An Inventory of bryophte dsitribution on cocoa estates in Indoensia

Authors

  • Hendy Firmanto Indonesian Coffee and Cocoa Research Institute image/svg+xml Author
  • Supriyanto Supriyanto Faculty of Agricultural Technology, Universitas Gadjah Mada, Bulaksumur, Yogyakarta 55281 Author
  • Sri Anggraheni Faculty of Agricultural Technology, Universitas Gadjah Mada, Bulaksumur, Yogyakarta 55281 Author
  • Agung Wahyu Susilo Indonesian Coffee and Cocoa Research Institute image/svg+xml Author
  • Bayu Setyawan Indonesian Coffee and Cocoa Research Institute image/svg+xml Author

Abstract

Untuk mengetahui sejauh mana permasalahan lumut pada perkebunan kakao di Indonesia, telah dilakukan surval melalui daftar isian yang dikirim ke perusahaan-perusahaan milik negara. Survai dimaksudkan untuk menghimpun masukan tentang intensitas pertumbuhan dan sebaran lumut pada kakao di berbagai wilayah serta menghimpun pendapat para pekebun terhadap permasalahan lumut tersebut.

Dari jawaban yang masuk, ternyata 81,11% diantaranya menyatakan ada masalah lumut, baik pada kebun yang telah berumur lebih dari 10 tahun maupun yang kurang dari 10 tahun. Kebun-kebun yang menghadapi masalah lumut berasal dari Jawa Timur, Jawa Barat, Jawa Tengah dan Sumatera Utara.

Sebagian besar jawaban masuk (83.3%) menyatakan bahwa lumut merugikan terhadap tanaman kakao, antara lain karena menutup bantalan bunga dan membantu perkembangan penyakit. Meskipun demikian hanya 60% jawaban yang menyatakan pernah melakukan pengendalian lumut dan 90% diantaranya menyatakan masih mengalami kesulitan.

Author Biography

  • Hendy Firmanto, Indonesian Coffee and Cocoa Research Institute

    Cocoa butter is the most essensial component in chocolate formulation and represent the biggest characteristic of this product. Indonesia is the third cocoa producers with cocoa producing area spread out in different geographic region and may affect in cocoa butter profiles. The aim of this experiment was to evaluate the fatty acid characteristic and physical properties of cocoa butter from smallholder estate relate to geographic region and climate. This experiment was conducted using unfermented cocoa bean from smallholder estate in eight provinces of Indonesian most growing areas. Fatty acid composition evaluated through the different region and physical properties evaluated in melting profiles and solid fat content. The result explain the fatty acid characteristic of Indonesian cocoa butter consist of palmitic acid (C16:0) 26.28–29.20%, stearic acid (C18:0) 32,14–37.29% and oleic acid (C18:1) 32,14–37,29%. Growing temperature signifi- cantly affects the increase of palmitic acid composition contribute to cocoa butter hardness. Cocoa butter completely melt in temperature of 36.65–39.20OC and solid fat content ranged 7.288–16.82% in 33OC and ranged 0.02–0.29% in 38OC. This Indonesian cocoa butter comply to the classification of hard cocoa butter.

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Published

1990-08-31

Issue

Vol. 6 No. 2 (1990)

Section

Articles

How to Cite

An Inventory of bryophte dsitribution on cocoa estates in Indoensia. (1990). Pelita Perkebunan (a Coffee and Cocoa Research Journal), 6(2), 58-62. https://mail.ccrjournal.com/index.php/ccrj/article/view/368

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