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PEMANFAATAN LAHAN DIANTARA TANAMAN JAMBU METE MUDA DI LAHAN MARGINAL Pranowo, Dibyo; Purwanto, Eko Heri
Jurnal Tanaman Industri dan Penyegar Vol 2, No 2 (2011): Buletin Riset Tanaman Rempah Dan Aneka Tanaman Industri
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

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The use of space among young cashew trees in marginal lands. Cashew trees are mostly planted in monoculture way, so it would be not efficient in using the space of lands. As the crops widely planted and increase of their canopy with its ages, there is avail able space that might be used for growing crops, particulary those do not need full intensity of the sun. This enable many annual crops such as corn, peanuts, upland rice that may be grown among the trees. The use of annual crops should take into account their tolency to the sun intensity. The cashew trees having root system which develop laterally need certain technology that might be develepod. Some intercrops that might be suitable be grown among them are corn, peanut, and upland rice. Previous results revealed that growing annual crops like corn yielded of 4.5 ton/ha, peanut of 975 k g/ha, and combination of the both of 3981 kg/ha and 308 kg/ha, while those of situbagendit upland rice yielded of 2.9 ton. The results showed that growing the intercrops among the cashew tress may give reasonable income for farmers as alternatively solution in optimizing of the space of lands between cashew rees.

Peningkatan Mutu dan Keekonomian Kopi Arabika Melalui Penyangraian Kompleks Maulid, Muhammad Rifqi; Purwanto, Eko Heri; Mardawati, Efri; Harahap, Budi Mandra; Saefudin, Saefudin
Jurnal Tanaman Industri dan Penyegar Vol 8, No 1 (2021): Jurnal Tanaman Industri dan Penyegar
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jtidp.v8n1.2021.p19-36

Peningkatan mutu dan keekonomian merupakan hal yang sangat penting untuk meningkatkan nilai ekspor kopi di Indonesia. Kopi Arabika Sigarar Utang yang merupakan salah satu jenis kopi terbaik di Indonesia dapat ditingkatkan nilai tambahnya melalui penyangraian kompleks yang merupakan metode penyangraian terbaik. Penelitian dilakukan di Balai Penelitian Tanaman Industri dan Penyegar (Balittri), Sukabumi, Jawa Barat, mulai Januari sampai November 2020, dengan tujuannya untuk: (1) mengevaluasi pengaruh temperatur awal dan derajat penyangraian terhadap kualitas biji kopi Arabika Sigarar Utang, dan (2) mengevaluasi neraca massa dan kelayakan ekonomi pada perlakuan penyangraian terbaik. Percobaan dilakukan dengan rancangan acak lengkap faktorial, 2 faktor, dan 2 ulangan. Faktor pertama adalah temperatur awal yang terdiri dari 2 taraf, yaitu: temperatur 185 oC dan 210 oC. Faktor kedua adalah derajat sangrai yang terdiri dari 2 taraf, yaitu: derajat ringan-sedang dan derajat sedang-gelap. Peubah yang diamati adalah kadar air, kadar abu, densitas kamba, nilai brix, total asam tertitrasi, pH, aktivitas antioksidan, dan kadar kafein. Hasil penelitian menunjukkan bahwa metode penyangraian kompleks dengan temperatur awal 210 oC dan derajat penyangraian ringan-sedang menghasilkan mutu kopi Sigarar Utang yang diperoleh dari Kebun Percobaan Gunung Putri, Balittri, paling mendekati mutu I SNI 01-3542-2004. Biji kopi sangrai yang dihasilkan memiliki cita rasa istimewa (skor 86,51) sehingga dapat memberikan nilai tambah yang tinggi. Nilai kelayakan ekonomi produksi sangat meyakinkan sehingga layak untuk diadopsi oleh industri kopi skala kecil-menengah.

Peningkatan Kualitas Lemak Kakao dengan Penambahan Ekstrak Kulit Biji Kakao Tarigan, Elsera Br; Utami, Febriska Ditiea; Malahayati, Nura; Purwanto, Eko Heri
Jurnal Tanaman Industri dan Penyegar Vol 8, No 3 (2021): Jurnal Tanaman Industri dan Penyegar
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jtidp.v8n3.2021.p121-128

Kulit biji kakao (Theobroma cacao L.) merupakan limbah kakao yang memiliki potensi sebagai antioksidan karena mengandung senyawa bioaktif. Penelitian ini bertujuan untuk: (1) mengetahui kandungan polifenol ekstrak kulit biji kakao menggunakan tiga jenis pelarut, dan (2) mengetahui pengaruh penambahan ekstrak kulit biji kakao terhadap perubahan mutu lemak kakao. Penelitian ini dilaksanakan di Laboratorium Terpadu Balai Penelitian Tanaman Industri dan Penyegar (Balittri), Sukabumi, Jawa Barat, mulai bulan Desember 2020 hingga Januari 2021. Penelitian menggunakan rancangan acak lengkap (RAL) dengan perlakuan pelarut metanol 80%, etanol 96%, dan etil asetat 96%. Ekstrak dari ketiga pelarut kemudian diaplikasikan dalam lemak kakao yang telah disimpan selama 12 bulan (kontrol) dengan volume: 0,5; 1,5; dan 2,5 ml/50 ml lemak kakao. Hasil penelitian menunjukkan bahwa ekstrak kulit kakao menggunakan pelarut etanol dan metanol memiliki nilai total fenolik dan kapasitas antioksidan yang tidak berbeda nyata.Â Ekstrak yang menggunakan pelarut metanol memiliki nilai total fenolik dan kapasitas antioksidan paling besar dibandingkan dua pelarut lainnya, masing-masing 29,27Â±2,45 mgGAE/g dan 19,55Â±5,52 mgGAEAC/g. Jenis pelarut ekstrak tidak berbeda nyata dalam kemampuannya menurunkan bilangan asam dan bilangan peroksida, tetapi semakin banyak ekstrak pelarut yang ditambahkan maka semakin menurunkan nilai bilangan asam dan peroksida. Penambahan ekstrak 2,5 ml pada lemak kakao yang telah disimpan 12 bulan dapat menurunkan bilangan asam dan bilangan peroksida hingga di bawah nilai lemak baru yang diproses.Â

Pengaruh Elevasi dan Pengolahan terhadap Kandungan Kimia dan Citarasa Kopi Robusta Lampung Juniaty Towaha; Asif Aunillah; Eko Heri Purwanto; Handi Supriadi
Jurnal Tanaman Industri dan Penyegar Vol 1, No 1 (2014): Jurnal Tanaman Industri dan Penyegar
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jtidp.v1n1.2014.p57-62

Kopi Robusta Indonesia memiliki agroklimat dan elevasi tempat yang variatif serta lebih luas sehingga berpotensi sebagai penghasil kopi Robusta yang bermutu tinggi dengan citarasa dan aroma khas. Penelitian telah dilaksanakan di perkebunan rakyat Provinsi Lampung dari bulan Januari hingga Desember 2013. Tujuan penelitian adalah menganalisis pengaruh elevasi dan pengolahan terhadap kandungan kimia serta citarasa kopi Robusta di perkebunan kopi Robusta milik rakyat di Provinsi Lampung. Penelitian menggunakan metode survey dan analisis datanya mengikuti Rancangan Acak Lengkap dengan dua faktor dan tiga ulangan. Faktor pertama adalah empat ketinggian tempat, yaitu (1) 200; (2) 400; (3) 600 dan (4) 800 m dpl, sedangkan faktor kedua pengolahan buah kopi, yaitu (1) basah dan (2) kering. Parameter yang diamati meliputi pengujian kadar kafein, protein, lemak, dan abu serta uji organoleptik (cupping test). Hasil penelitian mendapatkan bahwa makin tinggi elevasi tempat tumbuh kopi Robusta di daerah Lampung maka kadar kafein dan lemak cenderung semakin meningkat. Selanjutnya, proses pengolahan kopi secara basah menghasilkan mutu citarasa kopi Robusta Lampung lebih tinggi dibandingkan dengan pengolahan secara kering.Kata Kunci: Kopi Robusta, elevasi, pengolahan, kandungan kimia, citarasaRobusta coffee was grown in Indonesia at diverse agro-climatic conditions and altitudes, so it potentially to develop of high quality Robusta coffee with a distinctive flavor and aroma. Research was conducted on smallholder plantations in Lampung Province from January to December 2013. The objective of this study was to analyze the quality and flavor of Robusta coffee developed at different elevation in Lampung Province, in order to identify the most appropriate elevation for Robusta coffee to have the best quality and flavor. Research was use completely randomized design with three replications and two factors. The first factor is altitude: (1) 200; (2) 400; (3) and 600 (4) 800 m above sea level, while the second factor is the processing technique: (1) wet; and (2) dry processing. Variables tested were levels of caffeine, protein, fat and ash as well as cup quality. The results showed that the higher of elevation the higher of caffein and fat contents. Moreover, wet processing of Lampung Robusta Coffee gave higher cup quality compared to dry processing.

Aktivitas Mikrob dalam Pulp Biji Kakao (Theobroma cacao L.) Selama Fermentasi dengan Penambahan Ragi Tape Eko Heri Purwanto; Sigit Setyabudi; Supriyanto Supriyanto
Jurnal Tanaman Industri dan Penyegar Vol 6, No 1 (2019): Jurnal Tanaman Industri dan Penyegar
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jtidp.v6n1.2019.p21-32

Microbial activities in cocoa pulp decomposition is key in cocoa beans fermentation. Ragi tape is widely used as a source of microbes (starters). The study aimed to investigate the pattern of changes in the number of microbes, substrate degradation activities and primary metabolites production during fermentation with the addition of ragi tape. The study was conducted at the laboratories within the Faculty of Agriculture Technology and Integrated Laboratory of Experiment and Research, UGM from March to October 2018 . Fermentation experiment used 2 kg of fresh cacao beans stored in a plastic box per batch, its temperature was set daily. The amount of microbes was enumerated using total plate count (TPC), whereas substrate degradation and primary metabolites were analyzed using high performance liquid chromatography (HPLC) and gas chromatography (GC). Temperature, pulp and seed pH, and fermentation index were observed. The results showed that adding ragi tape for fermentation generated a maximum amount of yeast, lactic acid bacteria (LAB) and acetic acid bacteria (AAB) of 9.03+0.85; 9.05+0.17; and 9.15+0.89 log cfu/g of cocoa pulp respectively, with substrate degradation in the form of sucrose reduced by 97%, glucose 98.6%, fructose 97%, and citric acid 71% on the third day. Maximum production of primary metabolites of ethanol is 27.84+21.85 mg/g of cocoa pulp, lactic acid 4.18+3.16 mg/g of cocoa pulp and acetic acid 3.38+5.43 mg/g of cocoa pulp. Fermentation with the addition of ragi tape accelerates the process to three days with a fermentation index value of 1.05+0.06 and seed pH of 5.97+0.20.

Pemanfaatan Asap Cair Kayu Karet dan Tempurung Kelapa untuk Penanganan Polusi Udara pada Lump Juniaty Towaha; Asif Aunillah; Eko Heri Purwanto
Jurnal Tanaman Industri dan Penyegar Vol 4, No 1 (2013): Buletin Riset Tanaman Rempah dan Aneka Tanaman Industri
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jtidp.v4n1.2013.p71-80

Sebagian besar petani karet di Indonesia membuat bokar masih menggunakan koagulan yang dapat merusak mutu karet seperti pupukTSP, tawas, dan sejenisnya. Koagulan tersebut bersifat asam tetapi tidak mempunyai sifat antibakteri dan antioksidan sehingga bokaryang dihasilkan bermutu rendah dan berbau busuk. Penelitian dilaksanakan di perkebunan karet rakyat di Jawa Barat dari bulan Meisampai November 2012. Tujuan penelitian adalah mengetahui pengaruh konsentrasi asap cair kayu karet dan tempurung kelapaterhadap pengurangan polusi udara pada lump. Rancangan yang digunakan adalah acak kelompok, dengan delapan perlakuan, diulangempat kali. Parameter yang dianalisis pada asap cair meliputi pH, kandungan total phenol, kandungan total asam, dan komponensenyawa penyusun asap cair. Pada lump yang diamati adalah pH penggumpalan, uji organoleptik bau, kandungan NH3 dan kadar karetkering (KKK). Hasil penelitian menunjukkan asap cair kayu karet mempunyai kandungan total asam yang lebih tinggi daripada asapcair tempurung kelapa, tetapi mempunyai kandungan senyawa phenol yang lebih rendah daripada asap cair tempurung kelapa. Sebagaikoagulan, asap cair kayu karet 15% dan asap cair tempurung kelapa 10% menghasilkan mutu lump yang baik dengan gumpalansempurna tidak berbau busuk dan mempunyai KKK kategori mutu 1, yang memenuhi spesifikasi persyaratan mutu SNI 06-2047-2002. Kualitas lump yang dihasilkan lebih baik daripada penggunaan asam format (koagulan rekomendasi), terutama dalam menanganipolusi udara pada lump. Dengan demikian, asap cair kayu karet maupun asap cair tempurung kelapa merupakan koagulan ramahlingkungan.Kata Kunci: Kayu karet, tempurung kelapa, asap cair, lump, ramah lingkunganMost of rubber farmers in Indonesia make lumps on which some coagulants such as TSP fertilizer, alum and others are often used. These coagulant areacidic but they do not have antibacterial and antioxidant properties. As a result, the lumps yielded or produced were low in grade and foul smelling. Astudy was carried out in smallholder rubber plantations in West Java Province from May to November 2012. The purpose of this study was todetermine the effects of the concentration of rubber wood liquid smoke and coconut shells liquid smoke to reduce air pollution on the lumps. The designused a randomized block with eight treatments and four replicates. The parameters analyzed of the liquid smokes include pH, total phenol content,total acid content, and the components of compounds contained in the liquid smokes, while those of the lumps include pH clotting, odor organoleptictest, NH3 content and dry rubber content (DRC). The results showed that the rubber wood liquid smoke has a total acid content higher than thecoconut shell liquid smoke, but its phenol content is lower than that of coconut shell liquid smoke. As coagulants, the rubber wood liquid smoke of15% and coconut shell liquid smoke of 10% produce a good quality of lumps with perfect clots, does not produce bad smell and has DRC categoryquality 1. It meets the specifications of SNI 06-2047-2002 quality requirements. The use of rubber wood liquid smoke and coconut shell liquidsmoke in lump processing yields better quality than that of formic acid (coagulant recommended), especially in reducing of air pollution of lumps.Thus, rubber wood liquid smoke and coconut shell liquid smoke uses is environmentally friendly coagulant.

Pengaruh Metode Pengolahan dan Suhu Penyangraian terhadap Karakter Fisiko-Kimia Kopi Robusta Nanda Supriana; Usman Ahmad; Samsudin Samsudin; Eko Heri Purwanto
Jurnal Tanaman Industri dan Penyegar Vol 7, No 2 (2020): Jurnal Tanaman Industri dan Penyegar
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jtidp.v7n2.2020.p61-72

The processing of coffee can be classified into 3 types namely: dry, semi-wet and wet processing. And then, roasting is the process of forming the taste and aroma of coffee. The study was conducted at Pakuwon Experimental Station, Coffee and Cacao Processing Units, and Integrated Laboratory of Balittri, and TTPHP Laboratory of IPB Bogor, from July until October 2019. The study aimed to investigate (1) the effect of processing methods on physical quality characters of green beans, and (2) the effect of processing methods and roasting temperatures on chemical characters of coffee roasted and organoleptic characters of coffee brewed. The completely randomized design in factorial 2 factors and 3 replications was used in this study. The first factor were 3 type of processing methods (dry, semi-wet, and wet), and the second factor were 2 level of roasting temperatures (180oC and 210oC). The variables observed in the green beans were physical quality characters, while in roasted coffee were water content, caffeine content, and antioxidant activity, and in brewed coffee were organoleptic characters. Result showed that the best green beans was produced from a wet processing method with a minimum total defect value of 21.33 (quality 2). Roasting temperature has a very significant effect (p<0.01) on water content and antioxidant activity, while caffeine content is not significantly affected. Based on the results of cupping test, the best brewed coffee (final score >80.00) was obtained from the treatments of a dry, semi-wet and wet processing method with a roasting temperature of 210°C.

Atribut Kualitas Kopi Arabika pada Tiga Ketinggian Tempat Di Kabupaten Garut Juniaty Towaha; Eko Heri Purwanto; Handi Supriadi
Jurnal Tanaman Industri dan Penyegar Vol 2, No 1 (2015): Jurnal Tanaman Industri dan Penyegar
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jtidp.v2n1.2015.p29-34

Garut is one of producing areas of Arabica coffee that has a distinctive flavor and aroma, which could potentially be a specialty coffee. The objective of this study was to determine the quality attributes of Arabica coffee grown at three different altitudes. The experiment was conducted at smallholder coffee plantations in Garut, West Java Province from April to October 2014. Arabica coffee that ripen physiologically (red color), which were used as sample in this study, were harvested from three different growing altitudes: A = 1,200 m above sea level (Simpang Village, Tarajuk Sub-District), B = 1,400 m above sea level (Margamulya Village, Cikandang Sub-District), and C = 1,600 m above sea level (Kramatwangi Village, Cisurupan Sub-District). Coffee berries were subsequently processed using wet processing procedure. Green beans resulted from those wet processing were then subjected to analysis of protein, caffeine, lipid, and ash content (conducted at Integrated Laboratory of Indonesian Industrial and Berverage Crops Research Institute) as well as organoleptic testing (cupping test) (performed at Indonesian Coffee and Cocoa Research Institute). Flavor attributes, including aroma, flavor, body, acidity, aftertaste, sweetness, balance, clean cup, uniformity, and overall were assessed. The results showed that the total score of Arabica coffee flavor that grow at three different altitudes was 81.25–83.00 (meet the criteria as a specialty coffee). Arabica coffee that grows at an altitude of 1,600 m above sea level have the highest value of protein, caffeine, fat, and ash content as well as total score of flavors with a character of spicy, strong fragrance, and chocolaty.

Pengaruh Jenis Tanaman Penaung terhadap Pertumbuhan dan Persentase Tanaman Berbuah pada Kopi Arabika Varietas Kartika 1 Iing Sobari; Sakiroh Sakiroh; Eko Heri Purwanto
Jurnal Tanaman Industri dan Penyegar Vol 3, No 3 (2012): Buletin Riset Tanaman Rempah Dan Aneka Tanaman Industri
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jtidp.v3n3.2012.p217-222

Salah satu faktor yang mempengaruhi pertumbuhan dan produksi kopi adalah intensitas cahaya. Intensitas cahaya berhubungan dengan jenis naungan yang digunakan. Tujuan penelitian adalah mengevaluasi pengaruh berbagai jenis tanaman penaung terhadap pertumbuhan dan produksi kopi Arabika. Penelitian dilaksanakan di Kebun Percobaan (KP) Pakuwon, Balai Penelitian Tanaman Industri dan Penyegar Sukabumi dari bulan Februari sampai dengan Desember 2011. Rancangan penelitian yang digunakan adalah acak lengkap dengan 6 ulangan. Perlakuan yang diuji adalah jenis pohon penaung, yaitu: (1) ceremai, (2) belimbing wuluh, (3) kayumanis, dan (4) gliricidia. Pengamatan dilakukan terhadap parameter tinggi tanaman, jumlah buku cabang primer, jumlah cabang primer, diameter batang, diameter tajuk, jarak antar cabang, dan persentase tanaman berbuah. Hasil penelitian menunjukkan bahwa gliricidia merupakan jenis tanaman penaung yang cocok bagi pertumbuhan dan persentase pembuahan tanaman kopi Arabika varietas Kartika 1 di KP Pakuwon. Effect of Various of Shading Plant on Growth And Percentage Of Fruiting of Arabica Coffee Variety Kartika 1 ABSTRACT One of many factors that affects to growth and yields of coffee is light intensity. Light intensity will vary with type of shading trees used. The objective of this study was to find out a suitable shading trees for coffea growth and production . The study was carried at The Indonesian Research Institute for Industrial and Beverages Crops (IRIIBC), Sukabumi from Pebruary until December 2011. A randomized complete design with six replications was used in this study. Planting material used in this study was Arabica Coffee (var. Kartika 1) grown under 4 different shading trees tested for their suitability for coffe growing. The shading trees of coffee examined were: (1) Otaheite gooseberry, (2) Bilimbi, (3) Cassiavera, and (4) Gliricidia. Observations made were plant height, number of primary branches internodes, primary branch number, stem diameter, canopy diameter, distance between branches, and percentage of fruiting set. Result showed that Gliricidia was the most suitable of shading trees for growth and fruiting set of arabica coffea variety Kartika 1. Keywords :

Pengaruh Alkalisasi Nib Kakao terhadap Kandungan Kimia dan Warna Bubuk Kakao Eko Heri Purwanto; Tajul Iflah; Asif Aunillah
Seminar Nasional Lahan Suboptimal 2020: Prosiding Seminar Nasional Lahan Suboptimal ke-8 “Komoditas Sumber Pangan untuk Meningkatkan K
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Purwanto EH, Iflah T, Aunillah A. 2020. The effect of cocoa nib alkalization on chemical content and color of cocoa powder. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-8 Tahun 2020, Palembang 20 Oktober 2020. pp. xxx. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).The natural processing of cocoa beans into cocoa powder tends to produce a powder with a pale color that is less attractive. One of the treatments at this stage of the process carried out to improve the quality and appearance of cocoa powder is alkalization. Alkalization is done by adding alkaline compounds to the cocoa nibs with immersion. This study aim is to determine the effects of alkalization treatments on the chemical content and color of cocoa powder. The study was conducted at Indonesian Industrial and Beverages Crop Research Institute from January to December 2019. The alkalization treatment used four different types of alkalis, namely K2CO3, KOH, Na2CO3 and NaOH with three different concentrations, namely 1%, 2%, and 3%. The parameters observed included moisture content, ash content, fat content, pH and color intensity. The results showed that the alkalization treatment had a significant effect on all variables except moisture content and fat content. The higher degree of alkalization, the higher ash content and pH, while the colour intensity (L *, a * and b * values) was lower.

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