Pelita Perkebunan
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.
Articles
402 Documents
<![CDATA[Chromatographic identification of leaf color characteristics on fine-flavor and bulk cacao as selection indicator ]]>
<![CDATA[Indah Anita Sari]]>;
<![CDATA[Bayu Setyawan]]>;
<![CDATA[Marcelinus A.S. Adhiwibawa]]>;
<![CDATA[Agung Wahyu Susilo]]>
<![CDATA[ Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 32 No 1 (2016) ]]>
Publisher : <![CDATA[Indonesian Coffee and Cocoa Research Institute ]]>
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DOI: 10.22302/iccri.jur.pelitaperkebunan.v32i1.210
<![CDATA[A problem encountered in plant breeding process to determine bean color quality of fine-flavor cocoa is a long selection period. Preliminary results indicatedthat the fine-flavor cocoa has a low color reflectance than bulk cocoa. The objectiveof this study is to find more applicable and easier method to do the early detectionof fine-flavor cocoa on the breeding population. Detection of the leaf color haracteristics was done by chromatographic and spectrophotometry analysis. hromatographic analysis was carried out in Kaliwining Experimental Station, IndonesianCoffee and Cocoa Research Institute using complete random design consistedof two types of cocoa; fine-flavor (10 clones) and bulk cocoa (10 clones). pectrophotometric analysis was conducted at Ma Chung University, Malang, East Java.Four clones of bulk cocoa and six clones of fine flavor cocoa were used in thisanalysis. The results of the study showed that the flush color characteristics of thefine-flavor cocoa were different from the bulk cocoa characteristics as shown bythe differences in the value of L*, b* and anthocyanin content. Flush characteristic s ofthe fine-flavor cocoa had brighter color, more toward green with higher yellowlevel, while the bulk cocoa had darker flush, red and lower yellow level. Thecolor parameter of L* and b* had a higher genetic variation compared with theenvironment variation. However, the parameter a* had a higher environmental variation compared with genetic variation. Grouping of fine-flavor cocoa and bulk cocoacould be done through the detection of flush anthocyanin content, when tendencyof flush anthocyanin content on fine-flavor cocoa was lower than bulk cocoa.The detection of flush color particularly L* and b* parameters through hromatographic analysis and anthocyanin content through spectrophotometric analysismay be used as a criteria for selection the fine flavor cocoa on seedling phase.]]>
<![CDATA[Performance of Roasted Cocoa Bean Winnower For Small Holder Chocolate Producers ]]>
<![CDATA[Hendy Firmanto]]>;
<![CDATA[Lya Aklimawati]]>;
<![CDATA[Bayu Setyo Abdurrizal]]>
<![CDATA[ Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 32 No 2 (2016) ]]>
Publisher : <![CDATA[Indonesian Coffee and Cocoa Research Institute ]]>
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DOI: 10.22302/iccri.jur.pelitaperkebunan.v32i2.211
<![CDATA[Cocoa bean winnowing has a function to separate cocoa nibs from shell after roasting process of dry bean. Nibs are further processed into fine cocoa liquor by refining process. The aim of this experiment was to evaluate working performance of a home-scale winnower to separate shell from nibs with minimum shell parchment content in cocoa nibs. This experiment was conducted in Postharvest Laboratory at the Indonesian Coffee and Cocoa Research Institute using roasted cocoa bean grade A according to standard of SNI 2323:2008/ Amd1:2010 with shell content of 15% originated from Forastero cocoa. Working performance of the home-scale winnower was evaluated based on shell parchment content in the output, its capacity, energy consumption and power transfer efficiency value by several air suction rates as variable. Data were analyzed using regression and variance analysis to evaluate the influence of the rate and to determine the optimum machine operation. Results of regression and variance analysis from winnowing experiment with air suction rate of 0.54 m/s; 0.63 m/s; 0.72 m/s and 0.90 m/s indicated that shell parchment content in cocoa nibs and power transfer efficiency value were affected by the rate. The optimum machine performance was obtained on 0.72 m/s of air suction rate with total winnowing capacity was 2.615 kg/hour, energy consumption of 132 Watt, power transfer efficiency value of 61.01% and shell parchment content was 1.06%. Shell parchment content in cocoa nibs was appropriate regarding to the SNI standard with maximum content of 1.75%.]]>
<![CDATA[Impacts of export tax of cocoa beans on Indonesian economy. ]]>
<![CDATA[Yuventus Effendi]]>
<![CDATA[ Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 32 No 1 (2016) ]]>
Publisher : <![CDATA[Indonesian Coffee and Cocoa Research Institute ]]>
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DOI: 10.22302/iccri.jur.pelitaperkebunan.v32i1.212
<![CDATA[In recent years, there is a significant decline of cocoa beans in terms of exports value and share after 2010. Several studies claimed that this downward trend was caused by the introduction of an export tax on cocoa beans in 2010. Nevertheless, there are limited studies on the impacts of decreasing cocoa beans exports to the Indonesian economy. Therefore, this study aimed to simulate the impacts of the imposition of export tax on cocoa beans to the economy as well as unemployment. Methodology of this study utilised the Input-Output Table. In particular, this study calculated the impacts of export tax on cocoa beans to the changes of output, primary inputs, and unemployment in several scenarios. The main result of this study was that at extreme scenario, where the cocoa beans sector’s export was eliminated, the impacts on the whole economy and unemployment were insignificant. Moreover, this study found that the impacts on value added such as decreasing of profit were relatively higher than decreasing ra te on the output and others value added such as salary and wages and indirect taxes. On the other hand, this study argued that even though the introduction of export tax effectively reduced raw cocoa beans exports, there was an increasing on the exports’ value on the down stream industries.]]>
<![CDATA[Use of cocoa ethanolic extract for treatment of Staphylococcal infection in rabbit-skin model ]]>
<![CDATA[Ariza Budi Tunjung-Sari]]>;
<![CDATA[Teguh Wahyudi]]>;
<![CDATA[Diana Chusna Mufida]]>;
<![CDATA[Mekania Tamarizki]]>;
<![CDATA[Desyana Perwitahati]]>;
<![CDATA[Ihda Kartika Syamsuddin]]>;
<![CDATA[Misnawi Jati]]>
<![CDATA[ Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 32 No 1 (2016) ]]>
Publisher : <![CDATA[Indonesian Coffee and Cocoa Research Institute ]]>
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DOI: 10.22302/iccri.jur.pelitaperkebunan.v32i1.214
<![CDATA[In septic condition, the skin normal flora Staphylococcal spp. may trigger local and sistemic skin infection. In this study antibacterial activity of cocoa ethanolic extract (CEE) against Staphylococcus aureus and Staphylococcus epidermidis infections was observed in vitro and in vivo. Ethanolic extract from unfermented cocoa beans was prepared as solution in the in vitro testing, while for in vivo testing the extract was prepared as cream. Agar well diffusion assay showed that CEE ranging from 7.8 mg/mL to 1000 mg/mL demonstrated inhibitory activity against growth of either S. aureus and S. epidermidis. Inhibitory activity of CEE was in concentration dependent manner, and was less potential than either cephalexin 4 x 10 -3 mg/mL or cefotaxime 8 x 10 -3 mg/mL. Linear regression of CEE concentration plotted against inhibition zone values ha dpredicted the minimum inhibitory concentrations (MIC) of CEE towards S. aureus and S. epidermidis were at 341.9 mg/mL and 359.7 mg/mL, respectively. Topical application of cream containing CEE at several concentrations (2%, 4%, and 8%) demonstrated healing properties towards incision wound infected with S. aureus and S. epidermidis cultures in rabbit-skin model. CEE cream promoted wound contraction and higher recovery rate than of base cream (negative control) but lower than mupirocin 2% cream. In S. aureus and S. epidermidis infected wound models, CEE cream 8% improved wound recovery to 72.7% and 86.1% from original rates of 23.5% and 34.7% (base cream application). Catechin and procyanidis are suggested playing roles in alleviation of wound inflammation and stimulation of extracellular matrix accumulation, thus accelerate the wound healing process. This study proposes utilization of cocoa bean as source of active ingredient for skin care products.]]>
<![CDATA[Factors Affecting Micro and Small-Scale Industries Income: A Case Study on Coffee Processing Industry ]]>
<![CDATA[Lya Aklimawati]]>;
<![CDATA[Djoko Soemarno]]>;
<![CDATA[Surip Mawardi]]>
<![CDATA[ Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 32 No 2 (2016) ]]>
Publisher : <![CDATA[Indonesian Coffee and Cocoa Research Institute ]]>
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DOI: 10.22302/iccri.jur.pelitaperkebunan.v32i2.216
<![CDATA[Development the competitive industries primarily small firms ought to be realized for improving economic growth of a community. Small industries have an important role especially on income equity improvement in rural areas. The objective of this study was to assess industry players motivation for developing their business in coffee processing and also to analyze factors which influence business income focused on micro and small-scale coffee industries in Bondowoso District. Survey method was used in this study for collecting primary and secondary data. A number of respondents were 25 coffee industry players who be determined by judgement sampling method. Data were analyzed by descriptive and statistic method. Multiple linear regression was used in the suspected factors that affect small industries income. The results indicated that the main motivation of industry players in initiating and developing coffee business was financial incentive. Consecutively, indicators that may explain industry player’s motivation were expectation, motive and incentive. Micro and small-scale industries income was affected by raw material, marketing reach, technology and business experience. Meanwhile, micro and small-scale industries income was not affected by labor cost and source of capital.]]>
<![CDATA[Cutting Wood Origin and Indole Butyric Acid Influence Success of Liberica Coffee Cuttings (Coffea Liberica W. Bull Ex. Hier) ]]>
<![CDATA[Novie Pranata Erdiansyah]]>;
<![CDATA[Inung Pinata Rokhani]]>;
<![CDATA[Sriyanto Waluyo]]>
<![CDATA[ Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 32 No 3 (2016) ]]>
Publisher : <![CDATA[Indonesian Coffee and Cocoa Research Institute ]]>
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DOI: 10.22302/iccri.jur.pelitaperkebunan.v32i3.217
<![CDATA[Liberica coffee can be grown in peatland and has a specific flavor. To anticipate high demand of Liberica coffee product, it is very important to support the availability of high quality seedlings that need effective multiplication method of superior genotypes. This study aimed to investigate the effect of indole-butyric acid (IBA) concentration and cuttings wood origin and their interaction in the success of Liberica coffee cuttings. This research was held at Kaliwining Experimental Station, Indonesian Coffee and Cocoa Research Institute, designed using randomized complete block in factorial with two factors consisted of cutting wood origin and concentration of IBA. First factor was cuttings wood origin consisted of the tip, middle, and base, while second factor consisted of the concentration of IBA i.e. 0, 1500, 3000, and 4500 ppm. The results showed that the end of the shoots aged of 4-6 months were better part of shoot for cutting material. Percentage of the grown cutting reach up to 80%, while the middle and base part of shoots had a fairly low percentage of grown cutting, less than 43%. IBA a tended to increase rooted cuttings number. Combined treatment between cuttings material origin in the middle part with the IBA concentration of 4500 ppm showed the best root growth.]]>
<![CDATA[Relationship Analysis Between Leaf-Stomata Characteristics with Cocoa Resistance to Vascular-Streak Dieback ]]>
<![CDATA[Agung Wahyu Soesilo]]>;
<![CDATA[Poppy Arisandy]]>;
<![CDATA[Indah Anita Sari]]>;
<![CDATA[Rudi Harimurti]]>
<![CDATA[ Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 32 No 1 (2016) ]]>
Publisher : <![CDATA[Indonesian Coffee and Cocoa Research Institute ]]>
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DOI: 10.22302/iccri.jur.pelitaperkebunan.v32i1.220
<![CDATA[Characteristics of leaf-stomata indicate having relationship with the resistance of cocoa to vascular-streak dieback (VSD) caused by Ceratobasidum theobromae. This research has objective to identify the relationship between leaf-stomata haracteristicsto VSD resistance in order to develop criteria for selection. Trial was establised in randomized-complete block design with three blocks as replications in Kaliwining Experimental Station of Indonesian Coffee and Cocoa Research Institute (ICCRI) using 15 clones which had different background on VSD resistance. Leaf-stomata of the tested clones were characterized using variables of number of stomata, stomata size, width of opened-stomata and size of stomata mouth in three different level of leaf growth, namely flush, young and mature. VSD resistance was assessed by scoring the damage in the scale of 0-6 that the tested clones were classified into five group sof resistance. Analysis of variance indicated a significant effect of cocoa clone to the number of stomata in all categories of leaf sample but the other leaf-stomata haracteristics were significantly affected by cocoa clone just at the young and mature leaf. Correlation analysis performed a significant inter-correlation between variables of leaf-stomata characteristics in young leaf and the score of VSD resistance. However, number of stomata and width of opened-stomata in the mature leaf were significantly correlated to the score of VSD resistance. Genetic variance analysis showed a high category of broad sense heritability for the number of stomata and width of the penedstomata in young leaf that both of the variables can be developed as criteria for selection on VSD resistance.]]>
<![CDATA[Application of Copper Fungicide and Row Covers to Control Phytophthora Seedling Blight Disease on Cocoa ]]>
<![CDATA[Febrilia Nur Aini]]>;
<![CDATA[Teguh Iman Santoso]]>;
<![CDATA[Sudarsianto Sudarsianto]]>
<![CDATA[ Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 32 No 2 (2016) ]]>
Publisher : <![CDATA[Indonesian Coffee and Cocoa Research Institute ]]>
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DOI: 10.22302/iccri.jur.pelitaperkebunan.v32i2.221
<![CDATA[Phytophthora seedling blight disease is one of the important diseases in cocoa. The disease is caused by the fungus of Phytophthora palmivora belongs to class Oomycetes. The aim of this research was to determine the effectiveness of the use of row covers and copper oxide fungicide applications to control seedling blight Phytophthora. Covering treatment was to place cocoa seedlings inside bamboo frame covered by transparent plastic in order to avoid from rainfall effect. The research was conducted in the Kaliwining Experimental Station at Indonesian Coffee and Cocoa Research Institute (ICCRI). Experiments were carried out four treatments and repeated 6 times. Each treatment consists of 100 seedlings planted in polybags and placed in the nursery area with a protective paranet. The treatment consisted of (1) row covers, (2) spraying of copper oxide 0.2%, (3) a combination of row covers and copper oxide 0.2% and (4) control (no covers and spray). Observations made 7 days after treatment with an interval of 7 days for 10 weeks. The results showed that row covers able to prolong the incubation period of the disease for 14 days, while the application of row covers + copper oxide 0.2% was able to save cocoa seedlings by 96.2%.]]>
<![CDATA[Study on Activity of Cocoa Ethanolic Extract against Shigella dysenteriae ]]>
<![CDATA[Ariza Budi Tunjung-Sari]]>;
<![CDATA[Enny Suswati]]>;
<![CDATA[Diana Chusna Mufida]]>;
<![CDATA[Alfa Rianul Setiawan Rianul Setiawan]]>;
<![CDATA[Alvin Isnaini]]>;
<![CDATA[Mochamad Rizal]]>;
<![CDATA[Teguh Wahyudi]]>;
<![CDATA[Misnawi Jati]]>
<![CDATA[ Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 32 No 2 (2016) ]]>
Publisher : <![CDATA[Indonesian Coffee and Cocoa Research Institute ]]>
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DOI: 10.22302/iccri.jur.pelitaperkebunan.v32i2.222
<![CDATA[Shigella dysenteriae is a gastrointestinal pathogen which shows resistance to antibiotics. A study has been conducted to investigate alternative antibacterial agents, due to the emerging resistance of S. dysenteriae to ciprofloxacin and other antibiotic classes. In this study, antibacterial properties of cocoa ethanolic extract (CEE) and its impact on growth and morphology of S. dysenteriae were evaluated. The effect of CEE on bacterial growth was assayed by using agar-well diffusion method and by observing morphological changes of bacterial cells through the use of scanning electron microscopy (SEM). Furthermore, CEE was also applied orally to mice infected with S. dysenteriae. The intestinal fluids was cultured in selective medium to evaluate growth of S. dysenteriae colonies. This study demonstrated that CEE at concentrations of 15.6 mg/mL inhibited S. dysenteriae growth, and at concentrations of 500 mg/mL and 1,000 mg/mL exhibited equal activity to 6.5 g/mL of ciprofloxacin. SEM showed that S. dysenteriae cells had formed filaments, indicating that CEE caused cellular stress to S. dysenteriae. In in vivo assay, CEE showed suppression of S. dysenteriae colony in the mice intestine. This research suggests that CEE could potentially be used as antibacterial agent againsts S. dysenteriae.]]>
<![CDATA[Red Kidney Bean Powder Substituted Milk in Cinnamon Herbal Coffee: Consumer Perception, Sensory Properties and Nutrition Content ]]>
<![CDATA[Noor Ariefandie Febrianto]]>;
<![CDATA[Khalimatus Sa'diyah]]>;
<![CDATA[Tejasari Tejasari]]>
<![CDATA[ Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 32 No 2 (2016) ]]>
Publisher : <![CDATA[Indonesian Coffee and Cocoa Research Institute ]]>
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DOI: 10.22302/iccri.jur.pelitaperkebunan.v32i2.223
<![CDATA[Consumer perspective of consuming coffee product has begun to shift not only for solely “pleasure” purpose, but also to consider its beneficial aspects. Red kidney bean (Phaseolus vulgaris L.) is a good source of fiber, protein and micronutrients to enhance the quality of beverages. This research was aimed to evaluate the effort to substitute milk with red bean powder in cinnamon herbal coffee and to study the enhancement of its nutrition content as well as the consumer perception and sensory properties. Red kidney bean powder was used to substitute milk powder and was blended with pre-mixed cinnamon coffee approximately 4%, 8%, 12%, 16% and 20% to obtain ready to drink mixtures. The coffee and control were then subjected to consumer perception to 25 panelists and sensory analysis by three trained-panelists and were also analyzed for its relation with nutrition content. The result showed that the substitution of milk with red kidney bean powder up to 8% could still be accepted by untrained panelist and its addition up to 20% still acceptable by trained-panelists. Addition of red bean powder could improve protein content up to 89.3% and 133.0% of soluble fiber content compared to the coffee that used full milk powder. This result showed that red kidney bean powder could be used to substitute milk powder in coffee beverages since it significantly improved the nutrition value and resulted in good sensory properties.]]>
