Research Article
Year 2018,
Volume: 33 Issue: 3, 241 - 245, 18.10.2018
Abstract
Beverage quality of coffee is the most important for
consumers. The objective of this
research was to determine the genotypic and phenotypic variability of Arabica
coffee (Coffea arabica L.).
Nested design with three factors was used. The organoleptic quality of 28 genotypes was
analyzed. This research revealed that most
of the organoleptic qualities had low genotypic and phenotypic variations. Fragrance/aroma, flavor, aftertaste, acidity,
body, uniformity, balance, sweetness, overall and total score showed low
heritability and low genetic advance.
Keywords
References
- Bertrand, B., Vaast, P., Alpizar, E., Etienne, H., Davrieux, F., Charmetant, P. 2006. Comparison of bean biochemical composition and beverage quality of Arabica hybrids involving Sudanese-Ethiopian origins with traditional varieties at various elevations in Central America. Tree Physiology 26, 1239–1248
- Chalfoun, S.M., Pereira, M.C., Carvalho, G.R., Pereira, A.A., Savian, T.V., Botelho, D.M.D.S. 2013. Sensorial characteristics of coffee (Coffea arabica L.) varieties in the Alto Paranaíba region. Coffee Science, Lavras, v. 8, n. 1, p. 43-52.
- DGEC. 2015. Tree Crop Estate Statistics of Indonesia 2014-2016, Coffee [In Indonesian: Statistik Perkebunan Indonesia 2014-2016, Kopi]. Dirjen Perkebunan, Jakarta. 97p. Available at http://ditjenbun.pertanian.go.id/tinymcpuk/gambar/file/statistik/2016/KOPI.pdf.
- Kathurima, C.W., Gichimu, B.M., Kenji, G.M., Muhoho S.M., Boulanger, R. 2015. Evaluation of beverage quality and green bean physical characteristics of selected Arabica coffee genotypes in Kenya. African Journal of Food Science Vol 3.(11) : 365-371. Available at https://agritrop.cirad.fr/552843/1/document_552843.pdf
- Kitila, O., Alamerew, S., Kufa, T., Garedew, W. 2011. Organoleptic Characterization of Some Limu Coffee (Coffea arabica L.) Germplasm at Agaro, Southwestern Ethiopia. Int. J. Agric. Res., 6(7):537-549. DOI:10.3923/ijar.2011.537.549
- Leroy, T., Ribeyre, F., Bertrand, B., Charmetant, P., Dufour, M., Montagnon, C., Marraccini, P., Pot, D. 2006. Genetics of coffee quality. Braz. J. Plant Physiol., 18(1):229-242.
- Mawardi, S., Hulupi, R., Wibawa, A., Wiryadiputra, S., Yusianto. 2008. Guide for cultivation and processing of Gayo Arabica coffee [In Indonesian: Panduan Budidaya dan Pengolahan Kopi Arabica Gayo]. ICCRI. Jember. 205p.
- Mayo, O. 1987. The Theory of Plant Breeding. Oxford Univ. Press. New York. 334p.
- Poehlman, J.M. 1987. Breeding field crops. AVI Publ. Co., Inc. Westport. 724p.
- Quinn, G.P., Keough, M.J. 2002. Experimental design and data analysis for biologists. Cambridge Univ. Press, NY. 537p.
- SCAA. 2009. Specialty Coffee Association of America Cupping Protocols (Revised: November 21, 2009). Available at https://www.scaa.org/PDF/PR%20-%20CUPPING%20 PROTOCOLS%20V.21NOV2009A.pdf
- Sobreira, F.M., Oliveira, A.C.B.D., Pereira, A.A., Guarçoni, M.G., Sakiyama, N.S. 2016. Divergence among Arabica coffee genotypes for sensory quality. AJCS 10(10):1442-1448. DOI: 10.21475/ajcs.2016.10.10.p7430
- Tessema, A., Alamerew, S., Kufa, T., Garedew, W. 2011. Variability and association of quality and biochemical attributes in some promising Coffea arabica germplasm collection in Southwestern Ethiopia. Int. J. Plant Breed. Gen. 5(4): 302-316.
- Wahyudi, T., Pujiyanto, Misnawi. 2016. Coffee : history, botany, production process, processing, downstream production, partnership syastem [In Indonesian: Kopi : sejarah, botani, proses produksi, pengolahan, produksi hilir, dan sistem kemitraan]. Gadjah Mada University Press. Yogyakarta. 890p.
- WeldeMichael, G., Alamerew, S., Kufa, T. 2015. Genetic Diversity Analysis of Some Ethiopian Specialty Coffee (Coffea arabica L.) Accessions for Cup Quality Attributing Traits. J. of Biology, Agriculture and Healthcare, Vol.5, No.5, 88-96.
- Yusianto. 2008. Wet Process and dry process (West India Model/WIB) [In Indonesian: Pengolahan Basah Penggerbusan Kering (Model Pengolahan Hindia Barat/WIB)] in Mawardi S., Hulupi R.,, Wibawa A.,, Wiryadiputra, S., Yusianto (eds.): Guide for cultivation and processing of Gayo Arabica coffee (In Indonesian: Panduan Budidaya dan Pengolahan Kopi Arabica Gayo). p142-147. ICCRI, Jember.
Year 2018,
Volume: 33 Issue: 3, 241 - 245, 18.10.2018
Abstract
Beverage quality of coffee is the most important for
consumers. The objective of this
research was to determine the genotypic and phenotypic variability of Arabica
coffee (Coffea arabica L.).
Nested design with three factors was used. The organoleptic quality of 28 genotypes was
analyzed. This research revealed that most
of the organoleptic qualities had low genotypic and phenotypic variations. Fragrance/aroma, flavor, aftertaste, acidity,
body, uniformity, balance, sweetness, overall and total score showed low
heritability and low genetic advance.
Keywords
References
- Bertrand, B., Vaast, P., Alpizar, E., Etienne, H., Davrieux, F., Charmetant, P. 2006. Comparison of bean biochemical composition and beverage quality of Arabica hybrids involving Sudanese-Ethiopian origins with traditional varieties at various elevations in Central America. Tree Physiology 26, 1239–1248
- Chalfoun, S.M., Pereira, M.C., Carvalho, G.R., Pereira, A.A., Savian, T.V., Botelho, D.M.D.S. 2013. Sensorial characteristics of coffee (Coffea arabica L.) varieties in the Alto Paranaíba region. Coffee Science, Lavras, v. 8, n. 1, p. 43-52.
- DGEC. 2015. Tree Crop Estate Statistics of Indonesia 2014-2016, Coffee [In Indonesian: Statistik Perkebunan Indonesia 2014-2016, Kopi]. Dirjen Perkebunan, Jakarta. 97p. Available at http://ditjenbun.pertanian.go.id/tinymcpuk/gambar/file/statistik/2016/KOPI.pdf.
- Kathurima, C.W., Gichimu, B.M., Kenji, G.M., Muhoho S.M., Boulanger, R. 2015. Evaluation of beverage quality and green bean physical characteristics of selected Arabica coffee genotypes in Kenya. African Journal of Food Science Vol 3.(11) : 365-371. Available at https://agritrop.cirad.fr/552843/1/document_552843.pdf
- Kitila, O., Alamerew, S., Kufa, T., Garedew, W. 2011. Organoleptic Characterization of Some Limu Coffee (Coffea arabica L.) Germplasm at Agaro, Southwestern Ethiopia. Int. J. Agric. Res., 6(7):537-549. DOI:10.3923/ijar.2011.537.549
- Leroy, T., Ribeyre, F., Bertrand, B., Charmetant, P., Dufour, M., Montagnon, C., Marraccini, P., Pot, D. 2006. Genetics of coffee quality. Braz. J. Plant Physiol., 18(1):229-242.
- Mawardi, S., Hulupi, R., Wibawa, A., Wiryadiputra, S., Yusianto. 2008. Guide for cultivation and processing of Gayo Arabica coffee [In Indonesian: Panduan Budidaya dan Pengolahan Kopi Arabica Gayo]. ICCRI. Jember. 205p.
- Mayo, O. 1987. The Theory of Plant Breeding. Oxford Univ. Press. New York. 334p.
- Poehlman, J.M. 1987. Breeding field crops. AVI Publ. Co., Inc. Westport. 724p.
- Quinn, G.P., Keough, M.J. 2002. Experimental design and data analysis for biologists. Cambridge Univ. Press, NY. 537p.
- SCAA. 2009. Specialty Coffee Association of America Cupping Protocols (Revised: November 21, 2009). Available at https://www.scaa.org/PDF/PR%20-%20CUPPING%20 PROTOCOLS%20V.21NOV2009A.pdf
- Sobreira, F.M., Oliveira, A.C.B.D., Pereira, A.A., Guarçoni, M.G., Sakiyama, N.S. 2016. Divergence among Arabica coffee genotypes for sensory quality. AJCS 10(10):1442-1448. DOI: 10.21475/ajcs.2016.10.10.p7430
- Tessema, A., Alamerew, S., Kufa, T., Garedew, W. 2011. Variability and association of quality and biochemical attributes in some promising Coffea arabica germplasm collection in Southwestern Ethiopia. Int. J. Plant Breed. Gen. 5(4): 302-316.
- Wahyudi, T., Pujiyanto, Misnawi. 2016. Coffee : history, botany, production process, processing, downstream production, partnership syastem [In Indonesian: Kopi : sejarah, botani, proses produksi, pengolahan, produksi hilir, dan sistem kemitraan]. Gadjah Mada University Press. Yogyakarta. 890p.
- WeldeMichael, G., Alamerew, S., Kufa, T. 2015. Genetic Diversity Analysis of Some Ethiopian Specialty Coffee (Coffea arabica L.) Accessions for Cup Quality Attributing Traits. J. of Biology, Agriculture and Healthcare, Vol.5, No.5, 88-96.
- Yusianto. 2008. Wet Process and dry process (West India Model/WIB) [In Indonesian: Pengolahan Basah Penggerbusan Kering (Model Pengolahan Hindia Barat/WIB)] in Mawardi S., Hulupi R.,, Wibawa A.,, Wiryadiputra, S., Yusianto (eds.): Guide for cultivation and processing of Gayo Arabica coffee (In Indonesian: Panduan Budidaya dan Pengolahan Kopi Arabica Gayo). p142-147. ICCRI, Jember.
There are 16 citations in total.
Details
| Primary Language | English |
|---|---|
| Journal Section | Field Crops |
| Authors | |
| Publication Date | October 18, 2018 |
| Acceptance Date | September 28, 2018 |
| Published in Issue | Year 2018 Volume: 33 Issue: 3 |
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