Evaluasi Cendawan Endofit Asal Tanaman Karet untuk Mengendalikan Colletotrichum gloeosporioides Patogen Penyakit Gugur Daun Colletotrichum

<p><em>Colletotrichum leaf fall disease caused by </em>Colletotrichum gloeosporioides<em> is an important disease in rubber plants. The </em>C. gloeosporioides<strong><em> </em></strong><em>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 </em>C. gloeosporioides<strong><em> </em></strong><em>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 </em>C. gloeosporioides<em> 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 </em>C. gloeosporioides<em> about 64.17% - 86.67%. The high inhibitory activity (&gt;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 </em>C. gloeosporioides<em> 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.</em><em></em></p>

Karakteristik Fisikokimia dan Sensoris Kopi Arabika Menoreh dengan Teknik Seduhan Cold Brew

<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>^o</em><em>C, t = 5 minute), medium (T = 208</em><em> </em><em>^o</em><em>C, t = 7 minute), and dark (T = 223</em><em> </em><em>^o</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>

Keragaman Genetik Klon Lokal Kopi Robusta Asal Temanggung Berdasarkan Marka SSR

<em>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.</em>

Efisiensi Kinerja dan Hasil Panen Teh Menggunakan Gunting dan Mesin pada Beragam Kemiringan Lahan

<p><em>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%.</em></p>

Kultur Embrio Tiga Spesies Kopi pada Umur Buah dan Formulasi Media yang Berbeda

<em>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.</em>

Pemetaan Atribut Sensori Kopi Kobura Berdasarkan Perbedaan Cara Panen dan Pengolahan di Tingkat Petani

<p><em>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.</em></p>

Peningkatan Kualitas Lemak Kakao dengan Penambahan Ekstrak Kulit Biji Kakao

<em>Cocoa bean shells (</em>Theobroma cacao L.<em>) 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, </em><em>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.</em>

Pengujian Umur Simpan Kopi Arabika Bubuk Pada Jenis Kemasan dan Suhu Simpan Yang Berbeda

<p><em>Coffee is a beverage that is widely consumed around the world. Proper packaging and storage temperature may extend shelf life of ground coffee. The study aimed to analyze the shelf life of ground Arabica coffee stored in different packaging types and temperature, conducted at smallholder coffee plantations in Garut Regency and the Integrated Laboratory of Indonesian Industrial and Beverage Crops Research Institute, Sukabumi, from June to August 2018. A completely randomized design in factorial was used with 3 factors and 2 replications. The first factor was the packaging type which consisted of 3 types: thick alumunium foil 65</em><em>m</em><em> (AF65), thick alumunium foil 130</em><em>m</em><em> (AF130), and thick lamination 114</em><em>m</em><em> (L144). The second factor was the storage temperature which consisted of 3 levels: 25 ^oC, 35 ^oC, and 45 ^oC, while the third factor was the storage period which consisted of 5 levels: coffee unstored, and coffee stored for 2 weeks, 4 weeks, 6 weeks, and 8 weeks. The variables observed were the water and fat content, and the analysis of shelf life was carried out using the ASLT (Accelerated Shelf Life Test) method. The results showed that during storage, the water content increased, whereas the fat content decreased. Fat content is a critical variable in determining the shelf life of coffee. The coffee in AF130 packaging has longer shelf life than in AF65 and L144. To extend the shelf life of coffee packaged in AF130 and L144 is best kept at 45^oC whereas coffee in AF65 packaging is ideally at 25^oC.</em></p>

Patogen Penyakit Busuk Buah Kakao: Karakter dan Patogenisitas Phytophthora palmivora Isolat Asal Pakuwon, Sukabumi

Phytophthora palmivora (Butl.)<em> is a major obstacle in cocoa cultivation worldwide. The study aimed to determine the morphological character and pathogenicity of P. palmivora Pakuwon isolate. The study was carried out from November 2020 to January 2021, which consisted of 3 activities e.g. (1) pathogen isolation, tests on growth rate and colony formation, and stimulation of sporangia, zoospore, and clamydospore formation, which was performed in CMA, PDA, and mung bean media. The parameters observed were colony shape, growth rate, shape and size of sporangia, papillae, and sporangiophores, also chlamydospore and hyphal diameters; (2) To determine the possibility of different mating types, two isolates were grown on CMA medium in one petri dish; (3) The pathogenicity test, using a detached fruit assay by inoculating the cocoa pods with mycelium plug and zoospores. The patogenicity test was conducted in a completely randomized design with 4 replications, and the parameter observed was the area of </em><em>the spot. The isolation obtained 3 isolates, the mycelium of all three isolates showed white in color, cottony, and no pattern in shape. The diameters of hyphae and chlamydospores were 5.6 - 6.3 mm and 39.0 - 43.2 mm, respectively. The sporangia were ovoid, ellipsoid, subsperic, obpyriform, and irregular. Sporangia measured 5.6 - 60.1 mm in length and 30.4 - 32.9 mm in width. Papillae were obviously visible with an average length of 6.8 mm. Test on mating types showed no oospores formed. PPkw1 isolates showed higher growth rates and more pathogenic than PPkw2 and PPkw3. The difference of pathogenicity of each </em>P. palmivora<em> isolates originated from Pakuwon can be used for selection of cocoa resistance in the future.</em>

Emisi Gas Rumah Kaca dan Cadangan Karbon pada Perkebunan Kopi Organik dan Konvensional di Kabupaten Badung, Bali

<em>Coffee is a commodity that has an important role in the national economy. Currently, coffee cultivation is threatened by climate change caused by global warming due to increased green house gas (GHG) emissions. The organic plantation model is a farming model that is considered to increase soil and crop productivity, reduce GHG emissions, and increase carbon sequestration effectively. The study was aimed to estimate GHG emissions and carbon stocks in organic and conventional coffee plantations in Badung Regency, Bali Province and Laboratory in Balai Penelitian Lingkungan Pertanian, Pati, Jawa Tengah Province, in July 2018. The study was conducted in smallholder coffee plantations in Badung Regency and the analysis was carried out at Laboratory of Indonesian Agricultural Environtment Research Institute. This study used a survey method, while the sampling used a purposive sampling method in organic and conventional coffee plantation. GHG emissions measurement was carried out with a close chamber method by simultaneously the carbon stocks measurement was carried out with the non-destructive method for plant biomass and destructive for understorey. The results showed that organic and conventional coffee plantations emitted GHG by 20.71 and 39.75 ton CO₂e ha^-1 and stored carbon stock by 227.56 and 288.31 ton CO₂e ha^-1, respectively. The differences in GHG emissions and carbon stocks are partly due to differences in management system and the diversity of plant. The management system of the organic coffee plantation should be improved to support handling of the impacts of climate change in Bali Province.</em>