Pelita Perkebunan (Coffee and Cocoa Research Journal, CCRJ)
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Yield Performance Evaluation of Arabica Coffee Progenies Resulted from Three Way Cross Method
Full text linkBreeding for high yielding, pest and disease resistance, and good quality Arabica coffee is the direction of the coffee breeding program in Indonesia. Threeway cross-breeding method becomes the alternative method to improve plant genetics to achieve those goals. This research was aimed to evaluate the agronomic performance and grouping of Arabica coffee genotypes from three-way cross progeny. This study was conducted in Andungsari Experimental Station, Bondowoso, East Java from July until September 2021. A randomized complete block design with three replications was used as an experimental design. It consisted of eight Arabica genotypes resulting from three-way cross method and one check variety (Andungsari 1) as treatments. The tested genotypes were resulted from crossing parents i.e. S 1934, AB 3, RC, YC, S 795, and Catimor that was planted in 1997. The results of the agronomic performance evaluation showed that TWC (Tree Way Cross) 2 ((S 1934/AB 3 x AB 3) x AB 3) and TWC 3 (RC/S 795 x Catimor) had good agronomic characteristics i.e. weight of 100 cherries and cherry weight per tree. While grouping using heatmap clustering method showed that there were three groups of genotypes. One of the groups which consisted of TWC 1 ((S 1934/AB 3 x AB 3) x S 1934), TWC 2 ((S 1934/AB 3 x AB 3) x AB 3), and TWC 5 (S 1934/YC x S 1934) were categorized as moderate yield group
Adaptation of introduced Robusta coffee clones in some agroclimate types in East Java.
Full text linkIndonesia is the fourth largest coffee producer in the world, even though it is not the original plant. Efforts to increase coffee genetic diversity in Indonesia through the results of the introduction are also carried out to improve the quality and quantity of coffee in the international market. The aim is to obtain robusta coffee clones that are able to adapt in several agroclimates in Indonesia and have stable yield potential, so that they can be cultivated extensively. The analytical method is AMMI biplot with six clones are FRT04, FRT06, FRT07, FRT09, FRT23, FRT65, and six locations are Bangelan, Kalibendo, Kaliselogiri, Gumitir, Malangsari, Silosanen.Then the agroclimate is suitable for widespread cultivation. The results of the study based on observations made on the production of coffee plants, which are climate types, which are somewhat wet and are getting good production results in the locations of Bangelan, Kaliselogiri and Silosanen. FRT07and FRT09 clones is the best clone of production and able to adapt, has interaction between locations with clones tested annually
DNA Barcoding for Identification of Helopeltis sp. from Kaliwining Experimental Station using Mitochondrial COI Gene
Full text linkHelopeltis sp. is one of the major pests of the cocoa plant. Helopeltis can decrease cocoa yield by 50 to 60%. Several species of Helopeltis spp. are still often misidentified due to similarity in morphology such as size and color. This study aimed to identify Helopeltis sp. through DNA barcoding using the mitochondrial cyto- chrome C oxidase subunit 1 (COI) gene. Analysis was carried out on 100 adults Helopeltis sp. from Kaliwining Experimental Station, Indonesian Coffee and Cocoa Research Institute (ICCRI), Jember, Indonesia. Specimens were preserved in 96% ethyl alcohol at 4oC until molecular studies were carried out. PCR amplification was conducted through specific primer from COI gene. Sequences data analysis using MEGA 5.05 software was carried out. The study results using DNA barcoding showed that Helopeltis samples in Kaliwining cocoa plantations are Helopeltis bradyi with a percentage identity above 99% and E value of 0; this sequence as significantly matched. Mean length of the sequences was 679.5 base pairs. Phy- logenetic tree data also shows that the Helopeltis species analysed were also of the same descent, H. bradyi with the accession number KT189562.1. Helopeltis sp. specimens were clustered together. No taxonomic deviation was detected at the species level, indicating that most of the examined species of Helopeltis sp. could be authenticated by the barcode approach using the COI gene. In addi- tion, Helopeltis specimens were also aligned with H. antonii and H. theivora from the genebank to determine their genetic relationship
Characteristics of Pectin Extracted from Cocoa Pod Husks
Full text linkCocoa plant husks is one of the source of pectin. Pectin in the food industry is used as thickener, gel agent and stabilizer. The aim of this study was to determine the characteristics of the pectin from cocoa pod husks with variation in temperature and extraction times. In this study the extraction of pectin from cocoa pod husk was carried out with hydrochloric acid solvent, with 40, 60 and 80 minutes extraction times at 65oC, 80oC, and 95oC. The results showed that the extraction temperature (65oC, 80oC, and 95oC) and extraction time (40, 60, and 80 minutes) had no significant effect on metoxyl content, galacturonat acid, equivalent weight, and pectin content, but the extraction time had a significant effect on the acetyl number and the degree of esterification. The highest yield of pectin was obtained at extraction temperature of 80oC for 60 minutes. The pectin content in cocoa pod husk is larger than the content in banana skin. The characteristics of cocoa pod husk pectin powder are brown, with moisture content 10.56-11.96%, ash content 6.82-8.97%, methoxyl content 3.51-4.86%, galacturonic acid content 41.38-88.40%, esterification degree 10.76-19.96%, acetyl number 14.55-20.90%, equivalent numbers 663.83-1549.22, pectin content 9.52-19.51 and yield 5.55- 7.70%. IR Spectrum showed that there was no difference in the functional groups between standard, commercial, and pectin extracted at different temperatures
Starch Catabolism Revealed during Secondary Metabolite Released Under Vascular Streak Dieback Infections in Cocoa (Theobroma cacao L)
No full textThis study aimed to study the profile of starch content in cocoa leaf and phytoalexin production based on GC-MS analysis at several stages of VSD pathogen infection. Research was conducted on January – October 2015 at Kaliwining Experimental Field, Indonesian Coffee and Cocoa Research Institute, Jember, East Java. The research was designed based on a Completely Randomized Block Design with two factors with three replications. The first factor was clone, i.e. the resistant clone (Scavina 6) and susceptible (TSH 858) to VSD infection. The second factor was the level of O. theobromae infection, i.e. pre-infection, early infection, and late infection. Starch catabolism revealed during Vascular Streak Dieback infections in Cacao. Starch content in Sca 6 (resistant clone) in late infection decreased 24,33 % than healthy condition (no infection), however, starch content in TSH 858 (succeptible clone) in late infection decreased only 9,63 % than healthy condition (no infection). This indicated that starch catabolism rate on resistant clone was higher than susceptible clone. Some secondary metabolites releases under Vascular Streak Dieback i.e. I-limonene, eugenol and coumaran. Scavina 6 (resistant clone) had higher concentration of eugenol and coumaran than TSH 858 (susceptible clone). I-limonene compound, TSH 858 (Susceptible clone) had higher concentration than Scavina 6. I-Limonene concentration increased in lined with the severity of pathogen infection. There were an negative correlation between starch content with contentration of I-limonene (R= - 0,74), concentration of Eugenol (R= - 0,44), and contentration of Coumaran
Small-scale Fermentation of Cocoa Beans and on-Process Monitoring
Full text linkCocoa bean fermentation is a critical step in the formation of chocolate aroma precursors. Small-scale fermentation is needed to accommodate fermentation practice during low season and fruit scarcity. The study was conducted to address the minimum amount of wet cocoa beans required for a successful fermentation. In the trials, wet cocoa beans at different quantities, i.e. 1, 2.5, 5, 7.5, 10, 15, and 40 kg, were incubated in separate wooden boxes for 4 days (96 hours) and turned once after 48 hours. Temperature and pH of the pulp and beans were measured every 6 hours. Dry beans were visually inspected to determine the number of grayish and purple cotyledons indicating unfermented beans. In general, smaller scale fermentations, i.e. 1 to 15 kg, resulted in similar profiles with that of standard mini-box fermentation (40 kg) in terms of temperature, pulp pH and bean pH. The 40 kg fermentation resulted in the lowest percentage of purple beans with no grayish beans, meanwhile smaller scale fermentations showed higher number of unfermented beans. The logarithmic regression indicates that as much as 1.4 kg beans producing unfermented beans of less than 20% which meets the criteria of grade 3 based on the Indonesian National Standard for cocoa bean (SNI 2323:2008/Amd1:2010). Data analysis shows that temperature below 35°C for 42 hours was associated with higher percentage of grayish and purple beans. It is concluded that cocoa bean fermentation can be carried out at least at 5 kg scale, and temperature at 42 hours could be a parameter for process monitoring
Sensory Properties and Volatile Compound Profile of Anaerobic Fermented Gayo Arabica Coffee In Non-Washed Processing
No full textCoffee is a popular beverage that is consumed worldwide. Flavor is an important aspect of excellent coffee. Fermentation was applied in the wash coffee processing to degrade the mucilage layer and to improve the flavor quality. Fermentation in non-washed gayo arabica coffee processing has not been widely reported. This study aims to analyze the effect of anaerobic fermentation on non-washed Gayo arabica coffee processing to obtain coffee with the highest sensorial score. Coffee fruit were processed and fermented for 0-48 hours. Sensorial score, volatile, and non-volatil compounds were observed at roasted bean. A significant increase in sensory test scores was obtained in the Pulped Natural (PN) process which was fermented with a score of 85.58 ± 1.01. Concentrations of citric, malic, succinic, lactic, and acetic acids are varied between the treatments. Volatile analysis using SPME-GCMS produced 20 compounds with an Odor Active Value OAV> 1 consisting of aldehydes, furans, ketones, phenols, pyrazines, and terpenes. β-Damascenone was a compound that has the highest OAV values with honey-like, fruity, apple, and rose aroma characteristics that dominate PN and Black Honey (BH). Fermentation for 48 h in the PN process is suitable for use in Gayo with humid conditions and high altitudes.
Keywords: Coffea arabica, SPME-GCMS, Volatile compounds, HPLC, Non-volatile components, Coffee processing
Ant Abundance, identification and relation with cocoa pest attacks under several shade trees.
Full text linkAnts are soil macrofauna that plays an essential role in preventing pods of cocoa (Theobroma cacao L.) from Helopeltis antonii and Conopomorpha cramerella attack. However, the method of those pests control primarily using pesticides and that will disturbed ant's life. This research aims to determine the abundance and diversity of ants in cocoa plantations with different shade and to determine the correlation between ant abundance and intensity of pest attack from Helopeltis antonii and Conopomorpha cramerella. Ants sample was carried out using pitfall traps and Berlese funnels based on purposive sampling method. The results showed that five subfamilies were found in cocoa plantations with different shade. Subfamily Myrmicinae was the dominant group in all observation sites. The ant abundance has a strong correlation with intensity of pest attack. This was influenced by a role of the ant as natural enemies from Helopeltis antonii and Conopomorpha cramerella
Carbon storage in cocoa growing systems across different agroecological zones in Ghana
Full text linkShade grown cocoa systems have been credited with stocking high quantities of carbon and therefore possess the potential to mitigate climate change and help achieve targets of the United Nations Collaborative Program on Reduced Emissions from Deforestation and Forest Degradation (REDD+). This study quantifies and compares carbon stored as well as estimated cocoa yields in two shade management types (i.e., shaded and full sun) across three agroecological zones: Dry Semi-Deciduous Fire Zone (DSFZ), Moist Evergreen Zone (MEZ) and Upland Evergreen Moist Zone (UEMZ) in Ghana. Results show that Soil organic carbon (SOC) stored decreased with increasing soil depth across all agroecological zones. Cocoa farms with shade trees stored 6 times more soil carbon (35.90±1.56 Mg C ha-1) compared to the full sun systems (5.98±1.56 Mg C ha-1). Carbon stocks in the DSFZ and the MEZ were 61.73±1.02 Mg C/ha and 67.46±1.02 Mg C ha-1 respectively whiles the UEMZ recorded 85.10 Mg C ha-1. Across agroecological zones, pod count in the UEMZ and the MEZ were similar but varied from that of the DSFZ, which recorded the least. Wilting of pods and cherrelles, was minimal and similar in the UMEZ and the MEZ but was significantly higher in the DSFZ. It is recommended that farmers should be encouraged through strong policies to adopt the integration of shade trees in the production of cocoa in Ghana to mitigate the effects of climate change
Nitrogen uptake of cocoa seedlings as a response of cocoa pod husk derived liquid organic fertilizer application in combination with urea
Full text linkAs nitrogen (N) has played an important role in cocoa production, both providing the N-sources alternative materials, and increasing the efficiency of fertilization are urgently required to support both crop and land productivity. Research aims to investigate the N uptake of cocoa seedlings as results of combination of liquid organic fertilizer (LOF) and urea application. To support the understanding in terms of N dynamics, SPAD (Soil Plant Analysis Development) chlorophyll content, N use efficiency (NUE) and recovery of applied nitrogen (REN) were determined with additional information related to the optimal dosage of urea to be applied to cocoa seedlings. Greenhouse experiment, using ICCRI 08 cocoa seedlings, was carried out in Kaliwining Experimental Station, Indonesian Coffee and Cocoa Research Institute, Jember, East Java. The LOF used for this experiment was made from about 1-month fermentation of cocoa pod waste in a 200 L plastic tank with additional biodecomposer to improve the biodegradation of organic materials. The experiment was designed by a completely randomized design (CRD), and taking into account two factors, i.e. the level of LOF concentration and urea application, as treatments of which their effect was determined through regular growth observations and laboratory determination. The variation of LOF concentration levels are (i) control (B0), (ii) LOF 0.25% (B1), (iii) LOF 0.50% (B2), and (iv) LOF 1% (B3). Additionally, the rates of urea applications include control (P0), 10% of fertilizer recommendation dosage (P1), 25% of fertilizer recommendation dosage (P2), and 50% of fertilizer recommendation dosage (P3). SPAD readings indicate the significant effect of urea and its combination with LOF to the increase in the chlorophyll content by 10 – 20% in compare to control. The total N uptake by cocoa tends to decrease with the increase in the concentration of LOF. With average increase of about 28% compared to control, statistical analysis suggest the insignificant different effect of treatments. The effect of LOF to the increase in the NUE, ranging from 0.50 to 0.80, in combination with specific level of urea. With 50% of urea recommendation dosage, the increase in NUE is above 40% up to 55% compared to non-LOF applied treatments. REN data interpretation indicates the higher of its values for treatments with lower level of urea applications. With the increase in the urea rate, the REN value is decreasing implying the contribution from the input of N. In this level, the REN is down to below 50% showing the lower amount of N required in compare to the N inputs. Relating the dosage of urea with N uptake shows an asymptotic type of curves. It indicates the optimal rate of urea ranging from 0.5 to 1 g urea per pot. The higher amount of LOF applied shows to decrease the optimal dosage of urea required in compare to no LOF application (B0). Though its use as source of nutrients is limited, current research may indicate the potential utilization of LOF through foliar spray to increase the efficiency of urea application