Pelita Perkebunan (Coffee and Cocoa Research Journal, CCRJ)
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Performance of Biochemical Compounds and Cup Quality of Arabica Coffee as Influenced by Genotype and Growing Altitude
Full text linkArabica coffee (Coffea arabica) cultivation in the medium altitude (700-900 m above sea level, asl.) will face problems such as decreasing productivity, physical, biochemical and cup quality and increasing intensity of pest and diseaseattacks. Utilization of plant material that has good productivity and cup quality, resistance to pests and diseases is an effort that can be done to overcome theseproblems. The aims of this study is to evaluate performance of Arabica coffee quality grown at high and medium altitude area, as well as biochemical compound and cup quality changes that occur due to influence of genotypes and genotype × altitude interactions. Eight genotypes of Arabica coffee were evaluated at two locations namely KP Andungsari (1,250 m asl.) and Kalibendo (700 m asl.). The field design for each location was randomized complete block design with three replicates. Observations were made on the two quality aspects, namely the biochemical compounds and cup qualities. The result on the biochemical compounds showed that the altitude significantly affect to the content of caffeine, sucrose, and trigonelline. Effect of genotype × altitude occured to the caffeine, trigonelline, and sucrose content. Diversity of chlorogenic acid content was caused by the genotype effect. Cup test results showed that genotypes grown at high altitude had a better cup quality than genotypes on medium altitude. Cup quality variables that were changed due to altitude difference were fragrance and aroma, flavor, aftertaste, acidity, balance, and overall, while the cup quality variable that did not changed was the body. Characters of coffee aroma at the high altitude were floral, spicy and fruity, while at the medium altitude were herbal, green and grassy. The best quality genotype at the high altitude was K8, while at the medium altitude was K29. Environment (altitude) gives greater influence to the formation of coffee flavor variations produced compared to genotypes
Earthworm Abundance and Soil Characteristics Following Cocoa Waste and Manure Applications
Full text linkSoil fertility level improvement in an environmentally friendlier way has been a key to provide a sustainable cocoa production. Earthworms, as decomposeragents in soil, may provide a sustainable way of improving soil fertility level. The objective of this study was to quantify top soil earthworm population andsome important soil characteristics, e.g. soil moisture, organic C, total N, and pH to see if there was any response observed due to different level and type oforganic waste applications. Their surface populations, i.e. at 5–10 cm depth, within cocoa circle were investigated with respect to different type of organic wasteapplications, i.e. cocoa pod waste, cocoa leaf waste, and sheep manure. For cocoa derived organic matter, the level of application was arranged at 5, 10, and 20 ton/ha to obtain an optimal condition at which the highest population of earthworm is obtained. A field investigation was performed at a square of 900 cm2 sizedarea, and extending down to 5–10 cm depth. Additionally, the effect of organic waste to top soil characteristics were also determined mainly to some importantparameters such as soil moisture, organic carbon, total nitrogen, and soil pH (H2O). Our analysis suggest that field heterogeneity condition may limit the conclusion, mainly related to the question of to what extent the effect of organic wastes to the changes in terms of soil characteristics. The application of organic wastes was able to increase the population of earthworms. Their highest abundance was obtained following the application of cocoa pod at 20 ton/ha, which was about 5 times higher than the population in the control. 
Cocoa Seed Shelf-Life and Seed Germination as Influenced by Pectin-Coat Application
Full text linkThe 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. 
Optimization of Microencapsulation Process of Green Coffee Extract With Spray Drying Method as a Dietary Supplement.
Full text linkGreen coffee has high content of chlorogenic acid which is potential to be developed into slimming diet supplement. Microencapsulation was used tomake herbal supplement. Spray drying process with the addition of maltodextrin as a coating material will protect the extract from high temperatures. The purpose of this study was to determine the percentage of maltodextrin and optimal skim milk to produce dietary supplement preparations and find out the quality of dietary supplement preparations obtained. Robusta coffee beans from Argopuro, Jember, East Java, was dry processed. This research optimized the microencapsulation process of green coffee extract using central composite design method. The method was response surface with two factors namely percentage of maltodextrin and percentage of skim milk. The response used was total phenolic content and antioxidant activity. The results showed the optimal percentage of maltodextrin and combined skim milk were 8.61% and 3.22% respectively with total phenol obtained at 58.75 mg GAE/g with an accuracy of 93.10% and IC50 65.10 ppm with an accuracy of 95.76%. Dietary supplement products on the market contain total phenol of 57.52 mg GAE/g and IC50 87.65 ppm. Comparison with other green coffee supplement products showed this microencapsulation have higher total phenol content and antioxidant activity
Empirical analysis of the best warehousing practices and its impact on cocoa beans quality: the perspective of cocoa producers
Full text linkThe importance of cocoa to the economy of Ghana cannot be overemphasized. For several decades, cocoa has been the backbone of the country's economy and plays a major role in employment, foreign exchange earnings, government revenue, education, and infrastractural development of Ghana. Ghana is the world premier supplier of high quality cocoa and second largest exporter of the commodity. Maintaining this high quality of cocoa beans is important if Ghana is to maintain this status, and in so doing, continue charging a premium price for its cocoa. In this study, four best practices of cocoa warehousing were identified from literature and the impact they have on the quality of cocoa beans was explored in mach detail using data collected from sixty-six district managers and depot keepers of cocoa warehouses in the Agona East and Agona West districts of the Central region of Ghana. A structural equation model was developed and tested to explore this phenomenon and the findings revealed that the four cocoa warehousing best practices - inventory control, warehouse maintainance, warehouse inspection, and records keeping- were significantly positively associated with the quality of cocoa beans. This suggests that all efforts aimed at improving these aspects of cocoa warehousing would reflect positively on the quality of cocoa beans. The study also revealed important challenges to cocoa warehousing in the sampled cocoa warehouses and depots including low capacity of warehouses, poor lighting, poor ventilation, attack by pest and diseases, mishandling, insufficient equipments and facilities, pilferage and damage of cocoa beans, and lack of training for staff and other workers of cocoa warehousing and storage institutions. These challenges threaten to lower the quality of Ghana's cocoa beans. The study recommends that greater investment should be channelled into cocoa warehousing as doing so would address most of the challenges identified. The study also calls for further research into other cocoa warehousing practices not tackled in this study to determine how they impact on the quality of cocoa bean
Infestations Of Two Major Pests Of Cocoa, Conopomorpha Cramerella and Helopeltis Theivora Under Natural Condition
No full textThe Cocoa pod borer (CPB), Conopomorpha cramerella (Snellen) (Lepidoptera: Gracillariidae) and Helopeltis theivora (Miller) (Hemiptera: Miridae) are the major pests of cocoa in the South East Asian Region. C. cramerella started to infest cocoa pod which more than 7cm in length, whereas H. theivora started to infest the pod at a very early stage of pod development. The present study aims to determine the relationship and the degree of damage severity of these two significant pests under natural condition. No insecticide spraying was carried out throughout sampling occasions; however, other management practices were implemented. Destructive sampling of fifty cocoa pods at various lengths was carried out at fortnightly basis.Percentage of infestation, number of CPB eggs, entry, and exit holes were recorded for an individual pod. The results obtained denoted that H. theivora begin attacking pods at a young age and the majority of the pods were infested when they reached 8 cm in length. The percentage of damage severity increased as the pod developed. In contrast to H. theivora incidence, the number of C. cramerella eggs were recorded higher when the percentage of H. theivora incidences were low. The highest mean number of C. cramerella eggs were recorded when the pod length is more than 150 mm. Although infestation of the C. cramerella was more serious, management of both pests must be started when the pod length is less than 8 cm. Integrated control approaches must be targeted to both pests at the appropriate time, to reduce significant losses
Toward a more sustainable coffee production: the implementation capacity of Indonesian Standard Coffee (ISCoffee)
Full text linkThis paper contributes to the literature on the emerging trend of Southern sustainability standards and certifications as a reaction to the Northern-based private standards by businesses and NGOs. It particularly analyzes the implementation capacity of ISCoffee as a public standard and certification initiated by the Indonesian government. We analyze the opportunities and barriers in the process of implementing ISCoffee and examine whether ISCoffee can become a viable alternative to Northern-based private standards and certification. We first conclude that the implementation capacity of ISCoffee is low, because of weak administrative structures, and communication and coordination deficiencies. Second, we conclude that ISCoffee will unlikely being able to solve smallholder-related problems in the coffee sector such as limited access to market, insufficient capital, and underdeveloped farmer organizations. Finally, we conclude that ISCoffee - on the short term - will not manage to become a viable alternative to Northern-based private standards and certifications
Use of Lactobacillus fermentum for improving fermentation degree of smallholder dried cocoa beans
Full text linkIn an attempt to improve the quality of dried cocoa beans produced from small holder farming in Indonesia, experiment of cocoa beans and Lactobacillus fermentum (LF) was conducted. LF culture at concentration 5% w/w was added into dried cocoa beans and incubated for four days. Treated beans were sun dried and evaluated for slaty and purple appearance on the nibs, as well as defects and sensory quality. This study reports a significant decrease in the proportion of slaty and purple beans in the treated groups either in smaller (30 kg) or in the larger (150 kg) scales. The moulded bean number surged, but moulded beans was already present in the untreated group. The sensory profile was obtaining higher scores on the chocolate flavor, bitterness and astringency attributes. It is concluded that LF culture could be used for improving the physical and sensory qualities of cocoa beans from small holder farmers
Adoption Status and Factors Determining Coffee Technology Adoption in Jimma Zone, South West Ethiopia.
Full text linkJimma zone is one of the most potential coffee producing areas in Ethiopia. The livelihood of the farmers is mainly depend on coffee production. However,majority of them are smalholders characterized by traditional farm management system and limited use of coffee production technology. The aim of this study was to assess the adoption status of different coffee technologies in Jimma zone and to identify the determining factors of coffee technology adoption in the area. In the study, 393 respondents were involved and the adoption status of six selected coffee technologies, namely: the adoption of improved coffee variety, stumping, pruning, fertilizer, shade and mulching was investigated. Accordingly 67.4 % of the sample respondents did not use improved coffee variety. Similarly 45.8%, 31%, 53.4%, 4.1% and 25.7% of the farmers have not yet started to use stumping, pruning, fertilizer, shade tree and mulching, respectively. The factors influencing the adoption of each of these technologies were analyzed by using binomial regression model. As a result, age was found to be significant and negatively correlated with adoption of improved coffee variety. Sex of the farmer was the second variable which was found to be significant and had a negative correlation with mulching practice. Educational status was the other important factor which was found to be significant and had a positive correlation with adoption of the improved coffee variety, stumping technology and using shade tree. Family size was also found to be significant and had a positive correlation with using of stumping technologies, pruning, fertilizer application, mulching and shade trees. Dependency ratio, which was significant and showed a negative correlation with stumping and fertilizer application, was found to have a positive correlation with pruning. Likewise coffee farm size was found to be significant and had a negative correlation with improved coffee variety, fertilizer and mulching but it had a positive significant correlation with stumping. The coffee growing experience of the farmers was also significant and had a negative correlation with stumping, pruning and fertilizer. Moreover development agent support had a significant positive correlation with adoption of improved coffee variety, stumping, pruning, fertilizer application and mulching.Market distance was a factor that had a negative correlation with adoption of improved coffee variety, stumping, shade and mulching. Cooperative membership also showed a significant and negative corelation with improved coffee variety and pruning. Credit on the other hand was found to have a positive correlation with fertilizer application and was negatively correlated with the adoption of pruning practice and mulching. The total income of the household was found to be significant and had a positive correlation with adoption of improved coffee variety, pruning, using fertilizer and using of shade tree and training was also found to have a positive relationship with adoption of improved coffee variety, stumping technology, pruning practice, using shade tree and mulching
Seed germination performance of nine Arabica coffee (Coffea arabica L.) varieties under the laboratory condition after six months of storage period.
Full text linkCoffee 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).