Pelita Perkebunan (Coffee and Cocoa Research Journal, CCRJ)
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Phenology of Flowering and Pod Maturity on Some Cocoa Clones (Theobroma cacao L)
No full textPhenology of flowering is an important aspect in the growth cycle of cocoa (Theobroma cacao L.) because the performance of plant especially flowering is linked with anthesis time, time and duration of stigma receptivity, fruit formation, crossing, and seed development which determine the plant breeding programs . Research was conducted at the Kaliwining experimental station of Indonesian Coffee and Cocoa Research Institute (ICCRI). The cocoa plant was originated from top grafting seedling with the age of eight years. Design of experiment was randomized complete block design consisted of eight clones as treatment with three replications. Each plot consisted of 20 sample flowers. The parameters observed were phenology of flowering and pod maturity. Phenology of flowering observed were age of flowering, number of opened flower buds, number of flower buds that dropped before being opened, number of flower buds that dropped after being opened, and number of opening flowers that developed into tiny fruits. Observation on pod and been quality was done on pod size, pod weight, pod length, pod girth, and bean number. The result of experiment showed that difference in phenologyof flowering and age of pod maturity existed within eight cocoa clones tested. KKM 22 showed the shortest flowering age and pod maturity, and lowest number of beans. The highest success of pollination was observed on Sca 6 and KW 617. ICCRI 03, Sulawesi 03, ICCRI 07, KKM 22 and KW 617 showed relative low success of pollination, that iswas between 10 to 17.6%. Age of flower opening did not significantly influence age of pod maturity, on the other hand it did not negatively influence percentage of flower opening and percentage of pollinated flowers. The characteristic of flowering age had high genetic coefficient of variation as well as high estimated value of heritability. Percentage number of flower buds that dropped before open showed high genotypic and phenotypic coefficient of variation, however the estimated heritability was grouped in low category. The characteristic of pod maturity  age, percentage of flower opening and bean number in each pod had low values of genotypic and phenotypic coefficient of variation,and low heritability
Performance of Cooled Cone Grinding Machine in Cocoa Cake Processing
Get PDFThe process of cocoa paste pressing has a function to separate the fatty component of cocoa from its cake. Cocoa paste is further processed into cocoa powder using grinding machine for cocoa cake. The cooled cone type of cocoa grinding machine is used to solve the problem of plug in the maschine caused by melting of fat in cocoa cake due to hot effect as a result of friction in the grinding machine. Grinding machine of cocoa has conical form of cylinder for grinding and stator wall wrapped by source of cold and closed with jacket wool. Research was conducted at Kaliwining Experimental Garden of Indonesian Coffee and Cocoa Research Institute (ICCRI) using cocoa cake containing 26.75% originated from Forastero type of cocoa seed. The capacity and recovery of the machine was influenced by space between rotor cylinder and stator wall. Grinding machine operated at cooling temperature of 25.5oC and space between rotor – stator 0.9 cm and the capacity of 187.5 kg/hour with recovery of 200 mesh cocoa powder as much as 24%. The maximum power of machine required was 2.5 kW with efficiency of energy transfer of 97%. Results of proximate analysis showed that there was no change of protein content, but protein and carbohydrate content increased after processing, i.e. from 5.70% and 59.82% into 5.80% and 61.89% respectively.Key words : cocoa cake, cooling, grinding, cocoa powderÂ
Optimizing of Arabica Coffee Bean Fermentation Process Using a Controlled Fermentor
Get PDFOne of primary coffee processing steps which affect the end quality isfermentation. Fermentation using a controlled fermentor might be usefulbecause all of parameters which influence coffee quality can be controlled.The aim of this research is to evaluate performance of controlled fermentor forfermentation process of Arabica coffee beans. Main material of this researchwas ripe Arabica coffee cherries from Andungsari Research Station in Bondowoso district. Research parameters were temperature with four levels i.e.: ambient temperature, 30o C, 35oC and 40oC, and fermentation time with three levels i.e.: 6 hours, 12 hours, and 18 hours. A horizontal type of modified fermentor has been tested with 20 kg/batch or 50% of maximum loading capacity. The result showed that an electric heater as energy source can raise temperature duringfermentation process. Fermentation process using fermentor at 30-40oC had not significant effect on physical properties change such as density, beancount per 100 g and distribution of beans. Optimum condition for Arabica fermentation process in a modified fermentor reactor was 25oC temperature, and 12 hours fermentation time. By this condition, green beans have good organoleptic score than other fermentation process treatments. Key words: Fermentor, fermentation, coffee, quality, organoleptic, horizontal cylinder
Solar Energy Efficiency of Cocoa Clones which Cultivated under Three Species of Shade Trees
No full textAbstractThis experiment aims to know the solar energy efficiency of four clones of cocoa that cultivated under three different shading plants. This experiment has been done from September until December 2013 located at Kaliwining Experiment Farm with characteristic 45 m above sea level, soil type is low humic gley, soil texture is silty clay loam, and climate classification type D based on Scmidht and Fergusson Classification. This experiment used Nested Design as Experimental Design with species of shading plant as main plot which are Teak (Tectona grandis L.), Krete (Cassia surattensis (Burm.) F.), Lamtoro (Leucaena leucocephala L.) and Cocoa clones as sub plot which are Sulawesi 1, Sulawesi 2, KKM 22, KW 165. The observation of solar energy efficiency consists of daily solar radiation intensity, solar radiation intensity above plant, solar radiation intensity under plant, and also plant total dry weight. The experimental result showed that there is differences (heterogenity) between shading location based on homogenity test by Bartlett Method. There are some interaction between the kind of shading plant and clones in parameter of interception efficiency, absorbtion efficiency, the efficiency of solar energy that caught by plant, and solar energy conversion efficiency. The efficiency of solar energy that caught by plant will affect the solar energy conversion efficiency with R2 = 0,86. Â Keywords : Solar Energy Efficiency, Cocoa Clones, Shading Plant, Nested Design, Bartlett Metho
Palm Based Mono-Diacylglyceride as an Emulsifier in Producing Chocolate with Cocoa Butter Substitute
Get PDFEmulsifier used in the preparation of chocolate has the function to stabilize fat and water that can prevent the occurrence of blooming. Emulsifier generallyused in the preparation of chocolate is lecithin. However as an alternative monodiacylglycerol (MDAG) can be used. MDAG can be synthesized from vegetableoil such as palm oil and its fraction. This research was conducted to study the effect of palm MDAG and variation of its concentration on quality of chocolate. The palm MDAG used was palm kernel oil MDAG (MDAG PKO), palm oleinMDAG (MDAG POL), palm stearin MDAG (MDAG PS) at the concentration between 0.3 to 0.9%. Results of the study showed that chocolate which usedpalm MDAG did not cause blooming. Increase of MDAG concentration tended to increase fat content but the reverse result was observed in the case of lecithin.The melting point of chocolate tended to increase with increasing concentration of MDAG POL and MDAG PS but the reverse result was observed in lecithin,meanwhile for MDAG PKO similar result was observed. The protein content of chocolate tended to decrease with increasing MDAG concentration but thereverseresult was observed in lecithin. Viscosity of chocolate with lecithin, MDAG PKO and MDAG POL decreased in accordance with increasing concentration,meanwhile in MDAG PS at the concentration of 0.3% in the beginning viscosity decreasedbut later on increased with increasing concentration. The use of emulsifierat the concentration of 0.3–0.9% did not have significant effect on fat content, melting point of fat and protein content, but it had significant effect on viscosity.Results of organoleptic testing showed that the use of palm MDAG have not significant effect on texture, taste, and appearance of chocolate. Types and concentrations of palm MDAG which were highly accepted by the panelist there wereMDAG PS and MDAG PKO with concentration 0.3% and 0.5%, respectively. Keywords: chocolate, cocoa butter substitute, lecithin, palm oil, palm kernel oi
Physiological Character of Cocoa Clones that Cultivated under Three Species of Shade Trees
No full textThis experiment aims to know the solar energy efficiency of four clones of cocoa that cultivated under three different shading plants. This experiment has been done from September until December 2013 located at Kaliwining Experiment Farm with characteristic 45 m above sea level, soil type is low humic gley, soil texture is silty clay loam, and climate classification type D based on Scmidht and Fergusson classification. This experiment used nested design as experimental design with species of shading plant as main plot which are teak (Tectona grandis L.), krete (Cassia surattensis (Burm.) F.), lamtoro (Leucaena leucocephala L.) and cocoa clones as sub plot which are Sulawesi 1, Sulawesi 2, KKM 22, and KW 165. The observation of physiological character consists of the level of leaf chlorophyll, the level of leaf nitrogen, spesific leaf area, leaf area index, the amount of stomata, and stomatal density. The experimental result showed that there is differences (heterogenity) between shading location based on homogenity test by Bartlett method. The interaction effect between plant spesies and cocoa clones are affect the leaf area index and stomatal density, whereas the level of leaf chlorophyll, the level of leaf nitrogen, and spesific leaf area was affected by the kind of plant spesies. Keywords : Physiological character, cocoa Ccones, shading trees, nested design, Bartlett metho
Morphological Characterization and Identification of Coffea liberica Callus of Somatic Embryogenesis Propagation.
Get PDFCompared with other types of coffee, Liberica coffee is more difficult to be propagates using clonal methods. Meanwhile, demand for planting materials and consumption of this type of coffee is increasing lately. The objective of this paper is to present results of the work on morpological characterization of Liberica coffee (Coffea liberica) callus produced by somatic embryogenesis propagation. This research used C. liberica Arruminensis clone. This clone was one of Liberica coffee clones which had superior taste. Main activitis carried out in this experiment were explant sterilization, explant induction and histological analysis on the callus produced. The result of this research showed that non embryogenic callus was higher (72%) than embryogenic callus (28%). The callus description can be used to identify type and characteristic of the callus. Therefore, it can be a parameter to choose type of callus for propagation material. This is important because choosing the right callus is determine of the succesfully process of Liberica somatic embryogenesis. Keywords: somatic embryogenesis, Liberica, embryogenic, non-embryogeni
Top Grafting Performance of Some Cocoa (Theobroma cacao L.) Clones as Affected by Scion Budwood Number
Get PDFReducing budwood number is an efficient effort to overcome problemsrelated with limited scion materials. The objective of this research was to studythe effect of scion budwood number in some clones on the performance of graftedcocoa seedlings. The research was conducted at Kaliwining Research Station,Indonesian Coffee and Cocoa Research Institute, Jember, Indonesia at an elevationof 48 m above sea level. Layout for this study used factorial with 2 factors inrandomized complete block design, with four replications for every treatment.The first factor was clone type, namely MCC 02 and Sulawesi 1; whereas the secondfactor was number of grafted scion budwood, namely one, two, and three graftedbudwoods. There was no interaction between clone and number of scion budwoodfor variables of shoot length, stem girth, content of total chlorophyll, chlorophylla, and chlorophyll b. Meanwhile, there was interaction for stomatal conductanceand stomatal diffusion resistance. Clone significantly affected photosynthesisand stomatal diffusion resistance, while number of scion budwood affected significantlythe shoot length. Photosynthesis activity of MCC 02 was higher comparedto Sulawesi 1. In average, stomatal diffusion resistance of Sulawesi 1 was higherthan MCC 02. The shoot length of one grafted budwood was higher than thetwo or three grafted budwood
Stomatal Conductance and Chlorophyll Characteristics and Their Relationship with Yield of Some Cocoa Clones Under Tectona grandis, Leucaena sp., and Cassia surattensis.
Get PDFAn optimum physiological condition will support high yield and quality of cocoa production. The research was aimed to study the effects of stomatal conductance and chlorophyll content related to cocoa production under three shade regimes.This research was conducted in Kaliwining Experimental Station, elevation of 45 m above sea level with D climate type based on Schmidt & Fergusson. Cocoa trees which were planted in 1994 at a spacing of 3 X 3 m were used in the study planted by using split plot design. The shade tree species were teak (Tectona grandis), krete (Cassiasurattensis), and lamtoro (Leucaena sp.) as the main plots, and cocoa clones of Sulawesi 01,Sulawesi 02, KKM 22 and KW 165 as sub plots. This study showed that there was interaction between cocoa clone and shade species for stomatal conductance where stomatal diffusive resistance of KKM 22 was the best under Leucaena sp.and Cassiasurattensis with the values of 1.38 and 1.34 s.cm -1, respectively. The highest chlorophyll content, stomatal index and transpiration values was under Leucaena sp. shade. There was positive correlation between chlorophyll content and transpiration with pod yield of cocoa. The highest yield and the lowest bean count wereobtainedon Sulawesi 01 clone under Leucaenasp. shade.Keywords: stomatal conductance, transpiration, diffusive resistance, shades trees, clones,pod yiel
Relationship between Physiological Characteristic and Bean Quality on Some Cocoa Clones (Theobroma cacao L.)
Get PDFPhotosynthesis is one of the physiological process that influence the bean weight and this process related with the efectiveness of the stomata character and chlorophyll content in the leaves. The research was conducted at Kaliwining Research Station, Indonesian Coffee and Cocoa Research Institute. Design of experiment was randomized complete block design (RCBD) consisted of six clones as treatment were Sulawesi 1, Sulawesi 2, Sca 6, ICS 60, TSH 858, ICCRI 03, PA 300. Each treatment was replicated three times. Stomata resistance diffusion, tranpiration,the content of chlorophyll a, chlorophyll b, chlorophyll total (a+b), bean number and bean weight were observed. The resuts of experiment showed that difference in chlorophyll a, chlorophyll b, chlorophyll total (a+b), stomata resistance diffusion, bean number and bean weight existed within six clones tested. Transpiration rate did not show the significantly different between six clones tested. Sulawesi 1 showed the highest content of chlorophyll a and ICS 60 and ICCRI 03 showed higher content of chlorophyll b than the other clones. Chlorophyll a, b and total (a+b) showed positively influence on bean number and bean weight. Transpiration rate had negatively influence to bean number per pod, on the otherhand it showed positively influence to bean weight. Chlorophyll total (a+b) showed high genetic variance (σg2), high phenotypic variance (σf2) and high estimated value of heritability (H). The chlorophyll a,b had moderate genetic variance, moderate phenotypic variance and high of estimated value of heritability. Chlorophyll total (a+b) could be used a selection criteria based on the value of correlation, genetic variance, phenotypic variance and estimated value of heritability would give high opportunity in selection process.Â