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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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Cocoa Seed Shelf-Life and Seed Germination as Influenced by Pectin-Coat Application Rosyidatul Putri Munawaroh; Indah Anita-Sari; Sri Rahayu
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 36 No 2 (2020)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v36i2.436

Abstract

The time difference between the availability and the needs of cocoa seeds causes the national needs can not be fulfilled. Recalcitrant cocoa seed cannot be stored for a long time, germinating seeds during the storage process change in abnormal seedling growth. One of seed technology to maintain the seed quality during the storage is seed coating. Pectin is one of the compounds that can be used for coating on several commodities, also possible to be used on cocoa seeds. The study was conducted at Plant Breeding Laboratory of Indonesian Coffee and Cocoa Research Institute, Jember. The experiment used a factorial randomized completely block design consisting of two factors. The first factor were concentration of pectin 0% (control), 1%, and 3%, while the second factor were shelflife of 1 week, 2 weeks, and 3 weeks. Each treatment combination was repeatedthree times. The results showed that pectin-coat treatment could keep cocoa seeds from germinating for 3 weeks but unable to maintain the quality of seeds during storage.
Grouping Tolerant Level of Cocoa Genotypes Against Pod Rot Disease in Malaysia Albert Ling Sheng Chang; Suhaida Salleh; Nuraziawati Mat Yazik; Haya Ramba; Ahmad Kamil Mohd Jaaffar
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 36 No 2 (2020)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v36i2.437

Abstract

Cocoa pod rot disease (CPRD), caused by Phytophthora palmivora, is the main disease that caused major losses in Malaysia. It is important for screening the cocoa genotypes available in Malaysia for their tolerance level against the CPRD. This paper has an objective to select the potential genotypes tolerant to P. palmivora by grouping the cocoa genotypes available in Malaysia based on four tolerant levels such as tolerant, moderately tolerant, moderately susceptible and susceptible. The experiment was carried out at the laboratory of Plant Pathology at the Cocoa Development and Research Centre Jengka, Pahang using the detachedpod test. Isolate of P. palmivora was obtained from a naturally infected cocoa pod in cocoa field at the Cocoa Research and Development Centre Tawau, Sabah,Malaysia then inoculated by a single point on the ridges of pod to 40 mature unripe pods of each tested genotypes. Fifty genotypes were tested in this study.The assessed disease severity was the rate of lesion area development from 1 to 7 days after inoculation and the proportion of pod area infected by CPRD. Thedisease severity was significantly different among tested genotypes showing tolerance variability against CPRD. Four nonlinear models consisted of Monomolecularmodel, Exponential model, Logistic model and Gompertz model were used to fit the proportion pod infection area curve. The best fitted Gompertz model was used in calculated the area under disease progress curve (AUDPC). The variability of both disease severity variables was used to group the genotypes into four tolerant levels using the k-means clustering method with 10 genotypes in group I (torelant), 14 genotypes in group II (moderately tolerant), 13 genotypes in group III (moderately susceptible) and 13 genotypes in group IV(susceptible). Six genotypes in group I, namely MCBC 13, PBC 221, BAL 209, KKM 19, QH 1176 and KKM 22 were identified to have lower disease severity values compared to control tolerant genotype PBC 123 that could be suggested to the farmers to be planted in the field.
Effect of Addition of a Specific Mixture of Yeast, Lactic and Acetic Bacteria in the Fermentation Process to Improve the Quality and Flavor of Cocoa Beans in Colombia Jorge Daniel Fonseca Blanco; Martha del Pilar López Hernandez; Laura Sabrina Ortiz Galeano; Jenifer Criollo Nuñez; María Denis Lozano Tovar
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 36 No 2 (2020)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v36i2.438

Abstract

Cocoa fermentation process is fundamental to generate flavors and aromas that are characteristics of chocolate. In Colombia, this process is carried out by microbiota that spontaneously colonizes cocoa beans, therefore the quality of the fermentation is inconsistent. Taking into account that the fermentation of cocoa beans is carried out by a consortium of microorganisms, the aim of thisresearch was to describe the effect of the addition of a specific mixture of yeasts, acetic acid bacteria, and lactic acid bacteria on the physicochemical and organolepticcharacteristics of cocoa beans (clone CCN 51). Isolates of two yeasts (Wickerhamomyces anomalus and Debaryomyces hansenii), three acetic acid bacteria (AAB), (Gluconobacter japonicus, Acetobacter tropicalis, and Acetobacter pasteurianus) and three lactic acid bacteria (LAB) (Pediococcus acidilactici, Lactobacillus brevis, and Lactobacillus plantarum) obtained fromprevious cocoa fermentations selected for their pectinases and acid production capacities in a specific mixture were used. Using the micro-fermentation technique, the effect of a biological starter was evaluated under different viable microorganismsratios (Yeasts: LAB: AAB as follows, 1: 1: 1, 1: 2: 2, 1: 2: 1, 1: 1: 2, 2: 1: 1, 2: 2: 1, 2: 1: 2, and 2: 2: 2). The concentration of each microorganism was standardized at 1x107 cfu/mL, then the biomass of 4 mL for ratio 1 and 8 mL for ratio 2 of each suspension of microorganisms was added at time zero. Different doses of inoculum were 0%, 1%, 2%, 3%, 4%, and 5% v/w mL inoculum/g cocoa beans. A beneficial effecton the sensory quality of cocoa beans was evidenced by the addition of microorganisms; the best proportion of microorganisms was 2:1:2 (yeasts:LAB:AAB) and the best inoculum dose was 3% (v/w) showing lower acidity, astringency, and bitterness, and emphasizing the cocoa flavors, fruity, nutty, and panela malt.
Characterization and Identification of Caffeine-Degrading Bacteria KAJ 36 Sattya Arimurti; Reza Billa Afifuddin; Siswanto Siswanto; Kahar Muzakhar
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 36 No 2 (2020)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v36i2.439

Abstract

Caffeine could be utilized by caffeine-degrading bacteria as a source of carbon and nitrogen. These bacteria have the potential as an agent of decaffeinating coffee. The objective of this research was to characterize and identify the caffeinedegrading bacteria KAJ 36 that was isolated from the pulp waste of Coffea arabica. The isolate-characterization was performed based on its growth and caffeine degradation activity.in a medium M9 added with 10 g/L caffeine for 7 days. The isolate identification was conducted using 16S rRNA sequence analysis and biochemical analysis. The result indicated that caffein-degrading bacteria were able to grow and degrade the caffein up to 86% activity on M9 medium added 10 g/L caffeine for 7 days incubation. Based on 16S rRNA, the isolated KAJ 36 had sequences of 99% homology with Pseudomonas monteilii. Biochemical analysis showed that this isolation on the specific medium was a gram-negative, oxidative, positive enzymatic activity (oxidase, catalase, urease) and reduce nitrate. Our results showed that the isolated KAJ 36 was capable of producing fluorescent pigment. This bacterium was unable to produce indole or utilize sucrose and lactose. Based on the cultural characteristics, we found that the isolated KAJ 36 could be grown in a medium with pH 5, 7, and 9, and in the environment with up to 37oC. This evidence suggested that P. monteilii KAJ 36 can be used as a potential degradation agent of caffeine and recommend for future research in the bacterial based on the degradation of caffeine-contained coffee.
Adoption Levels of Cocoa Rehabilitation Programmes in South-west Nigeria Akinnagbe Oluwole Matthew
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 36 No 1 (2020)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v36i1.440

Abstract

Cocoa is an important crop to the economies of countries such as Nigeria, Cote D’Ivoire, Ghana and Cameroon in West Africa. In an effort to revive cocoasector and increase cocoa production in Nigeria led to cocoa rehabilitation programme (CRPs) by the Federal Government of Nigeria. This study ascertainedthe adoption levels of farmers in cocoa rehabilitation programmes in South-west Nigeria. Data for the study were collected from 240 cocoa farmers through theuse of interview schedule and focus group discussion. Multistage sampling procedure was used in selecting respondents. Data were analysed using percentageand mean statistics. Results revealed that, adoption level was low for coppicing techniques (38.0%, 32.0% and 33.0%) and complete replanting (25.0%, 27.0% and26.0%) of cocoa rehabilitation programme, respectively, for the three groups of farmers (farmers that benefitted from government agency cocoa resuscitationprogramme, farmers that benefitted from non-governmental agency cocoa resuscitation programme and farmers that benefitted from both governmental and nongovernmental agencies). Planting of young cocoa seedling under old cocoa trees (98%, 94%, 95%) and selective planting/gapping up (68.0%, 81.0% and 79.0%) had a very high adoption level for the three groups of the farmers. The most helpful agency in the adoption of cocoa resuscitation programmes was Agricultural Development Programme. To improve the level of adoption of cocoa resuscitation programmes, the federal government of Nigeria should further intensifyefforts in encouraging more farmers in cocoa rehabilitation programme by providing the necessary incentives (like distribution of free cocoa seedlings) to the farmers as at when necessary.
Impact of Personal Characteristics of Farmers on Cocoa Yields: Case of Centre Region, Mbangassina Municipality, Cameroon Herve Bertrand Yakan; Ehabe Eugene; Vanisa Yenwo Nonzienwo
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 36 No 2 (2020)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v36i2.441

Abstract

Cameroon is the fifth largest cocoa producer in the world with approximately 220,000 tons of cocoa produced annually. Many factors account for thisproductivity, amongst which are ageing farms and personal characteristics of farmers. The study follows a hypothetico-deductive methodology through whicha random sampling technique was adopted and relevant primary data was gathered with the aid of a structured questionnaire administered to 150 cocoa farmers from5 villages; Talba, Biakoa, Goura II, Mbangassina, and Bilomo. Correlation analysis and ordinary least squares regression were used to examine the relationship andeffects between socio-economic variables and cocoa yields. Findings showed a positive correlation between the socio-economic variables and cocoa yields, socioeconomic factors such as experience in cocoa farming, number of farms, source of labour, farm size, income were statistically significant at p = 1%, 5%, and 10%. Personal characteristics such as farm size, farming experience, percentage of income from cocoa farming, source of labour, number of farms per cocoa farmer,and cocoa price had a significant impact on cocoa yields. However, personal characteristics such as age, sex, marital status and household size did not showany significant impact on cocoa yields. Thus, professionalizing cocoa farmers and training of farmers in good cocoa business practices can go a long way toimprove cocoa productivity.
Nitrogen uptake of cocoa seedlings as a response of cocoa pod husk derived liquid organic fertilizer application in combination with urea Erwin Prastowo; Irawan Dwiyanto; Setyo Budi Santoso
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 37 No 1 (2021)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v37i1.442

Abstract

As nitrogen (N) has played an important role in cocoa production, both providing the N-sources alternative materials, and increasing the efficiency of fertilization are urgently required to support both crop and land productivity. Research aims to investigate the N uptake of cocoa seedlings as results of combination of liquid organic fertilizer (LOF) and urea application. To support the understanding in terms of N dynamics, SPAD (Soil Plant Analysis Development) chlorophyll content, N use efficiency (NUE) and recovery of applied nitrogen (REN) were determined with additional information related to the optimal dosage of urea to be applied to cocoa seedlings. Greenhouse experiment, using ICCRI 08 cocoa seedlings, was carried out in Kaliwining Experimental Station, Indonesian Coffee and Cocoa Research Institute, Jember, East Java. The LOF used for this experiment was made from about 1-month fermentation of cocoa pod waste in a 200 L plastic tank with additional biodecomposer to improve the biodegradation of organic materials. The experiment was designed by a completely randomized design (CRD), and taking into account two factors, i.e. the level of LOF concentration and urea application, as treatments of which their effect was determined through regular growth observations and laboratory determination. The variation of LOF concentration levels are (i) control (B0), (ii) LOF 0.25% (B1), (iii) LOF 0.50% (B2), and (iv) LOF 1% (B3). Additionally, the rates of urea applications include control (P0), 10% of fertilizer recommendation dosage (P1), 25% of fertilizer recommendation dosage (P2), and 50% of fertilizer recommendation dosage (P3). SPAD readings indicate the significant effect of urea and its combination with LOF to the increase in the chlorophyll content by 10 – 20% in compare to control. The total N uptake by cocoa tends to decrease with the increase in the concentration of LOF. With average increase of about 28% compared to control, statistical analysis suggest the insignificant different effect of treatments. The effect of LOF to the increase in the NUE, ranging from 0.50 to 0.80, in combination with specific level of urea. With 50% of urea recommendation dosage, the increase in NUE is above 40% up to 55% compared to non-LOF applied treatments. REN data interpretation indicates the higher of its values for treatments with lower level of urea applications. With the increase in the urea rate, the REN value is decreasing implying the contribution from the input of N. In this level, the REN is down to below 50% showing the lower amount of N required in compare to the N inputs. Relating the dosage of urea with N uptake shows an asymptotic type of curves. It indicates the optimal rate of urea ranging from 0.5 to 1 g urea per pot. The higher amount of LOF applied shows to decrease the optimal dosage of urea required in compare to no LOF application (B0). Though its use as source of nutrients is limited, current research may indicate the potential utilization of LOF through foliar spray to increase the efficiency of urea application.
Isolation and identification of microbial species found in cocoa fermentation as microbial starter culture candidates for cocoa bean fermentation in Colombia. Maria Denis Lozano Tovar; Geraldine Tibasosa; Carlos Mario González; Karen Ballestas Alvarez; Martha del Pilar Lopez Hernandez; Fernando Rodríguez Villamizar
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 36 No 3 (2020)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v36i3.443

Abstract

Microbial activity involved in the cocoa beans fermentation process is essential to maintain and improve the organoleptic and nutritional qualities of chocolate; therefore, the aim of this investigation was to search and select microbial isolates with the potential to improve the quality of cocoa beans. Fermentation experimentswere conducted on farms located in Maceo (Antioquia), San Vicente de Chucurí (Santander), and Rivera and Algeciras (Huila), Colombia. Yeast, lactic acid bacteria (LAB), acetic acid bacteria (AAB), and mesophilic aerobic microorganisms were obtained from different fermentation batches. The growth of these microorganismswas tested in six treatments as follows: 50% cocoa pulp agar (CPA), high concentrations of glucose (10%), ethanol (5%), and acetic acid (7%), an acidic pH of 3.0, and a high temperature of 50oC for 24 h. The isolates with the highest growth were identified by 18S and 16S rRNA gene analysis, revealing a high diversity ofspecies associated with cocoa fermentation, including eight species of yeasts (Debaryomyces hansenii, Meyerozyma guillermondii, Wickerhanomyces anomalus, Pichia guillermondii, Pichia kudriavzevii, Trichosporon asahii, Candida parapsilosis, and Pichia manshurica), six species of LAB (Pediococcus acidilactici, Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus farraginis, Lactobacillus rhamnosus, and Leuconostoc mesenteroides), four species of AAB (Gluconobacter japonicus, Acetobacter tropicalis, Acetobacter pasteurianus, and Acetobacter malorum/tropicalis), and three species of Bacillus spp. (Bacillusaryabhattai /megaterium, Bacillus subtilis, and Bacillus coagulans). In general, microbial populations increased in cocoa batches after 12 h of fermentation and decreased after 84-96 h. All the yeast isolates grew in 10% glucose and CPA, 85.7% in 5% ethanol, and 95% at a pH of 3.0. All the yeast isolates were affectedby 7% acetic acid and incubation at 50oC for 24 h. Eighty-five percent of the LAB grew in 10% glucose, 100% in 5% ethanol, 42.8% in CPA, 64% at a pH of 3.0, and 35.7% grew after being exposed to 50oC for 24 h; all were affected by 7% acetic acid. As for the AAB, 100% grew in 10% glucose, 71% in 7% ethanol, 100% grew in CPA, in 7% acetic acid, and at a pH of 3.0, while 100% were affected by incubation at 50oC. Three yeast isolates, W. anomalus, D. hansenii and M. guillermondii, three LAB isolates, P. acidilactici, L. brevis, and L. plantarum, and three AAB isolates, A. tropicalis, A. pasteurianus and G. japonicus, were selected as promising strains to be used in a microbial starter culture for cocoa bean fermentation to improve the organoleptic quality of cocoa.
Small-scale Fermentation of Cocoa Beans and on-Process Monitoring Ariza Budi Tunjung-Sari; Hendy Firmanto; Teguh Wahyudi
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 37 No 1 (2021)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v37i1.444

Abstract

Cocoa bean fermentation is a critical step in the formation of chocolate aroma precursors. Small-scale fermentation is needed to accommodate fermentation practice during low season and fruit scarcity. The study was conducted to address the minimum amount of wet cocoa beans required for a successful fermentation. In the trials, wet cocoa beans at different quantities, i.e. 1, 2.5, 5, 7.5, 10, 15, and 40 kg, were incubated in separate wooden boxes for 4 days (96 hours) and turned once after 48 hours. Temperature and pH of the pulp and beans were measured every 6 hours. Dry beans were visually inspected to determine the number of grayish and purple cotyledons indicating unfermented beans. In general, smaller scale fermentations, i.e. 1 to 15 kg, resulted in similar profiles with that of standard mini-box fermentation (40 kg) in terms of temperature, pulp pH and bean pH. The 40 kg fermentation resulted in the lowest percentage of purple beans with no grayish beans, meanwhile smaller scale fermentations showed higher number of unfermented beans. The logarithmic regression indicates that as much as 1.4 kg beans producing unfermented beans of less than 20% which meets the criteria of grade 3 based on the Indonesian National Standard for cocoa bean (SNI 2323:2008/Amd1:2010). Data analysis shows that temperature below 35°C for 42 hours was associated with higher percentage of grayish and purple beans. It is concluded that cocoa bean fermentation can be carried out at least at 5 kg scale, and temperature at 42 hours could be a parameter for process monitoring.
A Comparative Study of Carbon Storage in Two Cocoa (Theobroma cacao) Shade-Types and a Teak Plantation in the Moist Semi-deciduous Forest Zone of Ghana. Eunice Nimo; Evans Dawoe; John Tennyson Afele
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 37 No 1 (2021)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v37i1.448

Abstract

on life, it is important that steps are taken to mitigate its effects. With the intensification of cocoa production, there has been a shift in traditional cocoa farming over the years leading to the removal of shade trees, hence, removal of carbon sinks. This study was carried out to compare the amount of carbon stored in cocoa ecosystems to that of a 20 years teak plantation and to calculate the trade-off of carbon between the two systems. Cocoa farms of similar ages (20 years) were selected in which three-subplots were demarcated on each farm at Piase in the Bosomtwe District. Tree Diameter at Breast Height (DBH) was measured and soils samples were collected and analyzed for organic carbon percentage and bulk density. One-way Analysis of Variance was used to analyze above and belowground tree carbon and two-way analysis of variance was used to analyze soil organic carbon stored. Teak plantation recorded higher carbon stock (739.33±2.24 Mg C.ha-1) compared to full sun cocoa (9.36±2.24 Mg C.ha-1). Soil organic carbon across the three farms showed significant (p = 0.0010) variations with depths. The 0-20 cm soil depth stored significantly more (p = 0.0000) organic carbon compared to 20-40 cm soil depth. Total soil carbon stored revealed significant differences amongst the various farms with the full sun (40.857±0.52 Mg C.ha-1) being the least whilst the teak plantation stored the highest (72.42±0.52 Mg C.ha-1). Total carbon (above-ground tree carbon + below-ground tree carbon + soil organic carbon) showed significant difference (p= 0.0000) between land use types with shaded cocoa farm (74.3±0.89 Mg C.ha-1), full sun cocoa farm (32.02±0.89Mg C.ha-1) and that of the teak plantation (950.91±0.89 Mg C.ha-1) respectively. Traditional cocoa ecosystem (shaded cocoa farms) has the potential to store carbon significantly higher than that of the full sun systems.

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