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Coffea Arabica) at High and Mediumissn: 0215-0212 Altitude / E-ISSN: 2406-9574

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Coffea Arabica) at High and Mediumissn: 0215-0212 Altitude / E-ISSN: 2406-9574 Pelita Perkebunan 32Physical (3) 2016 quality of Arabica coffee (Coffea arabica) at high and mediumISSN: 0215-0212 altitude / e-ISSN: 2406-9574 Physical Bean Quality of Arabica Coffee (Coffea Arabica) at High and Medium Altitude Dwi Nugroho1*), Panjisakti Basunanda2), and Suyadi Mw2) 1)Indonesian Coffee and Cocoa Research Institute, Jl. PB. Sudirman No. 90, Jember, Indonesia 2)Faculty of Agriculture, Gadjah Mada University, Yogyakarta, Indonesia *)Corresponding author: [email protected] Received: 15 October 2016 / Accepted: 27 November 2016 Abstract Reducing productivity, outbreak of insects and diseases, and decreasing in physical and cup quality are major problems for Arabica coffee cultivation in medium altitude. The aim of this study was to investigate the effect of altitude on physical quality in eight genotypes of Arabica coffee. This research was conducted at two locations i.e. Andungsari Research Station-Bondowoso (1250 m asl. as high altitude) and Kalibendo Estate-Banyuwangi (700 m asl. as medium altitude). Randomized complete block design was used with three replications. Collected data consisted of outturn, weight of 100 beans, shape bean normality, apparent swelling, bulk density before and after roasting. Combined analysis on the physical quality traits of green bean showed genotype x altitude interactions on weight of 100 beans, percentage of normal beans and percentage of empty bean. Altitude significantly influenced coffee outturn. Decreasing in altitude from 1.250 m asl. to 700 m asl. caused declining in the outturn as much 32.9%. BP 700A, K 29, K 34, K 79, and K 99 were genotypes that stable to produce normal bean and empty beans at high and medium altidute, while K 8, K 130, and SIG were genotypes with high normal beans at high altitude but not stable. Genotype x altitude inter- action did not occur for physical quality of other variables of outturn, bulk den- sity before and after roasting, apparent swelling, percentage of round beans, percentage of elephant beans, and percentage of triage beans. Altitude showed significant effect on all of physical quality of bean variables. Keywords: Coffea arabica, flavor, physical quality, altitude INTRODUCTION of production can be achieved by expanding plantation land or using planting material Increasing production of Arabica coffee which can adapt to specific-site condition can be achieved and expanding plantation area. and has a better flavor. Arabica coffee breeding Increasing the production by using intensifi- program is not only designed to produce cation is considered to be more difficult, varieties which have high productivity and because Arabica coffee crops naturally pro- resistance to pests and some diseases, but duce low yield for one to two years after also to produce a high quality which has a peak production, or known as biennial bearing unique and pleasent flavor (Leroy et al., phenomenon (Yahmadi, 1973). The increase 2006). PELITA PERKEBUNAN, Volume 32, Number 3, December 2016 Edition Nugroho et al. Arabica coffee can grow well in the such as bean size, affects coffee price. Bean highlands (> 1000 m above sea level). Arabica size has an important role in producing good coffee extensification at the altitude of more roasted coffee because many consumers than 1000 m asl. is relatively difficult, because believe that bean size is positively correlated it is not easy to find available farmland at with the quality, although, in fact, larger-sized these altitudes in Indonesia. Commodity beans do not always produce a better flavor competitors such as horticultural crops than smaller-sized ones (Wintgens, 2004a). increasingly limit the availability of suitable Information on physical quality of Arabica land for Arabica coffee. Land-use extension coffee grown in medium-altitude land and is still largely available at medium-altitude quality changes occurred in genotypes need (700-900 m asl.), the minimum height which to be tested in order to prepare the Arabica is still considered to be appropriate for the coffee breeding program which is adaptive cultivation of Arabica coffee (Hulupi, 2006). to the medium-altitude land. This study will Arabica coffee cultivation at medium-altitude examine the physical quality of Arabica coffee faces many problems, such as the attack grown in highlands and medium-altitude of pests and diseases as well as decrease lands as well as quality changes as a result of flavor quality (Hulupi, 2006). It is also of different genotype and land altitude. important to know the effects of farmland Although it has been widely known that altitude on the physical appearance of the altitude has a great effect on coffee quality, coffee produced. only few scientific studies have documented Leroy et al. (2006) explained that there the effects (Bertrand et al., 2006). were four important characters of coffee which strongly influence coffee quality, MATERIALS AND METHODS namely bean water content, bean physical quality, flavor quality and health quality which The study was carried out during harvest were indicated by biochemical content season at two locations with different types affecting plant health. Physical quality, flavor of climate and altitudes, of Andungsari and quality and biochemical content are the three Kalibendo Plantations. Andungsari Experi- important characters which are affected by mental Station at Indonesian Coffee and genetic properties of the plants, planting Cocoa Research Institute was located in high- practice, environment and interaction between land of Bondowoso Regency at an altitude genotype and environment (Wintgens, of 1250 m asl. and classified at C climate 2004a). Meanwhile, bean water content is type according to Schmidt & Ferguson clas- affected by post-harvest treatment process. sification (1951). Kalibendo Plantation was Therefore, in order to improve the quality located in medium-altitude in Banyuwangi of coffee, the three components can be used Regency at an altitude of 700 m above sea as observation variables. level and classified at B climate type according Bean physical quality has a very impor- to Schmidt & Ferguson. tant role in the implementation of the post- Experimental design was completely harvest technology to be used. The main randomized with three replications. Each criteria of bean physical quality are bean size replication consisted of eight Arabica coffee and abnormal bean percentage such as genotypes of superior varieties and promising elephant beans and pea berries (Eskes & Leroy, lines (Table 1). BP 700 clone was F1 clonal 2004). Moreover, the bean physical quality, hybrid selection number KB II/61/3 and their PELITA PERKEBUNAN, Volume 32, Number 3, December 2016 Edition Physical quality of Arabica coffee (Coffea arabica) at high and medium altitude mother tree was introduction with accession fertilizers were given once a year through of number C-1662-10-3. K8, K29, K34, K79, planting holes. The plants were pruned using K99 and K130 which were genotypes consti- a two-stage single-stem system and pests tuting KOMASTI (Composite Andungsari 3) were controlled using pesticides. which had been released based on Decree The ripe red coffee cherries were harvested of the Minister of Agriculture No. 200/Kpts/ manually. The maturation of the cherries SR.120/1/2013 dated 18 January, 2013. The from each genotype at each location did not genotypes were obtained from the results occur at the same time, so the harvesting of the selection on 136 host trees at the processes were rotated every 14 days in each population of F2-F4 ‘Catimor’ generation location. The harvesting processes were con- which were introduced from coffee research ducted during three months between June- centers of several countries (Hulupi et al., August, until number of samples was con- 2012). Sigararutang was good quality variety sidered sufficient. The cherries were put in as a result of participative breeding in North small bags which were labeled with codes iden- Sumatera Province which was released as tifying the location, replication, and genotype. national-qualified variety based on Decree The outer layer of fruit flesh was sepa- Minister of Agriculture in No.205/Kpts/ rated from the beans using depulper machine SR.120/4/2005 dated 12 April, 2005. There to avoid mixture of beans from different treat- were 48 total number of test unit locations ment. The coffee beans were then fermented and each experimental unit consisted of 20 for 12 hours. After the fermentation was plants grown in two rows. Planting distance completed, the beans were washed with clean in row was 2 m, while the between-row varied water and dried until the water content depending on contours. reached 9.5-12% (Wintgens, 2004a). The Planting in Andungsari was conducted harvest and post-harvest processes were in February 2009, while planting in Kalibendo continued until the crop rotation was com- was conducted in December 2008. The culti- plete. Minimum number of samples for each vation in Andungsari Experimental Station experimental unit was 5 kg. After the crop had shade trees of Indigofera sp., while in harvest was complete, coffee beans covered Kalibendo used of productive shade plants with husks which was commonly called or horn (Macadamia integrifolia and Syzygium scull (HS) beans resulted from each rotation aromaticum). The coffee plants were grown was collected in a bag coded by location, repli- according to the standard cultivation such cation and genotype. The elephant beans were as by giving inorganic fertilizers as recom- pounded to produce
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