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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.
Arjuna Subject : -
Articles 402 Documents
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Use of Sub-Surface Soil Water in Robusta Coffee Field Through Organic Matter Wicks Pujiyanto Pujiyanto
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 27 No 3 (2011)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v27i3.156

Abstract

One of the most important cocoa diseases is vascular streak dieback (VSD), caused by Oncobasidium theobromae. The serious attacks of this disease caused death of the plants more than 70%. Mechanical, culture technique, and chemical control still do not produce satisfactory result. Boron and silicon are essential elements potential to be used to improve natural resistance. This research was conducted to identify the effect of boron and silicon in controlling VSD attack and its effect on seedling growth. The research was conducted in Kaliwining Experimental Station of Indonesian Coffee and Cocoa Research Institute, Jember, East Java. The treatments was designed by randomized completely block design with two factors and five replications. The first factor was boron in form of H3BO3 and silicon in form of Si(OH)4. The second factor was concentrations of 75 ppm, 150 ppm, 300 ppm and 0 ppm as a control. The results showed that application of boron and silicon with foliar spray significantly improve those nutrients content in plant shoots. Application of boron improved polyphenol, cellulose and lignin content whereas application of silicon had no effect on the concentration of polyphenol and lignin, but concentration of 75 ppm increased cellulose content. Application of boron significantly decreased VSD disease on cocoa seedlings while application of silicon showed no significant effect on reducing the attack VSD disease. Boron application accelerated plant growth whereas silicon application did not retard seedling growth. Key words : Systemic, inducing, resistance, boron, silicon, VSD and cocoa.
Systemic Inducing Resistance on Cocoa Seedling Against Vascular Streak Dieback By Boron and Silikon Application Fitria Yuliasmara; Sri Sukamto; A. Adi Prawoto
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 27 No 3 (2011)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v27i3.157

Abstract

Black pod rot disease (BPRD) which is caused by Phytophthora palmivora is one of the main diseases of cocoa cultivations particularly in plantations with wet climate. Black pod rot can develop rapidly under high humidity environments, particularly during rainy seasons. This disease can cause loss of harvest of up to 46.63% in East Java. The various control efforts attempted so far have not resulted in significant improvements. Urea, in addition to functioning as fertilizer, can also produce the ammonia gas which is believed to be able to suppress black pod rot. This research aims to determine the effectiveness of black pod rot control using the combination of lime and urea. This research was conducted from June to September 2013. The materials used in test included sterile soil, black pod rot infected cocoa, urea, and agricultural lime. Observation results showed that ammonia could form from urea. Lime can increase the speed of the formation. The ammonia gas forming from 0.06% urea and 0.3% lime can control the P. palmivora fungus inside the soil. Key words: Pod rot, P. palmivora, urea, lime, ammonia
Effects of Fructose and Tapioca Flour on physical and Sensory Properties of Chocolate Bar Misnawi Jati
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 27 No 3 (2011)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v27i3.158

Abstract

High sucrose content in chocolate is not recommended for diabetics, whereas fructose is a simple monosaccharide which is sweeter and safer for replacing sucrose. Objective of this study was to study the effect of fructose and tapioca flour added into chocolate formulation replacing sucrose on physical and organoleptic properties of chocolate bar produced, as well as to find out their optimum concentration to produce a good quality chocolate. Response Surface Methodology design was used for the study with fructose and tapioca flour range concentration at 141–235 and 25–100 g kg-1, respectively. Results of the study showed that fructose and tapioca flour concentration at the stated ranges did not significantly alter the chocolate properties except on chocolate particle size and preferences in terms of taste, aroma and overall acceptance. Fructose concentration improved particle size quadratically, while tapioca flour concentration linearly decreased taste, aroma and overall acceptance scores. Comparing the products with that of control formula concluded that fructose can be used to replace sucrose to produce good quality chocolate bars; while tapioca flour can be used as filler at a concentration up to 25 g kg-1. The optimum concentration to formulate chocolate bars with good physical and organoleptic properties was at fructose and tapioca flour concentration of 203 and 25 g kg-1, respectively. Key words: Cocoa, chocolate, fructose, diabetes, tapioca flour, flavour, aroma, texture
Characterization of physicalquality and flavour profile of Arabica coffee bean of Maragogype variety (Coffea arabica L. var. Maragogype Hort. Ex Froehner) and mother plant selection in East Java Dwi Nugroho; Surip Mawardi; Yusianto Yusianto; Rins Arimar Setyowati
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 28 No 1 (2012)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v28i1.159

Abstract

Development of specialty coffee product needs to be done by producing a product that has a good flavor, unique, and different from the axisting specialty coffee products. One of the varieties of Arabica coffee that has good potential to be developed into a specialty coffee is Maragogype coffee. This paper discusses the results of selection and characterization of physical and flavor quality of Arabica coffee varieties Maragogype in East Java. Selection was done in PTPN XII at Pancur/Angkrek and Kayumas Estate. It was obtained two superior genotypes those have high productivity and good taste, they are MP3 and MP4 with of productivity of 7,985.3 and 5,985.3 g cherries/tree, respectively. Maragogipe varieties showed good physical quality, in which 99% of bean belong to the large been category, whiches the highest of 1,000 beens, and good bulk density and apparent swelling. MP3 genotype had a floral, citrus acidity, mild, and very good sweetness characteristics. MP mix had the showed same characteristics, but its intensity was not as high as MP3. MP4 has herbal and flora characteristics with bitter after taste.Key words : Coffea arabica, maragogype, specialty coffee, characterization, selection, flavor, variety.
Relationship between caffeine content and flavor with light intensity of several coffee Robusta clones Novie Pranata Erdiansyah; Yusianto Yusianto
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 28 No 1 (2012)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v28i1.160

Abstract

Coffee is a refreshing beverage product and its price is determined by physical quality and flavor. An excellent coffee flavor is resulted only from qualified coffee beans, produced by well managed plantation. The objective of this experiment was to study the effect of sunlight intensity entering coffee farm on flavor profiles and caffeine content of Robusta coffee. The experiment was conducted at the field experimental Kaliwining Estate of Indonesian Coffee and Cocoa Research Institute (ICCRI) during 2009–2011. Treatments were Robusta coffee clones and sunlight intensity. Experimental design was split plot design with three replications. Robusta clones used were BP 409, BP 534, BP 936 and BP 939, planted in 2002. The sunligt intensity treatments were 100% (without shade tree), 50—60% (Leucaena leucocephala shade), and 20—30% (Hibiscus macrophyllus and Melia azedarach L. shades). Only red coffee cherries were harvested for flavor and caffeine analysis. Coffee cherries were washed, depulped and sundried until moisture content of less than 12%. The green coffee bean samples were roasted at medium level (Agtron Scale at 65#) for cupping test which involved five expert panelists by using ICCRI protocol. Caffeine content was determined by spectrophotometric method. The experiment result indicated that high sunlight intensity resulted in strong aroma of Robusta coffee, while good flavor coffee need medium light intensity. Cafein content had positive correlation with light intensity entering the coffee farm, whereas cafein content had no direct effect on Robusta coffee flavor.Key words: Coffea canephora, clone, sunlight intensity, flavor, caffeine. 
Effectiveness of calcium chloride in reduction of shoot necrosis incocoa (Theobroma cacao L.) in vitro propagation Sulistyani Pancaningtyas
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 28 No 1 (2012)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v28i1.161

Abstract

Various efforts have been developed for the optimization of the various stages in vitro micropropagation. The maturation stage and pre-acclimatization plantlets is an important stages that must be considered to produce vigorous plants and ready to be planted in the field. The purpose of this study was to reduced shoot tip necrosis in cocoa planlets to obtaine vigorous planlets from in vitro propagation through the addition of Calcium Chloride (CaCl2). The study used two stages of embryogenic development. The first was embryo maturation stage and the second was the shoot growth development stage. The study was arranged factorially in experiment design of Completely Randomized Design consisting of two factors i.e. concentration of CaCl2 consisted of 0, 50, 100, 150, and 200 mg/l and clones consisted of Sulawesi 1 and Sca 6. Each experiment was repeated three times, so the number of combination trials were 5x2x3=30 experimental units. The parameters observed included shoot growth percentage and vigorous planlets percentage. The results showed that the addition of CaCl2 at a concentration of 150 mg/l during maturition stage increased the embryos performance and percentage of shoot tip. However, it could not prevent the shoot tip necrosis. Whereas, the addition at a concentration of 50 mg/l during the shoot m growth development stage could reduced necrosis, suggested to increase the quality of in vitro planlets.Key words: Cocoa, necrosis, calcium chloride, somatic embryogenesis, embryos, planlets, in vitro.
Nutrient resorption efficiency of cocoa plantson lowl and of Alluvial plain Rudy Erwiyono; A. Adi Prawoto; A.S. Murdiyati
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 28 No 1 (2012)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v28i1.162

Abstract

Observation on nutrient retranslocation of cocoa plants has been carried out in Kaliwining Experimental Station, Indonesian Coffee and Cocoa Research Institute (ICCRI) in Jember in order to assess its efficiency to have better understanding on the loss of nutrients through cocoa litterfall relatively intensive during dry season, better utilization of the plant litters, and further more efficient plant management. Nutrient retranslocation assessment has been conducted for macro nutrients in terms of N, P, and K that have been observed on four clones of cocoa planted in 2004, that are KW 163, KW 162, KKM 22, and KW 165 in the plot with Tectona grandis shading trees and plot with Cassia surithensis shading trees, with five replicates. The plots of observation overlaid on Alluvial plain 45 m asl. and D type rainfall. The results showed that nutrient contents in senescence leaves with yellow colour and then falling significantly lower than those of mature leaves with green colour adjacent to it. Reductions of N, P, and K contents during leaf senescence occured significantly on KW 163, KW 162, and KKM 22 clones, whereas on KW 165 clone significant reduction only happened to phosphorus. Mature leaves of cocoa with green colour contained average nitrogen, phosphorus, and kalium at 13.0, 1.6, and 13.5 mg/g- respectively. Whereas senescing leaves with yellow colour then defoliating contained average nitrogen, phosphorus, and kalium at 9.5, 0.9, and 10.0 mg/g, respectively. This reduction of nutrient contents was caused by nutrient retranslocation mechanism of the plants. Nitrogen, phosphorus, and kalium retranslocated by cocoa plants in rainy season are as much as 3.60, 0.70, and 3.39 mg/g, or 27%, 42%, and 24%, respectively. In other words nutrient retranslocation efficiency of cocoa plants for N, P, and K is in the following order: P>N>K. Among the clones, KKM 22 clone retranslocated P and K most efficiently; whereas for N, KW 162 clone retranslocated it most efficiently. As such, cocoa leaf litters still contained N, P, and K nutrients as much as 73%, 58%, and 76%, they are good sources for nutrients beside as organic matter. Key words: Nutrient retranslocation, nitrogen, phosphorus, kalium, cocoa, clone.
Optimization of cocoa nib roasting based on sensory properties and colour using response surface methodology D.M.H. A.H. Farah; Zaibunnisa, A.H Zaibunnisa, A.H; Misnawi Jati
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 28 No 1 (2012)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v28i1.163

Abstract

Roasting of cocoa beans is a critical stage for development of its desirable flavour, aroma and colour. Prior to roasting, cocoa bean may taste astringent, bitter, acidy, musty, unclean, nutty or even chocolate-like, depends on the bean sources and their preparations. After roasting, the bean possesses a typical intense cocoa flavour. The Maillard or non-enzymatic browning reactions is a very important process for the development of cocoa flavor, which occurs primarily during the roasting process and it has generally been agreed that the main flavor components, pyrazines formation is associated within this reaction involving amino acids and reducing sugars. The effect of cocoa nib roasting conditions on sensory properties and colour of cocoa beans were investigated in this study. Roasting conditions in terms of temperature ranged from 110 to 160OC and time ranged from 15 to 40 min were optimized by using Response Surface Methodology based on the cocoa sensory characteristics including chocolate aroma, acidity, astringency, burnt taste and overall acceptability. The analyses used 9- point hedonic scale with twelve trained panelist. The changes in colour due to the roasting condition were also monitored using chromameter. Result of this study showed that sensory quality of cocoa liquor increased with the increase in roasting time and temperature up to 160OC and up to 40 min, respectively. Based on the Response Surface Methodology, the optimised operating condition for the roaster was at temperature of 127OC and time of 25 min. The proposed roasting conditions were able to produce superior quality cocoa beans that will be very useful for cocoa manufactures.Key words : Cocoa, cocoa liquor, flavour, aroma, colour, sensory characteristic, response surface methodology.
Stomatal Conductance and Chlorophyll Characteristics and Their Relationship with Yield of Some Cocoa Clones Under Tectona grandis, Leucaena sp., and Cassia surattensis. Fakhrusy Zakariyya; Adi Prawoto
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 31 No 2 (2015)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v31i2.165

Abstract

An optimum physiological condition will support high yield and quality of cocoa production. The research was aimed to study the effects of stomatal conductance and chlorophyll content related to cocoa production under three shade regimes.This research was conducted in Kaliwining Experimental Station, elevation of 45 m above sea level with D climate type based on Schmidt & Fergusson. Cocoa trees which were planted in 1994 at a spacing of 3 X 3 m were used in the study planted by using split plot design. The shade tree species were teak (Tectona grandis), krete (Cassiasurattensis), and lamtoro (Leucaena sp.) as the main plots, and cocoa clones of Sulawesi 01,Sulawesi 02, KKM 22 and KW 165 as sub plots. This study showed that there was interaction between cocoa clone and shade species for stomatal conductance where stomatal diffusive resistance of KKM 22 was the best under Leucaena sp.and Cassiasurattensis with the values of 1.38 and 1.34 s.cm -1, respectively. The highest chlorophyll content, stomatal index and transpiration values was under Leucaena sp. shade. There was positive correlation between chlorophyll content and transpiration with pod yield of cocoa. The highest yield and the lowest bean count wereobtainedon Sulawesi 01 clone under Leucaenasp. shade.Keywords: stomatal conductance, transpiration, diffusive resistance, shades trees, clones,pod yield
Palm Based Mono-Diacylglyceride as an Emulsifier in Producing Chocolate with Cocoa Butter Substitute Hasrul Abdi Hasibuan; , Ijah; Aga Prima Hardika
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 31 No 2 (2015)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v31i2.166

Abstract

Emulsifier used in the preparation of chocolate has the function to stabilize fat and water that can prevent the occurrence of blooming. Emulsifier generallyused in the preparation of chocolate is lecithin. However as an alternative monodiacylglycerol (MDAG) can be used. MDAG can be synthesized from vegetableoil such as palm oil and its fraction. This research was conducted to study the effect of palm MDAG and variation of its concentration on quality of chocolate. The palm MDAG used was palm kernel oil MDAG (MDAG PKO), palm oleinMDAG (MDAG POL), palm stearin MDAG (MDAG PS) at the concentration between 0.3 to 0.9%. Results of the study showed that chocolate which usedpalm MDAG did not cause blooming. Increase of MDAG concentration tended to increase fat content but the reverse result was observed in the case of lecithin.The melting point of chocolate tended to increase with increasing concentration of MDAG POL and MDAG PS but the reverse result was observed in lecithin,meanwhile for MDAG PKO similar result was observed. The protein content of chocolate tended to decrease with increasing MDAG concentration but thereverseresult was observed in lecithin. Viscosity of chocolate with lecithin, MDAG PKO and MDAG POL decreased in accordance with increasing concentration,meanwhile in MDAG PS at the concentration of 0.3% in the beginning viscosity decreasedbut later on increased with increasing concentration. The use of emulsifierat the concentration of 0.3–0.9% did not have significant effect on fat content, melting point of fat and protein content, but it had significant effect on viscosity.Results of organoleptic testing showed that the use of palm MDAG have not significant effect on texture, taste, and appearance of chocolate. Types and concentrations of palm MDAG which were highly accepted by the panelist there wereMDAG PS and MDAG PKO with concentration 0.3% and 0.5%, respectively. Keywords: chocolate, cocoa butter substitute, lecithin, palm oil, palm kernel oil

Page 15 of 41 | Total Record : 402

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