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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 407 Documents
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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.
Skarifikasi Benih Makadamia (Macadamia Integrifolia Maiden & Betche) Menggunakan Suhu Perendaman dan Pengeringan Secara Bergilir Sunjaya Putra; Sumadi Sumadi; Anne Nuraini
Jurnal Tanaman Industri dan Penyegar Vol 6, No 2 (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.v6n2.2019.p79-88

Abstract

Macadamia can be propagated using seeds. However, the seed is difficult to germinate due to shell hardness. This study aimed to determine the proper combination of seed scarification needed to break the seed coat using rotational soaking and drying at varied temperatures. The experiment was conducted at Manoko Experimental Station and BPTP of West Java from December 2018 to April 2019, used a Randomized Complete Block Design in 15 treatments and 3 replications. The treatments were: (1) water soak (WS) 24oC+drying 35oC; (2) WS 35oC (first day)+WS 24oC+drying 35oC; (3) WS 50oC ( first day)+WS 24oC+drying 35oC; (4) WS 35oC everyday+drying 35oC; (5) WS 50oC everyday+drying 35oC; (6) WS 24oC+drying 40oC; (7) WS 35oC (first day)+WS 24oC+drying 40oC; (8) WS 50oC (first day)+WS 24oC+drying 40oC; (9) WS 35oC everyday+drying 40oC; (10) WS 50oC every day+drying 40oC; (11) WS 24oC+drying 45oC; (12) WS 35oC (first day)+WS 24oC+drying 45oC; (13) WS 50oC (first day)+WS 24oC+drying 45oC; (14) WS 35oC everyday+drying 45oC; and (15) WS 50oC everyday+drying 45oC. Variable observed were moisture content of seeds, rate and percentage of seeds cracking, and length of seeds radicle. The results showed that alternating temperature during soaking and drying affected seed scarification. The fastest seed breaking rate is 3.27 days in soaking at 50oC everyday for 18 hours, with 45oC drying temperature for 6 hours, the percentage of seed breaking reached 87.67%.
Efektivitas Aplikasi Fungi Mikoriza Arbuskula dan Arang Hayati terhadap Pertumbuhan Benih Kakao Dewi Nur Rokhmah; Iing Sobari; Kurnia Dewi Sasmita
Jurnal Tanaman Industri dan Penyegar Vol 7, No 1 (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.v7n1.2020.p19-28

Abstract

Seedling is an important process in preparing cocoa plant material. The growing medium must have sufficient nutrition and physical properties to enable cocoa seeds to grow well. Arbuscular mycorrhizae fungi (AMF) and biological charcoal (biochar) added into growing media were expected to increase the growth of cocoa seeds. The study aimed to determine the effect of AMF and biological charcoal on the growth of cocoa seeds. The randomized complete block design (RBD) in factorial 2 factors with three replications was used in this study. The first factor was AMF application consisted of two levels, namely: M0 = without AMF and M1 = application of 10 g/seedling AMF (100 spores/seedling). The second factor was the biochar application consisted of 5 factors namely: B0 = no biochar, B1 = 2% rice husk biochar, B2 = 4% rice husk biochar, B3 = 2% albizia wood biochar, and B4 = 4% albizia wood biochar. The variables observed were the height of seedling, number of leaves and stem diameter at 3, 4, 5 and 6 month after planting (MAP), leaf chlorophyll content, weight of dry cocoa seedling, and nutrient content in seedling media. The result showed that the application of AMF significantly affected the height of seedling at 3, 4, 5 and 6 MAP. While the application of biochar significantly affected the height and number of leaves of cacao seedlings.
Penentuan Karakter Tanaman Yang Berpengaruh Terhadap Hasil Kemiri [Aleurites moluccana (L.) Willd.] Cici Tresniawati; Nur Kholilatul Izzah; Ilham Nur Ardhi Wicaksono; Indah Sulistyorini; Edi Wardiana
Jurnal Tanaman Industri dan Penyegar Vol 6, No 3 (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.v6n3.2019.p127-134

Abstract

Candlenut [Aleurites moluccana (L.) Willd.] is a perrenial plant that has high economic value. Information about vegetative and generative characters, as well as yield components that influence the yield is needed in the early stages of selection process in plant breeding. Selection of these characters can be done using Sequential Path Analysis (SPA) according to the plant development cycle, and then confirm the model using the Structural equation modeling (SEM) method. The aim of this study was to determine the vegetative characters and yield components that influence the candlenut production. The research was carried out at Pakuwon Experimental Station, Indonesian Industrial and Beverage Crops Research Institute, Sukabumi, from January to December 2018. Plant materials used in this study was 129 candlenut trees at 9 years old which were planted with a spacing of 10m x 10m. The data were analyzed using SPA followed by model confirmation using SEM method. The results showed that the production of seed was directly and positively influenced by the leaf petiole length, number of productive branches, seed weight, and number of fruits per tree, while the effect of stem height character is indirectly. Based on these results, plant selection based on vegetative characters such as leaf petiole length, number of productive branches, stem height character, number of fruits per tree and seed weight can be used to obtain high-yielding candlenut plants.
Dukungan dan Peran Kelembagaan dalam Meningkatkan Kemandirian Petani Kakao di Provinsi Sulawesi Tengah Andri Amaliel Managanta; Sumardjo Sumardjo; Dwi Sadono; Prabowo Tjitropranoto
Jurnal Tanaman Industri dan Penyegar Vol 6, No 2 (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.v6n2.2019.p51-60

Abstract

Indonesia is the third largest cocoa producer in the world after Ivory Coast and Ghana. Central Sulawesi is a center of Indonesian cocoa commodity, yet has low improvement. This is presumably due to the lack of support of farmer institutions that were formed not based on farmers' needs or the interests of farmers. The objectives of this study were to: (1) analyze the level of institutional support for cocoa farmers in Central Sulawesi Province, and (2) analyze the role and strategy of increasing institutional support for cocoa farmers in Central Sulawesi Province. The study was conducted in four districts in Central Sulawesi Province: Poso, Sigi, Morowali Utara and Donggala Regencies. The research sample was 380 farmers. To describe the research variables used descriptive statistical analysis in the frequency table and Duncan’s Multiple Range Test (DMRT). The results showed that most farmers (70.2%–98.7%) assessed that institutional support in the contexts of marketing, capital, processing, and technical guidance were relatively low so it tended to be less conducive to increasing farmers' independence. The institutional role of those four contexts was also low categoryzed (26.6–43.0) so that it needs serious attention in an effort to increase the weak independence of farmers.
Analisis Daya Gabung dan Korelasi Karakter Jumlah Buah Kakao pada Persilangan Setengah Dialel Nur Kholilatul Izzah; Ilham Nur Ardhi Wicaksono; Cici Tresniawati; Edi Wardiana
Jurnal Tanaman Industri dan Penyegar Vol 6, No 3 (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.v6n3.2019.p99-108

Abstract

Analysis of combining ability and correlation between characters in cacao plays an important role and benefits in an effort to obtain superior high-yield genetic material. This analysis makes it easy to find out the best combination of parents in producing superior progeny. The study aimed to analyze the combining ability and correlation of cacao pod numbers in F1 population generated from half-diallel crossing. The study was conducted at Pakuwon Experimental Station, Sukabumi, West Java, at an altitude of 450 m above sea level with Latosol soil type and B climate type (Schmidt and Fergusson), from 2014 until 2018. The experiment was arranged using a randomized block design (RBD) with 10 combinations of half-diallel crossing method that were repeated three times. The parental genotypes used were ICCRI 03, TSH 858, DR 1, ICS 13, and SCA 6. The variables observed were the number of healthy pods, number of rotten pods, number of cherelle wilts, and total pod numbers. The combining ability was analyzed using the Griffing 4 method, while correlation analysis was carried out phenotypically and genotypically.The results showed the action of non-additive genes in the F1 generation and three combinations of crosses, namely ICCRI 03 x TSH 858, TSH 858 x DR 1, and ICS 13 x SCA 6 had the opportunity to be developed into superior hybrids. In addition, it is known that there were phenotypic and genotypic positive correlations between the observed pod component characters.
Determinan Partisipasi Petani Kopi dalam Standar dan Sertifikasi Berkelanjutan Common Code for Coffee Community (4C) Muhammad Ibnu
Jurnal Tanaman Industri dan Penyegar Vol 6, No 3 (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.v6n3.2019.p135-144

Abstract

Sustainable standards and certification can encourage coffee farmers to adopt good agricultural practices (GAP), achieving coffee production that is economically, socially and environmentally sustainable. The Common Code for Coffee Community (4C) is a standard and certification scheme currently exists in Robusta coffee production center in Lampung Province. However, sustainable standard and certification become less relevant without farmers’ participation. Farmers’ participation in standards and certification has been relatively low and studies on the issue are relatively rare. This study aims to analyze the determinants of farmer’s participation in 4C Standards and Certification. The study was conducted in West Lampung and Tanggamus Ragency, Lampung Province from February to May 2019. The total number of respondents was 120 people (4C certified farmers and non-certified farmers) surveyed with a systematic-random-sampling method. Data was analyzed using heckprobit regression. The results showed that farmer participation in 4C was determined by the selling price of coffee, farmers’ side job, farmers' preference to replace coffee with other commodities, and the farmers’ group activity. The results indicated that 4C and coffee stakeholders at national scale need to consider policies on how to improve coffee price, optimizing the farmer organizations, and the added-value of coffee production.
Pengaruh Tipe Kultur Kontainer pada Keberhasilan Pembentukan Embrio Somatik Kakao Nur Ajijah; Cici Tresniawati; Syafaruddin Syafaruddin
Jurnal Tanaman Industri dan Penyegar Vol 6, No 2 (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.v6n2.2019.p89-98

Abstract

Container culture have an important role in determining the success of in vitro culture since it will affect the development of culture, such as the formation of embryonic structures. The study aimed to determine the effect of culture container types on cacao somatic embryogenesis. The study was conducted at Tissue Culture Laboratory, Superior Seed Development Unit of IAARD, Bogor, from April to September 2016. The tests were conducted on the effect of container and explant types as well as the effect of container types and genotypes. The effects of container and explant types were tested using callus induced from petal and staminoid explants of Sca 6, whereas the effects of container types and genotypes were tested using callus induced from petal explants of Sca 6 and ICCRI 4. Afterwards, the somatic embryos were induced using petri dishes or culture bottles according to treatment. The results showed no significant interaction between container and explant types on the average percentage of the formation and number of somatic embryos (10.28% embryos/explants in culture bottles and 7.89% embryos/explants in petri dishes). Meanwhile, there was significant interaction between genotypes and container types in the initial period of somatic embryos formation (15 and 18 weeks after culture), but the effect was not significant in the final period of observation (21 weeks after culture). The results indicate that culture bottles, which have lower prices, can be used to replace petri dishes to induce the formation of somatic embryos in cacao.
Indikator Atribut Sensori Kopi Specialty Asal Jawa Barat Berbasis Komponen Biokimia Anandya Vanessa Isnidayu; Anggoro Cahyo Sukartiko; Makhmudun Ainuri
Jurnal Tanaman Industri dan Penyegar Vol 7, No 1 (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.v7n1.2020.p1-8

Abstract

Assessing coffee sensory quality is generally carried out by panelists using cup testing with reference to the Specialty Coffee Association of America (SCAA) standards. A high level of sensitivity sensory is essential thus it must be done by trained panelists. Given the limitations of the method, a deeper study is required to obtain a standard of assessment of coffee sensory quality based on more reliable and precise analytical methods, one of which is biochemical components. This study was aimed to analyze the sensory quality and biochemical components of Arabica coffee and determine the indicators of sensory attributes based on those biochemical components. The study was conducted at two Arabica coffee-producing areas in West Java from May to September 2019. The biochemical components analyzed included caffeine, trigonelline, chlorogenic acid (CGA), sucrose, and lipid, while the sensory attributes assessed were aroma, flavor, aftertaste, acidity, body, balance, uniformity, sweetness, clean cup, and overall. The survey method with stratified and simple random sampling was used and followed by Two-way Anova and Partial Least Square analysis. Results showed variations in the biochemical content of coffee from the two areas. Lipid has a positive correlation with the aroma and flavor attributes, and negatively correlated with the body attribute. Caffeine has a negative correlation with the aftertaste attribute, whereas CGA has a negative correlation with the acidity attribute. Correlation between biochemical components with sensory attributes showed that the biochemical content acts as an indicator of sensory attributes.

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