Pelita Perkebunan (a Coffee and Cocoa Research Journal)

The Eco-Efficiency Level Analysis at Various Scales of Robusta Coffee Production of Argopuro Mountain, Jember, Indonesia, Based on Life Cycle Assessment.

Bambang Herry Purnomo — 2025-04-30

Ground coffee is one of the high value added downstream coffee products that can be developed to increase the income of coffee processors. However, there are concerns about the increasing environmental impact of the downstream process into ground coffee, so it is necessary to evaluate the impact from environmental and economic aspects. The Argopuro robusta coffee processing business in Jember Regency is trying to be developed towards downstream products to increase the income of coffee farmers. Of course the negative impact on the environment must be considered. The aim of this research are first, to determine the environmental impacts that occur in the robusta ground coffee production process; second, to determine the level of eco-efficiency of the robusta ground coffee production process; and third, knowing how to compare the environmental impact and level of eco-efficiency at various scales of ground coffee production. The method used is life cycle assessment (LCA) with a scope from caring for coffee plants to delivering coffee products to consumers. The impact measured is for every one hectare of harvest. The research sample is a Argopuro robusta coffee processing unit that produces green beans and ground coffee. The higher the scale of ground coffee production, the higher the CO₂ eq emissions. However, the added value is also getting higher. Eco-efficiency calculations show that if the coffee harvest (6 tons/ha) is converted all into ground coffee, it produces emissions of 1086 Kg CO₂eq and a profit of 144.1 million with an eco-efficiency index value of 97.42 and is included in the classified as affordable and sustainable. This value does not differ if the ground coffee conversion scale is 20% or 50%. This indicates that the conversion of ground coffee to maximum scale in robusta coffee processing businesses is still considered environmentally sustainable.

Differentiation of Arabica Coffee from Several Regions and Roasting Condition by Detecting Released Gases using Electronic Food Nose

Maria Belgis — 2025-04-30

This study was aimed to identify the differentiation of Arabica coffee from West Java, East Java, West Nusa Tenggara and Bali using an electronic food nose. The analysis was conducted based on variations in temperature and roasting time to evaluate the effect of these parameters on coffee aroma characteristics. This research used an electronic nose device to detect volatile compounds quickly and accurately. The electronic nose was equipped with MQ-3, MQ-8, MQ-135, and MQ-136 sensors, able to detect alcohol, hexane, hydrogen, carbon dioxide, and hydrogen sulfide gas. Arabica coffee from various parts of Indonesia was roasted on three levels (light, medium, and dark). The results showed that variations in roasting temperature (220, 230, and 240 °C) and time (10, 13, and 17 min) significantly affected the volatile compounds’ profile. The temperature and roasting time correlated proportionally to the hexane gas, CO2 , and alcohol produced. Conversely, the lower the temperature and the faster the roasting process, the higher H2S gas was produced. Based on this, using an electronic nose effectively distinguishes the aroma characteristics of coffee based on differences in temperature and roasting time. This research contributes to helping improve the quality of Indonesian arabica coffee by understanding how temperature variation and roasting time length can be used to optimize the coffee production process and improve the coffee quality produced.

Adoption of Cocoa Rehabilitation Techniques among Cocoa Farmers in Oyo State, Nigeria.

Omowunmi Veronica Ayodele — 2025-04-30

The study assessed the adoption of cocoa rehabilitation techniques (CRTs) by cocoa producers in Ido and Oluyole Local Government Areas Oyo State, Nigeria. Respondents for the study were 97, chosen through a multi-stage sampling technique. T-test, mean statistics, and percentages were used for data analysis. The study’s findings showed the mean age of cocoa farmers to be 55 years and the mean for farming experience was 20.9 years. It further revealed, that though there was a low adoption of cocoa rehabilitation techniques (x ̅=1.72), there was a significant difference in the annual output of cocoa before (x ̅=211.83kg) and after (x ̅=605.24kg) adoption of cocoa rehabilitation techniques with a p-value= 0.021.The most used techniques were planting cocoa under trees (x ̅=3.63) and complete replacement of old cocoa farms (x ̅=2.10). It also revealed scarcity of improved cocoa varieties (x ̅=4.70) and inadequate capital (x ̅=4.62) were the major constraints to cocoa rehabilitation. It was therefore recommended that cocoa rehabilitation efforts should be intensified while ensuring adequate availability of improved cocoa varieties and capital for the acquisition of necessary inputs.