Pelita Perkebunan (Coffee and Cocoa Research Journal, CCRJ)
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Diversity of Pods and Beans of Twelve Cocoa Clones (Theobroma cacao L.) in Rainy and Dry Seasons
Get PDFCocoa is a sensitive plant to availability of soil water. The availability of water affects the formation of cocoa pods and beans. The aim of this research was to determine the genetic diversity and the influence of season on the diversity of cocoa beans quality as well as determining the pattern of genotype and season interaction on the quality of physical physiology of cacao beans. The research was conducted in Kaliwining Experimental Station, Indonesian Coffee and Cocoa Research Institute, Jember during dry season (2015) and rainy season (2016). This study used a complete randomized block design 2 x 12 factorial and three replicates as blocks. The first factor was the season consisting of two levels namely, dry season and rainy season. The second factor was cocoa clones, TSH 858, KW 084, KEE 2, Sulawesi 1, Sulawesi 2, BAL 209, KW 215, JTC 5A, JTC 5B, KC 2, KKM 22,and KJ 2. Observation variables included pod diameter, pod length, pod weight, dry bean weight, number of good beans/pod, number of empty beans/pod, numberof beans, and number of pods/tree/season. Data was analyzed using ANOVA fixedfactor. The bean dry weight characteristics possesed a low genetic diversity (0.27%) whereas the physical quality character of other beans, i.e bean count had moderategenetic diversity (14.20%). Meanwhile, the real difference was shown on the dry weight of bean characteristics. The best dry bean weight was observed during the dry season. Clones KW 215 and Sulawesi 1 in the dry season was catego-rized in grade A, while the lowest quality JTC 5A with grade D. The interaction of genotype (clone) with the environment (season) resulted in a significant effect onpod diameter character, pod weight, bean count, dry bean weight, and numberof pods/tree. Based on the biplot AMMI graph it was known that the TSH 858 clone showed genetic stability in bean count character. As for the character ofthe number of pods/tree, clones KKM 22, BAL 209, and KW 084 had the stability of the number of pods in rainy and dry seasons. Clones KJ 2 and Sulawesi 2 showed season-specific in the dry season for the number of pods/tree characters
Coffee Agro forestry Performance in Pulau Panggung Sub-district, Tanggamus, Lampung, Indonesia
Get PDFCoffee production system in Tanggamus was mostly cultivated around forest and Sekampung watersheds. Upstream Sekampung watersheds had been threatened by land degradation and deforestation. Trade-off have revealed between coffee production and ecological services in water catchment area. Enhancing the coffee productivity must be concern with environment conditions. Coffee agro forestry is well known as a great solution to improve the land productivity.  Environment services form natural resources will be assertion and sustainable. This study is concern to explore how the coffee agro forestry in land ownership performs. Study taken place in Pulau Panggung sub district, Tanggamus. Respondents choose randomly amount 408 coffee farmers. Statistic descriptive used to tabulate and compile the coffee agro forestry perform criteria. Then the relationship between land ownership and coffee agro forestry criteria related with farmer incomes, labor availability, level of education, and experiences in coffee production were analyzed by multiple regression. Based on the analysis was revealed that coffee plant density amount 1.774 coffee trees.ha-1 while growth with shade trees (MPTS) attain to 187 trees.ha-1. MPTS based on wood represented by 8 kind of tress, while MPTS based on non-wood trees 5 type of trees. Multi cropping plants also appear such as pepper, cocoa, banana, and rubber. Adoption of Coffee agro forestry in Pulau Panggung sub district, Tanggamus was well performed. Farmer income was noted amount IDR 14.449.854,-.year-1 or IDR 1.204.155,-.month-1. The coffee farmer income was significantly influenced by shade trees (MPTS), land ownership, and land area
Cocoa Production as Affected by Shade Tree Species and Soil Quality
Get PDFCocoa is one of the agricultural commodities that have important role and are reliable in realizing agricultural development program of Indonesia. The cocoaproduction of Indonesia tends to decrease that caused by in appropriate farming. This research aimed to evaluate the shade management to cocoa productivity and evaluating the correlation between soil quality and the cocoa production with the different shade management. This research was conducted from October 2016 until June 2017 in Kaliwining Experimental Station and Soil Laboratory of Indonesian Coffee and Cocoa Research Institute (ICCRI), Jember, Indonesia. Clones at the trial plots were Sulawesi 1 and Sulawesi 2, 10 years old, and arranged in 3 m x 3 m spacing. The design of this research was conducted by observing parameters of sample trees on cocoa field. This research used three observation plots, with shade trees of leucaena (Leucaena sp.), teak (Tectona grandis), and teak combined with krete (Cassia surithensis) shade. The results indicated that shade species affected the cocoa production. Teak shade gave higher production of cocoa (i.e 3,01 kg.tree-1) compared to other species of shade (1.83 and 1.39 kg.tree-1 for leucaena and teak and krete combination, respectively). The correlation of soil quality with cocoa production showed that soil calcium content, earthworm biomass and soil bulk density were positively correlated with the production of cocoa. Shade species greatly affected the production in combination with the soil quality
Germination and Water Content of Cocoa Seeds After Storage Treatments
Get PDFThe challenge of providing cocoa seeds is the characteristic of recalcitrant seed, thus requiring storage techniques that can slow down the decline in seed viability in an effort to manage the distribution of cocoa seeds which depend to the time of demand and harvest. The research aimed to study the effect ofpackaging method for storage of cocoa seeds; the effect of shelf life and temperature to germination and water content of seeds, and the stability of seed germination at different age and storage temperature. The research was conducted at Kaliwining Experimental Station, Indonesian Coffee and Cocoa Research Institute, Jember, East Java. The research used complete randomized design with research design using split plot. The treatments consisted of packaging methods, storage temperature and storage life. Packaging methods consisted of two methods, i.e. vacuum methods and non vacuum methods. Storage temperature consisted of three treatments, i.e. 15OC, 25OC and 30OC. both of packaging and temperature treatments were stored at four shelf life treatment included 1 week, 2 weeks, 3 weeks, and 4 weeks. Each treatment was repeated with three replications and each treatment per replication consisted of 50 seeds. Data analysis used SAS 9.0 and stability analysis used R program and PB Tool. Water content of seeds, germination of seeds and number of seedy seeds were observed. The results showed that type of packaging and storage temperature effect to germination of cocoa seeds but did not effect to seeds water content. Storage of cocoa seeds by non-vacuum packaging showed a higher of germination compared to vacuum packaging in all temperature treatments. Storage with non vacuum packaging at a temperature 25OC showed a germination more than 85% for 2 weeks of shelf life, while storage of cocoa seeds at a temperature of 30OC had a germination of more than 85% for only 1 week shelf life. Storage of cocoa seed at 15OC showed the lowest of germination at treatment. Storage treatments did not show effect on water content of cocoa seeds
Utilization of coffee skin fiber as potential source of reducing sugar by means on enzymatic hydrolysis
Get PDFCoffee spent ground is a primary by-product obtained during soluble coffee processing and potential to be utilized as a high value product due to its protein content. The quite popular effort to utilize protein-contained material is to process it to hydrolysate which also possess antioxidant activity. This research was aimed to study the possibility of protein and antioxidative compound from coffee spent ground by means of enzymatic hydrolysis using crude papain enzymes. Crude papain was used in different concentration ranged from 2, 4 and 6% to incubate the coffee spent grounds for 2, 3, and 4 hours and then analyzed for its protein content and its antioxidant activity, whereas response surface methodology was employed to study the tendency of the effect of incubation time and enzymes concentration towards hydrolysis results. The result showed that the use of crude papain was effective to liberate the protein and antioxidant compound the coffee spent ground with its optimum condition utilized 6% of enzyme and 2 hours incubation time. At mentioned condition, it could extract up to 67.38% of the protein of the coffee spent ground and its hydrolysate possessed relatively high antioxidant activity
Yield Performance of the Promising Cocoa Hybrids (Theobroma cacaoL.) at Dry Climate Condition
Get PDFGlobal climate change is impacting cocoa cultivation that cocoa trees must be adaptive in dry climate and higher temperature of environmental condition. This research had objective to observe adaptability performance of the promising hybrids of cocoa ofthe selecting high yielding hybrid swhichare tolerantto dry condition. Treatments were 14 hybrids of bi-clonal crosses betweenselected clones in factorial design in which KEE 2 was selected based on its resistance to vascular-streak dieback (VSD) and drought condition. Multilocation trials were established in Kaliwining Experimental Station in Jember (low land) and Sumber Asin Experimental Station in Malang (medium land) both of which were classified to dry land area. Yield per tree were assessed in monthly basis during 9 consecutive years of yield period. Data were performed to the combinedanalysis of variance followed by AMMI (additive main effect and multiplicative interaction). The results showed thatthe factor of hybrid, location, and interactionof hybrid and location to year contributed higher value of variance for the yield. Analysis of AMMI indicated that the hybrids of KEE 2 x Sulawesi 1 (F 1 and reciprocal) had highest yield potency and adaptive to low land (Kaliwining) on the other hand the hybrids of TSH 858 x KEE 2 (F 1 and reciprocal) were adaptive to medium land (Sumber Asin). Refer to yield adaptability to dry condition and other potential traits reported thus the hybrid of KEE 2 x Sulawesi 1 (F 1 and reciprocal) was released as cocoa planting material for addressing dry condition. The result also identified those hybrids inherited using KEE 2 performed more adaptive to dry condition. Further-more, the clone was suggested to be used as parental clone on breeding for drought tolerance
Genetic Diversity Analysis of Edel Cocoa Clones Parental Cross Using Maturase K (matK) Gene
Get PDFEconomically, cacao bean products are divided into fine flavor and bulk cocoa. Fine flavor cocoa has white color beans while bulk cocoa has purple color beans. Bean color of fine-flavor cocoa beans is determined by the presence of a double recessive gene which is inherited from Criollo cocoa type. Analysis of the genetic background in this study used maturase K (matK) gene to ascertain the identity of the genotypes which will be used as a parent in crossing of fine flavor cocoa plants. The study aimed to investigate the genetic background of the promising clones that will be used as a parent in breeding program on fine flavor cocoa based on maturase K (matK) gene in order to ensure the identity of the genotype that will be used in parent crossing and it had Criollo ancestor. DNA analysis was conducted at Agency for the Assessment and Application Technology (BPPT), Serpong, West Java. DNA analysis was conducted on eight genotypes consisting of four genotypes of fine flavor cocoa (ICCRI 02, DRC 16, PNT 16 and DR 2) and four genotypesof bulk cocoa (MCC 01, MCC 02, sulawesi 1, and KW 617). The results showed that Maturase K (matK) was one of chloroplastgene which could be used to study phylogenetic and evolution on cocoa. Two primers Mac 02 and Mac 09 were used for amplification of matK gene on cocoa with a rate of homology 99-100% with position 872 bp for Mac 02 and 1153 bp for Mac 09.The results of the phylogenetic analysis showed that the cocoa genotypes would be used as parent crossing included DR 2, ICCRI 02, DRC 16, PNT 16, MCC 01, MCC 02, Sulawesi 1, KW 617 and HJ 2 tended to have ancestral Criollo as female parent
Cocoa Butter Characteristic on Different Roasting Temperature and Its Final Sensory Profiles
Get PDFCocoa butter is an intermediate product of cocoa processing separated from cocoa nibs or cocoa mass. Heat through cocoa processing affect the characteristic of fat including roasting process. The aim of this experiment is to evaluate the characteristic changes and sensory profile of cocoa butter in different operational roasting temperature. This experiment was conducted in Postharvest Laboratory of Indonesian Coffee and Cocoa Research Institute using dry cocoa bean from Glenmore estate in Banyuwangi (G) and from Kaliwining estate in Jember (K) in grade A according to standard of SNI 2323:2008/Amd1:2010 with moisture content of 7.5% originated from Trinitario bean and roasting temperature 120OC (T1) and 150OC (T2). Cocoa butter characteristic evaluated based on yield of separated fat, saponification, free fatty acid, peroxide value, colour and its melting profiles. Flavour description evaluated by sensory test using native panelist. Result shows nosignificant difference between roasting temperature but shows difference in appearance and flavour profile. Yield of separated fat is 35.95% per cocoa mass weight, saponification value is 193.36, free fatty acid is 0.72 and peroxide value 2.96 comply to the national standard of commercial butter. Cocoa butter appearance in T2 shows more intense of red colour than T1. Roasting temperature T1 and T2 enhance the chocolaty and nutty flavour but T2 shows burnt off-flavour for bean of Kaliwining (K). Melting point cocoa butter is 36.63OC and qualified as hard cocoa butter
Identification of Molecular Marker Based on MYB Transcription Factor for the Selection of Indonesian Fine Cacao (Theobroma cacao L.)
Get PDFIndonesia is the third largest cacao (Theobroma cacao L.) producer in the world and also well-known for its fine cacao varieties (Java fine-flavor cacao). Indonesian fine cacao breeding program will be accelerated by early detection of its specific trait through the use of molecular marker. One of the traits thatcould differentiate fine and bulk cacao, in this case Criollo and Forastero, respectively, is the pod color. Previous research reported that MYB transcription factor gene regulated cacao pod color and was able to differentiate Criollo from Forastero. The gene involved in the control of plant-specific processes including primary and secondary metabolism, cell fate and identity, developmental processes and responses to biotic and abiotic stresses. This research aimed to identify the diversity of Indonesian fine and bulk cacao based on MYB nucleotide sequence fragments. Identification of the MYB nucleotide sequence was conducted by DNA isolation from cacao leaves and specific primer design based on two cacao MYB transcription factor ene accessions. These primers were used to evaluate the diversity of three Indonesian fine cacao (DRC 16, PNT 16, and ICCRI 01) and two bulk cacao (PA 191 and ICCRI 03) clones. The cluster analysis showed that this specific primer is similar to other MYB gene accessions in Malvaceae family (Theobroma, Herrania, Gossypium). It is also able to differentiate bulk and fine cacao in accordance to their pedigree. The primer developed in this study could be used for further analysis of Indonesian fine cacao molecular marker
Depressive Behavior of Rats Consuming Cocoa Powder and Cocoa Extract
Get PDFChocolate is associated with calm and happy feelings. However little is found to demonstrate if this effect is induced by active ingredient in cocoa ratherthan the sweetness of chocolate. In this study we tested the effect of cocoa on the depressive behavior of female rats suffering from estrogen deficiency. Twentyfemale rats aged seven weeks old were ovariectomized to remove the estrogen source. The rats were distributed into four groups and undergoing three dayoral administration of 1g/kg body weight (bw) cocoa powder, 1g/kg bw cocoa extract, 1 mg/kg bw estradiol valerate and 1 mL/kg bw vehicle (olive oil). Anothergroup of rats having intact ovaries received 1 mL/kg bw drinking water. The rats were undergoing forced swimming test (FST) one day before treatment and after treatment and the immobility time was recorded. No significant difference was found on the after-treatment immobility time across groups. However, all the rats in the vehicle group developed longer immobility time after-treatment compared with the result from before-treatment test, suggesting that depression had occurred in ovariectomized rats receiving no active substances. In the other hand, very few rats had greater after-treatment immobility time in the cocoa powder and estradiol valerate groups. In the cocoa extract group, all the rats had shorter immobility time after treatment when it is compared with before treatment time. We conclude that compounds in cocoa have certain extent of estrogenic activity that affects emotional state