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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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Germination and Water Content of Cocoa Seeds After Storage Treatments Indah Anita-Sari; Bayu Setyawan; Agung Wahyu Susilo
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 34 No 3 (2018)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v34i3.329

Abstract

The challenge of providing cocoa seeds is the characteristic of recalcitrant seed, thus requiring storage techniques that can slow down the decline in seed viability in an effort to manage the distribution of cocoa seeds which depend to the time of demand and harvest. The research aimed to study the effect ofpackaging method for storage of cocoa seeds; the effect of shelf life and temperature to germination and water content of seeds, and the stability of seed germination at different age and storage temperature. The research was conducted at Kaliwining Experimental Station, Indonesian Coffee and Cocoa Research Institute, Jember, East Java. The research used complete randomized design with research design using split plot. The treatments consisted of packaging methods, storage temperature and storage life. Packaging methods consisted of two methods, i.e. vacuum methods and non vacuum methods. Storage temperature consisted of three treatments, i.e. 15OC, 25OC and 30OC. both of packaging and temperature treatments were stored at four shelf life treatment included 1 week, 2 weeks, 3 weeks, and 4 weeks. Each treatment was repeated with three replications and each treatment per replication consisted of 50 seeds. Data analysis used SAS 9.0 and stability analysis used R program and PB Tool. Water content of seeds, germination of seeds and number of seedy seeds were observed. The results showed that type of packaging and storage temperature effect to germination of cocoa seeds but did not effect to seeds water content. Storage of cocoa seeds by non-vacuum packaging showed a higher of germination compared to vacuum packaging in all temperature treatments. Storage with non vacuum packaging at a temperature 25OC showed a germination more than 85% for 2 weeks of shelf life, while storage of cocoa seeds at a temperature of 30OC had a germination of more than 85% for only 1 week shelf life. Storage of cocoa seed at 15OC showed the lowest of germination at treatment. Storage treatments did not show effect on water content of cocoa seeds.
Drought Stress Affecting Growth and Some Physiological Characters of Three Cocoa Clones at Seedling Phase Fakhrusy Zakariyya; Didik Indradewa
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 34 No 3 (2018)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v34i3.330

Abstract

Drought stress can have substantial negative impacts on cocoa plant growth until affect the death of plant. The present study aimed to determine theeffect of drought stress on the some physiological characters of cacao (Theobroma cacao L.) seedlings. The research was carried out at the Indonesian Coffee and Cocoa Research Institute, Jember, East Java, Indonesia. This research was conducted from January–December 2017. The experiment was designed by using completely randomized block design with two factors and with three replications. The first factor was clones, namely ICS 60, Sulawesi 1 and KW 641 clones. The second factor was interval of watering treatment, namely watering every 2 days (control/adequate water condition), watering every 5 days (moderate stress), and watering every 8 days (severe stress). Result of this study concluded that drought stress reduced the growth of cocoa seedlings, mainly as a result of reducing photosynthetic activities in all stressed cocoa clone seedlings. Under drought stress, KW 641 and Sulawesi 1 had higher leaf area, chlorophyll a, chlorophyll b, total chlorophyll content, relative water content, and photosynthetic rate than ICS 60 clone.
Growth Response of Seedlings of Four Robusta Coffee (Coffea canephora Pierre. Ex. A. Froehner) Clones to Drought Stress Novie Pranata Erdiansyah; Ade Wachjar; Eko Sulistyono; Supijatno Supijatno
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 35 No 1 (2019)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v35i1.344

Abstract

Drought is one of the limiting factors for the growth and yield of coffee plants. Drought due to long dry season has caused many losses for coffee plantations. This study aimed to evaluate the response of four Robusta coffee clones to drought stress at seedling stage and determine the best clone with high tolerance to drought. The study was conducted in Indonesian Coffee and Cocoa Reseach Institute (ICCRI) Jember, East Java in November 2018–Mei 2019. The experimental design used a Randomized Block Design (RCBD) with two factors. The first factor has consisted of five levels drought through providing volume watering based coefficient and evaporation value of free water surface (Eo), namely: 0.5 Eo; 1.0 Eo; 1.5 Eo; 2.0 Eo; 2.5 Eo (control). The second factor has consisted of four Robusta coffee clones, namely: BP 409 (drought tolerant clone); BP 308; BP 939 and BP 358 (vulnerable to drought stres). The result showed that reduction in the volume of watering from 2.5 Eo until 0.5 Eo causes drought, reduce coffee growth linearly. Clone BP 409 and BP 939 had better tolerance of drought stress compared with BP 308 and BP 358. The anatomical adaptation of leaves of BP 409 to drought stress was by thickening of wax layer and palisade tissue. BP 939 thickened its leaves due to drought stress as a mechanism of adaptation to such condition.
Leaf Mineral Composition of Coffee Infected by a Hemileia vastatrix Fungus in Bondowoso, East Java Erwin Prastowo; Novie Pranata Erdiansyah; Rina Arimarsetiowati
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 35 No 1 (2019)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v35i1.345

Abstract

Leaf rust disease caused by Hemileia vastatrix fungus may become an important issue on highland coffee (Coffea arabica) especially related to the progressive increase in terms of global temperature. A research aimed at evaluating the mineral composition of some rusted coffee leaves from a single clone S 795 was carried out in Andungsari Experimental Station, Indonesian Coffee and Cocoa Research Institute. A single block experiment was situated at 1451 m asl. The intensity of rust spot in the leaves were identified, and estimated to correspond with the score of 5 to 7 out of 10. The difference in the nutrient status between normal and rusted leaves were statistically evaluated by comparing the mean values using unpaired t-test. The leaf analysis shows an optimal range for potassium (K), calcium (Ca), magnesium (Mg) and silicon (Si). Silicon distribution exhibits a high vari- ability with coefficient of variation (CV) around 30%, while K is slightly lower with CV less than 10%. Principal component analysis shows that Ca, Mg and K may have explained the most variation in the original variables as defined by PC1 (54.76%), PC2 (23.22%), and PC3 (14.01%). The rusted leaves are associated with Ca and Si while normal leaves are associated with K. A considerable high of K may explain for the depression of Ca in normal leaves which is, however, associated with an antagonism between these two minerals. The ratio of has a negative correlation with Ca, and may show a potential as an indicator for leaf mineral evaluation in the context of Hemileia vastatrix fungus infected coffee.
Raw Secondary Metabolites Application of Two Trichoderma harzianum Isolates towards Vascular Streak Dieback on Cocoa Seedlings Loekas Soesanto; Endang Mugiastuti; Abdul Manan
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 35 No 1 (2019)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v35i1.346

Abstract

Vascular streak dieback is an important disease on cocoa that recently is still difficult to control. This research aimed to study the raw secondary metabo- lites application effectiveness of Trichoderma harzianum T10 and T213, or their combination to vascular streak dieback and its effect on growth and on phenolic compound of cocoa seedlings. Randomized block design was used with nine replicates. The treatments were control, secondary metabolites of T. harzianumT10 and T213, their combination and fungicide with active ingredient of phosphic acid. Variables observed were incubation period, disease intensity, plant height, number of leaves, wieght of fresh and dry plants, weight of fresh and dry roots, roots length, and phenolic compound. Result of the research showed that the raw secondary metabolites of T. harzianum T10 could suppress the disease inten- sity and delay the incubation period as 62.17 and 24.97%, respectively. The raw secondary metabolites of T. harzianum T213 and T10 combination could increase plant height 36.21%, number of leaves 19.07%, fresh weight of plant 20.6%, dry weight of plant 17.5%, fresh weight roots 27%, dry weight of root 34.36%, and roots length 21.30%. All raw secondary metabolites of T. harzianum were able to increase phenolic compounds (saponins, tannins, and glycosides) qualitatively of cocoa seedlings.
Diversity of Arthropods and Parasitic Nematodes Population in Intercropping Patterns of Robusta Coffee Dwi Suci Rahayu; Soekadar Wiryadiputra
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 35 No 1 (2019)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v35i1.348

Abstract

Shade plants affect the microclimates around the plants which directly affect the population of arthropods, especially insects. Therefore, this research was needed to analyze the diversity and role composition of insects in Robusta coffee plantations based on different intensity of shade plants. Samplings of insects and parasitic nematodes were conducted in intercropping patterns of Robusta coffee namely mixed intercropping patterns, coffee-pepper intercropping patterns and coffee-banana intercropping patterns. In each intercropping pattern of Robusta coffee, samplings were conducted as much as ten plants using random sampling. Data analysis was done by calculating the Shannon-Wiener diversity index (H') and evenness index (E). The results showed that diversity index in all Robusta coffee intercropping patterns were < 3, indicating that the diversity of insects in all intercropping patterns was relatively. Insect diversity in coffee-pepper inter- cropping pattern is found higher than the one in either mixed intercropping pattern or coffee-banana intercropping patterns. Out of those intercropping patterns, insects from Formicidae family of Hymenoptera order was found to be the most dominant insects. The composition of insects in all of those three intercropping patterns has been mainly dominated by insects from the family of Formicidae and Hymenoptera order since they are natural enemy insects. Pratylenchus coffeaehas been confirmed as the most dominant nematode species in the three Robusta coffee intercropping pattern. P. coffeae had the highest population average of 3279 in coffee-pepper intercropping pattern.
Sensory Attributes of Cold Brew Coffee Products at Various Resting Time After Roasting Process Nabiilah Salmaa Dwiranti; Ardiansyah Ardiansyah; Nurul Asiah
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 35 No 1 (2019)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v35i1.349

Abstract

The quality of the brewed coffee depends on various factors. Resting time of roasted coffee beans is one of the processes that can affect the sensory charac- teristics of coffee brew. During resting the reduction of CO2 gas level may change and give significan effect on sensory quality of coffee. This study aims to determine the dominant sensory characteristics that can be used as quality parameters of cold brew coffee products at various resting times after roasting. The cold brew coffee product was brewed from roasted Arabica coffee beans with various resting time (0, 1, 3, 5, 7, and 9 days). Projective Mapping (Napping) sensory analysis method was used in this study. The samples were tested by 75 untrained panelists (naive panelists). Multiple Factor Analysis was used to obtain the cold brew coffee sample position configuration. The results of the analysis showed that panelists were able to differen- tiate the characteristic of sensory attributes each sample. The aroma and flavor are the main attributes that can differentiate the characteristics of each sample. From the napping method, the results obtained in the form of individual factor map and preference mapping showed that the sample resting time 1 and 3 days after roasting were assessed by the panelists as closest to the control sample (0 days). In summary, the resting time treatment of roasted coffee beans have a significant effect on the sensory characteristics of cold brew coffee products. This is proofed by changes of aroma, flavor, and aftertaste during certain period of resting time.
Influence of Geographic Region on Fatty Acid and Physical Properties of Indonesian Cocoa Butter from Smallholder Estate Hendy Firmanto; Supriyanto Supriyanto; Sri Anggraheni; Agung Wahyu Susilo; Bayu Setyawan
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 35 No 1 (2019)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v35i1.350

Abstract

Cocoa butter is the most essensial component in chocolate formulation and represent the biggest characteristic of this product. Indonesia is the third cocoa producers with cocoa producing area spread out in different geographic region and may affect in cocoa butter profiles. The aim of this experiment was to evaluate the fatty acid characteristic and physical properties of cocoa butter from smallholder estate relate to geographic region and climate. This experiment was conducted using unfermented cocoa bean from smallholder estate in eight provinces of Indonesian most growing areas. Fatty acid composition evaluated through the different region and physical properties evaluated in melting profiles and solid fat content. The result explain the fatty acid characteristic of Indonesian cocoa butter consist of palmitic acid (C16:0) 26.28–29.20%, stearic acid (C18:0) 32,14–37.29% and oleic acid (C18:1) 32,14–37,29%. Growing temperature signifi- cantly affects the increase of palmitic acid composition contribute to cocoa butter hardness. Cocoa butter completely melt in temperature of 36.65–39.20OC and solid fat content ranged 7.288–16.82% in 33OC and ranged 0.02–0.29% in 38OC. This Indonesian cocoa butter comply to the classification of hard cocoa butter.
Is it More Profitable to Sell Ground Coffee? Widya Ariyanti; Any Suryantini; Jamhari Jamhari
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 35 No 1 (2019)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v35i1.351

Abstract

Robusta coffee is a superior commodity from Tanggamus District which has promising market opportunities.The research was conducted in one of the Robusta coffee centers in Tanggamus District, in Argopeni and Datarajan village, Sumberejo and Ulubelu sub-district. The purposes of this research were (1) to determine the income and profits of grade 4 coffee farmers in Robusta coffee plantations in Tanggamus Regency, (2) to find out the best decision for farmers in continuing process of grade 4 coffee into ground coffee. The sampling tech- nique of this research used purposive from 68 coffee farmers. The techniques of data collection were structured interviews using questionnaires and direct obser- vation. Farm business analysis was used to determine the income and profits of coffee bean farmers, differential analysis was used for the best decision to sell coffee beans or to process them into ground coffee. The results of the study showed that coffee farm bussiness of the grade 4 coffee coffee beans earned Rp24,532,081/ year and earned a profit of Rp10,503,837/1.390 kg/year farmers are better if they continue the production process from the grade 4 coffee into ground coffee. The further processing of ground coffee earned profit of Rp33,002,568/year.
Assessment of Service Quality Using Weighted SERVPERF Approach Lya Aklimawati; Faila Sophia Hartatri
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 35 No 1 (2019)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v35i1.352

Abstract

Service quality is an important aspect that has a direct impact on company. In addition, it is to be one of the consumer’s judgement in purchasing a product or service. Tight business competition and high consumers’ interest in training services encourage companies to enhance their service quality. The aims of this research are (1) to assess the service quality of coffee cupping training using weighted SERVPERF; (2) to analyze consumers’ response to the service quality provided by management; and (3) to analyze the effect of service quality on word of mouth in which customer satisfaction as a moderator variable. This research was conducted in Indonesian Coffee and Cocoa Research Institute. Survey method was applied to collect primary data by using questionnaire. Judgement sampling was used to select 102 respondents. The data were analyzed by descrip- tive method and statistical analysis. Moderator regression analysis was applied to predict the effect of service quality on word of mouth in which customer satis- faction as a moderating variable. The research found that the perceived service quality of coffee cupping training was 3.736 which categorized in relatively good on providing services. There were 3 attributes of service quality that must be immediately improved, among others (i) conformity of materials, visual practices and information provided by instructors to consumers’ needs; (ii) understand- able and up to date training materials; and (iii) duration of the training is matching with the consumers’ demand. The result of moderator regression analysis showed that interaction between service quality and customer satisfaction was not signifi- cant to word of mouth. Thus, customer satisfaction could not act to moderate in providing a better understanding of relationship between service quality and word of mouth than each variable on the model. There are expected external factors beyond the existing models that influences on word of mouth.

Page 25 of 41 | Total Record : 402

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