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INDONESIA
Pelita Perkebunan
Published by Pusat Penelitian Kopi dan Kakao Indonesia
ISSN : 02150212     EISSN : 24069574     DOI : https://doi.org/10.22302/iccri.jur.pelitaperkebuna
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Pelita Perkebunan, Coffee and Cocoa Research Journal (CCRJ): ISSN:0215-0212 Since its establishment in 1911, Indonesian Coffee and Cocoa Research Institute (ICCRI) formerly Besoekisch Proefstation, had published its research findings through a journal call Mededelingen van het Besoekisch Proefstation. Between 1948-1981 the research institute was under the supervision of Bogor Research Institute for Estate Crops, and published its research findings through De Bergcultures which was later changed to Menara Perkebunan. Since the institute held the national mandate for coffee and cocoa commodities, and due to rapid increase in the research findings, ICCRI published its first issue of Pelita Perkebunanjournal in April 1985. Pelita Perkebunanis an international journal providing rapid publication of peer-reviewed articles concerned with coffee and cocoa commodities based on the aspects of agronomy, plant breeding, soil science, crop protection, postharvest technology and social economy. Papers dealing with result of original research on the above aspects are welcome, with no page charge. Pelita Perkebunan is managed by Indonesian Coffee and Cocoa Research Institute (ICCRI), which publish the research findings not only for coffee and cocoa but also other commodities relevant with coffee and cocoa, i.e. shade trees, intercrops and wind breakers.
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Articles 7 Documents
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Search results for , issue "Vol. 38 No. 3 (2022)" : 7 Documents clear
Sensory Profile of Cocoa Powder Using Analytical Hierarchy Process Tunjung-Sari, Ariza Budi; Prameswari, Fitrih Salsabilah; Belgis, Maria; Amilia, Winda
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 38 No. 3 (2022)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v38i3.514

Abstract

Cocoa powder comes with various attributes in its taste affecting consumer acceptance. The analytical hierarchy process (AHP) approach can be used to identify the effect of each attribute on the sensory profile of cocoa powder. This present study used the AHP approach to determine the degree of importance of sensory attributes on several types of cocoa powder and find the type with the best sensory profile. Cocoa powder comes from cocoa beans made through fermentation and non-fermentation process. In addition, we used non-fermented cocoa powder treated with water and incubated at 45oC for 4, 8, and 16 hours later named as incubated cocoa powder. Then, the sensory attributes of fermented cocoa powder were used as the reference in assessing the sensory profile of incubated cocoa powder, including the one going through the treatment. The sensory analysis performed by trained panelists revealed 11 attributes that made up the flavor profile of cocoa powder. Of these 11 attributes, only 4 were considered primary attributes with a high degree of importance, including chocolate (23.7%), sweet (19.9%), caramel (11.8%), and nutty (10.9%). Other attributes had a lower degree of importance, including creamy (7.4%), fruity (6.5%), green (5.4%), flowery (4.8%), astringent (4.5%), bitter (3.1%), and acid (2.2%). AHP also ranked the incubated cocoa powder based on the similarity of the flavor profile with fermented cocoa powder. Nonfermented cocoa powder without treatments fell into the lowest rank, while nonfermented cocoa powder with treatments fell into a higher category in the following order: 8 hours > 16 hours > 4 hours. To summarize, AHP can be used in decisionmaking affected by many factors. AHP has been proven effective in determining the sensory profile of cocoa powder, especially in choosing the attribute withthe highest effect. In addition, AHP helps determine the best treatment for incubated cocoa powder to produce the most similar sensory profile to fermented cocoa powder.
Growth and Plant Architecture of Several Introduced Coffea canephora Clones Under Different Shade Levels Yuliasmara, Fitria; Sumirat, Ucu; Wicaksono, Karuniawan Puji; Widaryanto, Eko
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 38 No. 3 (2022)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v38i3.517

Abstract

Introducing superior plants is one of the efforts to increase coffee produc- tivity in Indonesia. Three clones from France de Torino (FRT), FRT 07, FRT 09, and FRT 65, have been introduced to Indonesia. However, their cultivation is not widely distributed yet. Analysis of the responses of FRT clones against differences in climate and cultivation is needed to determine the right cultivation system to produce maximum growth and productivity. This study examines the vegetative growth of FRT clones introduced at some levels of shade. The study employed a split-plot design with 36 experimental units. The primary factor was the levels of shade consisting: without shade, 25% of shade, 50% of shade, and 100% of shade. The three introduced FRT clones (FRT 07, FRT 09, and FRT 65) were used as the subplot. Observations were done on several growth variables. The results showed that shade treatment affected all growth parameters and plant architecture. Clones significiantly affected plant height, orthotropic internode length, number of leaves, and average leaf area. Increased levels of shade caused an increase in internode length, branch angle, and crown diameter but decrease in number of internodes and leaves. A low level of shade (25%) produced an optimal value on parameters related to the productivity of FRT coffee plants, such as the number of plagiotropic internodes and the number of leaves. Parameters related to vegetative growth, such as plant height, stem diameter, and internode length, showed optimal values in a moderate level of shade (50%). Treatment without shade and a heavy shade resulted in impaired growth of FRT coffee. There was no interaction between levels of shade and clone treatment on most of the variables related to plant morphology, which indicated that the three introduced FRT clones gave relatively similar response to shade; thus, the three clones can be managed with the same shade management.
DNA Barcoding for Identification of Helopeltis sp. from Kaliwining Experimental Station using Mitochondrial COI Gene Pancaningtyas, Sulistyani; Tunjung Sari, Ariza Budi; Rahayu, Dwi Suci
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 38 No. 3 (2022)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v38i3.521

Abstract

Helopeltis sp. is one of the major pests of the cocoa plant. Helopeltis can decrease cocoa yield by 50 to 60%. Several species of Helopeltis spp. are still often misidentified due to similarity in morphology such as size and color. This study aimed to identify Helopeltis sp. through DNA barcoding using the mitochondrial cyto- chrome C oxidase subunit 1 (COI) gene. Analysis was carried out on 100 adults Helopeltis sp. from Kaliwining Experimental Station, Indonesian Coffee and Cocoa Research Institute (ICCRI), Jember, Indonesia. Specimens were preserved in 96% ethyl alcohol at 4oC until molecular studies were carried out. PCR amplification was conducted through specific primer from COI gene. Sequences data analysis using MEGA 5.05 software was carried out. The study results using DNA barcoding showed that Helopeltis samples in Kaliwining cocoa plantations are Helopeltis bradyi with a percentage identity above 99% and E value of 0; this sequence as significantly matched. Mean length of the sequences was 679.5 base pairs. Phy- logenetic tree data also shows that the Helopeltis species analysed were also of the same descent, H. bradyi with the accession number KT189562.1. Helopeltis sp. specimens were clustered together. No taxonomic deviation was detected at the species level, indicating that most of the examined species of Helopeltis sp. could be authenticated by the barcode approach using the COI gene. In addi- tion, Helopeltis specimens were also aligned with H. antonii and H. theivora from the genebank to determine their genetic relationship.
Antioxidant Content of Tisane of Cocoa Bean Shells as Affected by Roasting Temperatures ., Gumelar; Firmanto, Hendy; Nurcholis, Mochamad
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 38 No. 3 (2022)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v38i3.524

Abstract

Cocoa bean shell is a by-product of processing chocolate products that can be used as a tea infusion because it contains bioactive compounds such as polyphenols which act as antioxidants. Roasting plays a very important role in the development of aromas and flavors. The temperature commonly used in roasting is about 100 – 150 ºC. Phenolic content plays a role in the formation of sensory properties of the product due to the presence of interaction with proteins through the Maillard reaction that occurs in the roasting process. This study aims to determine the effect of roasting temperature on the antioxidant activity of tea infusions from cocoa bean shells. The methods used in this study are the folin-ciocalteu method and the DPPH method. Cocoa bean shell tea with a roasting temperature of 100ºC, 20 minutes has the highest total phenols, antioxidant levels, and radical scavenging activity of 21.54 ± 0.37 mg GAE/g; 12.80 ± 0.17 mg AA/g; and 85.18 ± 1.28%. The total amount of phenols has a very strong correlation to antioxidant levels, radical scavenging, the color value of the brew L*, b*, and is inversely proportional to the color value of a*. Cocoa bean shell tea roasting temperature of 140ºC, 18 minutes has the highest IC50 value of 22.76 mg /ml. In addition, the roasting temperature can affect the sensory attribute character of cocoa bean shell tea.
Consumer Satisfaction of Chocolate Product and Its Marketing Facilities: Case Study of a MSME Chocolate Factory in Jember Hartatri, Diany Faila Sophia; Aprilia, Sugesti Dwi
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 38 No. 3 (2022)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v38i3.527

Abstract

The role of micro, small and medium enterprises (MSME)-scale of cocoa agro-industry sector in Indonesia has increased along with the increasing number of MSMEs engaged in secondary cocoa processing sector. One of the factors that influence the sustainability of cocoa agroindustry business is customer satisfaction index (CSI). Therefore, this study aims to analyze consumer satisfaction index of chocolate product and its marketing facilities offered by producer which can then be used as input for the development of chocolate business. This research was conducted at MSME chocolate factory located in Jember, Indonesia. The selection of this location was done purposively with the consideration that the MSME chocolate factory produces couverture chocolate products. The research method chosen is descriptive using the analysis method of customer satisfactionindex (CSI) and importance performance analysis (IPA). There were 96 respondents involved in this research. Determination of sample size was calculated by using the Slovin formula. The results showed that the majority of the chocolate consumers are, young generation female who have well literacy of digital experiences. Furthermore, CSI of chocolate products and its marketing facilities was 77.86%, which indicates that overall consumers were satisfied. Several attributes that has satisfied the consumers are chocolate taste, packaging, chocolate shape, food safety guarantees labeled at the chocolate products, outlet cleanliness, outlet convenience, the atmosphere offered by the outlet, friendliness of the salesperson to the customer, salesperson’s knowledge of the menu, responsiveness of salespeople in fulfilling orders, attractive outlet interior design, cleanliness and availability of toilets, prayer rooms and supporting facilities for consumer comfort has also satisfied the consumers. Priority improvement strategies that require to be conducted to increase consumer satisfaction include adjusting the price of chocolate products, increasing promotions through social media and providing entertainment facilities, such as music, wi-fi, and TV at chocolate marketing facilities.
Absorption of Cadmium and its Effect on the Growth of Halfsib Family of Three Cocoa Clones Seedling Zakariyya, Fakhrusy; Iman Santoso, Teguh; Abdoellah, Soetanto
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 38 No. 3 (2022)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v38i3.534

Abstract

The issue of cadmium in cocoa beans has become one of the primary considerations in setting quality criteria in chocolate-consuming countries. Using rootstock genotypes that are tolerant to cadmium uptake can provide data on the absorption of cadmium into shoots for recovery. This study examined cocoa plants’ growth and physiological response to cadmium (Cd) accumulation. The research was carried out using polybags in the Greenhouse of the Indonesian Coffee and Cocoa Research Center using a half-sib family of cocoa aged 4 months after sowing. The study was designed using a completely randomized split-plot design with 3 replications. The parent plots were the half-sib families of Sulawesi 1, Sulawesi 2, and Scavina 6. The subplots were added with cadmium solution at 0 (control), 2, 4, and 8 ppm. The results showed that adding cadmium up to 8 ppm did not affect the growth and biomass of cocoa seedlings; however, it had a negative effect on plant physiological processes of the net assimilation rate and relative growth rate. Cadmium content in the tissue increased with increasing cadmium concentration in the growing medium. The accumulation of cadmium in roots was higher than that of shoots. Absorption of cadmium in the root tissue of Sulawesi 1 was higher than that of Scavina 6 and Sulawesi 2; genetic factors did not affect cadmium uptake in the shoots. There was a positive correlation between root dry weight and cadmium concentration in the tissue; the higher the dry weight of the root tissue, the higher the cadmium uptake in plants.
Antioxidant Properties of Cocoa Pod Husk Powder as Affected by Slicing and Oven-Drying Azizah, Siti Nur; Febrianto, Noor Ariefandie; Sukardi, .
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 38 No. 3 (2022)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v38i3.535

Abstract

Cocoa pod husk (CPH) represents an underutilized by-product of the cocoa commodity. Their utilization has been hindered by their bulkiness, high processingcost and their limited use as food ingredients. A functional and effective processing method is needed to fully optimize this commodity. This study evaluated theeffect of slicing and oven-drying treatment on the antioxidant properties of cocoa pod husk powder. A response surface methodology (RSM) was used to contour-plot the drying rate, and antioxidative properties of CPH as the effect of different treatments. A central composited design consisting of three levels of drying temperature (55, 65, and 75°C) and three levels of slice thickness (1, 2, and 3 mm) was used in triplicate. The results showed that this technique could produce CPH powder with a light-brown appearance. Drying at 51-55°C with 1-3 mm thickness produced CPH powder with high antioxidative properties. A quick-drying method with a maximum temperature of 65°C and slice thickness of 0.6 mm could also produce CPH powder with high antioxidative properties. Principal component analysis showed that 65°C might be the maximum drying temperature limit to obtain CPH powder with high phenolic. Drying method used in this study enhanced the potential of CPH powder for food ingredient due to its good appearance and high phenolics characteristic.

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