The Effect of Fruit Maturity Levels on The Yield Losses and Quality of Robusta Coffee Green Bean

Taufik Hidayat, Prasetyo Prasetyo, Fahrurrozi Fahrurrozi

Abstract


Kepahiang Robusta coffee has received a Geographical Indication (GI) certificate. Maintaining the quality of green coffee bean has been achieved  through the application of proper harvesting technology. This study aimed to evaluate the effect of fruit maturity level when harvested on yield losses due to coffee berry borer (CBB) and the quality of green coffee bean. The research was conducted from December 2019 to August 2020 in Bukit Sari Village, Kabawetan District, Kepahiang Regency, Bengkulu Province. The harvested beans were categorized into 3 groups based on their maturity level, namely: red (K1), reddish yellow (K2), and yellowish green (K3). The parameters observed were the CBB infecteds, yield, physical quality of green coffee bean and chemical content. The results showed that the highest attack rate of CBB found in the red berry about 34.33%, whereas  the highest rendement was 20.52% found in yellowish-green berry. The highest percentage of yield loss due to CBB attacks occurred in red berry at 30.23%. However, the best physical quality and chemical content was also found in the red berry.

Keywords


Harvest; Robusta coffee; quality; yield loss

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DOI: http://dx.doi.org/10.21082/jtidp.v8n2.2021.p67-78

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