cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Noor Ariefandie.
Contact Email
noor.ariefandie@gmail.com
Phone
-
Journal Mail Official
pelita.iccri@gmail.com
Editorial Address
-
Location
Unknown,
Unknown
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.
Arjuna Subject : -
Articles 5 Documents
 1 
Search results for , issue "Vol. 41 No. 1 (2025)" : 5 Documents clear
Physical Characteristic and Sensory Profile of Lampung Robusta Coffee at Various Roasting Degree Asiah, Nurul; David, Wahyudi; Suyantini, Kadek Enik; Nuralamsyah, Muhammad Reyshahri; Astuti, Rizki Maryam; Hidayat, Steve Ganiputra
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 41 No. 1 (2025)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v41i1.640

Abstract

Lampung Robusta coffee is one of the valuable commodities in Indonesia. It also has a critical role in the national and international coffee trade. Numerous studies have explored the roasting process and its impact on coffee quality, highlighting its importance in determining physical and sensory attributes. This study investigates Lampung Robusta coffee's physical and sensory changes subjected to varying roasting degrees, including City roast (Light to medium roast), Full City roast (Medium roast), and Italian roast (Dark roast). The findings show that roasting levels significantly affect moisture content, colour, bulk density, total dissolved solids (TDS), Brix, and pH, with p-values <0.05. Sensory analysis shows that each roasting degree creates different sensory profiles, especially aroma. City roast has nutty aromas, Full City roast has floral, smokey, and earthy aromas, while Italian roast has chocolate and spices aroma. These attributes differ from ideal coffee attributes with herbal, caramel, and fruity aromas. The ideal product also described has a sweet taste, medium body, acidic aftertaste, and sweet aftertaste. These results provide a valuable reference for optimizing Lampung Robusta coffee's roasting process and product development to achieve consumer-preferred characteristics.
The Eco-Efficiency Level Analysis at Various Scales of Robusta Coffee Production of Argopuro Mountain, Jember, Indonesia, Based on Life Cycle Assessment. Purnomo, Bambang Herry; Novita, Elida; At-Ta’anny, Ummu; Bagus Suryaningrat, Ida
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 41 No. 1 (2025)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v41i1.596

Abstract

Ground coffee is one of the high value added downstream coffee products that can be developed to increase the income of coffee processors. However, there are concerns about the increasing environmental impact of the downstream process into ground coffee, so it is necessary to evaluate the impact from environmental and economic aspects. The Argopuro robusta coffee processing business in Jember Regency is trying to be developed towards downstream products to increase the income of coffee farmers. Of course the negative impact on the environment must be considered. The aim of this research are first, to determine the environmental impacts that occur in the robusta ground coffee production process; second, to determine the level of eco-efficiency of the robusta ground coffee production process; and third, knowing how to compare the environmental impact and level of eco-efficiency at various scales of ground coffee production. The method used is life cycle assessment (LCA) with a scope from caring for coffee plants to delivering coffee products to consumers. The impact measured is for every one hectare of harvest. The research sample is a Argopuro robusta coffee processing unit that produces green beans and ground coffee. The higher the scale of ground coffee production, the higher the CO2 eq emissions. However, the added value is also getting higher. Eco-efficiency calculations show that if the coffee harvest (6 tons/ha) is converted all into ground coffee, it produces emissions of 1086 Kg CO2eq and a profit of 144.1 million with an eco-efficiency index value of 97.42 and is included in the classified as affordable and sustainable. This value does not differ if the ground coffee conversion scale is 20% or 50%. This indicates that the conversion of ground coffee to maximum scale in robusta coffee processing businesses is still considered environmentally sustainable.
Cocoa Farming and Illegal Mining: Farmers’ Perception on the Livelihood Impacts in the Obuasi, Juabeso, and Amansie West Districts of Ghana. OWUSU, PRINCE; Amoako, Isaac Osei; Asare, Benjamin Wiafe; Dogbe, Prince Yakohene
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 41 No. 1 (2025)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v41i1.620

Abstract

Cocoa and gold are vital contributors to Ghana’s GDP, with many cocoagrowing communities also serving as hotspots for illegal small-scale mining. This study investigated cocoa farmers’ perceptions of the impact of illegal mining on their livelihoods in three districts where both activities coexist. Data was collectedfrom 180 purposively selected cocoa farmers using questionnaires. The findings revealed that illegal mining poses significant challenges, including water pollution, land degradation, cocoa tree mortality, and reduced yields, leading to income losses for farmers. Uncovered mining pits also contribute to health risks suchas mosquito-borne diseases. Key drivers of illegal mining include unemployment, poverty, and quick financial gains from illegal mining activities. The study recommends increased environmental education by the Ministry of Food and Agriculture in collaboration with the Ministry of Lands and Natural Resources to raise awareness among cocoa farmers and mining communities about the adverse effects of illegal small-scale mining on cocoa production and the environment.
Adoption of Cocoa Rehabilitation Techniques among Cocoa Farmers in Oyo State, Nigeria. Ayodele, Omowunmi Veronica; Afuye, Itunu Esther
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 41 No. 1 (2025)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v41i1.625

Abstract

The study assessed the adoption of cocoa rehabilitation techniques (CRTs) by cocoa producers in Ido and Oluyole Local Government Areas Oyo State, Nigeria. Respondents for the study were 97, chosen through a multi-stage sampling technique. T-test, mean statistics, and percentages were used for data analysis. The study’s findings showed the mean age of cocoa farmers to be 55 years and the mean for farming experience was 20.9 years. It further revealed, that though there was a low adoption of cocoa rehabilitation techniques (x ̅=1.72), there was a significant difference in the annual output of cocoa before (x ̅=211.83kg) and after (x ̅=605.24kg) adoption of cocoa rehabilitation techniques with a p-value= 0.021.The most used techniques were planting cocoa under trees (x ̅=3.63) and complete replacement of old cocoa farms (x ̅=2.10). It also revealed scarcity of improved cocoa varieties (x ̅=4.70) and inadequate capital (x ̅=4.62) were the major constraints to cocoa rehabilitation. It was therefore recommended that cocoa rehabilitation efforts should be intensified while ensuring adequate availability of improved cocoa varieties and capital for the acquisition of necessary inputs.
Differentiation of Arabica Coffee from Several Regions and Roasting Condition by Detecting Released Gases using Electronic Food Nose Belgis, Maria; Witono, Yuli; Vico Danuartha, Laurensius Ardian; Taruna, Iwan; Suryadharma, Bertung
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 41 No. 1 (2025)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v41i1.683

Abstract

This study was aimed to identify the differentiation of Arabica coffee from West Java, East Java, West Nusa Tenggara and Bali using an electronic food nose. The analysis was conducted based on variations in temperature and roasting time to evaluate the effect of these parameters on coffee aroma characteristics. This research used an electronic nose device to detect volatile compounds quickly and accurately. The electronic nose was equipped with MQ-3, MQ-8, MQ-135, and MQ-136 sensors, able to detect alcohol, hexane, hydrogen, carbon dioxide, and hydrogen sulfide gas. Arabica coffee from various parts of Indonesia was roasted on three levels (light, medium, and dark). The results showed that variations in roasting temperature (220, 230, and 240 °C) and time (10, 13, and 17 min) significantly affected the volatile compounds’ profile. The temperature and roasting time correlated proportionally to the hexane gas, CO2 , and alcohol produced. Conversely, the lower the temperature and the faster the roasting process, the higher H2S gas was produced. Based on this, using an electronic nose effectively distinguishes the aroma characteristics of coffee based on differences in temperature and roasting time. This research contributes to helping improve the quality of Indonesian arabica coffee by understanding how temperature variation and roasting time length can be used to optimize the coffee production process and improve the coffee quality produced.

Page 1 of 1 | Total Record : 5

 1 

Filter by Year

2025 2025


Reset
Filter By Issues
All Issue Vol. 41 No. 3 (2025) Vol. 41 No. 2 (2025) Vol. 41 No. 1 (2025) Vol. 40 No. 3 (2024) Vol. 40 No. 2 (2024) Vol. 40 No. 1 (2024) Vol. 39 No. 3 (2023) Vol. 39 No. 2 (2023) Vol. 39 No. 1 (2023) Vol. 38 No. 3 (2022) Vol. 38 No. 2 (2022) Vol 38 No 2 (2022) Vol 38 No 1 (2022) Vol 37 No 3 (2021) Vol 37 No 2 (2021) Vol 37 No 1 (2021) Vol 36 No 3 (2020) Vol 36 No 2 (2020) Vol 36 No 1 (2020) Vol 35 No 3 (2019) Vol 35 No 2 (2019) Vol 35 No 1 (2019) Vol 34 No 3 (2018) Vol 34 No 2 (2018) Vol 34 No 1 (2018) Vol 33 No 3 (2017) Vol 33 No 2 (2017) Vol 33 No 1 (2017) Vol 32 No 3 (2016) Vol 32 No 2 (2016) Vol 32 No 1 (2016) Vol 31 No 3 (2015) Vol 31 No 2 (2015) Vol 31 No 1 (2015) Vol 30 No 3 (2014) Vol 30 No 2 (2014) Vol 30 No 1 (2014) Vol 29 No 3 (2013) Vol 29 No 2 (2013) Vol 29 No 1 (2013) Vol 28 No 2 (2012) Vol 28 No 1 (2012) Vol 27 No 3 (2011) Vol 27 No 2 (2011) Vol 27 No 1 (2011) Vol 26 No 3 (2010) Vol 26 No 2 (2010) Vol 26 No 1 (2010) Vol 25 No 3 (2009) Vol 25 No 2 (2009) Vol 25 No 1 (2009) Vol 24 No 3 (2008) Vol 24 No 2 (2008) Vol 24 No 1 (2008) Vol 23 No 3 (2007) Vol 23 No 2 (2007) Vol 23 No 1 (2007) Vol 22 No 3 (2006) Vol 22 No 2 (2006) Vol 22 No 1 (2006) Vol 21 No 3 (2005) Vol 21 No 2 (2005) Vol 21 No 1 (2005) Vol 6 No 2 (1990) More Issue