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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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Establishment of an efficient primary callus induction for embryogenic potential of Coffea arabica Arimarsetiowati, Rina; Daryono, Budi Setiadi; Astuti, Yohana Theresia Maria; Semiarti, Endang
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 38 No. 2 (2022)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v38i2.510

Abstract

Coffea arabica L. is a species of coffee that contribute for more than seventy percent of world coffee production. Various attempts have been made to obtain large quantities of planting material through propagation in vitro somatic embryogenesis technology. The objective of this experiment was to evaluate the effect of different plant growth regulators (PGRs) on callus induction (indirect somatic embryogenesis) in AS2K clone of Arabica coffee. Mother plants of Arabica coffee were established in coffee experimental field of Indonesian Coffee and Cocoa Research Institute at Andung Sari, Bondowoso, East Java, Indonesia (-7Ëš55'' ' S, 113Ëš41'' ' E) at an altitude of 1380,1 m dpl. Leaf explants were cultured on a half-strength Murashige and Skoog (MS) medium supplemented with various concentration (1.0, 2.0, 3.0 mg/L) of 2,4-D and (1.0, 2.0, 3.0 mg/L) thidiazuron in combination with 1.0 mg/L BAP. All the experiments were organized in completely random design (CDR) and repeated three times, each using minimum seven replicates (a total of 21 explants per treatment). The morphologycal and histological analysis of the different types of callus were observed. The percentage of callus formation was recorded every two weeks until eight weeks. The highest percentage of callus formation (almost 60%) was in medium containing 1 mg/L 2,4-D dan 1 mg/L BAP. Morphological and histological studies prove that the callus has a friable and embryogenic texture and begins to develop various stages of somatic embryo formation, starting with the globular, heart, torpedo and cotyledonary phases.
Caffeine Content of Bondowoso Arabica Ground Coffee with Variation of Roasting Profile and Type of Packages Savitri, Dyah Ayu; Arum, Ayu Puspita; Suud, Hasbi Mubarak; Farisi, Oria Alit; Patricia SM, Susan Barbara; Kusmanadhi, Bambang; Munandar, Denna Eriani
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 38 No. 2 (2022)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v38i2.511

Abstract

Bondowoso Arabica coffee is a type of coffee that grows on the slopes of Mount Ijen-Raung. It has a high commercial value and distinctive taste. Coffee processing applications from roasting, grinding, packaging and brewing to storage will affect the quality of coffee. Caffeine is one of the compounds in coffee that contributes to bitterness and has certain pharmacological effects. This study aimed to determine the caffeine content of Bondowoso Arabica coffee harvested on August 2021 which was obtained from Sukosari Lor village with various roast profiles and types of packaging. In this study, Arabica coffee was roasted with light roast, medium roast and dark roast profiles. Then each treatment was mashed to obtain ground coffee. Ground coffee was put in a standing pouch made of polyethylene terephthalate (PET) with a thickness of 75 microns; polypropylene (PP) with a thickness of 100 microns; and polypropylene (PP) with a thickness of 120 microns and then stored for three months. During the storage of first and third months, caffeine levels were measured. Based on the results of the study, the caffeine content was increase along with higher roasting temperature. During the storage process, the caffeine content in ground coffee packaged using PP decreased the most.
The Growth Enhancement in Three Arabica Coffee Clones by Frequent Watering in Seedling Stage Ismaya, Doni Febri; Ikhwan, Ali; Indratmi, Dian; Pranata Erdiansyah, Novie
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 39 No. 1 (2023)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v39i1.513

Abstract

Coffee cultivation in Indonesia generally only relies on rainfall as a source of water. Drought that occurs in the dry season inhibits growth, reduces yields, and even death of plants. Not all plants are equally resistant to drought conditions. Drought-resistant coffee clones usually develop several resistance mechanisms, including the formation of specific compounds to protect cells and tissues from damage caused by drought stress. Therefore, the objective of this study was to investigate the influence of watering interval on the seedling growth of three clones of Arabica coffee. This study used applying intervals of watering every two, four and six days as first factor and three Arabica coffee clones as second factor, namely Andungsari 2K, S 795, and Andungsari 1. The experimental design used a factorial completely randomized design where every treatment combination had three replications. This study on Arabica coffee nursery lasted for three months. Results obtained in this study demonstrated that combination of watering every four and six days on Andungsari 2K clone had the best values on several observed variables. Number of stomata, leaf thickness, fresh root weight, and root dry weight were larger for watering every six days on the Andungsari 2K clone, meanwhile leaf number, stem diameter, fresh and dry weight of leaves were larger for watering every four days on Andungsari 2K clone. This study showed that there was an interaction between watering intervals and Arabica coffee clones on plant growth. Treatment combination of watering every six and four days on Andungsari 2K clone significantly affect number of stomata, fresh root weight, and root dry weight especially for watering every six days on Andungsari 2K clone.
Sensory Profile of Cocoa Powder Using Analytical Hierarchy Process Tunjung-Sari, Ariza Budi; Prameswari, Fitrih Salsabilah; Belgis, Maria; Amilia, Winda
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 38 No. 3 (2022)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v38i3.514

Abstract

Cocoa powder comes with various attributes in its taste affecting consumer acceptance. The analytical hierarchy process (AHP) approach can be used to identify the effect of each attribute on the sensory profile of cocoa powder. This present study used the AHP approach to determine the degree of importance of sensory attributes on several types of cocoa powder and find the type with the best sensory profile. Cocoa powder comes from cocoa beans made through fermentation and non-fermentation process. In addition, we used non-fermented cocoa powder treated with water and incubated at 45oC for 4, 8, and 16 hours later named as incubated cocoa powder. Then, the sensory attributes of fermented cocoa powder were used as the reference in assessing the sensory profile of incubated cocoa powder, including the one going through the treatment. The sensory analysis performed by trained panelists revealed 11 attributes that made up the flavor profile of cocoa powder. Of these 11 attributes, only 4 were considered primary attributes with a high degree of importance, including chocolate (23.7%), sweet (19.9%), caramel (11.8%), and nutty (10.9%). Other attributes had a lower degree of importance, including creamy (7.4%), fruity (6.5%), green (5.4%), flowery (4.8%), astringent (4.5%), bitter (3.1%), and acid (2.2%). AHP also ranked the incubated cocoa powder based on the similarity of the flavor profile with fermented cocoa powder. Nonfermented cocoa powder without treatments fell into the lowest rank, while nonfermented cocoa powder with treatments fell into a higher category in the following order: 8 hours > 16 hours > 4 hours. To summarize, AHP can be used in decisionmaking affected by many factors. AHP has been proven effective in determining the sensory profile of cocoa powder, especially in choosing the attribute withthe highest effect. In addition, AHP helps determine the best treatment for incubated cocoa powder to produce the most similar sensory profile to fermented cocoa powder.
Growth and Plant Architecture of Several Introduced Coffea canephora Clones Under Different Shade Levels Yuliasmara, Fitria; Sumirat, Ucu; Wicaksono, Karuniawan Puji; Widaryanto, Eko
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 38 No. 3 (2022)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v38i3.517

Abstract

Introducing superior plants is one of the efforts to increase coffee produc- tivity in Indonesia. Three clones from France de Torino (FRT), FRT 07, FRT 09, and FRT 65, have been introduced to Indonesia. However, their cultivation is not widely distributed yet. Analysis of the responses of FRT clones against differences in climate and cultivation is needed to determine the right cultivation system to produce maximum growth and productivity. This study examines the vegetative growth of FRT clones introduced at some levels of shade. The study employed a split-plot design with 36 experimental units. The primary factor was the levels of shade consisting: without shade, 25% of shade, 50% of shade, and 100% of shade. The three introduced FRT clones (FRT 07, FRT 09, and FRT 65) were used as the subplot. Observations were done on several growth variables. The results showed that shade treatment affected all growth parameters and plant architecture. Clones significiantly affected plant height, orthotropic internode length, number of leaves, and average leaf area. Increased levels of shade caused an increase in internode length, branch angle, and crown diameter but decrease in number of internodes and leaves. A low level of shade (25%) produced an optimal value on parameters related to the productivity of FRT coffee plants, such as the number of plagiotropic internodes and the number of leaves. Parameters related to vegetative growth, such as plant height, stem diameter, and internode length, showed optimal values in a moderate level of shade (50%). Treatment without shade and a heavy shade resulted in impaired growth of FRT coffee. There was no interaction between levels of shade and clone treatment on most of the variables related to plant morphology, which indicated that the three introduced FRT clones gave relatively similar response to shade; thus, the three clones can be managed with the same shade management.
Flush characteristics of several cocoa genotypes different in resistant to vascular streak dieback Sari, Indah Anita; Setyawan, Bayu; Wahyu Susilo, Agung; Fitri Isnaini, Nurhadini; Paputpungan, Samsul; Nur’aini, Febrilia; Solecha Ruseani, Nur
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 38 No. 2 (2022)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v38i2.518

Abstract

Vascular streak dieback (VSD) is one of the main diseases on cocoa that can cause a decrease in production and even death on susceptible plants. The use of selection criteria is very important in the selection process at the seedling phase, young plants and even mature plants in order to support the breeding process of resistant varieties. The aim of the study was to determine the characteristics of flush including flush color, stomata characters and duration of flush color change to green or towards mature leaves as one of the selection indicators for VSD resistance in cocoa. The research was conducted at Kaliwining Experimental Station, Indonesian Coffee and Cocoa Research Institute, Jember, Indonesia. Study of flush color and stomata characters was conducted using a randomized complete block design consisting of four cocoa genotypes with different levels of resistance, classified as resistant to VSD disease (Sulawesi 1, PNT 16) and as susceptible (BCL and BL 50). Each clone was repeated three times and each replication consisted of three plant samples. Flush color duration study was carried out on six cocoa genotypes as treatments, three genotypes with resistant to VSD (PNT 16, Scavina 12, Sulawesi 1) and three genotypes as susceptible to VSD (BL 50, BCL, Criollo 22). Each treatment was repeated three times and each replication consisted of three plant samples. The results showed that the resistant genotypes showed a tendency to have lower chlorophyll and anthocyanin content than the susceptible ones. The stomata character in the resistant genotypes was not different than the susceptible ones, however, the resistant genotype showed that the stomata density at flush tended to be lower. The duration of flush color change to mature leaves (green) in resistant genotypes was significantly faster than susceptible genotypes.
DNA Barcoding for Identification of Helopeltis sp. from Kaliwining Experimental Station using Mitochondrial COI Gene Pancaningtyas, Sulistyani; Tunjung Sari, Ariza Budi; Rahayu, Dwi Suci
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 38 No. 3 (2022)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v38i3.521

Abstract

Helopeltis sp. is one of the major pests of the cocoa plant. Helopeltis can decrease cocoa yield by 50 to 60%. Several species of Helopeltis spp. are still often misidentified due to similarity in morphology such as size and color. This study aimed to identify Helopeltis sp. through DNA barcoding using the mitochondrial cyto- chrome C oxidase subunit 1 (COI) gene. Analysis was carried out on 100 adults Helopeltis sp. from Kaliwining Experimental Station, Indonesian Coffee and Cocoa Research Institute (ICCRI), Jember, Indonesia. Specimens were preserved in 96% ethyl alcohol at 4oC until molecular studies were carried out. PCR amplification was conducted through specific primer from COI gene. Sequences data analysis using MEGA 5.05 software was carried out. The study results using DNA barcoding showed that Helopeltis samples in Kaliwining cocoa plantations are Helopeltis bradyi with a percentage identity above 99% and E value of 0; this sequence as significantly matched. Mean length of the sequences was 679.5 base pairs. Phy- logenetic tree data also shows that the Helopeltis species analysed were also of the same descent, H. bradyi with the accession number KT189562.1. Helopeltis sp. specimens were clustered together. No taxonomic deviation was detected at the species level, indicating that most of the examined species of Helopeltis sp. could be authenticated by the barcode approach using the COI gene. In addi- tion, Helopeltis specimens were also aligned with H. antonii and H. theivora from the genebank to determine their genetic relationship.
Antioxidant Content of Tisane of Cocoa Bean Shells as Affected by Roasting Temperatures ., Gumelar; Firmanto, Hendy; Nurcholis, Mochamad
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 38 No. 3 (2022)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v38i3.524

Abstract

Cocoa bean shell is a by-product of processing chocolate products that can be used as a tea infusion because it contains bioactive compounds such as polyphenols which act as antioxidants. Roasting plays a very important role in the development of aromas and flavors. The temperature commonly used in roasting is about 100 – 150 ºC. Phenolic content plays a role in the formation of sensory properties of the product due to the presence of interaction with proteins through the Maillard reaction that occurs in the roasting process. This study aims to determine the effect of roasting temperature on the antioxidant activity of tea infusions from cocoa bean shells. The methods used in this study are the folin-ciocalteu method and the DPPH method. Cocoa bean shell tea with a roasting temperature of 100ºC, 20 minutes has the highest total phenols, antioxidant levels, and radical scavenging activity of 21.54 ± 0.37 mg GAE/g; 12.80 ± 0.17 mg AA/g; and 85.18 ± 1.28%. The total amount of phenols has a very strong correlation to antioxidant levels, radical scavenging, the color value of the brew L*, b*, and is inversely proportional to the color value of a*. Cocoa bean shell tea roasting temperature of 140ºC, 18 minutes has the highest IC50 value of 22.76 mg /ml. In addition, the roasting temperature can affect the sensory attribute character of cocoa bean shell tea.
Consumer Satisfaction of Chocolate Product and Its Marketing Facilities: Case Study of a MSME Chocolate Factory in Jember Hartatri, Diany Faila Sophia; Aprilia, Sugesti Dwi
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 38 No. 3 (2022)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v38i3.527

Abstract

The role of micro, small and medium enterprises (MSME)-scale of cocoa agro-industry sector in Indonesia has increased along with the increasing number of MSMEs engaged in secondary cocoa processing sector. One of the factors that influence the sustainability of cocoa agroindustry business is customer satisfaction index (CSI). Therefore, this study aims to analyze consumer satisfaction index of chocolate product and its marketing facilities offered by producer which can then be used as input for the development of chocolate business. This research was conducted at MSME chocolate factory located in Jember, Indonesia. The selection of this location was done purposively with the consideration that the MSME chocolate factory produces couverture chocolate products. The research method chosen is descriptive using the analysis method of customer satisfactionindex (CSI) and importance performance analysis (IPA). There were 96 respondents involved in this research. Determination of sample size was calculated by using the Slovin formula. The results showed that the majority of the chocolate consumers are, young generation female who have well literacy of digital experiences. Furthermore, CSI of chocolate products and its marketing facilities was 77.86%, which indicates that overall consumers were satisfied. Several attributes that has satisfied the consumers are chocolate taste, packaging, chocolate shape, food safety guarantees labeled at the chocolate products, outlet cleanliness, outlet convenience, the atmosphere offered by the outlet, friendliness of the salesperson to the customer, salesperson’s knowledge of the menu, responsiveness of salespeople in fulfilling orders, attractive outlet interior design, cleanliness and availability of toilets, prayer rooms and supporting facilities for consumer comfort has also satisfied the consumers. Priority improvement strategies that require to be conducted to increase consumer satisfaction include adjusting the price of chocolate products, increasing promotions through social media and providing entertainment facilities, such as music, wi-fi, and TV at chocolate marketing facilities.
Physicochemical and Sensory Attributes of Robusta Coffee as Influenced by Sorbitol Concentration and Roasting Time Hidayat, Dadang D.; Ikrawan, Yusep; Harin, Natasha Yollandita; Furqon, Maulana; Rahayuningtyas, Ari; Sudaryanto, Arie; Sagita, Diang
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 39 No. 1 (2023)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v39i1.532

Abstract

Many studies have reported several methods to improve the quality of Robusta coffee such as fermentation, but it takes a relatively long time. In this study, a new processing method for Robusta coffee quality enhancement was investigated. Robusta coffee cherry was immersed using sorbitol solution under different concentrations (10%, 15%, and 20%), then the green bean coffee was roasted with several roasting duration (1, 3, and 5 minutes after coffee beans cracking) to determine the characteristic of coffee produced. Characteristics examined were chemical responses consisted of water content, pH, caffeine content, and anti- oxidant activity (IC50); physical responses consisted of L* color attribute; and organoleptic responses consisted of color, aroma, taste, and aftertaste. Principal component analysis (PCA) was employed to examine the qualitative correlations between dependent variables. The results demonstrated that the concentration of sorbitol of 10% to 20% altered the organoleptic reaction but not the physical and chemical responses. The roasting time impacted the coffee’s water content, pH, antioxidant activity (IC50), color, flavor, and aftertaste, but not its caffeine content and aroma. The interaction between sorbitol concentration and roasting time influences the color, flavor, and aftertaste characteristics of coffee. This finding led to an improvement in the quality of Robusta coffee. Furthermore, PCA showed that IC50 value was positively correlated with pH value and was conversely correlated with water content and L*, and slightly correlated with caffeine. Sensory attributes had no correlation with variables of IC50, caffeine and pH, and L*.

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