Pelita Perkebunan (Coffee and Cocoa Research Journal, CCRJ)
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Keefektifan insektisida cyantraniliprole terhadap hama penggerek buah kopi ( Hypothenemus hampei) pada ko pi arabika ( Effectiveness cyantraniliprole against coffee berry borer (Hypothenemus hampei)on arabica coffee.
Get PDFA trial on cyantraniliprole 10% against coffee berry borer (Hypothenemus hampei) has been conducted on arabica coffee at Kalibendo Estate, in Banyuwangi regency, East Java. The altitude of the estate is about 650 m above sea level (asl.) and belongs to B type of climate classification according to Schmidt and Ferguson. Composite variety of arabica coffee at about four years old planted at the location was used as plant materials. Five levels of cyantranilprole dosage and two compared insecticides i.e: carbaryl 85% and lamda cyhalothrine 25 g/L have been applied as treatments and each treatment is replicated four times. Infestation of coffee berry borer (CBB) has been observed on berries in the field as well as on harvested berries and green coffee. The results revealed that cyantraniliprole 10% was very effective in suppressing infestation and population of CBB on coffee berries in the field as well as on harvested parchment and green coffee. The dosage of 2,000 ml/ha was the most effective and the highest level of efficacy against CBB until the last observation during 14 weeks trial. Application of cyantraniliprole 10% also has increased the production of green coffee harvested. The highest increase occurred on the treatment of cyantraniliprole 10% with a dosage of 1000 ml/ha, which it reached 62.87% higher compared to untreated treatment. Carbaryl and lamda cyhalothrine have effectiveness and efficacy level lower than the highest dosage of cyantraniliprole 10%
Analysis of luwak coffee volatile by using solid phase microextraction and gas chromatography (Analisa senyawa volatil kopi luwak dengan menggunakan mikroekstrasi fase padat dan kromatolgi gas).
No full textThe approach to authenticate Luwak coffee is made through analysis of volatile compounds of luwak coffee. Luwak coffee bean from type of arabica obtained from Andungsari Plantation in Bondowoso district, East Java Province Indonesia, was wet processed and sundried prior to roasting step. As many as 120 g green bean was roasted at 170-220°C for 8-12 minutes until reached light brown colour (Agtron scale 65) and was ground prior to extraction. Volatile compounds of roasted Luwak arabica coffee bean were extracted by using solid phase microextraction (SPME) at 60°C for 30 minutes. The extracted analyte was subsequently transferred into GC-FID system by splitless injection at 260°C with five minutes sampling time, continued with separation through 50% phenyl 50% dimethylpolysiloxane capillary column and oven temperature programmed from 60°C to 180°C with rate of 5°C/min. Resulted chromatogram shows major peaks mainly in Rt 8.360-9.981, and Rt 9.705-14.778, and minor peaks identified before Rt 10 and after Rt 24. Varied sample quantity ranged within 0.5-2.5 g produced chromatograms which were not significantly different (p=0.08). This research also observed the use of γ-picoline (4-methylpyridine) as internal standard. It was showed that γ-picoline appeared at Rt 8.6~ without overlaying other peaks originated from sample. Concentration of γ-picoline at 0.05 μL/g, resulted separable peaks. These findings showed that the use of solid phase microextraction and GC-FID is capable to be apply for identification and quantification of Luwak coffe
Optimization of cocoa nib roasting based on sensory properties and colour using response surface methodology
Get PDFRoasting of cocoa beans is a critical stage for development of its desirable flavour, aroma and colour. Prior to roasting, cocoa bean may taste astringent, bitter, acidy, musty, unclean, nutty or even chocolate-like, depends on the bean sources and their preparations. After roasting, the bean possesses a typical intense cocoa flavour. The Maillard or non-enzymatic browning reactions is a very important process for the development of cocoa flavor, which occurs primarily during the roasting process and it has generally been agreed that the main flavor components, pyrazines formation is associated within this reaction involving amino acids and reducing sugars. The effect of cocoa nib roasting conditions on sensory properties and colour of cocoa beans were investigated in this study. Roasting conditions in terms of temperature ranged from 110 to 160OC and time ranged from 15 to 40 min were optimized by using Response Surface Methodology based on the cocoa sensory characteristics including chocolate aroma, acidity, astringency, burnt taste and overall acceptability. The analyses used 9- point hedonic scale with twelve trained panelist. The changes in colour due to the roasting condition were also monitored using chromameter. Result of this study showed that sensory quality of cocoa liquor increased with the increase in roasting time and temperature up to 160OC and up to 40 min, respectively. Based on the Response Surface Methodology, the optimised operating condition for the roaster was at temperature of 127OC and time of 25 min. The proposed roasting conditions were able to produce superior quality cocoa beans that will be very useful for cocoa manufactures.Key words : Cocoa, cocoa liquor, flavour, aroma, colour, sensory characteristic, response surface methodology
Indication of Xenia Effect on Cocoa (Theobroma cacao L.)
Get PDFCocoa plant generally is classified as cross pollinated plant and self-incompatible plant, then there is indication the presence of pollen influence on cocoa bean quality. This study was aimed to determine the effect of pollen sources (xenia) on the colour and size characters of fresh cocoa beans (Theobroma cacao L.). This study was done on two stages. The first stage, a treatment of hand pollination of cocoa clones of DR 1, DR 2, DRC 16, KW 264 and ICCRI 03 was applied in this study. There were five treatments of hand pollination: DR 2 x DR 1, DRC 16 x DR 1, DRC 16 X KW 264, DR 1 x DR 2 and ICCRI 03 x DRC 16. Each treatment was repeated four times. Colour parameters of fresh cocoa beans were observed. The second stage consisted of nine hand pollination combinations: TSH 858 x Sulawesi 1, TSH 858 x ICCRI 03, TSH 858 x KW 264, TSH 858 x KW 570, TSH 858 x Sca 6, Sulawesi 1 x TSH 858, Sulawesi 1 x Sca 6, Sulawesi 1 x KW 570 and KW 516 x Sca 6. Each treatment was repeated three times. Size parameters of fresh cocoa pod and beans were observed. The result showed that hybridization using pollen source from bulk cocoa and DR 1 contributed dark colour to fineflavored cocoa. This colour contribution was showed by the increase in the dark fresh percentage of cocoa beans. On the other hand, hybridization using pollen source from fine-flavored cocoa contributed white and pale colour to bulk cocoa. This light colour contribution was showed by the decrease in the percentage of the dark fresh beans. Xenia effect occured on pod weight, pod length, pod girth, bean weight with pulp per pod and bean weight without pulp per pod which was shown by the hybridization with TSH 858 as female parent and weight bean without pulp per pod shown by the hybridization with THS 858 and Sulawesi 1 as female parent. Key word: Xenia, fresh beans colour, fresh beans size, Theobroma cacao L
Effect of flush existence, NAA and GA application on cocoa pod development
Get PDFThis experiment was carried out to study the photosynthate allocation between flush and young pods, and the effect of (naphthalene acetic acid) and (gibberellic acid) application to sink strength. Two cocoa clones KW 163 and KW 165 located in Kaliwining Experimental Station of Indonesian Coffea and Cocoa Research Institut were used on this experiment. Each clone was treated with flushes and without flush. Beside that, the young pods sprayed with NAA 250 mg L-1, GA 250 mg L-1, NAA 250 mg L-1 dan GA 250 mg L-1 and control (K = without NAA and GA). There were 2 x 4 treatment combinations for each clone, and replicated three trees for each combination. The parameter were cherelle wilt percentage, sucrose content, fresh and dry weight, long and diameter of healthy and wilting pods.The result showed that sink strength of young pods was lower than that of flushes, which caused application photosynthate translocation to the young pods was lower. NAA and GA application to the pods could improve sucrose allocation, increased pod weight and cherelle wilt was suppressed. The lack of photosynthate on young pod cause metabolism change, so pod became cherelle wilt. But, there was still not known the optimum concentration and method of application of those growth regulators to obtained minimum cherelle wilt.Key words: Cocoa, flush, pod, naphthylacatic acid, gibberellic acid, cherelle wilt
Identification of Quantitative Trait Loci Determining Vegetative Growth Traits in Coffea canephor
Get PDFRecently the use of molecular markers has been successfully applied for some crops. For coffee, new opportunities have been opened since Nestlé R&D Centre in collaboration with ICCRI completed the first genetic map of Coffea canephora. This study was aimed both to evaluate the phenotypic trait and also to identify the quantitative trait loci (QTLs) controlling the vegetative growth in Robusta coffee. Present study used three C. canephora populations and six genetic maps developed based on these populations using simple sequence repeats (SSRs) and single nucleotide polymorphisms (SNPs) markers. A total of 17 different quantitative data were used for the detection of QTLs on each of three populations. Present result showed that most of these traits were not heritable. The nine vegetative traits have been identified and distributed over seven different linkage groups. Due to some QTLs determining one given trait were overlapping on the same linkage group and were coming from the same favourable parent, a total of 19 QTLs detected for vegetative traits might finally be considered as only 12 QTLs involved. However, only two of them were shared for different traits. One involved for the number/length of primary branches and width of the canopy while the other for length of internodes and width of canopy. These two QTLs might determine the size of the tree canopy in this species. Key words: Coffea canephora, heridity, quantitative trait loci (QTLs), vegetative growth
Systemic Inducing Resistance on Cocoa Seedling Against Vascular Streak Dieback By Boron and Silikon Application
No full textBlack pod rot disease (BPRD) which is caused by Phytophthora palmivora is one of the main diseases of cocoa cultivations particularly in plantations with wet climate. Black pod rot can develop rapidly under high humidity environments, particularly during rainy seasons. This disease can cause loss of harvest of up to 46.63% in East Java. The various control efforts attempted so far have not resulted in significant improvements. Urea, in addition to functioning as fertilizer, can also produce the ammonia gas which is believed to be able to suppress black pod rot. This research aims to determine the effectiveness of black pod rot control using the combination of lime and urea. This research was conducted from June to September 2013. The materials used in test included sterile soil, black pod rot infected cocoa, urea, and agricultural lime. Observation results showed that ammonia could form from urea. Lime can increase the speed of the formation. The ammonia gas forming from 0.06% urea and 0.3% lime can control the P. palmivora fungus inside the soil. Key words: Pod rot, P. palmivora, urea, lime, ammoni
Arabica Coffee Farming and Marketing Chain Analysis in Manggarai and EastManggarai Districts
Get PDFArabica coffee has a unique flavour and very potential market. The purpose of this study was to analyse Arabica coffee farming and to investigate its performance of marketing chains in Manggarai and East Manggarai Districts, Flores, East Nusa Tenggara Province. This research was conducted in 2008-2010 by interviewing coffee farmers and coffee buyers; using open and close questions. The number of respondents were 100 people in each district. The result showed that land holding per household farmer in Manggarai and East Manggarai were 0.84 ha and 0.92 ha, respectively. Farmers in both districts were within the range of productive age, the farmers who were members of farmer groups in both study sites was £ 50%. Arabica coffee cultivation was still done in a traditional way. Fertilizing and controlling of pest and diseases had not been carried out inten sively. Arabica coffee farming in both district was feasible. BCR, NPV and IRR values in Manggarai were 4.2, Rp8,530,105, and 70.76% respectively, while BCR, NPV, and IRR value in East Manggarai district were 8.1, Rp2,465,833, and 27%, respectively. BEP production and coffee price in Manggarai were 94.2 kg/ha/th and Rp15,913/kg respectively, whereas BEP production and coffee price in East Manggarai were 78,2 kg/ha/th and Rp10,134/kg, respectively. In general, farmers sold their coffee in green bean form. In general, the marketing chains of Arabica coffee in both districts was farmer – collector - trader - exporter.Key words: Arabica coffee, potential market, farming analysis, feasible, marketing chains
The effect of auxin 2,4-D and cytokinin 2-ip on direct somatic embryogenesis formation of Coffea arabica L. leaf explant
Get PDFOne of the propagation technique for coffee plant production is tissue culture. Tissue culture technique for Coffea arabica L. faces some problems, mainly in the planlet formation regenerated from explants. The objective of this experiment was to examine the effect 2,4-D and 2-ip combination on the formation of direct somatic embryogenesis of Coffea arabica L. in leaves explant. Auxin (2,4-D) and cytokinin (2-ip) concentrations of, respectively, 1; 5 µM and 5; 10; 15; 20 were used as treatments. This research was conducted using completely randomized design with 10 replications. Observation to induce somatic embryos was done by quantitatively on number of callus from explant and number of embryogenic callus. Beside that, observation by qualitative descriptive was also done on deve lopment of embryogenesis. The results showed that Arabica coffee leaves explant of AS 2K clones could be induced in all medium combination except 5µM 2,4-D and 20µM 2-ip combination. Arabica coffee leaves explant of S 795, Sigararutang and AS 1 varieties could be induced in all medium combination. The highest frequency of callus formation was found in AS 2K, Sigararutang and AS 1 varieties on medium containing 1µM 2,4-D in combination with 10µM 2-ip, whereas for the S 795 variety on medium containing 5µM 2,4-D in combination with 10µM 2-ip. The highest frequency of embriogenic callus in all Arabica coffee variety could be reached on medium containing 5µM 2,4-D in combination with 15µM 2-ip. Key words : Coffea arabica L., somatic embryogenesis, 2,4-D, 2-ip, tissue culture, leaves, callus embryogenic
Resterilization in cocoa (Theobroma cacao L.) somatic embryogenesispropagation to save contaminated embryos
Get PDFSomatic embryogenesis is a technique to produce primary embryos using tissue culture. Contamination in tissue culture can be caused by internal and external contaminant. Resterilization can be performed to save contaminated embryos. The aim of this research is to obtain resterilization method in cocoa micropropagation by tissue culture so that free bacterial explants can be obtained and embryogenic. This experiments used five clones of cocoa, namely Sulawesi 1, KW 514, ICCRI 05, ICCRI 03 and ICCRI 04. Embryogenic clusters in multiplication medium were used as explant. Sodium hypochloride was used as sterilant. Several factors were evaluated using randomized block complete design, i.e. contaminant level, concentration of sterilant and period of sterilant application. Results of resterilization methods showed no significant effect among several factors tested. Among those factors, low contamination level, 10% concentra tion of sterilant and no soaking showed the highest percentage of saving of contaminated embryos. There was different response among five cocoa clones in producing embryogenic explants when using combination of resterilization methods. Key words : Theobroma cacao, somatic embryogenesis, contamination, resterilization