Pelita Perkebunan (a Coffee and Cocoa Research Journal)

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

Noor Ariefandie Febrianto, Trisnaningtyas Novella Ramadhani, Rachma Taufiq Utami — Mon, 30 Dec 2024 00:55:41 +0000

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.

Mon, 30 Dec 2024 00:54:21 +0000

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.

Digital Imaging-Assisted Characterization of Plants’ Morphological Features for the Identification of Robusta Coffee Clones.

Miftahur Rizqi Akbar, Ari Wibowo, Reni Kuswanazia, Abdul Malik — Mon, 30 Dec 2024 00:52:49 +0000

Perbaikan genetik klon kopi robusta anjuran menjadi alternatif untuk meningkatkan produktivitas dan kualitas klon kopi robusta di Indonesia. Penelitian ini bertujuan untuk mengidentifikasi klon-klon kopi Robusta melalui karakterisasi morfologi dan pendekatan digital image. Penelitian ini dilakukan di Kebun Sumber Asin, Malang dan Laboratorium Pemuliaan Tanaman. Bahan genetik tanaman terdiri dari lima klon robusta yaitu BP 308, BP 409, BP 534, BP 936, BP 939 sebagai faktor perlakuan. Rancangan percobaan yang digunakan adalah rancangan acak kelompok lengkap faktor tunggal yaitu klon dengan tiga ulangan. Hasil menunjukkan bahwa perlakuan klon kopi Robusta memberikan pengaruh yang berbeda nyata pada semua karakter kuantitatif kecuali pada karakter jumlah cluster per cabang, panjang daun, dan lebar buah. Perbedaan nyata juga ditunjukkan pada karakter digital image yaitu nilai Red dan nilai Green pada fase daun muda dan daun dewasa. Hasil pengelompokan menunjukkan bahwa grup pertama terdiri dari BP 939 dan grup kedua terdiri dari BP 308, BP 409, BP 936, dan BP 534. Grup kedua memiliki dua subgrup dengan jarak ketidakmiripan 30%. Subgrup 1 terdiri dari BP 308, sedangkan subgrup 2 terdiri dari BP 409, BP 936, dan BP 534. Berdasarkan studi ini, informasi terkait kekerabatan klon-klon kopi Robusta yang telah dilepas dapat dijadikan sebagai dasar untuk program persilangan masa depan.