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Pelita Perkebunan (Coffee and Cocoa Research Journal)
Published by Indonesian Coffee and Cocoa Research Institute
ISSN : 02150212     EISSN : 24069574     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Pelita Perkebunan, Coffee and Cocoa Research Journal (CCRJ): ISSN:0215-0212 Since its establishment in 1911, Indonesian Coffee and Cocoa Research Institute (ICCRI) formerly Besoekisch Proefstation, had published its research findings through a journal call Mededelingen van het Besoekisch Proefstation. Between 1948-1981 the research institute was under the supervision of Bogor Research Institute for Estate Crops, and published its research findings through De Bergcultures which was later changed to Menara Perkebunan. Since the institute held the national mandate for coffee and cocoa commodities, and due to rapid increase in the research findings, ICCRI published its first issue of Pelita Perkebunanjournal in April 1985. Pelita Perkebunanis an international journal providing rapid publication of peer-reviewed articles concerned with coffee and cocoa commodities based on the aspects of agronomy, plant breeding, soil science, crop protection, postharvest technology and social economy. Papers dealing with result of original research on the above aspects are welcome, with no page charge. Pelita Perkebunan is managed by Indonesian Coffee and Cocoa Research Institute (ICCRI), which publish the research findings not only for coffee and cocoa but also other commodities relevant with coffee and cocoa, i.e. shade trees, intercrops and wind breakers.
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Articles 8 Documents
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Search results for , issue "Vol 36 No 3 (2020)" : 8 Documents clear
Evaluation of Cocoa Agribusiness in South Manokwari Regency, West Papua, Indonesia Junita Br. Nambela; Aser Rouw; Surianto Sipi
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 36 No 3 (2020)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v36i3.406

Abstract

South Manokwari has triumphed with cocoa since 1980 but that glory has faded in recent years. Recently, this regency is faced with various problems for the development of cocoa agribusiness. The purpose of the study was to evaluate the current cocoa-based business in South Manokwari. This research was conductedin three districts in South Manokwari namely Oransbari, Ransiki, and Momi Waren. The study was conducted using the purposive random sampling technique on 119 respondents. The distribution of respondents in the three districts was: Oransbari 44 respondents; Ransiki 42 respondents; and Momi Waren 33 respondents. Basedon the study results, it was known that the average plantation ownership by the farmers was 1.09 ha. Ninety nine percent of farmers were still in productive age (15-65 years). The level of education was still low with 67.13% of farmers had no formal education or did not finish elementary school. Cultivation practices thatmust be improved included pruning (74.71%), fertilization (95.89%), pest and disease control (55.16%), and waste utilization (82.07%). The cocoa beans’ average production was in the range of 71.67–173.33 kg dry beans or 21.67–1000 kg fresh beans per ha harvested from 1,574 ha of farmers’ cocoa land in South Manokwari. Meanwhile, the average prices for cocoa beans were USD 0.24–USD 0.36/kg for the fresh beans and USD 1.20–USD 2.23/kg for the dried beans.
Short-term dynamics of leaf litter-derived soil organic carbon under different coffee and cocoa cropping systems Erwin Prastowo; Laily Mukaromah
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 36 No 3 (2020)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v36i3.416

Abstract

Litter plays a crucial role in the formation of soil organic carbon (SOC), and potentially affects different pools in the context of soil carbon cycle. To improve knowledge and understanding with respect to the dynamics of carbon in coffee and cocoa cropping systems, there is a need to develop a mechanistic model to explain the formation of carbon especially in different background of soil, climate and agronomic management. Short-term observation was performed in different cropping systems, i.e. coffee (Coff) and cocoa (CoL) with lamtoro(Leucaena sp.) shade trees, and cocoa with oil palm (Elaeis guineensis) shade trees (CoP), and teak (Tectona grandis) conservation area, to investigate the quantitative amount of leaf litter-derived carbon. Additionally, to improve the understanding with respect to the formation of soil organic carbon, a simple model is developed by employing organic carbon storage coefficient (hi) as parameter to validate the observation data from Coff and CoL plots. Leaf litter is collected daily with concomitant microclimate records, i.e. air temperature, relative humidity, light intensity, and soil temperature. Composite soil and leaf samples are collected for organic carbon, soil moisture content, and leaf relative water content (RWC), for laboratory identification. Analysis of data suggests the presence of cropping system effect, i.e. shading condition and agronomical practices such as pruning, to microclimate variations except for soil temperature. Furthermore, cropping systems do not significantly influence soil moisture content, amount of organic carbon, and RWC. With higher model efficiency (EF), the simulated model fits better for CoL, EF 0.95, than Coff, EF 0.58. Model simulation, with both hi values are 0.017 and 0.014 in Coff and CoL, reveals a possibly cropping system specific curve pattern. A faster SOC formation in Coff plot has suggested a crucial role the amount of leaf litter to support with continuous carbon supply. The simulation implies the presence of soil related-maximum point limiting carbon storage capacity
Isolation and identification of microbial species found in cocoa fermentation as microbial starter culture candidates for cocoa bean fermentation in Colombia. Maria Denis Lozano Tovar; Geraldine Tibasosa; Carlos Mario González; Karen Ballestas Alvarez; Martha del Pilar Lopez Hernandez; Fernando Rodríguez Villamizar
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 36 No 3 (2020)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v36i3.443

Abstract

Microbial activity involved in the cocoa beans fermentation process is essential to maintain and improve the organoleptic and nutritional qualities of chocolate; therefore, the aim of this investigation was to search and select microbial isolates with the potential to improve the quality of cocoa beans. Fermentation experimentswere conducted on farms located in Maceo (Antioquia), San Vicente de Chucurí (Santander), and Rivera and Algeciras (Huila), Colombia. Yeast, lactic acid bacteria (LAB), acetic acid bacteria (AAB), and mesophilic aerobic microorganisms were obtained from different fermentation batches. The growth of these microorganismswas tested in six treatments as follows: 50% cocoa pulp agar (CPA), high concentrations of glucose (10%), ethanol (5%), and acetic acid (7%), an acidic pH of 3.0, and a high temperature of 50oC for 24 h. The isolates with the highest growth were identified by 18S and 16S rRNA gene analysis, revealing a high diversity ofspecies associated with cocoa fermentation, including eight species of yeasts (Debaryomyces hansenii, Meyerozyma guillermondii, Wickerhanomyces anomalus, Pichia guillermondii, Pichia kudriavzevii, Trichosporon asahii, Candida parapsilosis, and Pichia manshurica), six species of LAB (Pediococcus acidilactici, Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus farraginis, Lactobacillus rhamnosus, and Leuconostoc mesenteroides), four species of AAB (Gluconobacter japonicus, Acetobacter tropicalis, Acetobacter pasteurianus, and Acetobacter malorum/tropicalis), and three species of Bacillus spp. (Bacillusaryabhattai /megaterium, Bacillus subtilis, and Bacillus coagulans). In general, microbial populations increased in cocoa batches after 12 h of fermentation and decreased after 84-96 h. All the yeast isolates grew in 10% glucose and CPA, 85.7% in 5% ethanol, and 95% at a pH of 3.0. All the yeast isolates were affectedby 7% acetic acid and incubation at 50oC for 24 h. Eighty-five percent of the LAB grew in 10% glucose, 100% in 5% ethanol, 42.8% in CPA, 64% at a pH of 3.0, and 35.7% grew after being exposed to 50oC for 24 h; all were affected by 7% acetic acid. As for the AAB, 100% grew in 10% glucose, 71% in 7% ethanol, 100% grew in CPA, in 7% acetic acid, and at a pH of 3.0, while 100% were affected by incubation at 50oC. Three yeast isolates, W. anomalus, D. hansenii and M. guillermondii, three LAB isolates, P. acidilactici, L. brevis, and L. plantarum, and three AAB isolates, A. tropicalis, A. pasteurianus and G. japonicus, were selected as promising strains to be used in a microbial starter culture for cocoa bean fermentation to improve the organoleptic quality of cocoa.
Seed germination performance of nine Arabica coffee (Coffea arabica L.) varieties under the laboratory condition after six months of storage period. Ari Wibowo; Dwi Nugroho; Ucu Sumirat
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 36 No 3 (2020)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v36i3.450

Abstract

Coffee 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).
Fermentation of Arabica Coffee Beans Using Ohmic Heating Technology in Producing Specialty Coffee Reta Reta; Salengke Salengke; Junaedi Muhidong; Arnida Mustafa; Syamsia Syamsia; Ophirtus Sumule; Zaimar Zaimar
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 36 No 3 (2020)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v36i3.452

Abstract

Coffee is one of the most important agricultural commodities in global market. Therefore, the quality of coffee beans is certainly an important factor whichnotables in considering taste of coffee, especially on flavor profile. Coffee beans produced by farmers in Indonesia are generally “inferior quality of coffee”, asmentioned unsorted or ungraded coffee/kopi asalan with defect score more than 225. It is caused by improper processing that is affecting coffee flavor becomestink and fermented. Improvement of post-harvest aspects are needed to upgrade coffee quality. This research examine a processing system using Ohmic-basedfermentation technology to produce specialty coffee. This research was conducted by setting the temperature (30, 35 and 40oC) and fermentation time (2, 6, 12, and 18 hours). The results showed that this treatments could gain cupping score anging from 81.81 to 85.25 with an average cupping score of 84.03. In this study,the application of 12 hours fermentation time and 35oC temperature generated the highest cupping score of 85.25. The best coffee flavor by applying 30oCtemperature was mouthfeel or body with cupping score of 7.81, whereas flavor, aroma and balance were the best characteristic coffee profile by applying 35oCtemperature on the fermentation process. On the other hand, fermentation temperature of 40oC generated high preference score of balance, that was 7.84. In term of fermentation time, the best characteristics of 2 hours and 12 hours fermentation were flavor and aroma, respectively. Enrekang Arabica coffee has 21 flavor profiles. b
Knowledge Level of Farmers and the Importance of Coffee Seedling Attributes and Accessibilities in Bandung Regency, West Java, Indonesia Dina Fithriyyah; Eliana Wulandari; Tuhpawana P. Sendjaja
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 36 No 3 (2020)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v36i3.453

Abstract

Bandung Regency is one of the main Arabica coffee plant development centers in West Java, especially in Pangalengan District. The problem of Arabicacoffee farming is that the seedlings used not from recommended seed gardens, which may affect coffee productivity in the future. There are several factors thatinfluence farmers in the selection of coffee seedlings, including the knowledge of farmers on the attributes of coffee seedlings, and the importance of the attributes. The purpose of this study were 1) analyzing farmers’perception on the importance of different coffee seedlings attributes; 2) analyzing farmers’ knowledge of the seedlings attributes in each coffee variety; 3) analyzing the level of suitability and gap of the attributes of Arabica coffee seedling and the position of various categories of attributes and seedling accessibility in the concept of priority. The research method used quantitative approach from 77 coffee farmers. The data was analysed using descriptive analysis, Importance Performance Analysis and Cartesian diagrams. The results show that in general all the coffee attributes and seedlings accessibility evaluated had a positive score and very important for farmers. Furthermore, the farmers’ knowledge on the attributes and seedlings accessibility was variaed. Farmers have good knowledge on seedlings size, productive age, productivity, fertilizer use efficiency, seedling price, and ease of obtaining seedling attributes. There is an unsuitability and gap between the important and knowledge level of farmers about coffee attributes and seedlings accessibility.
Variables Influencing the Potency of Community Based Coffee Agro-Tourism in Mount Galunggung, Tasikmalaya, Indonesia Nurhana Jafaruddin; Trisna Insan Noor; Tuti Karyani
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 36 No 3 (2020)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v36i3.454

Abstract

Tourist attraction which located in the area of Mount Galunggung, Tasikmalaya Regency offers a variety of tourist destinations. The Mount Galunggung tourismarea is currently adding some tourist destinations, such as the development of coffee agro-tourism which involves the community, namely coffee farmers. However, the potential for coffee tourism still requires good planning and designing. The involvement of all stakeholders to support the development of coffee agro-tourism is expected to make coffee agro-tourism sustainable. The aims of this study were to analyze the factors which affect the development of coffee agro-tourism and to design a model for developing community-based coffee agro-tourism. The research design mixed method of census and Partial Least Square. The number of respondents was 142 that consisted of the community involved in the development of agro-tourism in Sukaratu District. The results of this study showed that the coffee plantation supported the existence of coffee agro-tourism in Galunggung tourism area. The characteristics of variable, agro-tourism resources institutional support and the potential of agro-tourism affected community-based agro-tourism. The model of community-based coffee agro-tourism development in Mount Galunggung tourism area is implemented by maximizing the input of community characteristics agro-tourism institutional support, and agro-tourism resources, especially the variable of agro-tourism potential so it can produce output for developing community-based agro-tourism potential. This output later will affect outcomes such as the enhancement income of farmers and local communities, the enhancement of coffee productivity, absorption of local labor, socio-cultural preservation, and the established cooperation between stakeholders.
Determinants of Compliance with Standard Practices of Pesticide Use Among Cocoa Farmers in Southwestern Nigeria Anthony Eghe Agbongiarhuoy; Ogbaraeno Pippy Fawole
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 36 No 3 (2020)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v36i3.455

Abstract

Cocoa production in Nigeria is limited due to pests and diseases. In an attempt to control these, farmers apply pesticides which leave chemical residue in cocoa beans. There are established standard practices to address the abuse in use of pesticides. However, there is dearth of information on factors that predispose cocoa farmers to comply with approved standard practices. Therefore, determinants of compliance with standard practices of pesticide use by cocoa farmers in Southwestern Nigeria were investigated. A three-stage sampling procedure was used to select respondents. Two cocoa producing States (Oyo and Ondo) were purposively selected. Two Local Government Areas (LGAs) known for cocoa production were selected from each state. Systematic random sampling was used to select 10% of registered farmers to give 354 respondents. Interview schedule was used to collect data on respondents’ variables. Data were analysed using descriptive statistics and multiple regression at  0.05. Most farmers were male (70.3%) and had secondary education (31.9%). Respondents’ age and farmingexperience were 58.0 and 27.0 years, respectively. Farmers’ yield and annual income were 0.449 tonnes obtained from an average of 6.25 ha cocoa farm size andN1,331,519.60 equivalent to $3,698.67, respectively. Determinants of compliance with standard practices of pesticides use for both dosage and procedure were determined by age ( = -0.20), income ( = 0.15), exposure to information (= 0.36), constraints ( = -0.27) and accessibility to approved pesticides ( = -0.11). Exposure of farmers to information and realising more money motivates them to purchase approved pesticides that will aid compliance with standard practices. As age of farmer increases, the ability to comply will be limited. A farmer who is constraint with poor access to recommended pesticides will go for unapproved types which are against compliance. Concerted efforts should be put in place by relevant bodies to ensure sustainable income, information access for respondents in order to adhere to recommended protocols and enhanced cocoa yield.

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