Pelita Perkebunan (a Coffee and Cocoa Research Journal)

Identification of Heat Shock Protein 90 (HSP90) Gene Family in Cocoa (Theobroma cacao L.) in Silico Study

Qori'atul Mustafidah — 2025-08-31

Heat Shock Protein 90 (HSP90) has an important role in regulating heat stress response, plant development control, and defense reactions. The HSP90 gene family has been extensively reported in numerous plant species, but studies on the HSP90 gene in cocoa (Theobroma cacao L.) remain lacking. Continuous global warming and the use of low-grade quality planting materials are the reasons for low cocoa productivity in Indonesia. Based on this, it is necessary to have good adaptability in cocoa as well as the development of new cultivars so that there is no decrease in cocoa productivity. This study aims to identify the HSP90 gene family in cocoa to recognize the HSP90 functioning in cocoa and provide the necessary information to characterize HSP90 at the genome level. Identification of the HSP90 gene family in T. cacao was carried out through analysis of TcHSP90 sequences obtained from various related databases. The results showed that a total of seven TsHSP90 genes are distributed into ten T. cacao chromosomes. Analysis of the TcHSP90 motif showed that HSP90 is conserved in each T. cacao gene. Cis-acting element analysis showed that TcHSP90 has important roles in growth and development as well as abiotic and hormonal stress responses including defense against pathogens. Phylogenetic analysis showed that TcHSP90 has a similar evolutionary distribution to A. thaliana and S. lycopersicum. The results of this study can be used as a scientific foundation and basic knowledge for the development of new T. cacao cultivars that are resistant to biotic and abiotic stresses by selecting suitable candidate genes for T. cacao breeding.

Sensory Acceptability and Viability of Lactobacillus acidophilus and Lactobacillus bulgaricus in Spent Coffee Ground Candy

Remilyn Vendiola Concepcion — 2025-08-31

Spent coffee ground (SCG) is a residual material considered as waste that remains after brewing coffee. Conventional brewing techniques generate large amount of SGC that is rich in lignocellulose and valuable bioactive compounds that can be exploited as functional food ingredients. This study explored the development of a probiotic SCG candy using spent coffee grounds (SCG) as a sustainable and functional matrix, incorporating Lactobacillus acidophilus and L. bulgaricus. The effect of different carbohydrate sources—banana and potato— on the candy’s physicochemical properties, sensory attributes, and probiotic viability during storage was evaluated. Four formulations were prepared: SCG-only (T0), SCG–banana (T1), SCG–banana/potato (T2), and SCG–potato (T3), each stored at room temperature (25±2 °C) and refrigeration (4 °C) for four weeks. Physico- chemical analyses showed moisture content ranged from 7.49% (T0) to 9.43% (T3), water activity from 0.46 to 0.54, and pH values from 6.87 to 7.61. Total soluble solids (TSS) were between 44.00 and 52.66 °Brix. These parameters remained stable throughout storage. Viable counts of Lactobacillus spp. remained above 8.3 log CFU/g in all samples, with SCG–banana (T1) stored at 4 °C achieving the high- est count of 8.45 log CFU/g after four weeks. Sensory evaluation using a 5-point hedonic scale revealed that SCG–banana (T1) and SCG–banana/potato (T2) achieved significantly higher ratings in chewiness (4.6), mouthfeel (4.6), overall flavor (4.5), and acceptability (4.7) than the control (T0). Refrigerated storage preserved microbial viability and sensory quality better than room temperature. Overall, this study confirms that SCG can serve as a value-added matrix for probiotic delivery in confections. The inclusion of banana improved both functionality and consumer preference, supporting the development of shelf-stable, sustainable, probiotic-rich snacks.

Insect Community Status in Different Field Conditions and Clones in Kaliwining Cocoa Experimental Station, East Java, Indonesia

Sisko Budianto — 2025-08-31

Insect communities are vital to the ecological and economic success of cocoa agroforestry systems, providing essential functions such in pollination, pest control, and nutrient cycling. Their presence and performance are shaped by field structure, clone genetics, habitat complexity, and agricultural practices. This research was conducted at the Experimental Station of the Indonesian Coffee and Cocoa Research Institute in Jember, East Java, which focused on two distinct types of cocoa fields (differences in planting years, plant density, and shade trees) and clones (clone ICCRI03, ICCRI09, and MCC02). The research highlights are the role of field conditions and genetic factors in shaping insect diversity and abundance. The trapping method used a yellow trap, and field conditions included plant height, canopy width, and leaf litter amount, which were measured. The observation revealed 35 insect morphospecies from 30 families and eight non- insect morphospecies, emphasizing the functional diversity of these communities. Field conditions and clones did not have a significant effect on insect abundance and diversity. Field conditions, including plant height, canopy width, and leaf litter amount, did not show a strong correlation with the abundance of insects. Field with more shade trees and vegetation, had a greater abundance of insects, notably predators and decomposers. MCC02 favored pollinator populations, ICCRI03 boosted predators and parasitoids, and ICCRI09 increased overall diversity. However, pollinators and omnivores showed minimal variety across fields and clones. Shannon diversity index values (H’ = 1.59-1.75) suggested moderate biodiversity with uneven species distribution. The study underscores the importance of main- taining habitat complexity, optimizing field management, and strategic clone selection to enhance ecosystem services like pollination and pest control while fostering biodiversity.