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Articles de revues sur le sujet « Cocoa pod »

Auteur : Grafiati

Publié le 2 juin 2025

Mis à jour le 31 juillet 2025

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1

Arham, Arham, Andi Bahrun, La Karimuna, Tresjia Corina Rakian, and Gusnawaty H. S. Gusnawaty H.S. "Pengaruh Biochar Kulit Buah Kakao dan Berbagai Agens Hayati Terhadap Pertumbuhan Bibit Kakao." Berkala Penelitian Agronomi 8, no. 2 (2021): 51. http://dx.doi.org/10.33772/bpa.v8i2.14763.

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The use of cocoa pod husk biochar and various biological agents in the planting medium significantly increased the growth of cocoa seedlings. The research was conducted using a Randomized Block Design (RBD) with a Split Plot pattern. The main factors consisted of 2 (two) treatment levels, namely: B0 (without biochar of cocoa pod skin) and B1 (15 g of cocoa pod husk biochar), while the child factors consisted of 4 (four) treatment levels, namely: A0 (without biological agents), M (arbuscular mycorrhiza 15 g), MR (arbuscular mycorrhizae 15 g + 15 ml rhizobacteria) and MT (arbuscular mycorrhizae

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Suprapto, Muhamad Eza, Santi Rosniawaty, and Mira Ariyanti. "Pengaruh Pupuk Kompos Kulit Buah Kakao Dan Pupuk Tablet Terhadap Produksi Kakao (Theobroma cacao L.)." Paspalum: Jurnal Ilmiah Pertanian 6, no. 1 (2018): 41. http://dx.doi.org/10.35138/paspalum.v6i1.76.

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Cocoa is one of the estate crop whose role is quite important for the national economy, particularly as a provider of employment, income and foreign exchange. The high export opportunities of cocoa beans has not been followed by the production of cocoa beans in Indonesian. The production of dried cacao beans in Indonesia is still low. The low productivity of seeds generally caused by Cherelle wilt of cacao. Wilting occurs due to inability of the cherelle to compete with the other cherelle in absorbing nutrients. Fertilization is an effort to maintain and fulfill the nutrients in the plants. Th

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Setyawan, Bayu, Taryono ., and Suyadi Mitrowihardjo. "Determination of Selection Index of Cocoa (Theobroma cacao L.) Yield Traits Using Regression Methods." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 32, no. 2 (2016): 101–8. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v32i2.229.

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The increasing chocolate consumption has not been followed by growing production of dry cocoa beans. In order to support the increase in cocoa production, planting materials with high yield are needed. The objective of this research was to determine the components of cocoa traits affecting weight of dry cocoa beans, and set a selection index for superior cocoa trees. The experiment material were four cocoa hybrid populations of which their family ancestry were unknown, and were planted on Samigaluh Plantation, Yogyakarta, and Segayung Plantation, Central Java. Observations and data collection

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Andi Ridwan, Eka Wisdawati, Nurhalisyah, and Elvira. "Utilization of Beauveria Bassiana in Controlling Cocoa Pod Borer (Conopomorpha Cramerella) Pests." International Journal of Scientific Research in Science and Technology 12, no. 2 (2025): 793–99. https://doi.org/10.32628/ijsrst251222624.

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One of the factors that causes the decline in cocoa plant production is the attack of cocoa pod borer pests (Conopomorpha cramerella Snellen). To suppress the attack of cocoa pod borer pests, biological agents are used, namely by using entomopathogenic microbes Beauveria bassiana. This study aims to determine the best concentration of Beauveria bassiana utilization in controlling Cocoa Pod Borer Pests (Conopomorpha cramerella). The research method used a completely randomized design (CRD) with 4 treatments, namely Po: Control, P1 Beauveria bassiana with concentration 10-5, P2 Beauveria bassian

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Yakin, Engkus Ainul, Sri Sukaryani, and Abbas Ummami. "LIGNIN CONTENT IN FERMENTATION OF COCOA POD (THEOBROMA COCOA) USED PLEUROTUS OSTREATUS." Journal of Tropical Animal Science and Technology 2, no. 2 (2020): 1–7. http://dx.doi.org/10.32938/jtast.v2i2.601.

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The study were aimed to determine the lignin degradation in fermentation of cocoa pod with Pleurotus ostreatus. The research methods was using three treatments and four replications. T0 = fermentation of cocoa pod in 10 days, T1 = fermentation of cocoa pod in 15 days, and T2 = fermentation of cocoa pod in 20 days. The mixture was put into a container aerobically. The variables observed were dry matter (DM), crude protein (CP), crude fiber (CF), crude fat (CFt), ash and lignin content. This study was designed using the completely randomized research design with a unidirectional pattern analysis

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Muhammad, Uzzai Roni1* Engkus Ainul Yakin2. "The Effect of Different Time to Fiber Fraction on Cocoa Pod Fermentation." ISRG Journal of Agriculture and Veterinary Sciences (ISRGJAVS) II, no. III (2025): 27–31. https://doi.org/10.5281/zenodo.15515279.

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<em>This study aims to determine the duration of the effect of cocoa pod fermentation on changes in fiber fractions (NDF, ADF, Cellulose, and Hemicellulose) in cocoa pod fermentation. This study lasted for 2 months, in October-November 2024 in the laboratory of the Faculty of Agriculture, Universitas Veteran Bangun Nusantara. The study used a Completely Randomized Design (CRD) with a one-way pattern with 4 treatments and 4 replications. The materials used were cocoa pods without fermentation and fermented cocoa pods. The treatments were P1 = cocoa pods fermentation 0 days, P2 = cocoa pod ferme

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Muhammad, Uzzai Roni1 Engkus Ainul Yakin2*. "The Effect of Different Time to Fiber Fraction on Cocoa Pod Fermentation." ISRG Journal of Agriculture and Veterinary Sciences (ISRGJAVS) II, no. III (2025): 27–31. https://doi.org/10.5281/zenodo.15515375.

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<em>This study aims to determine the duration of the effect of cocoa pod fermentation on changes in fiber fractions (NDF, ADF, Cellulose, and Hemicellulose) in cocoa pod fermentation. This study lasted for 2 months, in October-November 2024 in the laboratory of the Faculty of Agriculture, Universitas Veteran Bangun Nusantara. The study used a Completely Randomized Design (CRD) with a one-way pattern with 4 treatments and 4 replications. The materials used were cocoa pods without fermentation and fermented cocoa pods. The treatments were P1 = cocoa pods fermentation 0 days, P2 = cocoa pod ferme

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Arise, Rotimi, Samuel Tobi Farohunbi, and Halimat Olanike Ayilara. "Blood Pressure Regulating and Antioxidant Potentials of Theobroma Cacao Pod Husk Protein Hydrolysates." Avicenna Journal of Medical Biochemistry 9, no. 1 (2021): 26–36. http://dx.doi.org/10.34172/ajmb.2021.05.

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Background: Agrowastes like Theobroma cacao (Cocoa) pod husk can be used to prepare bioactive peptides with various bio-functionalities. Objectives: This study aimed to investigate antioxidant and angiotensin converting enzyme I (ACE) inhibitory peptides contained in Theobroma cacao (cocoa) pod husks – an agro-waste. Methods: Protein isolated from cocoa pod husk was enzymatically digested with alcalase, pepsin, and trypsin. ACE inhibition, kinetics of ACE inhibition, and antioxidant properties of the cocoa pod husks hydrolysates were evaluated in vitro. Results: Trypsin and alcalase hydrolysat

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RESIANI, NI MADE DELLY. "PENGARUH PENYARUNGAN DENGAN BERBAGAI KETEBALAN PLASTIK DAN DIAMETER BUAH TERHADAP SERANGAN PENGGEREK BUAH KAKAO Conopomorha cramerella (Snellen) (LEPIDOPTERA : GRACILLARIDAE)." AGRICA 7, no. 2 (2020): 142–53. http://dx.doi.org/10.37478/agr.v7i2.412.

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This research is aimed to find out the preference of cocoa pod borer to diameter, biophysical, and biochemistry cocoa pod; the percentage of infested pods, percentage of seed damaged, and percentage of yield lost. In addition, this research is also aimed to assess the effect of plastic thickness on cacao pod rot disease, the effect of sheathing on the black ant and mealybug populations on pods. This research was conducted at Selemadeg District, Tabanan Regency from October 2009 until January 2010. The field trial was arranged into randomized complete block design (RCBD) by 15 treatments were s

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Pratyaksa, I. Putu Lingsan, G. P. Ganda Putra, and Lutfi Suhendra. "Karakteristik Ekstrak Kulit Buah Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan pada Perlakuan Ukuran Partikel dan Waktu Maserasi." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 8, no. 1 (2020): 139. http://dx.doi.org/10.24843/jrma.2020.v08.i01.p14.

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Cocoa pod husk has not been used optimally by farmers, most of cocoa pod husk will discarded around the cacao tree or collected in one hole and then piled with soil. Cocoa pod husk waste can be used optimally by extracting polyphenol compounds which are used as natural antioxidant ingredients. This research aimed to determine the effect of particle size and maceration time on cocoa pod husk extract as a source of antioxidant and determine the best particle size and maceration time to produce cocoa pod husk extract as a source of antioxidants. This research used factorial randomized block desig

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Lesmana, Andrik, Ning Iriyanti, and Titin Widiyastuti. "KADAR NDF DAN ADF KULIT BUAH KAKAO YANG DIFERMENTASI SECARA BERTINGKAT MENGGUNAKAN Trichoderma viride DAN Saccharomyces cerevisiae (NDF and ADF Levels of Cocoa Pod Husk Gradually Fermented Using Trichoderma viride and Saccharomyces cerevisiae)." Jurnal Ilmu dan Teknologi Peternakan 8, no. 2 (2020): 57–63. http://dx.doi.org/10.20956/jitp.v8i2.6825.

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The research aimed to examine the effect of gradual fermentation using Trichoderma viride and Saccharomyces cerevisiae and its most optimal level of use on lowering NDF and ADF levels of cocoa pod husks. The experiment was conducted experimentally according to a completely randomized design (CRD) consisted of four treatments and five replications. The treatments were R0: cocoa pod husks without fermentation, R1: cocoa pod husk fermentation (T. viride 4% and S. cerevisiae 4%), R2: cocoa pod husk fermentation (T. viride 8% and S. cerevisiae 8%), R3: cocoa pod husk fermentation (T. viride 12% and

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Cahyati, Neni, Eko Heri Purwanto, and Selly Harnesa Putri. "Pemanfaatan kulit buah kakao pada proses alkalisasi biji kakao serta pengaruhnya terhadap mutu kakao bubuk." Agrointek : Jurnal Teknologi Industri Pertanian 18, no. 4 (2024): 777–89. http://dx.doi.org/10.21107/agrointek.v18i4.15746.

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The problem facing the industry of cocoa powder in Indonesia is that cocoa powder on the market has a high fat content, high acidity, a color quality that is not comparable with imported cocoa products, and a variety of flavors and aromas. Alkalization is a method that can handle these problems. Alkalization is a process to improve the quality and appearance of cocoa powder. Alkalization is carried out by adding potassium, magnesium, and others to cocoa. High potassium content can be found in cocoa pod husks. Cocoa pod husks are the main by-product from the cocoa industry, constituting 67 – 76

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Hutubessy, Josina Irene Brigetha, Kristono Y. Fowo, and Doris Krisanto Paso. "RESPON TANAMAN KACANG PANJANG (Vignasinensis L.) PADA BERBAGAI DOSIS PUPUK KOMPOS DARI KULIT BUAH KAKAO." AGRICA 14, no. 1 (2021): 11–22. http://dx.doi.org/10.37478/agr.v14i1.984.

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Response of Long Beans (Vigna sinensis L.) Due to Dosage Treatment of Compost Fertilizer from Cocoa Fruit Peel. The research was conducted in the Experimental Garden of the Faculty of Agriculture, University of Flores, Lokoboko Village, Ndona District, Ende Regency from June to August 2020. The purpose of this study was to determine the effect of cocoa husk fertilizer dose on the growth and yield of long beans. Using Randomized Block Design (RAK). With 5 doses of cocoa pod compost, namely: D1 : without treatment of cocoa pod skin or 0 g/plant, D2 : 5 tons per hectare of cocoa pod compost, D3 :

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CHANG, ALBERT LING SHENG, and NAVIES MAISIN. "SOLVING COCOA POD SIGMOID GROWTH MODEL WITH NEWTON RAPHSON METHOD." International Journal of Modern Physics: Conference Series 09 (January 2012): 44–51. http://dx.doi.org/10.1142/s2010194512005089.

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Cocoa pod growth modelling are useful in crop management, pest and disease management and yield forecasting. Recently, the Beta Growth Function has been used to determine the pod growth model due to its unique for the plant organ growth which is zero growth rate at both the start and end of a precisely defined growth period. Specific pod size (7cm to 10cm in length) is useful in cocoa pod borer (CPB) management for pod sleeving or pesticide spraying. The Beta Growth Function is well-fitted to the pods growth data of four different cocoa clones under non-linear function with time (t) as its ind

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Miranda, Praycelia Marissa, G. P. Ganda Putra, and Lutfi Suhendra. "Karakteristik Ekstrak Kulit Buah Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan pada Perlakuan Konsentrasi Pelarut dan Ukuran Partikel." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 8, no. 1 (2020): 28. http://dx.doi.org/10.24843/jrma.2020.v08.i01.p04.

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Cocoa pod husk is the highest waste of the cocoa fruit processing and has not been used optimally.The waste pod husk of cocoa contain polyphenol that can be used for antioxidants. Polyphenol on pod husk of cocoa can be extract using extraction method. This study aims were to determine the effect of the solvent concentration and particle size on the extract of pod husk of cocoa as a source of antioxidants and to determine the best of solvent concentration and particle size to produce extract of pod husk of cocoa as a source of antioxidant. The study was the experimental research which designed

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Yakin, Engkus Ainul, Zaenal Bachruddin, Ristianto Utomo, and Ria Millati. "EFFECT OF LIGNOSELULOLITIC FUNGUS TO ENZIMATIC ACTIVITY, FIBER FRCTION, AND DIGESTIBILITY ON FERMENTATION PROCESS OF COCOA POD." Buletin Peternakan 41, no. 3 (2017): 250. http://dx.doi.org/10.21059/buletinpeternak.v41i3.22657.

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The study was conducted to determine the enzyme activity, fiber fraction and digestibility in the fermentation process of cocoa pod. The substrate was used the cocoa pod while the fungi used Phanerochaete chrysosporium, Pleurotus ostreatus and Schizophyllum commune. Preparation of cocoa pod was chopped, finely ground and then dried. Preparation of fungi by growing fungi in liquid medium. Research methodology was the fermentation conducted with different fungi used four treatments and five replications. T1 = fermentation of cocoa pod without fungi addition, T2 = fermentation of cocoa pod with P

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Evizal, Rusdi, Sugiatno ,, Ivayani ,, Hidayat Pujisiswanto, Lestari Wibowo, and Fembriarti Erry Prasmatiwi. "INCIDENCE DYNAMIC OF POD ROT DISEASE OF COCOA CLONES IN LAMPUNG, INDONESIA." JURNAL HAMA DAN PENYAKIT TUMBUHAN TROPIKA 18, no. 2 (2019): 105. http://dx.doi.org/10.23960/j.hptt.218105-111.

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Incidence dynamic of pod rot disease of cocoa clones in Lampung, Indonesia. The declining of production and productivity of cocoa in Indonesia might due to pests and diseases attacks and planting unselected clones. Dynamic of pod rot incidence was important to plan pest controlling. To study dynamic incidence of some cocoa clones, a research was conducting in Pesawaran District, a centre of cocoa production in Lampung. A farmer cocoa plot under agro-forestry system was selected which had been upgrading in 2014 by pruning and side-grafting with national clones including Sul 1, MCC 1, MCC 2, ICC

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Bwambale, Blasio Bisereko, Godfrey Sseremba, Zami Atibuni, and Ssali Bisaso. "Impact of Different Agro-Forestry Systems on Cocoa Diseases among Smallholder Farmers in Bundibugyo District – Western Uganda." East African Journal of Forestry and Agroforestry 8, no. 1 (2025): 62–79. https://doi.org/10.37284/eajfa.8.1.2777.

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The Cocoa Agroforestry system integrates cocoa with high-value tree species and crops, providing additional income for farmers. In the Bundibugyo district, where cocoa is a primary livelihood, recent declines in cocoa production have been linked to diseases. This study evaluated the impact of various Agroforestry systems on cocoa diseases among smallholder farmers in Bundibugyo. Data were collected from four administrative units using a cross-sectional design with purposive sampling of 92 respondents. Household interviews, questionnaires, photographs, data sheets, and observations enriched the

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Dwipayanti, Ni Kadek Yeni, G. P. Ganda Putra, and Lutfi Suhendra. "Karakteristik Ekstrak Kulit Buah Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan pada Perlakuan Perbandingan Bahan dengan Pelarut dan Waktu Maserasi." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 8, no. 2 (2020): 210. http://dx.doi.org/10.24843/jrma.2020.v08.i02.p06.

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Cocoa pod husk is a waste of cocoa processing that is large enough and has not been used optimally. Cocoa pod husk waste can be used more optimally by extracting polyphenols compounds and used as natural antioxidants. This research aims to determine the effect of comparison of materials with solvents and maceration time against cocoa pod husk extracts as a source of antioxidants as well as to determine the material comparison with the solvent and the best maceration time for produce cocoa pod husk extract as a source of antioxidants. The study uses a random design of a group of two factors. Th

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Hossain, Md Farid, and Md Touhidul Islam. "Prospect of Cocoa (Theobroma cacao L.) Cultivation in the Environmental Conditions of Gazipur, Bangladesh." Journal of Agroforestry and Environment 17, no. 2 (2024): 55–60. http://dx.doi.org/10.55706/jae1717.

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Cocoa is a newly introduced plant in Bangladesh but globally recognized as a cash crop because it is used as a raw material for chocolate. This article aimed to introduce the cocoa plant with cultivation practices to the local environmental conditions in the Gazipur district in Bangladesh. The study of cocoa plants concerning morphology, extracting cocoa beans from ripened pods, and producing cocoa powder from fermented beans were investigated. The investigation revealed that cocoa plants were grown successfully under the climatic conditions in Gazipur. The planted cocoa tree stood at about fo

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Ananta, Dimas Anggi, G. P. Ganda Putra, and I. Wayan Arnata. "PENGARUH SUHU DAN WAKTU MASERASI TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK KULIT BUAH KAKAO (Theobroma cacao L.)." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 9, no. 2 (2021): 186. http://dx.doi.org/10.24843/jrma.2021.v09.i02.p04.

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Cocoa pod husk is a by-product of cocoa processing which is quite abundant and has not been used optimally. Cacao pod husk can be used more optimally by extracting, its content of polyphenol compounds which can be used as natural antioxidants. The aim of this study were to determine the effect of temperature and maceration time of cocoa pod husk extract as a source of antioxidants and to determine the best type of temperature and maceration time to produce cocoa pod husk extract as a source of antioxidants. This experiment was designed by using factorial randomized block design. The first fact

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Ardina Kharisma, Hasnudi, Tri Hesty Wahyuni, Armyn Hakim Daulay, and Nurzainah Ginting. "The Use of Fermented Cocoa Pod in Feed on Performance and Income Over Feed Cost (IOFC) of Male Local Sheep." Jurnal Peternakan Integratif 7, no. 2 (2019): 25–33. http://dx.doi.org/10.32734/jpi.v7i2.2154.

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Cocoa pod is one of the cocoa processing wastes which can be used as animal feed.The study aims to find the use of cocoa pod which fermented by bioactivator (MOIYL) in feedon performance and IOFC of male local sheep. The research was conducted at Pak Didit's farmJl. Bunga Rinte, Simpang Selayang, Medan, in October - December 2018 using completelyrandomized design (CRD) with 5 treatments and 4 replications. The experiment used 20 ofmale local sheep weaning with initial body weight of 12.65 ± 1 kg. The treatment such as P0(80% field grass + 20% concentrate), P1 (60% field grass + 20% fermented c

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Ardina Kharisma, Hasnudi, Tri Hesty Wahyuni, Armyn Hakim Daulay, and Nurzainah Ginting. "The Use of Fermented Cocoa Pod in Feed on Performance and Income Over Feed Cost (IOFC) of Male Local Sheep." Jurnal Peternakan Integratif 7, no. 2 (2019): 25–33. http://dx.doi.org/10.32734/jpi.v7i2.2154.

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Cocoa pod is one of the cocoa processing wastes which can be used as animal feed.The study aims to find the use of cocoa pod which fermented by bioactivator (MOIYL) in feedon performance and IOFC of male local sheep. The research was conducted at Pak Didit's farmJl. Bunga Rinte, Simpang Selayang, Medan, in October - December 2018 using completelyrandomized design (CRD) with 5 treatments and 4 replications. The experiment used 20 ofmale local sheep weaning with initial body weight of 12.65 ± 1 kg. The treatment such as P0(80% field grass + 20% concentrate), P1 (60% field grass + 20% fermented c

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Arman, Arman, Arfina Sukmawati Arifin, Andi Hasizah Mochtar, and Nandita Irsaulul Nurhisna. "Application of Activated Carbon from Cocoa Pod Husk (Theobroma cacao L.) in Used Cooking Oil." BIO Web of Conferences 96 (2024): 01032. http://dx.doi.org/10.1051/bioconf/20249601032.

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One method for purifying used cooking oil is to utilize activated carbon derived from cocoa pod husk. Cocoa pod husk contains high cellulose, allowing it to be an absorbent material that can reduce moisture content, free fatty acids, and peroxide value in used cooking oil. This study aims to (1) determine the effect of concentration and adsorption time of cocoa pod husk activated carbon on moisture content, free fatty acids, and peroxide value of used cooking oil and (2) determine the best concentration and adsorption time of cocoa pod husk activated carbon. This study used a randomized comple

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Ayeni, L.S. "INTEGRATION OF COCOA POD ASH, POULTRY MANURE AND NPK 20:10:10 FOR SOIL FERTILITY MANAGEMENT – INCUBATION STUDY." Continental J. Agronomy 2 (June 18, 2008): 25–30. https://doi.org/10.5281/zenodo.810456.

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A laboratory incubation study to determine the rate of nutrient supply by poultry manure (0, 5 and 10 t ha<sup>-1</sup>), cocoa pod ash (0, 5 and 10 t ha<sup>-1</sup>), NPK 20:10:10 fertilizer (0 and 150 kg ha<sup>-1</sup>) and their combinations on soil properties was conducted at Igunshin in the rainforest zone of Southwest Nigeria. The 10 treatments were arranged in completely randomized design with nine replications. The soil was slightly acidic, low in OM, N, P and K. The incubation study showed that the soils treated with poultry manure (P) rates, cocoa pod ash(C) rates and their combina

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Ediwirman, Ediwirman. "The Appearance of Cocoa Clones Tolerant to Infection Phytophthora palmivora." JURNAL AGRONOMI TANAMAN TROPIKA (JUATIKA) 4, no. 2 (2022): 184–93. http://dx.doi.org/10.36378/juatika.v4i2.2270.

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Cocoa pod rot (PBK) is the main disease that attacks cocoa pods caused by P. palmivora. Fruit rot disease causes loss of cocoa yield. Cocoa pod rot disease caused by P. palmivora pathogen is not a good and stable control method. One strategy that can be used for control is to develop superior clones tolerant of P. palmivora. Breeding program to obtain P. palmivora tolerant cocoa clones by utilizing cocoa genetic resources derived from potential cultivated clones through detached pot test. The study aimed to obtain cocoa pods tolerant of pod rot using the detached pod test. The research was con

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Yakin, Engkus Ainul, Sri Sukaryani, and Catur Suci Purwati. "Substitution of the Fermented Cocoa Pod Waste in to the Grass Based Diet on Performance of Bligon Goat." Buletin Peternakan 45, no. 1 (2021): 27. http://dx.doi.org/10.21059/buletinpeternak.v45i1.61589.

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This experiment was aimed to evaluate the effect of fermented cocoa pod as feed for Bligon goats. Sixteen Bligon goat with a body weight of 11-13 kg were put into individual cages which were equipped with feed and drink containers. The study design used a randomized block design, where initial body weight in as peragam with four treatments and four replications. Fermented cocoa pod used Trametes versicolor. The experimental treatments were T1= 30% of fresh king grass + 50% of dried king grass + 20% of concentrate; T2= 30% of fresh king grass + 30% of dried king grass + 40% of concentrate; T3=

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Muyiwa, Aboyeji Christopher, and Olabode Olamilekan Adebayo. "Effect of sole and combined application of cocoa pod husk ash and cocoa pod husk powder on growth and yield of radish (Raphanus sativus)." Trends in Horticulture 2, no. 1 (2019): 91. http://dx.doi.org/10.24294/th.v2i1.954.

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This study was carried out at the Teaching and Research Farm of Landmark University, Omu-Aran. Treatments consisted of 3 levels of cocoa pod husk ash (0, 2 and 4 tonnes CPHA ha-1), 3 levels of cocoa pod husk powder (0, 2 and 4 tonnes CPHP ha-1), NPK and the control. The experiment was laid out in a Randomized Complete Block Design (RCBD) replicated four times. The following parameters were taken plant height, number of leaves (at 2, 3, and 4 weeks after sowing), total plant weight, root weight, leaf weight, roots girth and roots length. Data collected were subjected to Analysis of Variance (AN

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Randy, Amuaku, Eric Asante, E. Bobobee, and Godwin Amano. "Mechanised Removal of Cocoa Beans from the Pod and Strategies to Optimize the Technique: A Review." American Journal of Agriculture and Forestry 12, no. 3 (2024): 185–94. http://dx.doi.org/10.11648/j.ajaf.20241203.15.

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Confronted with problems associated with removing cocoa beans, methods, technologies and equipment have been developed and applied over the years. This paper comprehensively reviews the most effective method and technology to split cocoa pods and remove the beans. The working principle of the technique was explained with the cocoa pod opening mechanism, structures applicability and cost of the working method. The forces involved in opening cocoa pods are shearing, compressive, and impact depending on the machine type and the process used. The techniques applied in opening cocoa pods are groupe

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Martiningsih, Ni Gst Ag Gde Eka, I. Made Suryana, Cok Javandira, and Yohanes Leu. "PRESERVING BIODIVERSITY AND AGROECOSYSTEM OF COCOA CROPS." International Journal of Research -GRANTHAALAYAH 8, no. 1 (2020): 48–52. http://dx.doi.org/10.29121/granthaalayah.v8.i1.2020.246.

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Agroecosystem in cocoa plant was once of the important thing that have to manage intend to make the cacao plantation sustain. Cocoa was the mascot of industrial plant trade in Bali Province including in Tabanan Regency. Cocoa cultivation is almost done by most plantation farmers in Bali. The Bali Government, through the Tabanan Food and Agriculture Office, strongly supports the spread of cocoa cultivation. In 2010, a free seedling assistance policy for farmers was issued in order to obtain uniformity of growth and yield of cocoa plants. The types of cocoa cultivated by farmers vary, so that si

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Ni, Gst. Ag. Gde Eka Martiningsih, Made Suryana I, Javandira Cok, and Leu Yohanes. "PRESERVING BIODIVERSITY AND AGROECOSYSTEM OF COCOA CROPS." International Journal of Research - Granthaalayah 8, no. 1 (2020): 48–52. https://doi.org/10.5281/zenodo.3630749.

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Agroecosystem in cocoa plant was once of the important thing that have to manage intend to make the cacao plantation sustain. Cocoa was the mascot of industrial plant trade in Bali Province including in Tabanan Regency. Cocoa cultivation is almost done by most plantation farmers in Bali. The Bali Government, through the Tabanan Food and Agriculture Office, strongly supports the spread of cocoa cultivation. In 2010, a free seedling assistance policy for farmers was issued in order to obtain uniformity of growth and yield of cocoa plants. The types of cocoa cultivated by farmers vary, so that si

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Bhavishya, Ravi Bhat, S. Elain Apshara, et al. "Variability in the pod and bean characteristics and their relationship with leaf nutrient content in cocoa (Theobroma cacao L.)." Innovations in Agriculture 7 (June 3, 2024): 1–7. http://dx.doi.org/10.3897/ia.2024.126141.

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Theobroma cacao L., cocoa, produces fruits throughout the year with one or two peaks. The relationship between pod or bean characteristics and leaf nutrient status in cocoa genotypes grown in the humid tropics of India is not well documented. Our investigation found notable differences amongst twenty genotypes of cocoa for pod weight, husk weight, bean count, fresh bean weight pod, single dry bean weight, nib recovery, and shell percentage. Single dry bean weight is an important parameter of the cocoa beans for the industry, and it was significantly associated with the husk weight, pod weight,

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Sumitha, S., V. Jegadeeswari, and Anok Uchoi. "Evaluation of cocoa clones for yield and quality as intercrop in coconut gardens of Western Ghats, India." Bangladesh Journal of Botany 54, no. 1 (2025): 137–44. https://doi.org/10.3329/bjb.v54i1.80592.

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Cocoa is an important cash crop grown in southern parts of India. Though many cocoa varieties have been released for cultivation, there is no variety recommended for cultivation exclusively for Tamil Nadu. Therefore, the present investigation was undertaken to study the performance of nine identified cocoa clones for its growth, pod yield and yield attributing traits for subsequent research programmes. Mean average pod yield among the clones varied from 9.40 to 15.3/tree-/year. Clone TNAU CC 5 significantly higher pod yield (15.31), number of fresh beans/pod (37.55), pod weight (382.93 g). Pod

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S A, Ayanwole, Arotupin D J, Ogundeji B A, et al. "BIOLOGICAL CONTROL OF PHYTOPHTHORA SPP. USING ENDOPHYTIC FUNGI ISOLATED FROM COCOA (Theobroma cacao L.) PODS AND LEAVES." Nigerian Journal of Plant Protection 39, no. 1 (2025): 106–14. https://doi.org/10.71464/x4ct4811.

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Cocoa (Theobroma cacao L.) is one of the several important agricultural commodities, which had over the years been adversely affected by black pod disease caused by Phytophthora spp. This study investigated the potentials in the use of endophytic fungi isolated from healthy cocoa pods and leaves as biocontrol agents against Phytophthora megakarya infections (black pod) in cocoa. Moderately aggressive strain of P. megakarya was isolated from symptomatic cocoa black pod and inoculated against endophytic fungi obtained from healthy cocoa pods and leaves. The endophytes were screened for their ant

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Oladokun, Yetunde, Sunday Agbeniyi, Foluso Agulanna, and Kayode Oluyole. "Assessing the Economic Burden of Black Pod Disease and Cherelle Wilt on Cocoa Farmers in Nigeria." African Journal of Agricultural Science and Food Research 18, no. 1 (2025): 112–19. https://doi.org/10.62154/ajasfr.2025.018.010621.

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Cocoa is a highly valuable global crop, but about 20-25% of its yield is lost to pests and diseases. This study evaluated the economic impact of premature pod loss on cocoa production in Ibadan, Nigeria, using a demonstration plot at the Cocoa Research Institute of Nigeria. Data was collected from August to October 2022, focusing on healthy pods, black pods, cherelles, and cherelle wilt. The analysis, conducted with descriptive statistics and cost analysis using STATA 12, revealed that 2595 pods were healthy, and 562 pods were infected within a 481.17m² area. The total cost for uninfected pods

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Kone, Kouwelton, Karl Akueson, and Graeme Norval. "On the Production of Potassium Carbonate from Cocoa Pod Husks." Recycling 5, no. 3 (2020): 23. http://dx.doi.org/10.3390/recycling5030023.

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Cocoa beans are found inside an outer husk; 60% of the cocoa fruit is the outer husk, which is a waste biomass. The husk cannot be used directly as a soil amendment as it promotes the fungal black pod disease, which reduces crop yield. The pods are segregated from the trees, and their plant nutrient value is wasted. This is particularly true for the small acreage farmers in West Africa. Cocoa pod husk is well suited to be used as a biomass source for electricity production. The waste ash is rich in potassium, which can be converted in various chemical products, most notably, high-purity potass

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Marlyati, Dwi Rinda, Dewi Chusniasih, and Winati Nurhayu. "ANTIOXIDANT ACTIVITY OF ENDOPHYTIC BACTERIA ORIGIN FROM ENDOCARP OF COCOA POD HUSK." Berkala Penelitian Hayati 30, no. 2 (2024): 1–5. http://dx.doi.org/10.23869/bphjbr.30.2.20244.

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Cocoa (Theobroma cacao L.) is one of the leading commodities in Indonesia. Cocoa pod husk is part of the mesocarp or part of the cacao pod husk that wraps the cocoa beans. Endophytic bacteria are microbes that live in host plant tissues and do not interfere with host plant growth. This study aimed to determine characteristics of endophytic bacterial isolates contained in endocarp cocoa pod husk and to determine the antioxidant power of endophytic bacterial isolates contained in cocoa pod husk. Isolation of endophytic bacteria from the inner pod of cocoa which be expected to produce antioxidant

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Bhavishya, Ravi Bhat, S. Elain Apshara, et al. "Variability in the pod and bean characteristics and their relationship with leaf nutrient content in cocoa (Theobroma cacao L.)." Innovations in Agriculture 7 (June 3, 2024): 1–7. https://doi.org/10.3897/ia.2024.126141.

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<i> Theobroma cacao </i> L., cocoa, produces fruits throughout the year with one or two peaks. The relationship between pod or bean characteristics and leaf nutrient status in cocoa genotypes grown in the humid tropics of India is not well documented. Our investigation found notable differences amongst twenty genotypes of cocoa for pod weight, husk weight, bean count, fresh bean weight pod, single dry bean weight, nib recovery, and shell percentage. Single dry bean weight is an important parameter of the cocoa beans for the industry, and it was significantly associated with the husk weight, po

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Agustiawan, Pajri, Ayu Kartini Parawansa, and Mahir S. Gani. "UJI DETACHED POD BEBERAPA KLON BUAH KAKAO TERHADAP PHYTOPTHORA PALMIVORA BUTLER." AGrotekMAS Jurnal Indonesia: Jurnal Ilmu Peranian 2, no. 2 (2022): 11–15. http://dx.doi.org/10.33096/agrotekmas.v2i2.186.

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PAJRI AGUSTIAWAN (08220160081) Phytopthora palmivora Butler, is one of the most damaging pathogens for cocoa in the world, it can not only attack the cocoa pods in plantations but are also found on the leaves and stems. P. palmivora will cause symptoms of Black pod. P. palmivora is the most important disease in cocoa cultivation in all over the world, including Indonesia, so that due to the attack of this pathogen, besides drastically decreasing production, it can also cause crop failure and yield quality. The success of developing superior cocoa clones that are more resistant or tolerant to P

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Umi, Nafisah, Sinung Adi Nugroho Praptanti, and Setyorini Wahyu. "Liquid Soap Formulation from Cocoa Pod Husk Extract (Theobroma Cacao L.) and Antioxidant Activity." INTERNATIONAL JOURNAL OF PHARMACEUTICAL AND BIO-MEDICAL SCIENCE 04, no. 12 (2024): 1034–39. https://doi.org/10.5281/zenodo.14557987.

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Liquid soap is a cleaning agent made from synthetic surfactants, including anionic surfactants combined with amphoteric and nonionic surfactants; it can be supplemented with other additives that do not cause skin irritation.  The active ingredient or substance, which can function as an antiseptic, antioxidant, or other significant roles, is an equally important component in soap making. Cocoa pod husk waste is one natural ingredient that can serve as an active substance in soap making. Cocoa husks contain flavonoids, alkaloids, tannins, saponins, and triterpenoids. The cocoa pod husk extr

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Yuanita, Tamara, Uli Sasi Andari, Mandojo Rukmo, S. Sukaton, and Deavita Dinari. "Contrasting efficacy of cocoa POD HUSK extract and 8% propolis extract in maintaining of root canal wall cleanliness." Dental Journal (Majalah Kedokteran Gigi) 52, no. 3 (2019): 159. http://dx.doi.org/10.20473/j.djmkg.v52.i3.p159-162.

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Background: The existence of the smear layer, which can be produced during root canal instrumentation, may compromise the bond between filling material and the root canal walls. Therefore, the use of an effective root canal irrigation solution, a commonly employed form of which is sodium hypochloride (NaOCl), is important. Sodium hypochloride has several positive properties including effectiveness as a disinfectant agent and its ability to promote tissue-dissolution, although it is ineffective at cleaning the smear layer. There have been numerous recent studies of the application of phytomedic

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Aliu, S. A., and Patrick Ebunilo. "Development and Performance Evaluation of a Cocoa Pod Breaking Machine." Advanced Materials Research 367 (October 2011): 725–30. http://dx.doi.org/10.4028/www.scientific.net/amr.367.725.

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Breaking of cocoa pods in order to release the beans presently constitutes a difficult task for Nigerian cocoa farmers. The traditional method of using wood and machete to break the pods is not only laborious and time consuming but also uneconomical. An electrically operated cocoa pod breaking machine has been designed, fabricated and tested. The machine which utilizes roller mechanisms was fabricated using locally sourced materials. Cocoa pods were categorized as big, medium and small based on their mid diameter sizes. The mid diameter size of the small category was most useful in determining

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Nurfatihah Suhaimi, Syeril, Erniee Eileen Rizlan Ross, Ishak Zubir, Shanti Navaratnam, and Raseetha Siva Siva. "Determination of Phenolic Content, Ascorbic Acid, Antioxidant Activity and Antimicrobial Activity of Selected Fruit Waste." International Journal of Engineering & Technology 7, no. 4.14 (2019): 263. http://dx.doi.org/10.14419/ijet.v7i4.14.27578.

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The aim of this study was to determine the total phenolic content (TPC), antioxidant activity, ascorbic acid content and antimicrobial activity of extracts obtained from cocoa pod husk, banana peel and pineapple peel. Banana peel had significantly highest total phenolic content (154.50 mg GAE/g) followed by pineapple peel (140.37 mg GAE/g) and cocoa pod husk (114.08 mg GAE/g). Antioxidant activity of these samples measured using DPPH assays. Banana peel showed significantly higher DPPH scavenging activity (95.74%) compared to pineapple peel (84.96%) and cocoa pod husk (68.33%). Pineapple peel

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Wibowo, Ari, Indah Anita-Sari, and Agung Wahyu Susilo. "The Implications of Cocoa Pod Storage and Temperature to the Performance of Pod Components and Seedling Growth." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 37, no. 2 (2021): 85–96. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v37i2.424.

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Cocoa seeds are recalcitrant with some problems in their storage system due to lack of dormancy period. This study aimed to find out the effect of cocoa pod storage in two different temperatures and the storage period towards seed viability and growth of the seedlings. This study applied a split-plot design with storage temperature as main plot and storage period as sub-plot. Cocoa pods of Sulawesi-1 clone were harvested and stored at 20ºC and 29ºC for 3, 7, 14, and 30 days. The stored cocoa seeds were then sown for three months. The findings showed that the storage of cocoa pods at 20ºC for 3

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Adu-Dapaah, H. K., J. Cobbina, and E. O. Asare. "Effect of cocoa pod ash on the growth of maize." Journal of Agricultural Science 122, no. 1 (1994): 31–33. http://dx.doi.org/10.1017/s0021859600065758.

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SUMMARYPot and field experiments were conducted at the Faculty of Agriculture Arable Crops Farm, Kumasi, Ghana during the major rainy season to compare the agronomic efficiency of potassium in cocoa pod ash with that of muriate of potash and to determine the optimum rate of application of cocoa pod ash to maize (Zea mays L. cv. La Posta). Results from the two experiments indicated that the application of 90 kg N/ha and 67 kg P2 O5/ha did not increase shoot dry matter (DM) yield over the control. However, significant increases in DM yield over the control were obtained when N and P were applied

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Cindowarni, Olivia. "Efektivitas Biopestisida Ekstrak Daun dan Kulit Kakao terhadap Mortalitas dan Penghambatan Perkembangan Riptortus linearis." Journal of Agriculture and Animal Science 4, no. 2 (2024): 106–14. https://doi.org/10.47637/agrimals.v5i1.1683.

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Riptortus linearis is an important pest of soybean plants. An alternative control method that utilizes toxic compounds from plants, known as botanical pesticides or biopesticides. This study aims to determine the effectiveness of cocoa leaf and bark extracts on the mortality and inhibition of the development of R. linearis at various concentrations. The research was conducted in two locations, namely in the experimental garden and at the Laboratory of Universitas Satu Nusa Lampung. The research was conducted over four months from July to October 2024. This experiment consists of seven treatmen

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Laylah, Nur, S. Salengke, Amran Laga, and Supratomo Supratomo. "Effects of the maturity level and pod conditioning period of cocoa pods on the changes of physicochemical properties of the beans of Sulawesi 2 (S2) cocoa clone." AIMS Agriculture and Food 8, no. 2 (2023): 615–36. http://dx.doi.org/10.3934/agrfood.2023034.

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<abstract> <p>Cocoa quality largely depends on postharvest processing, including fruit maturity levels and practices, such as ripening (pod conditioning), fermentation, drying, and roasting. This study aimed to identify the effects of the maturity level and pod conditioning period of cocoa pods on the changes in the physicochemical properties of the beans of Sulawesi 2 (S2) cocoa clone from Pinrang Regency, South Sulawesi, Indonesia. Two treatment variables were applied and assessed: fruit maturity levels (treatment A) and duration of pod conditioning (treatment B). Results indicat

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Anita-Sari, Indah, Sobir ., and Agung Wahyu Susilo. "Study of Self-Compatibility Character Related to Seed Characteristics and Seedling Performance on Cocoa." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 33, no. 2 (2017): 81. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v33i2.261.

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Self-incompatibility is an important factor in limiting the yield of cacao (Theobroma cacao L.). The research aimed to study the effect of self-compatibility on cocoa related to pod and bean characteristics and seedling performance. The research was conducted at Kaliwining Research Station, Indonesian Coffee and Cocoa Research Institute, Jember and Bogor Agriculture University in Bogor. The research used completely randomized design with three clones as treatment and each treatment repeated three times. The three clones used had a different self-compatibility characteristics; NA 32 (self-incom

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Santosa, Kresna mulya, and Hendy Firmanto. "Potential of Coffee and Cocoa Shell Waste as An Energy Source: Analysis of Characteristics of Briquettes From Coffee and Cocoa Shell Waste Through The Carbonization Process." Agroindustrial Technology Journal 7, no. 3 (2023): 88–103. http://dx.doi.org/10.21111/atj.v7i3.11245.

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This research aims to compare the characteristics of briquettes as an energy source produced from coffee shell waste and cocoa waste. The briquette-making process involves carbonization to produce charcoal as the primary raw material for briquettes. Carbonization time varies, influenced by the type of waste and size of the material. After that, the charcoal is reduced and sifted into fine and coarse powder. Briquette molding uses pressure using a pipe as a mold. The characteristics of briquettes are analyzed through water content, density, burning rate, and ash content. The research results sh

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Regita Fortunata, Tatiana Siska Wardani, and Desy Ayu Irma Permatasari. "Uji Aktivitas Anti Bakteri Ekstrak Etanol Dan Fraksi n-Heksana, Etil Asetat, Air Dari Kulit Buah Kakao (Theobroma cacao L.) Terhadap Bakteri Staphylococcus epidermidis ATCC 12228 Dengan Metode Difusi Dan Dilusi." Jurnal Medika Nusantara 1, no. 4 (2023): 84–102. http://dx.doi.org/10.59680/medika.v1i4.610.

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Cacao fruit peel (Theobroma cacao L.) is a plant that can be used as an antibacterial. Cocoa pod shell contains chemical alkaloids, flavonoids, tannins, saponins, triterpenoids. The purpose of this study was to determine the antibacterial activity of the ethanol extract, n-hexane fraction, ethyl acetate fraction, and water fraction from cocoa pod shells to determine the Minimum Inhibitory Concentration (MIC and Minimum Killing Concentration) of the most active fraction of cocoa pod shell on the growth of staphylococcus bacteria. epidermidis ATCC 12228. Cocoa pod powder was macerated using 96%

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