scholarly journals Optimizing Period of Pre-Packaging and Pre-Planting of Somatic Embryogenesis Cocoa Plantlets

2009 ◽  
Vol 25 (3) ◽  
Author(s):  
Teguh Man santoso ◽  
Soedarsianto Soedarsianto ◽  
Syamsul Bachri
Keyword(s):  
Bacillus Subtilis ◽  
Seedling Growth ◽  
Coffea Arabica ◽  
Additional Treatment ◽  
Density Level ◽  
Pratylenchus Coffeae ◽  
Coffee Arabica ◽  
Pseudomonas Diminuta ◽  
The Moment ◽  
Coffea Arabica L

AbstractPratylenchus coffeae is a parasitic nematoda that infected the roots of some plants, one of them is coffee. The Infection of Pratylenchus coffeae cause root tissue damage that led to root lession and make root become rotten, it will interfere the ability of roots to absorb water and nutrients in the soil which resulted in the growth of plants. At the moment, control of Pratylenchus coffeae are following integrated pests management (IPM) program, which integrated between the use of coffee resistant clone and application of biological agents. Research on biological control was conducted more intensive, at the moment; due to it is friendlier save against environment and cheaper then using chemical nematicides. The research was conducted to know the effects of Micorrhiza Helper Bacteria (MHB),Pseudomonas diminuta and Bacillus subtilis in suppressing the population of P. coffeaeas well as their effect on growth of coffee seedling.  Coffee arabica (Coffea arabica L.) seedling one moth old were used in the experiment. The experiment prepared with eight treatments and five  replications, as follows: A (Pseudomonas diminuta with density of 108 cfu / ml), B (Pseudomonas diminuta with density of 2x108 cfu / ml), C (Bacillus subtilis with density of 108 cfu / ml ), D (Bacillus subtilis with density 2x108 cfu / ml), E (Carbofuran nematicide 5 g formulation / pot), F (Pseudomonas diminuta and Bacillus subtilis with each density of 108 cfu / ml), K- (Nematoda inoculation but without bacteria and nematicide), K+ (coffee seedling  without any additional treatment). The experiment was conducted for sixteen weeks or about four months. The results of the experiment showed that application of MHB could suppress population of P. coffeae and increase coffee seedling growth significantly. Inoculation of B. subtilis at 108 cfu per seedling suppressed significantly nematoda population of 71.3% compared with untreated seedling but inoculated with nematoda. It was not significant different with carbofuran treatment which could suppress nematoda population by 89.7%. The same result also occur on the treatment of P. diminuta at density level 2.108 cfu/seedling, which could suppress nematoda population by 64.2%. Seedling growth were treated with MHB also significantly increase compared with seedling without treatment and inoculation of nematodas, especially on the treatment of B.subtilis at density level 108 cfu and P.diminuta at density level of 108 cfu, with increasing level of 35.4% and 34.2 %, respectively.Keywords: MHB (Mycorrhiza Helper Bacteria), Arabica coffee (Coffea arabica L.),  Pratylenchus coffeae, Bacillus subtilis, Pseudomonas diminuta.

scholarly journals Population of Pratylenchus coffeae (Z.) and growth of Arabica coffee seedling inoculated by Pseudomonas diminuta L. and Bacillus subtilis (C.).

2015 ◽  
Vol 31 (1) ◽  
pp. 30-40 ◽  
Author(s):  
Irfan Fauzi ◽  
Soekadar Wiryadiputra
Keyword(s):  
Bacillus Subtilis ◽  
Seedling Growth ◽  
Coffea Arabica ◽  
Additional Treatment ◽  
Density Level ◽  
Arabica Coffee ◽  
Pratylenchus Coffeae ◽  
Pseudomonas Diminuta ◽  
The Moment ◽  
Coffea Arabica L

AbstractPratylenchus coffeae is a parasitic nematoda that infected the roots of some plants, one of them is coffee. The Infection of Pratylenchus coffeae cause root tissue damage that led to root lession and make root become rotten, it will interfere the ability of roots to absorb water and nutrients in the soil which resulted in the growth of plants. At the moment, control of Pratylenchus coffeae are following integrated pests management (IPM) program, which integrated between the use of coffee resistant clone and application of biological agents. Research on biological control was conducted more intensive, at the moment; due to it is friendlier save against environment and cheaper then using chemical nematicides. The research was conducted to know the effects of Micorrhiza Helper Bacteria (MHB),Pseudomonas diminuta and Bacillus subtilis in suppressing the population of P. coffeaeas well as their effect on growth of coffee seedling.  Coffee arabica (Coffea arabica L.) seedling one moth old were used in the experiment. The experiment prepared with eight treatments and five  replications, as follows: A (Pseudomonas diminuta with density of 108 cfu / ml), B (Pseudomonas diminuta with density of 2x108 cfu / ml), C (Bacillus subtilis with density of 108 cfu / ml ), D (Bacillus subtilis with density 2x108 cfu / ml), E (Carbofuran nematicide 5 g formulation / pot), F (Pseudomonas diminuta and Bacillus subtilis with each density of 108 cfu / ml), K- (Nematoda inoculation but without bacteria and nematicide), K+ (coffee seedling  without any additional treatment). The experiment was conducted for sixteen weeks or about four months. The results of the experiment showed that application of MHB could suppress population of P. coffeae and increase coffee seedling growth significantly. Inoculation of B. subtilis at 108 cfu per seedling suppressed significantly nematoda population of 71.3% compared with untreated seedling but inoculated with nematoda. It was not significant different with carbofuran treatment which could suppress nematoda population by 89.7%. The same result also occur on the treatment of P. diminuta at density level 2.108 cfu/seedling, which could suppress nematoda population by 64.2%. Seedling growth were treated with MHB also significantly increase compared with seedling without treatment and inoculation of nematodas, especially on the treatment of B.subtilis at density level 108 cfu and P.diminuta at density level of 108 cfu, with increasing level of 35.4% and 34.2 %, respectively.Keywords: MHB (Mycorrhiza Helper Bacteria), Arabica coffee (Coffea arabica L.),  Pratylenchus coffeae, Bacillus subtilis, Pseudomonas diminuta.

scholarly journals Changes in procyanidins and tannin concentration as affected by cocoa liquor roasting

2009 ◽  
Vol 26 (3) ◽  
Author(s):  
Misnawi Jati
Keyword(s):  
Bacillus Subtilis ◽  
Seedling Growth ◽  
Coffea Arabica ◽  
Additional Treatment ◽  
Density Level ◽  
Pratylenchus Coffeae ◽  
Tannin Concentration ◽  
Pseudomonas Diminuta ◽  
The Moment ◽  
Coffea Arabica L

AbstractPratylenchus coffeae is a parasitic nematoda that infected the roots of some plants, one of them is coffee. The Infection of Pratylenchus coffeae cause root tissue damage that led to root lession and make root become rotten, it will interfere the ability of roots to absorb water and nutrients in the soil which resulted in the growth of plants. At the moment, control of Pratylenchus coffeae are following integrated pests management (IPM) program, which integrated between the use of coffee resistant clone and application of biological agents. Research on biological control was conducted more intensive, at the moment; due to it is friendlier save against environment and cheaper then using chemical nematicides. The research was conducted to know the effects of Micorrhiza Helper Bacteria (MHB),Pseudomonas diminuta and Bacillus subtilis in suppressing the population of P. coffeaeas well as their effect on growth of coffee seedling.  Coffee arabica (Coffea arabica L.) seedling one moth old were used in the experiment. The experiment prepared with eight treatments and five  replications, as follows: A (Pseudomonas diminuta with density of 108 cfu / ml), B (Pseudomonas diminuta with density of 2x108 cfu / ml), C (Bacillus subtilis with density of 108 cfu / ml ), D (Bacillus subtilis with density 2x108 cfu / ml), E (Carbofuran nematicide 5 g formulation / pot), F (Pseudomonas diminuta and Bacillus subtilis with each density of 108 cfu / ml), K- (Nematoda inoculation but without bacteria and nematicide), K+ (coffee seedling  without any additional treatment). The experiment was conducted for sixteen weeks or about four months. The results of the experiment showed that application of MHB could suppress population of P. coffeae and increase coffee seedling growth significantly. Inoculation of B. subtilis at 108 cfu per seedling suppressed significantly nematoda population of 71.3% compared with untreated seedling but inoculated with nematoda. It was not significant different with carbofuran treatment which could suppress nematoda population by 89.7%. The same result also occur on the treatment of P. diminuta at density level 2.108 cfu/seedling, which could suppress nematoda population by 64.2%. Seedling growth were treated with MHB also significantly increase compared with seedling without treatment and inoculation of nematodas, especially on the treatment of B.subtilis at density level 108 cfu and P.diminuta at density level of 108 cfu, with increasing level of 35.4% and 34.2 %, respectively.Keywords: MHB (Mycorrhiza Helper Bacteria), Arabica coffee (Coffea arabica L.),  Pratylenchus coffeae, Bacillus subtilis, Pseudomonas diminuta.

scholarly journals Performance of a Batch System Hydrolic Press for Cocoa Butter Extraction Process

2008 ◽  
Vol 24 (1) ◽  
Author(s):  
Sri Mulato ◽  
Sukrisno Widyotomo ◽  
Hadi K Purwadaria
Keyword(s):  
Bacillus Subtilis ◽  
Seedling Growth ◽  
Coffea Arabica ◽  
Extraction Process ◽  
Additional Treatment ◽  
Density Level ◽  
Pratylenchus Coffeae ◽  
Pseudomonas Diminuta ◽  
The Moment ◽  
Coffea Arabica L

AbstractPratylenchus coffeae is a parasitic nematoda that infected the roots of some plants, one of them is coffee. The Infection of Pratylenchus coffeae cause root tissue damage that led to root lession and make root become rotten, it will interfere the ability of roots to absorb water and nutrients in the soil which resulted in the growth of plants. At the moment, control of Pratylenchus coffeae are following integrated pests management (IPM) program, which integrated between the use of coffee resistant clone and application of biological agents. Research on biological control was conducted more intensive, at the moment; due to it is friendlier save against environment and cheaper then using chemical nematicides. The research was conducted to know the effects of Micorrhiza Helper Bacteria (MHB),Pseudomonas diminuta and Bacillus subtilis in suppressing the population of P. coffeaeas well as their effect on growth of coffee seedling.  Coffee arabica (Coffea arabica L.) seedling one moth old were used in the experiment. The experiment prepared with eight treatments and five  replications, as follows: A (Pseudomonas diminuta with density of 108 cfu / ml), B (Pseudomonas diminuta with density of 2x108 cfu / ml), C (Bacillus subtilis with density of 108 cfu / ml ), D (Bacillus subtilis with density 2x108 cfu / ml), E (Carbofuran nematicide 5 g formulation / pot), F (Pseudomonas diminuta and Bacillus subtilis with each density of 108 cfu / ml), K- (Nematoda inoculation but without bacteria and nematicide), K+ (coffee seedling  without any additional treatment). The experiment was conducted for sixteen weeks or about four months. The results of the experiment showed that application of MHB could suppress population of P. coffeae and increase coffee seedling growth significantly. Inoculation of B. subtilis at 108 cfu per seedling suppressed significantly nematoda population of 71.3% compared with untreated seedling but inoculated with nematoda. It was not significant different with carbofuran treatment which could suppress nematoda population by 89.7%. The same result also occur on the treatment of P. diminuta at density level 2.108 cfu/seedling, which could suppress nematoda population by 64.2%. Seedling growth were treated with MHB also significantly increase compared with seedling without treatment and inoculation of nematodas, especially on the treatment of B.subtilis at density level 108 cfu and P.diminuta at density level of 108 cfu, with increasing level of 35.4% and 34.2 %, respectively.Keywords: MHB (Mycorrhiza Helper Bacteria), Arabica coffee (Coffea arabica L.),  Pratylenchus coffeae, Bacillus subtilis, Pseudomonas diminuta.

scholarly journals Production Process and Quality Testing of Arabica Ground Coffee (Coffee arabica L) Solok Regency, West Sumatera

2020 ◽  
Vol 4 (1) ◽  
pp. 36-55
Author(s):  
Rince Alfia Fadri ◽  
Kesuma Sayuti ◽  
Novizar Nazir ◽  
Irfan Suliansyah
Keyword(s):  
Production Process ◽  
Coffea Arabica ◽  
Arabica Coffee ◽  
Post Harvest ◽  
Coffee Arabica ◽  
Quality Testing ◽  
Harvesting Process ◽  
Coffea Arabica L ◽  
Ground Coffee

One of the types of coffee cultivated in Solok Regency is Arabica Coffee (Coffea Arabica L). The quality of the coffee produced can be influenced by the proper harvesting and post-harvest process so as to produce ground coffee with good quality. This research is done by the method of observation, descriptive, and hedonic test. Ground coffee produced in Solok Regency has a semi-mechanical harvesting process while the post-harvest process begins with the release of the skin and meat of the fruit, subsequent drying, and release of the skin of horns, sorting and grading, roasted, milling and packaging. This research aims to study the processing and quality of Arabica Ground Coffee in Solok Regency.

scholarly journals The Effect of Coffee Arabica (Coffea arabica L.) Fruit Skin Extracts on Small Intestine Morphometry of mice (Mus musculus L.) with Ethanol-Induced

BioScience ◽  
2021 ◽  
Vol 5 (1) ◽  
pp. 21
Author(s):  
Rita Maliza ◽  
Febriofca Galih Yatalaththov ◽  
Haris Setiawan ◽  
Listiatie Budi Utami
Keyword(s):  
Small Intestine ◽  
Mus Musculus ◽  
Coffea Arabica ◽  
Coffee Arabica ◽  
Fruit Skin ◽  
Coffea Arabica L

scholarly journals Effect of Vermicompost Application to Arabica Coffee Seedlings (Coffea arabica L.)

2020 ◽  
pp. 1-9
Author(s):  
Indra Dwipa ◽  
Merlyana Boangmanalu ◽  
Musliar Kasim ◽  
Dedi Azwardi
Keyword(s):  
Sea Level ◽  
Seedling Growth ◽  
Coffea Arabica ◽  
Experimental Unit ◽  
Arabica Coffee ◽  
Multiple Test ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Coffea Arabica L ◽  
Experimental Garden

Aims: The research aimed to study the effect of several dose of vermicompost to arabica coffee seedling growth. Study Design: Completely randomized design. Place and Duration of Study: The research was conducted in experimental garden of Faculty of Agriculture, Andalas University from September to December 2018. The altitude of research site was 385 meter above sea level (asl). Methodology: The research aimed to study the effect of several dose of vermicompost to arabica coffee seedling growth. Completely randomized design was used in the research that consisted of 5 treatments (No vermicompost, 5 ton/ha, 10 ton/ha, 15 ton/ha and 20 ton/ha) and replied 3 times. Each experimental unit consisted of 6 seedlings. The data was analyzed by Duncan’s New Multiple Test in 5%. Results: The result showed that 5 ton/ha of vermicompost dose has affected the growth component of arabica coffee seedling. Conclusion: The addition of vermicompost dose affected the arabica coffee seedlings growth.

scholarly journals THE STABILITY OF CHLOROGENIC ACID IN SYRUP OF COFFEE ARABICA (COFFEA ARABICA L.) EXTRACT WITH DECAFFEINATION PROCESS

2017 ◽  
Vol 10 (14) ◽  
pp. 1
Author(s):  
Arif Budiman ◽  
Anggi Lutfhi ◽  
Muchtaridi Muchtaridi
Keyword(s):  
Chlorogenic Acid ◽  
Coffea Arabica ◽  
Liquid Extraction ◽  
Microbiological Test ◽  
Liquid Liquid Extraction ◽  
Coffee Arabica ◽  
Before And After ◽  
The Stability ◽  
Flavoring Agent ◽  
Coffea Arabica L

Objective: This research aims to formulate syrup of coffee arabica extract with decaffeination process and stability test of caffein and chlorogenic acid in syrup of coffee arabica extract.Methods: An extraction was conducted by using ethanol 70% with soxhletation methods, and  decaffeination process (using liquid-liquid extraction with ratio of etanol and dicloromethan was 1:1).  Syrup formulations of coffee arabica extract was made with various concentrations of Na CMC (thickening agent) and sucralose (flavoring agent). The stability of syrup was evaluated through organoleptic, pH, viscosity, hedonic test, microbiological test and determinated concentration of caffeine and chlorogenic acid.Result: The result showed that the concentration of caffeine before and after decaffeination process were 3.377 + 0091% and 1.028 + 0.079%. While, chlorogenic acid were 4.159 + 0.163% and 3.019 + 0.138%. Microbiological test showed that no contamination in syrup of coffee arabica extract.  The concentration of caffeine in syrup of coffee arabica extract was 1.070 + 0.150% and chlorogenic acid was 4.432 + 1.98 %.Conclusion: The concentration of caffeine before and after formulation process were 3.019 + 0.138% and 4.432 + 1.986%.  The best formula of coffee arabica extract syrup was the formula that contains 5 mg/ml of coffee arabica extract, 1.5 mg/ml of Na CMC and 0.5 mg/ml of sucralose and  no contamination in syrup of coffee arabica extract. Caffeine content would decrease after the decaffeination process. 

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