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All Journal AGROMIX Agroista: Jurnal Agroteknologi
Silalahi, Edo Hasiholan
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Upaya Mempercepat Kematangan Buah Kopi Arabika dengan Aplikasi Hormon Silalahi, Edo Hasiholan; Astuti, Yohana Theresia Maria; Kautsar, Valensi
AGROISTA : Jurnal Agroteknologi Vol. 8 No. 1 (2024): MEI
Publisher : Program Studi Agroteknologi INSTIPER

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/agi.v8i1.982

Abstract

Coffee is a plantation crop with significant economic value, commonly processed into flavorful beverages. Arabica coffee farmers generally face challenges during harvest and post-harvest, particularly with the necessity to pick ripe, red berries. However, during harvest, farmers often do not selectively pick the cherries, resulting in the collection of not only red but also yellowish or green berries. Plant growth regulators (PGRs) are synthetic chemicals that mimic the role of endogenous hormones. This study aims to investigate the interaction between different hormone types and varieties on the ripening of Arabica coffee berries, assess the impact of various hormones on berry maturity, and evaluate the effect of different varieties on the ripening process. The research utilized a completely randomized design (CRD) with two factors: plant growth regulators (PGRs) and coffee varieties. The observed parameters included the number of fruiting nodes per tree, the number of fruits per node, the number of red fruits in the first harvest, the number of red fruits in each subsequent harvest (across three stages), and the weight of green beans per 100 seeds. The analysis revealed no significant interaction between the application of different types of growth regulators (PGRs) and coffee varieties in accelerating the maturation of Arabica coffee berries. Notably, the Yellow Catura variety treated with the growth regulator Ethrel showed a better effect in accelerating berry maturity.
The chemical content of Arabica coffee beans with the application of ethrell, NAA, and gibberellin to accelerate ripening in several varieties Astuti, Yohana Theresia Maria; Dharmawati, Nuraeni Dwi; Santosa, Tri Nugraha Budi; Silalahi, Edo Hasiholan; Alfandi, Iqbal; Arifin, Zaenal

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/agx.v15i2.4503

Abstract

Introduction: Caffeine, antioxidants, and vitamin C are important compounds found in coffee beans. These chemical compounds affect the taste and aroma of coffee. The research aims to examine the effect of hormone application on the chemical content of coffee beans. Methods: The research was carried out at the people's coffee plantation in Kwadungan Gunung, Kledung, Temanggung, Central Java. The research uses an experimental method with two factors. Factor I variety consists of two varieties, namely Sigararutang and Yellow Catura. Factor II of the Plant Growth Regulators (PGR) application consists of four levels, namely: Control, ethrel, NAA, and gibberellin. Each treatment combination with 5 replications. The parameters observed were the number of fruit/ tree, the number of ripe fruit/ tree at the first harvest, caffeine content, vitamin C, antioxidant activity, sugar, and protein. Data were analyzed using ANOVA with the DMRT further test. Results: The number of coffee cherries of the Yellow Catura was better than the Sigarar Utang. The caffeine is better in Sigararutang in all PGR applications compared to other combinations. The antioxidant activity of Yellow Catura with the application of NAA and GA3 is better than other combinations. Vitamin C in Yellow Catura with GA3 application and control is better than other combinations. The protein in Yellow Catura with NAA application is better than other combinations. The sugar in Yellow Catura with all applications of PGR is better than the other combinations. Conclusion: PGR application and differences in varieties affect the chemical content namely caffeine, antioxidant activity, vitamin C, protein, and total sugar.
The chemical content of Arabica coffee beans with the application of ethrell, NAA, and gibberellin to accelerate ripening in several varieties Astuti, Yohana Theresia Maria; Dharmawati, Nuraeni Dwi; Santosa, Tri Nugraha Budi; Silalahi, Edo Hasiholan; Alfandi, Iqbal; Arifin, Zaenal
AGROMIX Vol 15 No 2 (2024)
Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/agx.v15i2.4503

Abstract

Introduction: Caffeine, antioxidants, and vitamin C are important compounds found in coffee beans. These chemical compounds affect the taste and aroma of coffee. The research aims to examine the effect of hormone application on the chemical content of coffee beans. Methods: The research was carried out at the people's coffee plantation in Kwadungan Gunung, Kledung, Temanggung, Central Java. The research uses an experimental method with two factors. Factor I variety consists of two varieties, namely Sigararutang and Yellow Catura. Factor II of the Plant Growth Regulators (PGR) application consists of four levels, namely: Control, ethrel, NAA, and gibberellin. Each treatment combination with 5 replications. The parameters observed were the number of fruit/ tree, the number of ripe fruit/ tree at the first harvest, caffeine content, vitamin C, antioxidant activity, sugar, and protein. Data were analyzed using ANOVA with the DMRT further test. Results: The number of coffee cherries of the Yellow Catura was better than the Sigarar Utang. The caffeine is better in Sigararutang in all PGR applications compared to other combinations. The antioxidant activity of Yellow Catura with the application of NAA and GA3 is better than other combinations. Vitamin C in Yellow Catura with GA3 application and control is better than other combinations. The protein in Yellow Catura with NAA application is better than other combinations. The sugar in Yellow Catura with all applications of PGR is better than the other combinations. Conclusion: PGR application and differences in varieties affect the chemical content namely caffeine, antioxidant activity, vitamin C, protein, and total sugar.
Co-Authors Alfandi, Iqbal Dharmawati, Nuraeni Dwi Santosa, Tri Nugraha Budi Valensi Kautsar, Valensi Yohana Theresia Maria Astuti, Yohana Theresia Maria Zaenal Arifin