Crecimiento, desarrollo y concentración de macronutrientes en genotipos de café (coffea robusta P.) con diferentes dosis de abono orgánico

El café es un cultivo de importancia social y comercial, se estima que es el sustento de 25 millones de familias en las regiones tropicales y subtropicales del mundo. Con el objetivo de evaluar el crecimiento, desarrollo y concentración de macronutrientes en genotipos de café con diferentes dosis de abono orgánico se realizó un ensayo en el centro experimental Sacha Wiwa, bajo un diseño de bloques aleatorios con arreglo factorial (genotipos x dosis de abono orgánico Bioabor®). Las variables que se midieron fueron altura de planta, diámetro del tallo, concentración y relación de macronutrientes en el tejido foliar, análisis físico y químico del suelo al inicio y final del estudio. Los datos fueron analizados con estadística descriptiva univariante y técnicas paramétricas. Para la comparación entre medias se empleó el test Tukey al 95% de probabilidad. La variedad Ecorobusta fue la que obtuvo la mayor altura y diámetro de tallo. El abono orgánico inhibe el crecimiento y desarrollo del cultivo de café. Las dosis de abono a 1000, 1500 y 2000 kg /ha aplicada en este orden en la variedad NapoPayomino, Ecorobusta y Conilón reducen la concentración de N en el tejido foliar. Se encontró una correlación positiva significativa entre la altura de planta y diámetro del tallo.

Impacts of κ-Oligocarrageenan Application on Photosynthesis, Nutrient Uptake and Bean Yield of Coffee (Coffea robusta)

κ-Oligocarrgeenan (OC) is well known as an effective and green plant growth promoter and elicitor. However, its effect on coffee plant has not been investigated so far. This study aimed to examine the impacts of OC on biophysical activity, vegetative growth and productivity of coffee plant (Coffea robusta). OC with average molecular weight (AMW) of 4.0 kDa was prepared by depolymerization of carrageenan using ascorbic acid. Field experiments were conducted by foliar spray four times per year at various OC concentrations (50, 100, 150, 200, and 250 ppm) for three years (2017-2019). The results showed that OC promoted growth of coffee plant in all tested concentrations, and an optimized concentration was found at 150 ppm which showed a significant increase compared to the control plant in total chlorophyll (24.79%), carotenoid (31.65%), uptakes of N (15.66%), P (15.81%), and K (22.25%) minerals in leaves, crop yield (19.80%) and bean size (13.10%). Therefore, OC is potentially promising to apply as a promoter to enhance yield of crops for sustainable coffee plantation.

Enhances production of coffee (Coffea robusta): The role of pollinator, forages potency, and honey production from Tetragonula sp. (Meliponinae) in Central Lombok, Indonesia

Supeno B, Erwan, Agussalim. 2021. Enhances production of coffee (Coffea robusta): The role of pollinator, forages potency, and honey production from Tetragonula sp. (Meliponinae) in Central Lombok, Indonesia. Biodiversitas 22: 4687-4693. The bees role as an agent of pollinators to improve the productivity of plants. This study was purposed to enhance coffee production (Coffea robusta) by roles of stingless bee Tetragonula sp. as pollinator agent, forages potency, and honey production. This study has been conducted in a coffee plantation in Lantan, Central Lombok, Indonesia. Several parameters were measured such as the number of bunches and flowers, production of nectar and pollen, sucrose nectar content, production of coffee, production of honey, honey stomach volume, and pollen weight. The results showed that the different observation time influenced the number of bunches, flowers, production of nectar and pollen, sucrose nectar content (P<0.01). The number of bunches ranged from 58.2 to 144.9 bunches/tree, the number of flowers 36.3 to 58.7 flowers/bunches, and 2,362.5 to 8.250.6 flowers/tree. Furthermore, the nectar production 9.16 to 33.85 g/tree, pollen production 1.72 to 5.95 g/tree, sucrose nectar content 20.6 to 35.0%. Estimation of coffee production before pollinated by Tetragonula sp. was 1,230.8 kg/ha, but after pollination by Tetragonula was increased it became 3,605.7 kg/ha (49.1%). Fruit production before pollinated by Tetragonula sp. was 2,127.2 fruit/tree, but after pollination by Tetragonula sp. increased to 8,309.2 fruit/tree (59.2%). Production of honey from Tetragonula sp. was 3.74 g/hive/5 months and in Apis cerana was 301.35 g/hive/5 months. It can be concluded that the Tetragonula sp. as an agent of pollinators can enhance the production of coffee and increase the biodiversity of coffee.

ANTIBACTERIAL ACTIVITY OF ROBUSTA COFFEE (Coffea robusta L.) PEEL EXTRACT AGAINST HUMAN PATHOGENIC BACTERIA

Now in these days infectious diseases seriously affect human health and sometimes these infections might become the cause of human mortality. Most of these infectious diseases are caused by bacteria, viruses, and fungi. Although large numbers of antibiotics are available increasing drug resistance in these microorganisms became a serious matter of concern in the scientific community. There is an urgent need for research on alternate natural products that can manage these pathogenic microorganisms without inducing any resistance. The purpose of this study was to determine the antibacterial activity of Robusta coffee (Coffea robusta L.) fruit peel extract against 5 human pathogenic bacteria i.e. Bacillus subtilis ATCC 6633, Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922, Pseudomonas aeruginosa ATCC 27853, and Salmonella thypi NCTC 786. The sample was extracted using the maceration method with methanol as the solvent. The antibacterial activity of fruit peel extract was determined by using the agar diffusion method while the presence of active ingredients was determined by the using TLC-Bioautography assay performed using the mobile phase of n-hexane: ethyl acetate (1 : 3). The results of the study revealed significant antibacterial activity of coffee peel extract against E. coli and B. subtilis with an inhibition zone of 10.15 mm and 10.96 mm, respectively. Furthermore, results of the TLC-Bioautography revealed that the compounds at Rf 0.76 inhibit the growth of E. coli and the compounds at Rf 0.27 inhibit the growth of B. subtilis bacteria. These active spots were suspected to be flavonoid and phenolic compounds, respectively but further confirmation detail study is required in the future.

Microwave-assisted extraction of phenolic compounds from coffee (Coffea robusta L. Linden) bee pollen

Summary Introduction: Coffee bee pollen contains some precious bioactive compounds, especially phenolic compounds. This material is easily found in many regions in Vietnam and is quite useful for human health. Objective: The main aim of this study was to determine the best extraction conditions for the total polyphenol content (TPC) and antioxidant capacity (AC) of coffee (Coffea robusta L. Linden) bee pollen with microwave-assisted extraction (MAE). Methods: TPC and AC of extract of coffee (C. robusta) bee pollen were determined using Folin-Ciocalteu (FC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, respectively. In addition, micromorphology of sample was observed using scanning electron micrographs (SEM). Results: The findings showed that all factors strongly affected the efficiency of the extraction process. The best extraction conditions obtained were ethanol concentration of 60% (v/v), solid to solvent ratio of 1/30 (w/v), extraction time of 7 min, and a microwave power of 314 W. Conclusion: The highest TPC and AC obtained were 13.73 mg GAE/g DW and 10.08 µmol TE/g DW with aqueous ethanol as the solvent at the optimal extraction condition. In addition, the microstructures of the material changed insignificantly under microwave irradiation.

Chemical composition and physical properties of coffee (Coffea robusta) bee pollen in Daklak province, Vietnam

The main purpose of this study was to determine the chemical composition of monofloral bee-collected pollen from the coffee (Coffea robusta) plant and its pellet morphology. According to the results coffee bee pollen (CBP) has a high nutritional value. It contains a large percentage of protein, reducing sugar, and lipid. Also, vitamins (B2 and E) and minerals (K, Ca, and P) were found in CBP. In addition, the results revealed that the total polyphenols content (TPC) was 10.62 mg GAE/g dry weight (DW) and antioxidant activity (AA) of CBP was 5.52 μmol TE/g DW. Some physical properties of CBP pellet were recorded such as moisture, relative diameter, sphericity, bulk density, and colour parameters. The pollen pellet exhibits shapes of colour from light to dark yellow. These results pointed out that CBP can be used as a remarkable source of compounds with antioxidant activity and health-protective capacity for humans.

EKSPLORASI DAN KARAKTERISASI MORFOLOGI TANAMAN KOPI ROBUSTA (Coffea robusta L.) DI DATARAN MEDIUM KECAMATAN LEMBAH MASURAI KABUPATEN MERANGIN

Penelitian ini bertujuan untuk mengetahui karakter, keragaman, kemiripan karakter morfologi tanaman kopi robusta (Coffea robusta L.) sebagai langkah awal pelestarian plasma nutfah tanaman kopi robusta di dataran Medium Kecamatan Lembah Masurai Kabupaten Merangin. Penelitian ini telah dilaksanakan pada bulan Oktober sampai November 2019, dengan menggunakan metode survei dengan analisis deskriptif. Pengambilan sampel tanaman kopi robusta dilakukan secara purposive terhadap tanaman yang telah memenuhi kriteria. Data hasil pengamatan secara morfologi ditampilkan dalam bentuk tabel analisis keragaman dan gambar, analisis kemiripan menggunakan program NTSYSpc.v2.10e.Berdasarkan survei dan penggalian informasi dilapangan, didapat bahwa tanaman kopi robusta yang dikembangkan petani ditiga ketinggian berasal dari satu jenis yaitu genotif kopi robusta Ciari. Sampel yang memenuhi kriteria didapat sebanyak 21 aksesi. Hasil penelitian menunjukan bahwa terdapat karakter yang berbeda dan keragaman morfologi dari 21 aksesi. Variabilitas fenotif memiliki kriteria rata-rata sempit pada karakter bentuk daun, panjang daun, lebar daun, panjang tangkai daun, bentuk ujung daun, bentuk pangkal daun, warna daun muda, permukaan daun, bentuk tepi daun, warna matang buah, bentuk buah, diameter buah, warna biji, dan bentuk biji sedangkan pada karakter bentuk stipula dan warna biji menunjukkan variabilitas fenotif luas. Analisis kemiripan dengan menggunakan 11 karakter kualitatif yaitu bentuk stipula, bentuk daun, bentuk ujung daun, bentuk pangkal daun, warna daun muda, permukaan daun, bentuk tepi daun, warna matang buah, bentuk buah, warna biji, dan bentuk biji menghasilkan koefisien kemiripan pada angka 31% yang berarti memiliki tingkat kemiripan rendah. Kata kunci: Tanaman kopi robusta, Dataran medium, Karakterisasi, Morfologi, Keragaman, Kemiripan

Identifikasi Komponen Volatile Kulit Ari Biji Kopi (Coffea robusta) Guna Optimalisasi Kebermanfaatan

Bau dapat dibedakan menjadi dua yaitu bau enak dan tidak sedap, bau yang tidak diharapkan tentunya bau tidak sedap, yang dapat memberikan dampak buruk yaitu terganggunya penciuman dan bersifat menyesakkan. Bau yang tidak sedap dapat berasal dari tempat lembab.Tingginya kekayaan hayati di Indonesia, memiliki peluang besar untuk memanfaatkannya sebagai produk pewangi alami. Salah satu produk pewangi dan penyerap bau tidak sedap (absorbent) yaitu memanfaatkan biji kopi robusta (Coffea robusta). Salah satu komponen biji kopi robusta yang jarang dimanfaatkan yaitu kulit ari kopi yang didapatkan saat proses sangrai. Seluruh komponen biji kopi terbukti memiliki kandungan volatile yang tinggi dan beragam, melihat kulit ari kopi yang jarang dimanfaatkan, maka dilakukan ekstraksi minyak atsiri dari kulit ari kopi robusta dengan pelarut metanol. Analisis minyak atsiri yang digunakan yaitu dengan metode GC-MS, menyatakan bahwa dalam ekstrak kulit ari biji kopi robusta komponen volatile yang terdapat dalam ekstrak kulit ari biji kopi robusta yaitu trans-Caryophyllene (1,4.56%), Germacrene D (2, 3.59%), alpha-Farnesene (3, 4.35%) dan Pentan-1,3-dioldiisobutyrate (4, 10.22%). Banyaknya komponen volatile, menunjukan bahwa kulit ari kopi robusta dapat potensial dimanfaatkan massal di masyarakat.