Analianasari, Analianasari and Murhadi, Murhadi and Nurdin, Samsu Udayana and Utomo, tanto Pratondo and Suhandy, Diding (2023) The influence of coffee clonesand postharvest methods on the physical quality of eight clones oflocal robusta coffeein West Lampung, Indonesia. Biodiversitas, 24 (10). pp. 5779-5787. ISSN 2085-4722

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Abstract

One of the qualities of coffee is a physical characteristicthat can be seen directly as a determinant of the coffee bean'sprice. This study consisted of eight clones of robusta coffee picked red,which was processed using the postharvest method(natural, honey, and full wash) with three repetitions, then evaluated based on the physical attributes of the coffee beans (moisturecontent, weight of 100 coffee beans, length and the width of the coffee beans, the percentage of passing through the Sieve, and the number of coffee bean defects). The results showed that most of the physical quality parameters of clones from local Robusta coffee varieties were carried out using the postharvest methodandplanted in West Lampung statistically different (P<0.05).The moisturecontent in naturallyprocessed tugu sari clones had a higher moisturecontent, but it was not different from the srintil clones in all postharvest processing. All clones can produce specialty (fine) and premium quality coffee beans basedon the quality of the physical attributes. However, dry processing (natural and honey) fine coffeeclones provide the best quality physical attributes. The findings from this study were that the diversity of cloned robusta coffee with variouspostharvest methodsprovides information that indicators of local genetic diversity haddifferent physical attributes, but more significant and repeated experiments are needed to obtain accurate results.Keywords:Physical attributes, postharvest,robusta coffeeINTRODUCTIONCoffee is the most consumed drink in the world.World coffee consumption growth is projected to grow by 3.3% to 10.200 thousand tons in 2021/2022 compared to 2020/2021, of only 9.900 thousand tons (ICO2022). The increasedgrowth in coffee consumptionshows that the development of coffee is in demand by all groups, thus creating new market segmentation. The formed market segmentationcreates opportunities for coffee-producing countries and increases market competition. Market competition can bewonif producers maintain coffee quality.The quality of coffee is influenced by water content, physical aspects, chemical aspects of the coffee beans, and the taste of coffee (Cheng et al.2016). Indonesia is known as the fourth largest coffee producer in the world, with a production of 565 thousand tons, and 70% is robusta coffee (ICO 2020). Robusta coffee plants were developed from introduced plants with the highest coffee genus variability (Motta et al.2014). Robusta coffee clones result from a cross between two or more robusta coffee plants with desired characteristics (Ramadiana et al.2018). Tugu sari robusta coffee clones (BP 534) by West Lampung farmers are always cultivated to help the pollination process of local robusta coffee clones in one cultivationarea. The BP 534 clone contributed 41-80% genetic similarity to the West Lampungand Tanggamus robusta coffee clones (Ramadiana et al.2021). The diversityof robusta coffee clones in Lampung has identified as many as 25 (Evizal 2015).West Lampung's local clone, robusta coffee has been introduced as Lampung's flagship coffee in 2019, namely Korolla 1, 2,3, and 4, with high production and resistance to coffee berry borer (PBKo), leaf rust resistance, and taste with a score of 78.58and82.33 with excellent and fine criteria(Udarno2019). Ramadiana et al. (2018) reported a diversity of coffeebean characteristics of robusta coffee clones from Tanggamus and West Lampung. The diversity of Robusta coffee clones resulting fromthe innovation of farmers in West Lampung,which have advantages in terms of production, disease resistance, and taste.The characteristicspossessed by robusta coffee clones have the potential to produce premium coffee.Premium coffee is generally produced from small farms with uniqueclimates and managed by farmers with a creative spirit and innovation(Peterson 2013).Premium coffee is produced from the postharvest handling process following predeterminedstandards (Hameed et al.2018)

Item Type:	Article
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User:	Mr. TANTO PRATONDO UTOMO
Date Deposited:	21 Nov 2023 08:26
Last Modified:	21 Nov 2023 08:26
URI:	http://repository.lppm.unila.ac.id/id/eprint/52827

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