Pub Date : 2022-03-30DOI: 10.21082/jtidp.v9n1.2022.p15-22
Cici Tresniawati, Sakiroh Sakiroh, N. Firdaus, Dibyo Pranowo
{"title":"Respons Pertumbuhan Benih Kopi Robusta Akibat Perbedaan Bahan Setek dan Hormon Tumbuh yang Digunakan","authors":"Cici Tresniawati, Sakiroh Sakiroh, N. Firdaus, Dibyo Pranowo","doi":"10.21082/jtidp.v9n1.2022.p15-22","DOIUrl":"https://doi.org/10.21082/jtidp.v9n1.2022.p15-22","url":null,"abstract":"","PeriodicalId":201337,"journal":{"name":"Jurnal Tanaman Industri dan Penyegar","volume":"42 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131521760","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-11-29DOI: 10.21082/jtidp.v8n3.2021.p151-164
Meynarti Sari Dewi Ibrahim, Indah Sulistiyorini
Studying the fruit age and proper media formulation is one of the important stages in embryo culture of coffee. The data is highly benefical, especially in saving embryos generated from intra- and inter-species crosses that fall prematurely or experience problems in germination. The aim of this study was to determine the suitable age and media formulation for embryo culture of Arabica, Robusta, and Liberica coffee. The study was conducted at the Tissue Culture Laboratory, Indonesian Industrial and Beverage Crops Research Institute from January 2019 to November 2020. Murashige and Skoog (MS) media with growth regulators adapted to embryonic development were used in this study. The three types of coffee divided into 5 groups, namely pinhead, immature, early mature, almost mature, mature, and used as planting material. The research was designed in a completely randomized design with 10 replications, and media formulation as a treatment. The results showed that embryo culture of the three coffee species was conducted successfully, except for pinhead fruit. The older the cultured fruit, the higher the percentage of germination. There is a difference in germination time between the three coffee species. The medium for embryo culture should be adjusted with the age of the fruit being cultured. Aside from growing embryos, the cultured mature fruit embryos on MS medium given 0.5 mg/l BA can also be used for propagation by utilizing the secondary somatic embryos formation.
{"title":"Kultur Embrio Tiga Spesies Kopi pada Umur Buah dan Formulasi Media yang Berbeda","authors":"Meynarti Sari Dewi Ibrahim, Indah Sulistiyorini","doi":"10.21082/jtidp.v8n3.2021.p151-164","DOIUrl":"https://doi.org/10.21082/jtidp.v8n3.2021.p151-164","url":null,"abstract":"Studying the fruit age and proper media formulation is one of the important stages in embryo culture of coffee. The data is highly benefical, especially in saving embryos generated from intra- and inter-species crosses that fall prematurely or experience problems in germination. The aim of this study was to determine the suitable age and media formulation for embryo culture of Arabica, Robusta, and Liberica coffee. The study was conducted at the Tissue Culture Laboratory, Indonesian Industrial and Beverage Crops Research Institute from January 2019 to November 2020. Murashige and Skoog (MS) media with growth regulators adapted to embryonic development were used in this study. The three types of coffee divided into 5 groups, namely pinhead, immature, early mature, almost mature, mature, and used as planting material. The research was designed in a completely randomized design with 10 replications, and media formulation as a treatment. The results showed that embryo culture of the three coffee species was conducted successfully, except for pinhead fruit. The older the cultured fruit, the higher the percentage of germination. There is a difference in germination time between the three coffee species. The medium for embryo culture should be adjusted with the age of the fruit being cultured. Aside from growing embryos, the cultured mature fruit embryos on MS medium given 0.5 mg/l BA can also be used for propagation by utilizing the secondary somatic embryos formation.","PeriodicalId":201337,"journal":{"name":"Jurnal Tanaman Industri dan Penyegar","volume":"74 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116681241","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-11-29DOI: 10.21082/jtidp.v8n3.2021.p109-120
Enny Randriani, Elsera Br Tarigan, Edi Wardiana
In general, Kobura coffee farmers in South Ogan Komering Ulu (OKU) harvest coffee with the criteria of red fruit and a mixture of red and green, while the processing method is a dry process. However, the sensory attributes of these activities are not yet known. This study aims to map the sensory qualities of Kobura coffee at the farmer level based on differences in harvesting and processing methods. The research was carried out in Banding Agung District, South OKU Regency, and the Coffee and Cocoa Bioindustry Laboratory, Balittri, Sukabumi, from March to December 2019. The design used was a completely randomized design with 3 treatment factors and two replications. The first factor was three clones of Kobura coffee (Kobura 1, 2, 3), the second factor was two harvesting methods (red and mix of red + green fruit), and the third factor is two processing methods (dry and wet). The variable observed were the sensory attributes analyzed by multivariate analysis of variance, principal component analysis, cluster analysis, and path analysis. The results showed that the harvesting and processing methods of Kobura coffee at the farmer level in South OKU did not significantly affect the sensory. Furthermore, each cluster's harvesting and processing methods were evenly distributed because the proportion between red and green fruit was not clearly identified in the mixed fruit harvest. Superior genetic and optimal altitude factors make Kobura coffee categorized into Fine Robusta with a final score of 81.13-85.75. The final score is directly and dominantly influenced by mouthfeel (body), flavor, overall, and fragrance, respectively.
一般来说，南Ogan Komering Ulu (OKU)的Kobura咖啡农以红色果实和红色和绿色混合的标准收获咖啡，而加工方法是干法。然而，这些活动的感官属性尚不清楚。本研究旨在根据收获和加工方法的差异，在农民层面上绘制Kobura咖啡的感官品质图。该研究于2019年3月至12月在南奥库县的万定阿贡区以及苏卡umi Balittri的咖啡和可可生物产业实验室进行。采用完全随机设计，3个处理因素，2个重复。第一个因素是3个Kobura咖啡无性系(Kobura 1、2、3)，第二个因素是两种采收方式(红果和红+绿果混合)，第三个因素是两种加工方式(干法和湿法)。对观察到的变量进行多变量方差分析、主成分分析、聚类分析和通径分析。结果表明，小仓咖啡在农户层面的采收和加工方式对感官的影响不显著。此外，由于在混合水果收获中红果和绿果的比例没有明确的识别，每个集群的收获和加工方法分布均匀。优良的遗传因素和最优的海拔因素使Kobura咖啡最终得分为81.13-85.75，属于Fine Robusta。最终得分直接和主要影响分别是口感(体)，风味，整体和香味。
{"title":"Pemetaan Atribut Sensori Kopi Kobura Berdasarkan Perbedaan Cara Panen dan Pengolahan di Tingkat Petani","authors":"Enny Randriani, Elsera Br Tarigan, Edi Wardiana","doi":"10.21082/jtidp.v8n3.2021.p109-120","DOIUrl":"https://doi.org/10.21082/jtidp.v8n3.2021.p109-120","url":null,"abstract":"In general, Kobura coffee farmers in South Ogan Komering Ulu (OKU) harvest coffee with the criteria of red fruit and a mixture of red and green, while the processing method is a dry process. However, the sensory attributes of these activities are not yet known. This study aims to map the sensory qualities of Kobura coffee at the farmer level based on differences in harvesting and processing methods. The research was carried out in Banding Agung District, South OKU Regency, and the Coffee and Cocoa Bioindustry Laboratory, Balittri, Sukabumi, from March to December 2019. The design used was a completely randomized design with 3 treatment factors and two replications. The first factor was three clones of Kobura coffee (Kobura 1, 2, 3), the second factor was two harvesting methods (red and mix of red + green fruit), and the third factor is two processing methods (dry and wet). The variable observed were the sensory attributes analyzed by multivariate analysis of variance, principal component analysis, cluster analysis, and path analysis. The results showed that the harvesting and processing methods of Kobura coffee at the farmer level in South OKU did not significantly affect the sensory. Furthermore, each cluster's harvesting and processing methods were evenly distributed because the proportion between red and green fruit was not clearly identified in the mixed fruit harvest. Superior genetic and optimal altitude factors make Kobura coffee categorized into Fine Robusta with a final score of 81.13-85.75. The final score is directly and dominantly influenced by mouthfeel (body), flavor, overall, and fragrance, respectively.","PeriodicalId":201337,"journal":{"name":"Jurnal Tanaman Industri dan Penyegar","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133499978","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-11-29DOI: 10.21082/jtidp.v8n3.2021.p173-182
Aldicky Faizal Amri, M. Taqiyuddin, Windi Atmaka, E. Herawati
Coffee is one of the most widely distributed and consumedbeverages in the world. In general, coffee is brewed using hot water, butas the coffee industry develops, cold water alsocan be used for the coffee brewing process. This brewing technique is known as cold brew. There is little information regarding the characteristics of cold brew coffee. Therefore it is necessary to study the characteristics of cold brew beverages, especially with local Indonesian coffee as its main ingredient. This research used Menoreh Arabica coffee as its main research object. This study aimed to determine the physicochemical and sensory characteristics of Menoreh Arabica coffee with cold brew brewing techniques. This research begins with roasting coffee into three types, which is light (T = 193oC, t = 5 minute), medium (T = 208oC, t = 7 minute), and dark (T = 223oC, t = 13 minute). Furthermore,the coffee is grinded into two types grind size(medium and coarse). Samples of cold brew formulation were made with an extraction time of 8 hours. The sensory analysis is conducted based on the SCA method. Sensory data analysis was done to determine the three best formulationsaccording to roast profiles, continued with the physicochemical analysis. The best cold brew sample obtained from this research was medium-coarse Arabica Menoreh coffee, with the highest sensory parameters values in aroma, acidity, aftertaste, and sweetness. The value of pH, chlorogenic acid, and some organic acids affect acidity. Lactic acid affectsbody value, and caffeine levels were relatively stable in each sample. This research result can be used as a reference for product diversification of Arabica Menoreh coffee.
{"title":"Karakteristik Fisikokimia dan Sensoris Kopi Arabika Menoreh dengan Teknik Seduhan Cold Brew","authors":"Aldicky Faizal Amri, M. Taqiyuddin, Windi Atmaka, E. Herawati","doi":"10.21082/jtidp.v8n3.2021.p173-182","DOIUrl":"https://doi.org/10.21082/jtidp.v8n3.2021.p173-182","url":null,"abstract":"<p><em>Coffee is one of the most widely distributed and </em><em>consumed</em><em> </em><em>beverages</em><em> in the world. </em><em>In general, coffee is brewed using hot water, but</em><em> </em><em>a</em><em>s the coffee industry develops, cold water</em><em> also</em><em> </em><em>can be used for </em><em>the coffee brewing process</em><em>. This brewing technique is known as </em><em>cold bre</em><em>w.</em><em> There is</em><em> little</em><em> information </em><em>regarding</em><em> the characteristics of cold brew</em><em> coffee</em><em>. T</em><em>herefore</em><em> it is necessary to study the characteristics of cold brew </em><em>beverage</em><em>s, especially with local Indonesian coffee</em><em> as its main ingredient. This research used</em><em> Menoreh Arabica coffee</em><em> as its main research object</em><em>. Th</em><em>is study aimed</em><em> to determine the physicochemical and sensory characteristics of </em><em>M</em><em>enoreh </em><em>A</em><em>rabica coffee with cold brew brewing techniques.</em><em> This research</em><em> begins with roasting coffee into three types, </em><em>which</em><em> is light (T = 193</em><em> </em><em><sup>o</sup></em><em>C, t = 5 minute), medium (T = 208</em><em> </em><em><sup>o</sup></em><em>C, t = 7 minute), and dark (T = 223</em><em> </em><em><sup>o</sup></em><em>C, t = 13 minute). Furthermore,</em><em> </em><em>the coffee is g</em><em>rinded</em><em> into two types</em><em> grind size</em><em> </em><em>(</em><em>medium and coarse</em><em>)</em><em>. </em><em>Samples</em><em> of cold brew formulation w</em><em>ere</em><em> made with an extraction time of 8 hours. </em><em>The </em><em>sensory analysis</em><em> is conducted</em><em> based on the SCA method. </em><em>Sensory data analysis was done to</em><em> determine the three best formulations</em><em> </em><em>according to roast </em><em>profiles,</em><em> continued with</em><em> the physicochemical analysis. The best cold brew sample obtained from this research was </em><em>medium-coarse</em><em> Arabica Menoreh coffee, </em><em>with the highest </em><em>sensory </em><em>parameters </em><em>values in </em><em>aroma, acidity, aftertaste, and sweetness</em><em>. </em><em>The value of pH, chlorogenic acid, and some organic acids affect acidity. Lactic acid affects</em><em> </em><em>body value,</em><em> and c</em><em>affeine levels were relatively stable in each sample. </em><em>This research result can be used as a reference for product diversification of Arabica Menoreh coffee.</em><em></em></p>","PeriodicalId":201337,"journal":{"name":"Jurnal Tanaman Industri dan Penyegar","volume":"60 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120956378","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-11-29DOI: 10.21082/jtidp.v8n3.2021.p129-140
R. Harni, Khaerati Khaerati, E. Wardiana
Colletotrichum leaf fall disease caused by Colletotrichum gloeosporioides is an important disease in rubber plants. The C. gloeosporioides Infection can reduce production by 7%-45%. Controlling the pathogen using endophytic fungi is very promising because it can suppress inoculum and pathogen colonization, induce plant resistance, and trigger plant growth. The study aimed to evaluate the endophytic fungus isolate from rubber to control C. gloeosporioides as a pathogen that caused the rubber leaf fall disease. This research was carried out in the laboratory and greenhouse of the Indonesian Industrial and Beverage Crop Research Institute (IIBCRI), Sukabumi, from March to November 2018. The isolates used were endophytic fungi isolates from rubber plants, which were tested for their inhibition against C. gloeosporioides in vitro on rubber leaves and seedlings, and their mechanism. The variable observed were the inhibition rate, incubation periods, number of spots, disease severity, and plant growth. The results showed that the endophytic fungus could inhibit the growth of C. gloeosporioides about 64.17% - 86.67%. The high inhibitory activity (>80%) in isolates CEPR.19, CEPR.6, CEBPM.21, DTJE.1, and DMJE27 were 86.67%; 83.33%; 83.33%; 82.92%, and 82.50%, respectively. The observations on seedlings obtained three potential fungal isolates to control C. gloeosporioides on rubber leaves, namely CEBPM.21, CEPR19, and DTJE.1 with suppression of disease severity about 68.57%; 67.88%, and 60.20% with their mechanisms of action inducing resistance, antibiosis, competition, and hyperparasites.
{"title":"Evaluasi Cendawan Endofit Asal Tanaman Karet untuk Mengendalikan Colletotrichum gloeosporioides Patogen Penyakit Gugur Daun Colletotrichum","authors":"R. Harni, Khaerati Khaerati, E. Wardiana","doi":"10.21082/jtidp.v8n3.2021.p129-140","DOIUrl":"https://doi.org/10.21082/jtidp.v8n3.2021.p129-140","url":null,"abstract":"Colletotrichum leaf fall disease caused by Colletotrichum gloeosporioides is an important disease in rubber plants. The C. gloeosporioides Infection can reduce production by 7%-45%. Controlling the pathogen using endophytic fungi is very promising because it can suppress inoculum and pathogen colonization, induce plant resistance, and trigger plant growth. The study aimed to evaluate the endophytic fungus isolate from rubber to control C. gloeosporioides as a pathogen that caused the rubber leaf fall disease. This research was carried out in the laboratory and greenhouse of the Indonesian Industrial and Beverage Crop Research Institute (IIBCRI), Sukabumi, from March to November 2018. The isolates used were endophytic fungi isolates from rubber plants, which were tested for their inhibition against C. gloeosporioides in vitro on rubber leaves and seedlings, and their mechanism. The variable observed were the inhibition rate, incubation periods, number of spots, disease severity, and plant growth. The results showed that the endophytic fungus could inhibit the growth of C. gloeosporioides about 64.17% - 86.67%. The high inhibitory activity (>80%) in isolates CEPR.19, CEPR.6, CEBPM.21, DTJE.1, and DMJE27 were 86.67%; 83.33%; 83.33%; 82.92%, and 82.50%, respectively. The observations on seedlings obtained three potential fungal isolates to control C. gloeosporioides on rubber leaves, namely CEBPM.21, CEPR19, and DTJE.1 with suppression of disease severity about 68.57%; 67.88%, and 60.20% with their mechanisms of action inducing resistance, antibiosis, competition, and hyperparasites.","PeriodicalId":201337,"journal":{"name":"Jurnal Tanaman Industri dan Penyegar","volume":"72 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131631608","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-11-29DOI: 10.21082/jtidp.v8n3.2021.p165-172
A. Thoriq, Krawali Sita
Tea leaf plucking is an important activity that can determine the quantity and quality of tea production. Tea plantations characteristically have variations of slopes that affect the performance of the picking process. This study aimed to analyze the performance efficiency of tea plucking activities using plucking machines and scissors. Field data were collected from several blocks in the South Gambung and North Gambung afdeling. Data collected consisted of the elevation of the place, the slope of the land, the plucking area, plucking time, the number of pluckers, the plots length of the plucking activity, the width of the plots, and the harvested tea's weight. The data collected were processed into field capacity and tea plucking performance efficiency, which were then analyzed descriptively. Results showed that the slope of the land has an effect on work efficiency of 3.00%-8.68%. The effective and theoretical field capacity of tea plucking machines is 0.14 hectares per hour and 0.20 hectares per hour, respectively, while the scissors is 0.015 hectares per hour and 0.020 hectares per hour. The quality of tea harvested with machines that meet the requirements is 44.10%, better than scissors harvested, which is only 28.09%.
{"title":"Efisiensi Kinerja dan Hasil Panen Teh Menggunakan Gunting dan Mesin pada Beragam Kemiringan Lahan","authors":"A. Thoriq, Krawali Sita","doi":"10.21082/jtidp.v8n3.2021.p165-172","DOIUrl":"https://doi.org/10.21082/jtidp.v8n3.2021.p165-172","url":null,"abstract":"Tea leaf plucking is an important activity that can determine the quantity and quality of tea production. Tea plantations characteristically have variations of slopes that affect the performance of the picking process. This study aimed to analyze the performance efficiency of tea plucking activities using plucking machines and scissors. Field data were collected from several blocks in the South Gambung and North Gambung afdeling. Data collected consisted of the elevation of the place, the slope of the land, the plucking area, plucking time, the number of pluckers, the plots length of the plucking activity, the width of the plots, and the harvested tea's weight. The data collected were processed into field capacity and tea plucking performance efficiency, which were then analyzed descriptively. Results showed that the slope of the land has an effect on work efficiency of 3.00%-8.68%. The effective and theoretical field capacity of tea plucking machines is 0.14 hectares per hour and 0.20 hectares per hour, respectively, while the scissors is 0.015 hectares per hour and 0.020 hectares per hour. The quality of tea harvested with machines that meet the requirements is 44.10%, better than scissors harvested, which is only 28.09%.","PeriodicalId":201337,"journal":{"name":"Jurnal Tanaman Industri dan Penyegar","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114418619","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-11-29DOI: 10.21082/jtidp.v8n3.2021.p141-150
Indah Sulistiyorini, N. Izzah, Dani Dani, B. Martono
Temanggung is one of the centers of Robusta coffee production in Central Java, with a variety of potential local coffee clones. The exploration found that several numbers of local Robusta coffee clones had the potential to have high productivity and were resistant to pests/diseases. However, their level of genetic similarity to the superior clones that have been released has not been clearly identified. This study aimed to investigate the genetic variability of Temanggung local Robusta coffee clones based on SSR markers. The study was conducted at the Molecular Laboratory of the Integrated Laboratory, Indonesian Industrial and Beverage Crops Research Institute from February to December 2018. A total of 29 local coffee clones derived from Temanggung along with two control coffee clones (BP 42 and BP 358) were used. All the 14 SSR markers used in the present study were polymorphic and could cluster those local coffee clones into 5 major groups at a genetic similarity coefficient of 0.57. Four local coffee clones (Putih Daun Lebar, Lokal, Tugusari Hijau and Tugusari Kuning) were in the same group with control clones in group I. One local clone (Tugusari Hijau) had a genetic similarity with the control clone BP 358 at 0.91. Meanwhile, the other 25 local clones were in different groups from the control clones. These local clones, which showed genetic distance far from the control clones, can be selected as candidates for local superior clones in coffee breeding program.
Temanggung是中爪哇罗布斯塔咖啡生产中心之一，拥有各种潜在的当地咖啡克隆。考察发现，一些当地的罗布斯塔咖啡无性系具有高产和抗病虫害的潜力。然而，它们与已被释放的优质克隆的基因相似程度尚未得到明确确定。本研究旨在利用SSR标记研究天万宫地方罗布斯塔咖啡无性系的遗传变异。该研究于2018年2月至12月在印度尼西亚工业和饮料作物研究所综合实验室分子实验室进行。共使用29个来自temanggong的当地咖啡无性系和2个对照咖啡无性系(BP 42和BP 358)。本研究使用的14个SSR标记均具有多态性，在遗传相似系数为0.57的情况下可将这些地方咖啡无性系聚为5个主要类群。4个地方咖啡无性系(Putih Daun Lebar、Lokal、Tugusari Hijau和Tugusari Kuning)与ⅰ组对照无性系在同一组，1个地方无性系(Tugusari Hijau)与对照无性系BP 358遗传相似性为0.91。另外25个本地无性系与对照无性系分属不同组。这些与对照无性系遗传距离较远的地方无性系可作为咖啡育种计划中地方优良无性系的候选品种。
{"title":"Keragaman Genetik Klon Lokal Kopi Robusta Asal Temanggung Berdasarkan Marka SSR","authors":"Indah Sulistiyorini, N. Izzah, Dani Dani, B. Martono","doi":"10.21082/jtidp.v8n3.2021.p141-150","DOIUrl":"https://doi.org/10.21082/jtidp.v8n3.2021.p141-150","url":null,"abstract":"Temanggung is one of the centers of Robusta coffee production in Central Java, with a variety of potential local coffee clones. The exploration found that several numbers of local Robusta coffee clones had the potential to have high productivity and were resistant to pests/diseases. However, their level of genetic similarity to the superior clones that have been released has not been clearly identified. This study aimed to investigate the genetic variability of Temanggung local Robusta coffee clones based on SSR markers. The study was conducted at the Molecular Laboratory of the Integrated Laboratory, Indonesian Industrial and Beverage Crops Research Institute from February to December 2018. A total of 29 local coffee clones derived from Temanggung along with two control coffee clones (BP 42 and BP 358) were used. All the 14 SSR markers used in the present study were polymorphic and could cluster those local coffee clones into 5 major groups at a genetic similarity coefficient of 0.57. Four local coffee clones (Putih Daun Lebar, Lokal, Tugusari Hijau and Tugusari Kuning) were in the same group with control clones in group I. One local clone (Tugusari Hijau) had a genetic similarity with the control clone BP 358 at 0.91. Meanwhile, the other 25 local clones were in different groups from the control clones. These local clones, which showed genetic distance far from the control clones, can be selected as candidates for local superior clones in coffee breeding program.","PeriodicalId":201337,"journal":{"name":"Jurnal Tanaman Industri dan Penyegar","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121344076","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-11-29DOI: 10.21082/jtidp.v8n3.2021.p121-128
Elsera Br Tarigan, Febriska Ditiea Utami, Nura Malahayati, E. Purwanto
Cocoa bean shells (Theobroma cacao L.) are by-products of cocoa beans processing and are considered waste. However, cocoa bean shells are potential antioxidants due to their content of bioactive compounds. This study aimed to: (1) determine the polyphenol content of cocoa bean shell extract using three types of solvents, and (2) determine the effect of adding cocoa bean shell extract on changes in the quality of cocoa butter. This research was conducted at the Integrated Laboratory of Balittri, Sukabumi, West Java, from December 2020 to January 2021. This study used a completely randomized design (CRD) with several solvents: metanol 80%, ethanol 96%, and ethyl acetate 96%. Three extracts solutions were applied to cocoa butter stored for 12 months (control) with a volumes factor: 0,5; 1,5; and 2,5 ml/50 ml cocoa butter. The results showed that the total polyphenol value and antioxidant capacity of cocoa bean shells extract in ethanol and methanol solvents were not significantly different. The extract using methanol solvent had the highest total polyphenol value and antioxidant capacity compared to the other two solvents, 29,27±2,45 mgGAE/g and 19,55±5,52 mgGAEAC/g, respectively. The types of solvent were not significantly different in reducing acid number and peroxide value, but increasing the volume of cocoa bean shell extract reducing the acid number and peroxide values. The addition of 2.5 ml extract to cocoa butter that has been stored for 12 months could reduce the acid number and peroxide to below the value of fresh cocoa butter.
{"title":"Peningkatan Kualitas Lemak Kakao dengan Penambahan Ekstrak Kulit Biji Kakao","authors":"Elsera Br Tarigan, Febriska Ditiea Utami, Nura Malahayati, E. Purwanto","doi":"10.21082/jtidp.v8n3.2021.p121-128","DOIUrl":"https://doi.org/10.21082/jtidp.v8n3.2021.p121-128","url":null,"abstract":"Cocoa bean shells (Theobroma cacao L.) are by-products of cocoa beans processing and are considered waste. However, cocoa bean shells are potential antioxidants due to their content of bioactive compounds. This study aimed to: (1) determine the polyphenol content of cocoa bean shell extract using three types of solvents, and (2) determine the effect of adding cocoa bean shell extract on changes in the quality of cocoa butter. This research was conducted at the Integrated Laboratory of Balittri, Sukabumi, West Java, from December 2020 to January 2021. This study used a completely randomized design (CRD) with several solvents: metanol 80%, ethanol 96%, and ethyl acetate 96%. Three extracts solutions were applied to cocoa butter stored for 12 months (control) with a volumes factor: 0,5; 1,5; and 2,5 ml/50 ml cocoa butter. The results showed that the total polyphenol value and antioxidant capacity of cocoa bean shells extract in ethanol and methanol solvents were not significantly different. The extract using methanol solvent had the highest total polyphenol value and antioxidant capacity compared to the other two solvents, 29,27±2,45 mgGAE/g and 19,55±5,52 mgGAEAC/g, respectively. The types of solvent were not significantly different in reducing acid number and peroxide value, but increasing the volume of cocoa bean shell extract reducing the acid number and peroxide values. The addition of 2.5 ml extract to cocoa butter that has been stored for 12 months could reduce the acid number and peroxide to below the value of fresh cocoa butter.","PeriodicalId":201337,"journal":{"name":"Jurnal Tanaman Industri dan Penyegar","volume":"53 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122574399","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-11-30DOI: 10.21082/jtidp.v7n3.2020.p137-148
Meynarti Sari Dewi Ibrahim, Enny Randriani
The Arabica coffee is predominantly self-pollinated plants thereby contributing to low genetic diversity. The effort to increase the genetic diversity of Arabica coffee through crossing strategy is time-consuming, and induce mutation is necessary to enhance the rate of genetic variation. The aims of this study were to observe the effect of gamma-ray irradiation on the growth of apical and axillary bud cuttings and to determine the value of LD50 on apical cuttings and Arabica coffee axillaries. The study was conducted at the Tissue Culture Laboratory, Industrial and Beverage Crops Research Institute, from January to December in 2018.. The planting material that was irradiated was Arabica coffee plantlets resulting from somatic embryogenesis propagation. Irradiation is carried out at the National Nuclear Energy Agency. The irradiated plantlets were cut and subcultured onto MS medium without growth regulators, 30 g L-1 sucrose, and 2.5 g L-1 phytagel were added. The design used a completely randomized design with 10 replications. The treatments tested were the dose of gamma-ray irradiation (0, 10, 20, 30, 40, and 50 Gy). The results showed that gamma-ray irradiation had an effect on all observed parameters. The mortality percentage of apical shoot cuttings began to be found at 30 Gy, while axillary cuttings at 20 Gy increased with an increasing dose of gamma-ray irradiation. The number of shoots and leaves varied between irradiation doses on both apical and axillary cuttings. The LD50 value of apical shoot cuttings was 36.80 Gy, while axillary cuttings were 22.24 Gy
阿拉比卡咖啡主要是自花授粉植物，因此导致遗传多样性低。通过杂交策略增加阿拉比卡咖啡遗传多样性的努力是耗时的，诱导突变是提高遗传变异率的必要手段。本研究的目的是观察伽玛射线照射对阿拉比卡咖啡顶芽和腋芽扦插生长的影响，并测定其顶芽和腋芽的LD50值。该研究于2018年1月至12月在工业和饮料作物研究所组织培养实验室进行。辐照的种植材料为体细胞胚发生繁殖产生的阿拉比卡咖啡苗。辐照是在国家核能机构进行的。将辐照后的植株切下，在不添加生长调节剂的MS培养基上继代培养，添加30 g L-1蔗糖和2.5 g L-1植塔素。设计采用完全随机设计，共10个重复。测试的治疗方法是γ射线辐照剂量(0、10、20、30、40和50 Gy)。结果表明，伽玛射线辐照对所有观测参数都有影响。30 Gy时开始出现根尖扦插死亡率，20 Gy时腋窝扦插死亡率随辐照剂量的增加而增加。顶枝和腋枝的芽和叶的数量随辐照剂量的不同而变化。顶芽扦插LD50值为36.80 Gy，腋芽扦插LD50值为22.24 Gy
{"title":"Pengaruh Iradiasi Sinar Gamma terhadap Pertumbuhan Stek Tunas Apikal dan Aksilar Kopi Arabika","authors":"Meynarti Sari Dewi Ibrahim, Enny Randriani","doi":"10.21082/jtidp.v7n3.2020.p137-148","DOIUrl":"https://doi.org/10.21082/jtidp.v7n3.2020.p137-148","url":null,"abstract":"The Arabica coffee is predominantly self-pollinated plants thereby contributing to low genetic diversity. The effort to increase the genetic diversity of Arabica coffee through crossing strategy is time-consuming, and induce mutation is necessary to enhance the rate of genetic variation. The aims of this study were to observe the effect of gamma-ray irradiation on the growth of apical and axillary bud cuttings and to determine the value of LD50 on apical cuttings and Arabica coffee axillaries. The study was conducted at the Tissue Culture Laboratory, Industrial and Beverage Crops Research Institute, from January to December in 2018.. The planting material that was irradiated was Arabica coffee plantlets resulting from somatic embryogenesis propagation. Irradiation is carried out at the National Nuclear Energy Agency. The irradiated plantlets were cut and subcultured onto MS medium without growth regulators, 30 g L-1 sucrose, and 2.5 g L-1 phytagel were added. The design used a completely randomized design with 10 replications. The treatments tested were the dose of gamma-ray irradiation (0, 10, 20, 30, 40, and 50 Gy). The results showed that gamma-ray irradiation had an effect on all observed parameters. The mortality percentage of apical shoot cuttings began to be found at 30 Gy, while axillary cuttings at 20 Gy increased with an increasing dose of gamma-ray irradiation. The number of shoots and leaves varied between irradiation doses on both apical and axillary cuttings. The LD50 value of apical shoot cuttings was 36.80 Gy, while axillary cuttings were 22.24 Gy","PeriodicalId":201337,"journal":{"name":"Jurnal Tanaman Industri dan Penyegar","volume":"56 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116128422","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-07-30DOI: 10.21082/jtidp.v6n2.2019.p89-98
N. Ajijah, C. Tresniawati, S. Syafaruddin
Container culture have an important role in determining the success of in vitro culture since it will affect the development of culture, such as the formation of embryonic structures. The study aimed to determine the effect of culture container types on cacao somatic embryogenesis. The study was conducted at Tissue Culture Laboratory, Superior Seed Development Unit of IAARD, Bogor, from April to September 2016. The tests were conducted on the effect of container and explant types as well as the effect of container types and genotypes. The effects of container and explant types were tested using callus induced from petal and staminoid explants of Sca 6, whereas the effects of container types and genotypes were tested using callus induced from petal explants of Sca 6 and ICCRI 4. Afterwards, the somatic embryos were induced using petri dishes or culture bottles according to treatment. The results showed no significant interaction between container and explant types on the average percentage of the formation and number of somatic embryos (10.28% embryos/explants in culture bottles and 7.89% embryos/explants in petri dishes). Meanwhile, there was significant interaction between genotypes and container types in the initial period of somatic embryos formation (15 and 18 weeks after culture), but the effect was not significant in the final period of observation (21 weeks after culture). The results indicate that culture bottles, which have lower prices, can be used to replace petri dishes to induce the formation of somatic embryos in cacao.
{"title":"Effect of Container Culture Types on The Success of Cacao Somatic Embryos Formation","authors":"N. Ajijah, C. Tresniawati, S. Syafaruddin","doi":"10.21082/jtidp.v6n2.2019.p89-98","DOIUrl":"https://doi.org/10.21082/jtidp.v6n2.2019.p89-98","url":null,"abstract":"Container culture have an important role in determining the success of in vitro culture since it will affect the development of culture, such as the formation of embryonic structures. The study aimed to determine the effect of culture container types on cacao somatic embryogenesis. The study was conducted at Tissue Culture Laboratory, Superior Seed Development Unit of IAARD, Bogor, from April to September 2016. The tests were conducted on the effect of container and explant types as well as the effect of container types and genotypes. The effects of container and explant types were tested using callus induced from petal and staminoid explants of Sca 6, whereas the effects of container types and genotypes were tested using callus induced from petal explants of Sca 6 and ICCRI 4. Afterwards, the somatic embryos were induced using petri dishes or culture bottles according to treatment. The results showed no significant interaction between container and explant types on the average percentage of the formation and number of somatic embryos (10.28% embryos/explants in culture bottles and 7.89% embryos/explants in petri dishes). Meanwhile, there was significant interaction between genotypes and container types in the initial period of somatic embryos formation (15 and 18 weeks after culture), but the effect was not significant in the final period of observation (21 weeks after culture). The results indicate that culture bottles, which have lower prices, can be used to replace petri dishes to induce the formation of somatic embryos in cacao.","PeriodicalId":201337,"journal":{"name":"Jurnal Tanaman Industri dan Penyegar","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115977990","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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