totaling 27 experimental units. Data were analyzed using ANOVA, followed by Tukey’s HSD test at a 5% significance level (p < 0.05), using SPSS version 25. The results showed that the T3 growing media (1:2:1) significantly increased seedling height by 18.7%, stem diameter by 15.2%, leaf number by 17.4%, and root length by 22.5% compared to T1 (p < 0.05). Application of 1.5 g NPK/polybag (N2) increased seedling height by 12.3% (p < 0.05) and root length by 19.8% (p < 0.01) compared to N1. A significant interaction (p < 0.05) was observed between T3 media and 1.5 g NPK/polybag, specifically enhancing root length, indicating a synergistic effect on root development.
Test of Level of Likes on Fermentation Length and Physical Quality Characteristics of Robusta Coffee After Storage Eva Rosdiana; Jayana Erliana; Fandyka Yufriza Ali; Setyoko, Ujang; Devina Cinantya Anindita
Jurnal Riset Perkebunan Vol. 5 No. 2 (2024): Jurnal Riset Perkebunan (JRP)
Publisher : Jurusan Budidaya Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jrp.5.2.88-93.2024

Abstract

One of the stages in the wet processing of coffee that can affect its flavor is fermentation. Fermentation is the process of removing the mucilage layer that still adheres to the coffee beans, which results in a distinctive coffee aroma and reduces caffeine content, especially in robusta coffee. After the fermentation process, packaging and storage are carried out. Storage is the stage where raw coffee beans are kept to maintain their quality until the next process. This study aims to determine the effect of fermentation duration on panelists' preference levels and the impact of storage duration on the physical quality characteristics of robusta coffee. This research employs both quantitative and qualitative descriptive methods. The results show that storage duration does not affect the physical quality characteristics of robusta coffee beans. The moisture content parameter after storage was found to be 12.2%, the density parameter averaged 0.691 gr/ml, and the defect value parameter fell into grade 3. The study also shows that different fermentation durations do not significantly affect the panelists' preference levels, with an average score of 3-4,1.
Co-Authors - Wachdijono Ahmad Daniel Alifia Augusta Ningrum Amanda, Zenitasari Anindita, Devina Cinantya Asral , Asral Chairanisa Anwar Dhirah, Ulfa Husna Dian Hartatie Dian Ulviara Didi Ardiansyah Fandyka Yufriza Ali Febri Yusnanda Hanif Fatur Rohman Jayana Erliana Kusumaningtyas, Rizky Nirmala Lia Afrita MARNIATI . Marniati Marniati Meilina, Rulia Mira Abdullah Mutiawati Nurina Nurina Nurul Sjamsijah Pratita, Dian Galuh Rahmat Ali Sya’ban Refa Firgiyanto Setyo Andi Nugroho Setyoko, Ujang Suwardi Suwardi Tri Rini Kusparwanti