cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Arifa Chan
Contact Email
uppublikasi@gmail.com
Phone
-
Journal Mail Official
uppublikasi@gmail.com
Editorial Address
-
Location
Kota adm. jakarta selatan,
Dki jakarta
INDONESIA
Jurnal Tanaman Industri dan Penyegar
Published by Kementerian Pertanian
ISSN : 23561297     EISSN : 25287222     DOI : -
Core Subject : Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Industrial & Manufacturing Engineering
Jurnal Tanaman Industri dan Penyegar (JTIDP) published by Indonesian Center for Estate Crops Research and Development is a peer-reviewed and open access journal that publishes significant and important research from area of agricultural science on industrial and beverage crops.
Arjuna Subject : -
Articles 5 Documents
 1 
Search results for , issue "Vol 6, No 1 (2019): Jurnal Tanaman Industri dan Penyegar" : 5 Documents clear
Strategi Pengembangan Bioindustri Kopi-Sapi Berbasis Korporasi Petani di Kabupaten Rejang Lebong, Bengkulu Afrizon Afrizon; Andi Ishak
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.p1-12

Abstract

Farmer-Owned Enterprise (FOE) of Bukit Kaba Mandiri in Rejang Lebong Regency is one of the economic institutions that is beneficial for farmers to increase the productivity and efficiency of coffee and cattle integrated farming suitable for its regional potentials. However, FOE is still in constraints due to its lack of organizational management capability in developing the coffee-cattle bioindustry hence the research aimed to build a strategy in developing the FOE in coffee and cattle bioindustry. The study was conducted at FOE of Bukit Kaba Mandiri in Rejang Lebong Regency, Bengkulu,  from January to October 2018. Focus Group Discussion (FGD) was carried out to collect data with 16 respondents and in-depth interviews with FOE administrators. Data collected included strengths, weaknesses, opportunities, and threats faced by FOE which were then analyzed using Strength, Weaknesses, Opportunities, Threats (SWOT) method to formulate an FOE development strategy. The strategy was then compiled based on priorities with Analytical Hierarchy Process (AHP). The results formulated three strategies, namely: (1) increasing production of quality feed to meet the needs of dairy cattle, (2) producing competitively priced compost from cow manure, and (3) establishing market partnerships with coffee exporters. Producing competitively priced compost from cow manure is the first priority that FOE needs to develop.
Efisiensi Teknis Usaha Tani Kopi Arabika Garut Kuning (AGK) Bedy Sudjarmoko; Enny Randriani
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.p13-20

Abstract

Coffee is one of the strategic commodities in West Java for its important economic role in West Java. However, studies on coffee farming efficiency are still rarely found.  Information on efficiency is critical because it affects the benefits the coffee farmers gain and its development program. This study aimed to investigate factors affecting the technical efficiency and technical efficiency level of Arabica Garut Kuning (AGK) coffee farming in Garut Regency, carried out from June to September 2016 using survey methods. Research location was determined by purposive sampling and 72 respondents were randomly chosen from Arabica coffee farmer population in Garut Regency. The data was analysed using stochastic frontier production, estimated by Maximum Likelihood Estimates (MLE) method. The results showed that the factors influencing the technical efficiency of coffee farming are land area, use of Urea fertilizer, ZA fertilizer, SP 36 fertilizer, herbicide and labor. The technical efficiency of farmers is quite high (average of 0.81). Means farmers have been technically efficient especially in allocating resources and utilizing existing cultivation technology. To further improve the technical efficiency as well as its revenue share of AGK, support from local governments and other stakeholders is still urgently needed.
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

Abstract

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.
Radiosensitivitas Kalus Embriogenik Kopi Robusta Bp 436 Terhadap Iradiasi Sinar Gamma Ibrahim, Meynarti Sari Dewi; Randriani, Enny; Sari, Laela; Nuraini, Anne
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.p41-50

Abstract

High genetic diversity is one factor that determines the success of plant breeding. Mutation induction by gamma ray irradiation is one method to improve plant genetic diversity. This study aimed to 1) obtain growth regulators composition suitable in inducing embryogenic callus, 2) determine the effect of gamma ray irradiation on the growth and development of somatic embryos, and 3) obtain lethal dose (LD) 20 and 50 values in Robusta coffee  BP 436. The study was conducted at the Tissue Culture Laboratory, Industrial and Beverage Crops Research Institute,  from May 2017 to December 2018. Explants used were young leaves of Robusta coffee BP 436. Callus induction used ½ MS media with 2,4-D (4.52 μM) and 2-iP (0.00; 4.93; 9.86; 14.79; and 19.72 μM) treatment. Mutation induction was performed using gamma radiation dosed at 0, 10, 20, 30, 40, and 50 Gy treatments. The regeneration media was ½ MS containing GA3 (0 and 1 mg/l). The study used a complete randomized design with 10 replications. The results showed the best combination of plant growth regulator to induce the callus was 2.4-D 4.52 μM + 2-iP 19.72 μM. The fresh weight of cultures was inhibited above 30 Gy, whereas the number of somatic embryos decreased at doses above 10 Gy. Addition of GA3 1 mg/l in regeneration media increased the number of somatic embryos in torpedo phase, but not in gamma irradiation exposed calluses. The LD20 and LD50 of Robusta coffee BP 436 are 16.81 and 28.52 Gy, respectively.
Pengaruh Lama Perendaman Buah dan Fermentasi terhadap Warna Kulit Tanduk dan Citarasa Kopi Robusta Khalimatus Sa'diyah; Usman Ahmad; Sukrisno Widyotomo; Yusianto Yusianto
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.p33-40

Abstract

Pulping and fermentation of coffee cherry determine the quality of green beans and coffee flavors. Delay in pulping will cause the slime stick to the hull skin hence decreasing the bean quality and flavor. The objective of this study was to examine the effect of soaking before pulping and fermentation time to the color of coffee hull skin and the cup quality. The research was carried out at the experimental station of Indonesian Coffee and Cocoa Research Institute in Malang Regency (ICCRI) and ICCRI laboratory in Jember Regency from July 2018 to January 2019. Experiments used factorial completely randomized design. The first factor was cherry soaking duration (0, 24, 48, and 72 hours) and the second factor was fermentation duration (0, 24, and 48 hours) and then combined into 12 treatments, with three replications. Ten kilograms of coffee cherries were soaked prior to pulping then fermented in a plastic bag and added with Lactobacillus casei 2,5 x 107 cfu/ml as starter.  Parameters observed were color of hull skin (L value, a*, dan b*) and the cup quality.  The results showed that soaking the cherry decreased the green beans quality which is indicated by less brightness (L), high a* value, and decreasing b* value of hull skin color. While the fermentation treatment can increase the value of L, decrease the a* value, and increase the b* value. The interaction of treatment of soaking and fermentation time significantly affected the lightnessl a* and b* value. Soaking and fermentation treatments did not significantly affect to the flavor, salt/acid, balance, and total score of coffee flavor. Soaking is not recommended for more than 48 hours and fermentation should be carried out 48 hours.

Page 1 of 1 | Total Record : 5

 1 

Filter by Year

2019 2019


Reset
Filter By Issues
All Issue Vol 9, No 1 (2022): Jurnal Tanaman Industri dan Penyegar Vol 8, No 3 (2021): Jurnal Tanaman Industri dan Penyegar Vol 8, No 2 (2021): Jurnal Tanaman Industri dan Penyegar Vol 8, No 1 (2021): Jurnal Tanaman Industri dan Penyegar Vol 7, No 3 (2020): Jurnal Tanaman Industri dan Penyegar Vol 7, No 2 (2020): Jurnal Tanaman Industri dan Penyegar Vol 7, No 1 (2020): Jurnal Tanaman Industri dan Penyegar Vol 6, No 3 (2019): Jurnal Tanaman Industri dan Penyegar Vol 6, No 2 (2019): Jurnal Tanaman Industri dan Penyegar Vol 6, No 1 (2019): Jurnal Tanaman Industri dan Penyegar Vol 5, No 3 (2018): Jurnal Tanaman Industri dan Penyegar Vol 5, No 2 (2018): Jurnal Tanaman Industri dan Penyegar Vol 5, No 1 (2018): Jurnal Tanaman Industri dan Penyegar Vol 4, No 3 (2017): Jurnal Tanaman Industri dan Penyegar Vol 4, No 2 (2017): Jurnal Tanaman Industri dan Penyegar Vol 4, No 1 (2017): Jurnal Tanaman Industri dan Penyegar Vol 3, No 3 (2016): Jurnal Tanaman Industri dan Penyegar Vol 3, No 2 (2016): Jurnal Tanaman Industri dan Penyegar Vol 3, No 1 (2016): Jurnal Tanaman Industri dan Penyegar Vol 2, No 3 (2015): Jurnal Tanaman Industri dan Penyegar Vol 2, No 2 (2015): Jurnal Tanaman Industri dan Penyegar Vol 2, No 1 (2015): Jurnal Tanaman Industri dan Penyegar Vol 1, No 3 (2014): Jurnal Tanaman Industri dan Penyegar Vol 1, No 3 (2014): Jurnal Tanaman Industri dan Penyegar Vol 1, No 2 (2014): Jurnal Tanaman Industri dan Penyegar Vol 1, No 2 (2014): Jurnal Tanaman Industri dan Penyegar Vol 1, No 1 (2014): Jurnal Tanaman Industri dan Penyegar Vol 1, No 1 (2014): Jurnal Tanaman Industri dan Penyegar Vol 4, No 3 (2013): Buletin Riset Tanaman Rempah dan Aneka Tanaman Industri Vol 4, No 3 (2013): Buletin Riset Tanaman Rempah dan Aneka Tanaman Industri Vol 4, No 2 (2013): Buletin Riset Tanaman Rempah dan Aneka Tanaman Industri Vol 4, No 2 (2013): Buletin Riset Tanaman Rempah dan Aneka Tanaman Industri Vol 4, No 1 (2013): Buletin Riset Tanaman Rempah dan Aneka Tanaman Industri Vol 4, No 1 (2013): Buletin Riset Tanaman Rempah dan Aneka Tanaman Industri Vol 3, No 3 (2012): Buletin Riset Tanaman Rempah Dan Aneka Tanaman Industri Vol 3, No 3 (2012): Buletin Riset Tanaman Rempah Dan Aneka Tanaman Industri Vol 3, No 2 (2012): Buletin Riset Tanaman Rempah Dan Aneka Tanaman Industri Vol 3, No 2 (2012): Buletin Riset Tanaman Rempah Dan Aneka Tanaman Industri Vol 3, No 1 (2012): Buletin Riset Tanaman Rempah Dan Aneka Tanaman Industri Vol 3, No 1 (2012): Buletin Riset Tanaman Rempah Dan Aneka Tanaman Industri Vol 2, No 3 (2011): Buletin Riset Tanaman Rempah dan Aneka Tanaman Industri Vol 2, No 2 (2011): Buletin Riset Tanaman Rempah Dan Aneka Tanaman Industri Vol 2, No 2 (2011): Buletin Riset Tanaman Rempah Dan Aneka Tanaman Industri More Issue