English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Coffee "Sidodadi" is the Robusta coffee clone, selected by farmers, widely developed in the Bengkulu region. The clones are distributed at different altitudes, i.e. 600, 900, and 1,200 m asl and presumably have different phenotyphic expression due to different growth environment. This study aimed to determine the influence of altitudes on the phenotypic expression of coffee "Sidodadi". The study was conducted at (1) 600 m asl (Sukarami subdistrict, Bermani Ulu district, Curup Regency), (2) 900 m asl (Airsempiang subdistrict, Kabawetan district, Kapahiang Regency), and (3) 1,200 m asl (Airles subdistrict, Muara Kemumuh District, Kapahiang Regency), from January 2014 to October 2015 with a survey method. A total of 5 trees were randomly assigned to each experimental unit and each was repeated 5 times. Phenotypic characters observed including vegetative morphology and yield components (data obtained using the difference test of two average t-Students on the 5% level), caffeine content, and cupping-test score. The sample of coffee beans used was 500 g with a water content of 10%–10.9% taken at three different altitudes. The results showed a significant effect of altitude on vegetative growth and yield components of "Sidodadi" Robusta coffee. Altitude of 1.200 m asl produces vegetative, generative, and higher-yielding coffee yields, but with lower caffeine content than those grown at 600 and 900 m asl. Meanwhile, the best flavor quality with a score of 85.25 is indicated by "Sidodadi" Robusta coffee grown at an altitude of 900 m asl which delivered high body, long aftertaste, dark chocolate aroma, and caramelly flavor.

jurnal tanaman industri dan penyegar : journal of industrial and beverages crops research/jurnal tamanan industri dan penyegar (journal of industrial and beverage crops)

Ekspresi Fenotipik Klon Kopi Robusta “Sidodadi” pada Tiga Ketinggian Tempat