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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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Seed germination performance of nine Arabica coffee (Coffea arabica L.) varieties under the laboratory condition after six months of storage period. Ari Wibowo; Dwi Nugroho; Ucu Sumirat
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.v36i3.450

Abstract

Coffee seeds are classified into intermediate seeds which require high moisture content during the storage and possess a short shelf life. Seed germination testing aims to determine the potential of a seed lot, evaluate seed quality during the storage and also to estimate the success of seedling in the nursery. This experiment aimed to determine the germination performance of several Arabica coffee varieties after being stored for six months at controlled temperature. Nine varieties of Arabica coffee, namely Abesinia-3, Andungsari-1, BLP, Gayo-2, Goiaba, Kartika-1, Kayumas, MP-3, and S-795 were used in this study. The seeds were harvested in the 2019 harvest season (September) and the germination was tested in April 2020. The germination test was carried out in laboratory by using petridish. The result showed that the tested Arabica coffee seeds still had a high germination percentage which was more than 85%. Only three varieties namely S-795, Abesinia-3, and Goiaba had low germination growth (<80%). Meanwhile, Kayumas, BLP, and Kartika-1 coffee varieties had the best germination growth with an average length of 34.19 mm; 39.79 mm and 39.41 mm, respectively. Kartika-1 variety needs 6–7 days to germinate; Kayumas, BLP, and Goiaba varieties took 7–8 days; S-795 and MP-3 took 10 days; as well as Andungsari-1, Abesinia-3, and Gayo-2 which took 10–12 days. Arabica coffee seeds that had a short germination time will had a high germination rate and otherwise. Each variety displayed a different germination performance. BLP, Kartika-1, Gayo-2 and MP-3 varieties had high potential germination, 86.67%; 89.17%; 86.67%, and 93.33%, respectively. Kayumas, BLP, and Kartika-1 varieties showed significantly longer germination, namely 34.19 mm; 39.79 mm and 39.41 mm, respectively. The fastest of average germination time was possessed by Kartika-1 variety (6.54 days) and the highest seed germination rate was also possessed by Kartika-1 variety (0.153 per day).
Fermentation of Arabica Coffee Beans Using Ohmic Heating Technology in Producing Specialty Coffee Reta Reta; Salengke Salengke; Junaedi Muhidong; Arnida Mustafa; Syamsia Syamsia; Ophirtus Sumule; Zaimar Zaimar
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.v36i3.452

Abstract

Coffee is one of the most important agricultural commodities in global market. Therefore, the quality of coffee beans is certainly an important factor whichnotables in considering taste of coffee, especially on flavor profile. Coffee beans produced by farmers in Indonesia are generally “inferior quality of coffee”, asmentioned unsorted or ungraded coffee/kopi asalan with defect score more than 225. It is caused by improper processing that is affecting coffee flavor becomestink and fermented. Improvement of post-harvest aspects are needed to upgrade coffee quality. This research examine a processing system using Ohmic-basedfermentation technology to produce specialty coffee. This research was conducted by setting the temperature (30, 35 and 40oC) and fermentation time (2, 6, 12, and 18 hours). The results showed that this treatments could gain cupping score anging from 81.81 to 85.25 with an average cupping score of 84.03. In this study,the application of 12 hours fermentation time and 35oC temperature generated the highest cupping score of 85.25. The best coffee flavor by applying 30oCtemperature was mouthfeel or body with cupping score of 7.81, whereas flavor, aroma and balance were the best characteristic coffee profile by applying 35oCtemperature on the fermentation process. On the other hand, fermentation temperature of 40oC generated high preference score of balance, that was 7.84. In term of fermentation time, the best characteristics of 2 hours and 12 hours fermentation were flavor and aroma, respectively. Enrekang Arabica coffee has 21 flavor profiles. b
Knowledge Level of Farmers and the Importance of Coffee Seedling Attributes and Accessibilities in Bandung Regency, West Java, Indonesia Dina Fithriyyah; Eliana Wulandari; Tuhpawana P. Sendjaja
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.v36i3.453

Abstract

Bandung Regency is one of the main Arabica coffee plant development centers in West Java, especially in Pangalengan District. The problem of Arabicacoffee farming is that the seedlings used not from recommended seed gardens, which may affect coffee productivity in the future. There are several factors thatinfluence farmers in the selection of coffee seedlings, including the knowledge of farmers on the attributes of coffee seedlings, and the importance of the attributes. The purpose of this study were 1) analyzing farmers’perception on the importance of different coffee seedlings attributes; 2) analyzing farmers’ knowledge of the seedlings attributes in each coffee variety; 3) analyzing the level of suitability and gap of the attributes of Arabica coffee seedling and the position of various categories of attributes and seedling accessibility in the concept of priority. The research method used quantitative approach from 77 coffee farmers. The data was analysed using descriptive analysis, Importance Performance Analysis and Cartesian diagrams. The results show that in general all the coffee attributes and seedlings accessibility evaluated had a positive score and very important for farmers. Furthermore, the farmers’ knowledge on the attributes and seedlings accessibility was variaed. Farmers have good knowledge on seedlings size, productive age, productivity, fertilizer use efficiency, seedling price, and ease of obtaining seedling attributes. There is an unsuitability and gap between the important and knowledge level of farmers about coffee attributes and seedlings accessibility.
Variables Influencing the Potency of Community Based Coffee Agro-Tourism in Mount Galunggung, Tasikmalaya, Indonesia Nurhana Jafaruddin; Trisna Insan Noor; Tuti Karyani
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.v36i3.454

Abstract

Tourist attraction which located in the area of Mount Galunggung, Tasikmalaya Regency offers a variety of tourist destinations. The Mount Galunggung tourismarea is currently adding some tourist destinations, such as the development of coffee agro-tourism which involves the community, namely coffee farmers. However, the potential for coffee tourism still requires good planning and designing. The involvement of all stakeholders to support the development of coffee agro-tourism is expected to make coffee agro-tourism sustainable. The aims of this study were to analyze the factors which affect the development of coffee agro-tourism and to design a model for developing community-based coffee agro-tourism. The research design mixed method of census and Partial Least Square. The number of respondents was 142 that consisted of the community involved in the development of agro-tourism in Sukaratu District. The results of this study showed that the coffee plantation supported the existence of coffee agro-tourism in Galunggung tourism area. The characteristics of variable, agro-tourism resources institutional support and the potential of agro-tourism affected community-based agro-tourism. The model of community-based coffee agro-tourism development in Mount Galunggung tourism area is implemented by maximizing the input of community characteristics agro-tourism institutional support, and agro-tourism resources, especially the variable of agro-tourism potential so it can produce output for developing community-based agro-tourism potential. This output later will affect outcomes such as the enhancement income of farmers and local communities, the enhancement of coffee productivity, absorption of local labor, socio-cultural preservation, and the established cooperation between stakeholders.
Determinants of Compliance with Standard Practices of Pesticide Use Among Cocoa Farmers in Southwestern Nigeria Anthony Eghe Agbongiarhuoy; Ogbaraeno Pippy Fawole
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.v36i3.455

Abstract

Cocoa production in Nigeria is limited due to pests and diseases. In an attempt to control these, farmers apply pesticides which leave chemical residue in cocoa beans. There are established standard practices to address the abuse in use of pesticides. However, there is dearth of information on factors that predispose cocoa farmers to comply with approved standard practices. Therefore, determinants of compliance with standard practices of pesticide use by cocoa farmers in Southwestern Nigeria were investigated. A three-stage sampling procedure was used to select respondents. Two cocoa producing States (Oyo and Ondo) were purposively selected. Two Local Government Areas (LGAs) known for cocoa production were selected from each state. Systematic random sampling was used to select 10% of registered farmers to give 354 respondents. Interview schedule was used to collect data on respondents’ variables. Data were analysed using descriptive statistics and multiple regression at  0.05. Most farmers were male (70.3%) and had secondary education (31.9%). Respondents’ age and farmingexperience were 58.0 and 27.0 years, respectively. Farmers’ yield and annual income were 0.449 tonnes obtained from an average of 6.25 ha cocoa farm size andN1,331,519.60 equivalent to $3,698.67, respectively. Determinants of compliance with standard practices of pesticides use for both dosage and procedure were determined by age ( = -0.20), income ( = 0.15), exposure to information (= 0.36), constraints ( = -0.27) and accessibility to approved pesticides ( = -0.11). Exposure of farmers to information and realising more money motivates them to purchase approved pesticides that will aid compliance with standard practices. As age of farmer increases, the ability to comply will be limited. A farmer who is constraint with poor access to recommended pesticides will go for unapproved types which are against compliance. Concerted efforts should be put in place by relevant bodies to ensure sustainable income, information access for respondents in order to adhere to recommended protocols and enhanced cocoa yield.
Optimation of Auxin and Cytokinin on Enhanced Quality and Weight of Coffea liberica Somatic Embryos Fitria Ardiyani; Edy Setiti Wida Utami; Hery Purnobasuki
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.v37i1.460

Abstract

Coffea liberica is a variety of coffee that tolerant to marginal land, especially peatlands. One of propagation methods in C. liberica is somatic embryogenesis(SE) which producing large number of true-to-type plant seedlings in a short time. This research aimed at studying the effect of application of plant growthregulator (PGR) on quality and weight of somatic embryo of C. liberica. Somatic embryo in development stage was induced by Murashige and Skoog medium containing cytokinin as benzyl amino purin (BAP) and auxin as 2,4-dichlorophe-noxyacetic acid (2,4-D). While cotyledonary embryo in germination stage was induced by Murashige and Skoog medium containing cytokinin (BAP) and auxins as 2,4-D, indole acetic acid (IAA) and naphthaleneacetic acid (NAA). The resultsshowed that the application of auxins and cytokinins on development stage affected the formation of embryos, texture of calli, color of calli and embryos, and weight of somatic embryo. It also influenced the shoot and root formation, color and weight of geminating embryos of C. liberica at the germinating stage. During the development stage, addition of 1 mg/L BAP in the absence of 2,4-D in MS medium produced the highest quality of somatic embryo of C. liberica. This medium also produced heaviest somatic embryos but with lighter callus. While in germination stage, all medium treatments produced a typical germinating embryo. Coffea liberica germinating embryo growth optimally on MS medium containing 0.5 mg/L BAP as a single chemical or 0.5 mg/L BAP in combination with 0.5 mg/L IAA for shooting development. Whereas on rooting development, addition of 0.5 mg/L NAA on MS medium produced an optimal germinating embryo. Moreover, germination embryo of C. liberica recorded the highest in terms of dry weight on MS media with addition of 0.5 mg/L BAP. Application of appropriate concentration of auxin and cytokinin is needed to support the formation of somatic embryo and germinating embryo.
Model Development of Non-Destructive Coffee Beans Moisture Content Determination Using Modified Near Infrared Spectroscopy Instrument Rizky Wiradinata; I Wayan Budiastra; Slamet Widodo
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 37 No 3 (2021)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v37i3.462

Abstract

A method of non-destructively moisture content measurement of coffee beans is using near infrared spectroscopy (NIRS) which in general can be applied to determine chemical content of various organic materials. However, the commercial NIR instrument can not measure many samples in a single time, consequently the faster measurement can not be realized. The purposes of this research was to study the performance of modified NIR instrument prototype for measuring the moisture content of Java Preanger coffee beans. Performance study of modified NIR instrument was carried out on 50 coffee bean samples for determination of sample moisture content. The reflectance spectra of samples were measured bymodified NIRS instrument and then water content of samples was determined by oven method. The spectra data and water content were calibrated by multiple linier regression method to find the best calibration model. The result of this research show that number of wavelengths chosen to predict the moisture contentof Java Preanger coffee bean accurately is 17 wavelengths. The correlation coefficient (R) moisture content based on NIRS instrument and oven method was 0.902, this suggest that the model is able to explain 90.2% the diversity of existing data. The value of standard error calibration (SEC) and standard error prediction (SEP)was almost zero meaning that the error of prediction is low. This study also reveal that the value of residual predictive deviation (RPD) is 2.32, which means the prediction model for determination of Java Preanger coffee beans moisture content is good enough.
Sensory Properties and Volatile Compound Profile of Anaerobic Fermented Gayo Arabica Coffee In Non-Washed Processing Budi Mulyara; Supriyadi Supriyadi; Yudi Rahmadian; Onne Akbar Nur Ichsan
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 37 No 3 (2021)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v37i3.464

Abstract

Coffee is a popular beverage that is consumed worldwide. Flavor is an important aspect of excellent coffee. Fermentation was applied in the wash coffee processing to degrade the mucilage layer and to improve the flavor quality. Fermentation in non-washed gayo arabica coffee processing has not been widely reported. This study aims to analyze the effect of anaerobic fermentation on non-washed Gayo arabica coffee processing to obtain coffee with the highest sensorial score. Coffee fruit were processed and fermented for 0-48 hours. Sensorial score, volatile, and non-volatil compounds were observed at roasted bean. A significant increase in sensory test scores was obtained in the Pulped Natural (PN) process which was fermented with a score of 85.58 ± 1.01. Concentrations of citric, malic, succinic, lactic, and acetic acids are varied between the treatments. Volatile analysis using SPME-GCMS produced 20 compounds with an Odor Active Value OAV> 1 consisting of aldehydes, furans, ketones, phenols, pyrazines, and terpenes. β-Damascenone was a compound that has the highest OAV values with honey-like, fruity, apple, and rose aroma characteristics that dominate PN and Black Honey (BH). Fermentation for 48 h in the PN process is suitable for use in Gayo with humid conditions and high altitudes. Keywords: Coffea arabica, SPME-GCMS, Volatile compounds, HPLC, Non-volatile components, Coffee processing.
Dry Matter Yield and Nutrient Uptakes of Arabica Coffee Seedlings as Influenced by Lime and Coffee Husk Compost Amendments at Western Ethiopia Bikila Takala Dibaba
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 37 No 2 (2021)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v37i2.468

Abstract

Nursery experiment was conducted at Haru Agricultural Research Sub Center (HARSC) of Jimma Agricultural Research Center, Western Ethiopia, to investigate dry matter yield and its nutrient uptake of Arabica coffee seedlings under different lime and coffee husk compost rates and establish optimum combination of theseagricul tural inputs that produce seedlings with better dry matter yield for field planting. The experiment was laid out in a factorial experiment arranged in randomized complete block design with three replications. The treatments included four levels of lime (0, 1.6, 3.2 and 4.8 t ha-1) and coffee husk compost (0, 5, 10 and 15 t ha-1). Nutrient uptake and dry matter yield data of coffee seedlings were collected and subjected to analysis of variance using SAS package and treatment means were compared at 0.05 probability using Duncan’s Multiple Range Test. The results revealed that lime and coffee husk compost rates significantly (P< 0.01) affected NPK uptake and total dry matter yield of coffee seedlings. The highest NPK uptake and total dry matter yield of coffee seedling were obtained from the application of 15 t.ha-1 coffee husk compost and combined lime and coffee husk compost at the modest levels of 3.2 t.ha-1 lime and 10 t.ha-1 coffee husk compost with a nonsignificant variation. From the study, it can be concluded that application of 15 t.ha-1 coffeehusk compost or combining 10 t.ha-1 of coffee husk compost and 3.2 t.ha-1 of agricultural lime could be a promising alternative amendment for acid soil management and production of vigorous coffee seedlings with high nutrient uptake and high dry matter yield in HARSC areas.
Investigation of the Impact of Aging Upon the Mechanical Properties of Cocoa Pod Husk Renique Murray; Sanjay Bachu; Cilla Pemberton; Robert Birch
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 37 No 2 (2021)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v37i2.469

Abstract

The husk of fresh cocoa pods has traditionally been considered a waste by-product in the production of chocolate and other related confectionaries. However, in recent times new research has shed light on an increasing number of uses for this material. Of particular interest are applications that utilize the cocoa pod husk (CPH) for its mechanical properties. In most instances, the CPH raw material is allowed to age for several days before pre-processing or utilization in the intended application. Despite this, the impact of aging on its mechanical properties is an area that has not been well investigated. Consequently, this work seeksto determine the impact of aging upon the mechanical properties of CPH. To investigate this, several CPH properties were identified and selected for evaluation. These included CPH tensile strength, CPH compressive strength, cocoa pod transverse compressive strength, cocoa pod longitudinal compressive strength, CPH cutting force, cocoa pod cutting force, CPH hardness, and CPH colour. These properties were subsequently assessed over an aging period of seven days. The results obtained indicated that most CPH mechanical properties vary significantly with aging time. Moreover, CPH colour was found to bestrongly related to the mechanical properties of pod longitudinal compressive strength and CPH hardness, with correlation coefficients of -0.71 and 0.86 respectively. Further, these relationships were found to be strongly linear in nature and regression analyses indicated that up to 83% of the variation in longitudinal compressive strength can be accounted for by changes in colour, hardness and aging time. These results provide the basis for the potential development of image analysis and computer vision approaches to CPH sorting and grading.

Page 31 of 41 | Total Record : 402

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