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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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Efficacy of Glufosinate Ammonium Herbicide on Weed Control, Impact on Soil Chemical Properties and Heavy Metal Accumulation in Cocoa Plantations. Aremu-Dele, Olufemi; Ugioro, Osas; Ayegboyin, Kayode Olufemi; Nduka, Beatrice Abanum; Adeosun, Seun; Ibe, Osita; Asowata, Frank; Oyeledun, K.O.; Oyediran, Uthman; Salisu, Umar; Agboluaje, Adura; Shuaib, Taye
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 40 No. 3 (2024)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v40i3.608

Abstract

Prolonged use of commonly used herbicides by cocoa farmers such as paraquat and glyphosate have been observed to have residual effects on the environment. Therefore there is a need to screen herbicides such as Glufosinate ammonium-based herbicides for use by cocoa farmers. The experiment was set up at the cocoa experimental plot of the Cocoa Research Institute of Nigeria Headquarters in Ibadan. The 3 treatments which were arranged in a Randomized Complete Block Design are slashing, 100 mls and 200 mls of Glufosinate ammonium per 16L of water (100 mls/16L and 200 mls/16L). Each experimental unit was 6 m × 6 m comprising nine cocoa stands. The treatments were replicated 3 times. Data on the soil's initial physico-chemical properties and after 3 months of each treatment were recorded. Mineral and heavy metal analysis of the leaves and pods before spraying and 3 months after spraying were recorded. The % weed control of the treatments was also observed. Treatment means were separated using the Least Significant Difference (LSD) at a 0.05% probability level. Results showed that Glufosinate ammonium applied at both rates did not load the soil, cocoa leaves and cocoa beans with heavy metals. 200 mls/16L had 85.00% weed control followed by 100 mls/16L (62.70%) and slashing (51.00%) which both had the same statistical result. Glufosinate ammonium at 100 mls/16L can replace slashing to eliminate drudgery while Glufosinate ammonium at 200 mls/16L can be used for more effective weed control without negative effects on the environment and the crop.
Acidification of Cocoa Nibs using Malic Acid to Modify the Color While Preserving the Bioactive Compounds. Febrianto, Noor Ariefandie; Novella Ramadhani, Trisnaningtyas; Taufiq Utami, Rachma
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 40 No. 3 (2024)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v40i3.630

Abstract

The occurrence of non-fermented cocoa beans in the Indonesian market is still a huge challenge that needs to be solved. Unfermented cocoa beans are considered low-quality cocoa due to their low chocolate flavor and taste, and high bitterness and astringency levels. This limits its usability in the industries. An effort to utilize unfermented cocoa beans can be made through an alternative processing method utilizing an acidification process. Malic acid was used for acidification at various concentrations (0.01, 1, 2.5, and 5%). This acid solution was used to incubate the cocoa nibs for 1,3 and 5 hours. Physicochemical characteristics such as color changes, anthocyanin content, total phenolic content, and antioxidant activity of acidified cocoa nibs were analyzed. Fourier transform infrared spectroscopy analysis was also utilized to evaluate the changes in the functional groups. The results showed that the acidification of cocoa nibs using >1% malic acid significantly altered the color of cocoa nibs from brownish-purple to reddish color. Anthocyanin and phenolic content of cocoa nibs could be preserved to more than 61 and 65%, resulting in preserved antioxidant activity (>66%). The use of 2.5% malic acid followed by incubation for 3 hours resulted in cocoa nibs with bright red color and highly-preserved bioactive compounds.
Controlled Temperature Condition to Optimize the Storage Period and the Seeds Quality of Five Coffee Varieties Wibowo, Ari; Akbar, Miftahur Rizqi; Wiradinata, Rizky
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 40 No. 3 (2024)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v40i3.637

Abstract

There is increasing interest of Indonesian coffee farmers to propagate coffee plants by using generative seeds due to easiness on distribution and production.The harvest time of coffee seed and the time for sowing/planting is separated by six months. This requires coffee seeds to be stored at least for the period.Technology for coffee storage is challenging due to the characteristic of coffee seeds as intermediate seeds which are sensitive to drying. The development of efficient and effective storage methods for coffee seeds is urgently needed. This study was aimed to evaluate the germination viability and quality of coffee seedlings obtained from the seeds that have been stored for up to 12 months in the warehouse. This study employed five coffee varieties including three Arabica coffee (USDA 762, P 88, and Gayo 1), and two Robusta coffee (propellegitim and Hibiro). One kilogram package of each variety (four replications) was stored in the warehouse at a temperature of 20 °C ± 2 °C. Each replication of the coffee seeds was then evaluated for germination viability and seedling quality on 0, 3, 6, 9, and 12 months of storage. Fresh coffee seeds (without storage) were used for comparison. The results showed a decrease in seeds’ moisture content during storage. Arabica coffee seeds were able to maintain their viability after six months of storage and Robusta coffee seeds after three months. Fresh coffee seeds showed the best seedling growth performance and seedling quality index. Arabica coffee USDA 762 stored for six months was able to produce seedlings with high plant performance, root length, stem diameter, and number of leaves similar to that of seedlings generated from fresh seed. Robusta coffee seedlings sown from fresh seeds had better quality compared to those from stored ones.
Color-based Classification of Dried Cocoa Beans from Various Origins of Indonesia by Image Analysis Using AlexNet and ResNet Architecture-Convolutional Neural Networks Kristianingsih, Wahyu; Dwi Argo, Bambang; Jati, Misnawi; Ariefandie Febrianto, Noor; Hendrawan, Yusuf; Bagus Hermanto, Mochamad; Rahmatullah, Bagus
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 40 No. 3 (2024)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v40i3.638

Abstract

Cocoa plant is widely cultivated in Indonesia and spread across various regions. Diversity in geographical conditions has been known to significantly affect the quality of cocoa beans. Practically, cocoa beans are often mixed without considering the variation in the quality and its origin. This resulted in reduced global quality and product inconsistency. Improved recognition and classification methods are needed to solve those problems. Non-destructive classification methods can be used to provide a more efficient classification process. The use of artificial intelligence with computer-based deep learning methods was used in this study. Beans samples of various origins (Aceh, Bali, Banten, Yogyakarta, East Kalimantan, West Sulawesi, and West Sumatera) were evaluated. From thecollected samples, 9100 images were then taken for data processing. Data preprocessing included denoising of the background image, cropping, resizing andchanging the storage extension through the training-validation stage and the testing process. AlexNet and ResNet architectures on a Convolutional NeuralNetwork were used for classification. The results showed that the average accuracy of cocoa image classification based on color identification by computer machines using Alexnet and ResNet was high (99.91% and 99.99%, respectively). This method can be applied to provide more efficient color-based cocoa bean classification for industrial purposes.
Determinants of Food Insecurity Status among Cocoa Farmers in Ondo State, Nigeria. Dada, O.A.; Oluyole, K.A; Oladokun, Y.O.M; Awodumila, D.
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 40 No. 3 (2024)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v40i3.639

Abstract

Food insecurity is a lack of consistent access to enough food for every person in a household to live an active and healthy life. This can be a temporary situation for a family or can last a long time. Food insecurity is one way to measure people’s food affordability. The aim of the study was to determine factors that affect food insecurity status among cocoa farming households in Ondo state, Nigeria. Multi-stage random sampling technique was used to select the respondentfarmers for the study. The first stage was the purposive selection of three Local Government Areas (LGAs) from the State. Second stage was the random selectionof 15 cocoa producing communities from the three selected LGAs (the selection was proportional to size), while the third stage was the random selection of 400cocoa farming households from the selected communities. Data were collected with the use of structured questionnaires and analyzed using descriptive statistics and Probit regression analysis. Results revealed that the majority (73.8%) of the respondents were males, out of which 84.2% were literates with at least primary school education, while (93.7%) of the respondents had enough farming experience of more than 10 years. The major significant variable determinants of food insecurity in the study area were total household income, age, household size, level of education, membership of cooperative, access to credit and farm size. It is therefore recommended that farmers should be granted more access to credit facilities at low interest rates as this further guarantees their food security.
Physical Characteristic and Sensory Profile of Lampung Robusta Coffee at Various Roasting Degree Asiah, Nurul; David, Wahyudi; Suyantini, Kadek Enik; Nuralamsyah, Muhammad Reyshahri; Astuti, Rizki Maryam; Hidayat, Steve Ganiputra
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 41 No. 1 (2025)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v41i1.640

Abstract

Lampung Robusta coffee is one of the valuable commodities in Indonesia. It also has a critical role in the national and international coffee trade. Numerous studies have explored the roasting process and its impact on coffee quality, highlighting its importance in determining physical and sensory attributes. This study investigates Lampung Robusta coffee's physical and sensory changes subjected to varying roasting degrees, including City roast (Light to medium roast), Full City roast (Medium roast), and Italian roast (Dark roast). The findings show that roasting levels significantly affect moisture content, colour, bulk density, total dissolved solids (TDS), Brix, and pH, with p-values <0.05. Sensory analysis shows that each roasting degree creates different sensory profiles, especially aroma. City roast has nutty aromas, Full City roast has floral, smokey, and earthy aromas, while Italian roast has chocolate and spices aroma. These attributes differ from ideal coffee attributes with herbal, caramel, and fruity aromas. The ideal product also described has a sweet taste, medium body, acidic aftertaste, and sweet aftertaste. These results provide a valuable reference for optimizing Lampung Robusta coffee's roasting process and product development to achieve consumer-preferred characteristics.
The Eco-Efficiency Level Analysis at Various Scales of Robusta Coffee Production of Argopuro Mountain, Jember, Indonesia, Based on Life Cycle Assessment. Purnomo, Bambang Herry; Novita, Elida; At-Ta’anny, Ummu; Bagus Suryaningrat, Ida
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 41 No. 1 (2025)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v41i1.596

Abstract

Ground coffee is one of the high value added downstream coffee products that can be developed to increase the income of coffee processors. However, there are concerns about the increasing environmental impact of the downstream process into ground coffee, so it is necessary to evaluate the impact from environmental and economic aspects. The Argopuro robusta coffee processing business in Jember Regency is trying to be developed towards downstream products to increase the income of coffee farmers. Of course the negative impact on the environment must be considered. The aim of this research are first, to determine the environmental impacts that occur in the robusta ground coffee production process; second, to determine the level of eco-efficiency of the robusta ground coffee production process; and third, knowing how to compare the environmental impact and level of eco-efficiency at various scales of ground coffee production. The method used is life cycle assessment (LCA) with a scope from caring for coffee plants to delivering coffee products to consumers. The impact measured is for every one hectare of harvest. The research sample is a Argopuro robusta coffee processing unit that produces green beans and ground coffee. The higher the scale of ground coffee production, the higher the CO2 eq emissions. However, the added value is also getting higher. Eco-efficiency calculations show that if the coffee harvest (6 tons/ha) is converted all into ground coffee, it produces emissions of 1086 Kg CO2eq and a profit of 144.1 million with an eco-efficiency index value of 97.42 and is included in the classified as affordable and sustainable. This value does not differ if the ground coffee conversion scale is 20% or 50%. This indicates that the conversion of ground coffee to maximum scale in robusta coffee processing businesses is still considered environmentally sustainable.
Cocoa Farming and Illegal Mining: Farmers’ Perception on the Livelihood Impacts in the Obuasi, Juabeso, and Amansie West Districts of Ghana. OWUSU, PRINCE; Amoako, Isaac Osei; Asare, Benjamin Wiafe; Dogbe, Prince Yakohene
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 41 No. 1 (2025)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v41i1.620

Abstract

Cocoa and gold are vital contributors to Ghana’s GDP, with many cocoagrowing communities also serving as hotspots for illegal small-scale mining. This study investigated cocoa farmers’ perceptions of the impact of illegal mining on their livelihoods in three districts where both activities coexist. Data was collectedfrom 180 purposively selected cocoa farmers using questionnaires. The findings revealed that illegal mining poses significant challenges, including water pollution, land degradation, cocoa tree mortality, and reduced yields, leading to income losses for farmers. Uncovered mining pits also contribute to health risks suchas mosquito-borne diseases. Key drivers of illegal mining include unemployment, poverty, and quick financial gains from illegal mining activities. The study recommends increased environmental education by the Ministry of Food and Agriculture in collaboration with the Ministry of Lands and Natural Resources to raise awareness among cocoa farmers and mining communities about the adverse effects of illegal small-scale mining on cocoa production and the environment.
Adoption of Cocoa Rehabilitation Techniques among Cocoa Farmers in Oyo State, Nigeria. Ayodele, Omowunmi Veronica; Afuye, Itunu Esther
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 41 No. 1 (2025)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v41i1.625

Abstract

The study assessed the adoption of cocoa rehabilitation techniques (CRTs) by cocoa producers in Ido and Oluyole Local Government Areas Oyo State, Nigeria. Respondents for the study were 97, chosen through a multi-stage sampling technique. T-test, mean statistics, and percentages were used for data analysis. The study’s findings showed the mean age of cocoa farmers to be 55 years and the mean for farming experience was 20.9 years. It further revealed, that though there was a low adoption of cocoa rehabilitation techniques (x ̅=1.72), there was a significant difference in the annual output of cocoa before (x ̅=211.83kg) and after (x ̅=605.24kg) adoption of cocoa rehabilitation techniques with a p-value= 0.021.The most used techniques were planting cocoa under trees (x ̅=3.63) and complete replacement of old cocoa farms (x ̅=2.10). It also revealed scarcity of improved cocoa varieties (x ̅=4.70) and inadequate capital (x ̅=4.62) were the major constraints to cocoa rehabilitation. It was therefore recommended that cocoa rehabilitation efforts should be intensified while ensuring adequate availability of improved cocoa varieties and capital for the acquisition of necessary inputs.
Differentiation of Arabica Coffee from Several Regions and Roasting Condition by Detecting Released Gases using Electronic Food Nose Belgis, Maria; Witono, Yuli; Vico Danuartha, Laurensius Ardian; Taruna, Iwan; Suryadharma, Bertung
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 41 No. 1 (2025)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v41i1.683

Abstract

This study was aimed to identify the differentiation of Arabica coffee from West Java, East Java, West Nusa Tenggara and Bali using an electronic food nose. The analysis was conducted based on variations in temperature and roasting time to evaluate the effect of these parameters on coffee aroma characteristics. This research used an electronic nose device to detect volatile compounds quickly and accurately. The electronic nose was equipped with MQ-3, MQ-8, MQ-135, and MQ-136 sensors, able to detect alcohol, hexane, hydrogen, carbon dioxide, and hydrogen sulfide gas. Arabica coffee from various parts of Indonesia was roasted on three levels (light, medium, and dark). The results showed that variations in roasting temperature (220, 230, and 240 °C) and time (10, 13, and 17 min) significantly affected the volatile compounds’ profile. The temperature and roasting time correlated proportionally to the hexane gas, CO2 , and alcohol produced. Conversely, the lower the temperature and the faster the roasting process, the higher H2S gas was produced. Based on this, using an electronic nose effectively distinguishes the aroma characteristics of coffee based on differences in temperature and roasting time. This research contributes to helping improve the quality of Indonesian arabica coffee by understanding how temperature variation and roasting time length can be used to optimize the coffee production process and improve the coffee quality produced.

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