Pelita Perkebunan (a Coffee and Cocoa Research Journal)

Physical Characteristic and Sensory Profile of Robusta Lampung Coffee at Various Roasting Degree

2025-04-10T09:03:28+00:00

Lampung Robusta coffee is one of the valuable commodities in Indonesia. It also has a critical role in the national and international coffee trade. Numerous studies have explored the roasting process and its impact on coffee quality, highlighting its importance in determining physical and sensory attributes. This study investigates Lampung Robusta coffee's physical and sensory changes subjected to varying roasting degrees, including City roast (Light to medium roast), Full City roast (Medium roast), and Italian roast (Dark roast). The findings show that roasting levels significantly affect moisture content, colour, bulk density, total dissolved solids (TDS), Brix, and pH, with p-values <0.05. Sensory analysis shows that each roasting degree creates different sensory profiles, especially aroma. City roast has nutty aromas, Full City roast has floral, smokey, and earthy aromas, while Italian roast has chocolate and spices aroma. These attributes differ from ideal coffee attributes with herbal, caramel, and fruity aromas. The ideal product also described has a sweet taste, medium body, acidic aftertaste, and sweet aftertaste. These results provide a valuable reference for optimizing Lampung Robusta coffee's roasting process and product development to achieve consumer-preferred characteristics.

Acidification of Cocoa Nibs using Malic Acid to Modify the Color While Preserving the Bioactive Compounds.

2024-12-30T06:49:26+00:00

The occurrence of non-fermented cocoa beans in the Indonesian market is still a huge challenge that needs to be solved. Unfermented cocoa beans are considered low-quality cocoa due to their low chocolate flavor and taste, and high bitterness and astringency levels. This limits its usability in the industries. An effort to utilize unfermented cocoa beans can be made through an alternative processing method utilizing an acidification process. Malic acid was used for acidification at various concentrations (0.01, 1, 2.5, and 5%). This acid solution was used to incubate the cocoa nibs for 1,3 and 5 hours. Physicochemical characteristics such as color changes, anthocyanin content, total phenolic content, and antioxidant activity of acidified cocoa nibs were analyzed. Fourier transform infrared spectroscopy analysis was also utilized to evaluate the changes in the functional groups. The results showed that the acidification of cocoa nibs using >1% malic acid significantly altered the color of cocoa nibs from brownish-purple to reddish color. Anthocyanin and phenolic content of cocoa nibs could be preserved to more than 61 and 65%, resulting in preserved antioxidant activity (>66%). The use of 2.5% malic acid followed by incubation for 3 hours resulted in cocoa nibs with bright red color and highly-preserved bioactive compounds.

Efficacy of Glufosinate Ammonium Herbicide on Weed Control, Impact on Soil Chemical Properties and Heavy Metal Accumulation in Cocoa Plantations.

2024-12-30T06:49:27+00:00

Prolonged use of commonly used herbicides by cocoa farmers such as paraquat and glyphosate have been observed to have residual effects on the environment. Therefore there is a need to screen herbicides such as Glufosinate ammonium-based herbicides for use by cocoa farmers. The experiment was set up at the cocoa experimental plot of the Cocoa Research Institute of Nigeria Headquarters in Ibadan. The 3 treatments which were arranged in a Randomized Complete Block Design are slashing, 100 mls and 200 mls of Glufosinate ammonium per 16L of water (100 mls/16L and 200 mls/16L). Each experimental unit was 6 m × 6 m comprising nine cocoa stands. The treatments were replicated 3 times. Data on the soil's initial physico-chemical properties and after 3 months of each treatment were recorded. Mineral and heavy metal analysis of the leaves and pods before spraying and 3 months after spraying were recorded. The % weed control of the treatments was also observed. Treatment means were separated using the Least Significant Difference (LSD) at a 0.05% probability level. Results showed that Glufosinate ammonium applied at both rates did not load the soil, cocoa leaves and cocoa beans with heavy metals. 200 mls/16L had 85.00% weed control followed by 100 mls/16L (62.70%) and slashing (51.00%) which both had the same statistical result. Glufosinate ammonium at 100 mls/16L can replace slashing to eliminate drudgery while Glufosinate ammonium at 200 mls/16L can be used for more effective weed control without negative effects on the environment and the crop.