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"ABSTRAKGen Maturase-K (matK) merupakan gen yang terdapat pada kloroplas. matK digunakan sebagai penanda untuk melihat variasi genetik kakao Trinitario dan Forastero asal Indonesia dan introduksi. Sampel kakao yang digunakan dalam penelitian adalah Sul-1, MCC-01, dan Pa-191 yang merupakan varietas Forastero serta HJ-5 dan PB-1 yang merupakan Trinitario. Hasil penelitian menunjukkan urutan basa nukleotida daerah matK pada kelima sampel berhasil diketahui dan terdapat perbedaan basa nukleotida daerah matK yang diamplifikasi dengan primer mac02 pada sampel Sul-1 dan Pa-191 dan dengan primer mac09 pada sampel PB-1. Data yang diperoleh dibentuk menjadi dendogram yang menunjukkan bahwa terjadi pengelompokkan antara kakao varietas Trinitario dan Forastero.

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ABSTRACTMaturase-K gene (matK) is a gene found in chloroplast. The matK used as a marker to determine genetic variation of Indonesian’s Trinitario and Forastero cacao and cacao’s introduced from England. Samples of cacao used in the study are Sul-1, MCC-01, and Pa-191 grouped as Forastero and HJ-5 and PB-1 grouped as Trinitario. The results of research showed that matK’s sequence of the five samples has successfully identified and there were variations in nucleotides sequence of matK which were amplified by mac02 primer on Sul-1 and Pa-191 and by mac09 primer on PB-1. Subsequently, the data obtained were formed into dendogram grouped between Trinitario and Forastero."

"Berdasarkan data ICCO pada tahun 2004/2005 Indonesia diperkirakan menguasai pangsa pasar dunia akan komoditi biji kakao sebanyak 13% dan merupakan produsen ketiga terbesar setclah Cate d'Ivoire dan Ghana yang masing-masing menguasai pangsa pasar sebanyak 39% dan 19%.Peningkatan yang terbesar disumbangkan oleh perkebunan rakyat. Untuk periode 1990-1999, pertumbuhan lahan tanam kakao di Indonesia mencapai 6.5% per tahun dengan pertumbuhan lahan perkebunan rakyat lebih tinggi dari rata-rata yaitu 7.8% per tahun. Perkembangan yang cepat terjadi di pulau Sulawesi khususnya Sulawesi Selatan, Sulawesi Tenggara dan Sulawesi Tengah.Penelitian ini mencoba untuk melihat sumber pertumbuhan kakao Indonesia melalui studi kasus terhadap 3 provinsi di Sulawesi dan mengambil 14 kabupaten penghasil terbesar. Model pertumbuhan produksi berdasarkan model Cobb-Douglas dengan variabel inputnya adalah luas lahan, penggunaan pupuk, tenaga kerja dan curah hujan. Pengujian dilakukan dengan Chow dan Haussman Test, teryata model yang tepat menggambarkan pertumbuhan produksi adalah model random effect.Dengan model random effect ini berarti bahwa fungsi produksi di 14 kabupaten pada 3 provinsi Sulawesi mengalami heterogenitas yang sifatnya beragam. Hal ini sangat realistis karena karakteristik antar wilayah berbeda. Secara umum keempat variabel input tersebut berpengaruh positif terhadap peningkatan produksi kakao. Luas lahan merupakan faktor utama yang paling berpengaruh terhadap peningkatan produksi kakao diikuti oleh tenaga kerja. Secara statistik pupuk dan curah hujan tidak memberikan pengaruh yang signifikan.

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According to ICCO data, in the year of 2004-2005 Indonesia will dominate and possibility the third large manufacture world supplies on cacao seeds around 13% world market share subsequent to Cote d `Ivoire and Ghana which supply about 39% and 19% respectively.

The increase of production is due to rapid increase of the acreage planted cacao in each year. The biggest contribution of cacao production is household owned farm type based of production. In the period of 1990-1999, the acreage expantion cacao has reached 6.5% which higher than average which 7.8% per year.

The significant acreage expantion place in Sulawesi Island, especially South Sulawesi, South-East Sulawesi, and Center ,of Sulawesi. These three provinces are considered as major producer of cacao in Indonesia.

The objective of this research is to analyze the source growth of cacao in Indonesia with the case three provinces of Sulawesi. These three provinces was broken down into by sample 14 regions which considered as the largest areas. The production function is used to investigate the source of growth is Cobb Douglas. The independent variables (input) included to production function are: size of land, fertilizer usage, labor and the rain frequency. The data constructed in the pool regression, fixed and random effect by using the Chow and Haussman test, the result analyze shows the random effect model is the appropriate model to explain source of growth in the production function.

Using random effect means that production function for 14 regions, it was found that the source of cacao growth over Sulawesi island are labor and expantion of land. Thus, the expansion of planted land for cacao with intensive presumably household labors are playing an important role to explain the source of growth."

"ABSTRAKPenelitian telah dilakukan untuk melihat variasi genetik pada tanaman kakao(Theobroma cacao L.) Trinitario yang diperoleh dari hasil eksplorasi dan seleksidi Provinsi Lampung, yaitu HJ1, HJ2, HJ3 dan HJ4 serta tanaman kakaoTrinitario tetua, yaitu DR2. Identifikasi dilakukan dengan membandingkan sekuendaerah matK pada genom DNA kloroplas. Isolasi genom dilakukan pada sampeldaun kakao yang tua dan segar. Selanjutnya, dilakukan amplifikasi denganmenggunakan dua primer yang berbeda, yaitu Mac 02 (872 bp) dan Mac 09(1.153 bp). Hasil sekuensing yang diperoleh menunjukkan terdapat variasi genetikpada sampel HJ3 yang diamplifikasi dengan menggunakan primer Mac 09.Dendrogram yang dikonstruksi menggunakan metode UPGMA menunjukkanbahwa tanaman kakao hasil eksplorasi dan seleksi (HJ1, HJ2, HJ3 dan HJ4)mengelompok ke dalam satu cluster, dan sampel DR2 merupakan tetua darikeempat tanaman kakao hasil eksplorasi dan seleksi tersebut.

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ABSTRACTThe research was conducted to know the genetic variation in the Trinitario cacaoplant (Theobroma cacao L.) obtained from exploration and selection in LampungProvince, named HJ1, HJ2, HJ3 and HJ4 and the elder Trinitario cacao crop,named DR2. The identification was performed by comparing the DNA sequenceof the matK region in chloroplasts DNA genome. Genomic isolation was carriedout on samples of an old and fresh cacao leaf. Furthermore, the amplification wasconducted using two different primers, named Mac 02 (872 bp) and Mac 09(1.153 bp). The sequencing results obtained indicate genetic variations in samplesthat amplified using Mac 09 primer. Dendrogram that was constructed usingUPGMA method showed that the cacao plant from the exploration and selection(HJ1, HJ2, HJ3 and HJ4) are grouped into one cluster, and the DR2 plant are theelder of that four cacao plant."

"ABSTRACTEuropean. Union (EU) market has a huge demand of world's cocoa and cocoa products, as raw material for its processing cocoa industries. EU imposed tariff and non tarrif policy to the world in importing cocoa and cocoa product, except from members of the ACP (African, Caribbeanr and Pacific ) countries, as well as some countries which have special trade agreement with EU.However, Indonesia does not get such special trade facility. Therefore, as a second producer of cocoa in the world (in 2005 ) , Indonesia is only in the sixth place as cocoa exporter to EU market.The purpose of this research is to find out opportunities in exporting of cocoa and cocoa products to EU market, to find out how to use those opportunities, as well as to learn the profile of EU's cocoa market.The research will analyze profile of cocoa commodity market in EU-25 (25 member countries) for the period of 2001-2005.In order to find out cocoa export opportunities, the writer uses the least square statistic method in order to forecast EU's cocoa import demand in 2007 and 2010.Finally, after the mapping and formulating factors of export barriers to EU, Indonesia is able to identify its opportunities in order to increase its cocoa and cocoa product commodities."

"Basic of cocoa bean preparation process is fermentation. Fermentation is done especially to improve and build specific chocolate flavour of cocoa bean and its products, i.e. cocoa liquor, butter, and powder; and also to decrease the disliked flavors, like bitter and acid. Research of cocoa bean fermentation was hold on in Subak Abian Pucaksari, Tabanan. This research involved 20 cooperative farmers with 0,5 hectare farm area per each farmer. The treatment used was time of cocoa bean fermentation, i.e. without fermentation, not fully fermentation (4 days), and fully fermentation (5 days). Variables abserved were dried cocoa bean's physic and chemical quality, and also cocoa product's chemical and organoleptic quality. Organoleptic test done to cocoa liquor and powder was descriptive and ranking test used 15 semi-trained panelists. The ersult showed that the fermentation process had significant influence to dried cocoa bean's chemical quality and its products. Fermentation had no significant influence to dried cocoa bean's physic quality. For organoleptic quality attributes, all panelists gave the highest rank for cocoa liquor and powder prepared from fullyfermented cocoa bean."

"ABSTRAKKaries gigi masih menjadi masalah kesehatan gigi di Indonesia, sehingga pencegahan menjadi penting. Email gigi merupakan lapisan terluar gigi yang berperan dalam ketahanan gigi terhadap penyebab karies. Biji Kakao Sulawesi Tengah merupakan bahan alam hasil perkebunan unggulan Indonesia, mengandung senyawa alkaloid yang berpotensi meningkatkan ketahanan host email gigi . Penelitian ini merupakan studi biomimetika eksperimental laboratorik in vitro, yang mencakup identifikasi karakteristik senyawaan alkaloid biji kakao klon Sulawesi-1 S1 dan Sulawesi-2 S2 asal Sulawesi Tengah untuk mendapatkan prototype biomimetika, uji khasiat formula alkaloid pada email gigi berupa uji kekerasan email gigi, karakteristik permukaan dan kristal apatit email, serta uji karakteristik permukaan email setelah proses demineralisasi dan remineralisasi email gigi. Hasil penelitian menunjukkan bahwa senyawaan alkaloid klon biji kakao klon S1 dan S2 asal Sulawesi Tengah teridentifikasi mengandung Teobromin T , Teofilin TF dan Kafein K , dengan komposisi T : TF : K = 6 : 1 : 1 untuk S1 dan T : TF : K = 4 : 1 : 1 untuk S2. Formula alkaloid biomimik S1 lebih bermakna dalam meningkatkan kekerasan mikro email gigi dibandingkan S2. Formula alkaloid biomimik S1 dapat mempengaruhi karakteristik permukaan dan meningkatkan derajat kristalinitas apatit email gigi, serta berkhasiat terhadap remineralisasi email gigi. Dengan demikian alkaloid biji kakao Sulawesi Tengah dalam bentuk formula biomimik, berpotensi sebagai alternatif agen remineralisasi email gigi.

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ABSTRACTDental caries is still a major dental health problem in Indonesia, and preventive measures needs to be done to resolve it. The enamel is the outermost layer of teeth in which play a role in resistance to the cause of dental caries. Central Sulawesi cacao beans are natural materials featured Indonesian plantation crops, contains the alkaloid compounds that could potentially increase the resistance of the host the enamel . The research was a biomimetic study laboratory experiment in vitro, which covered identification of the characteristics of cacao beans s alkaloid compounds of clones Sulawesi 1 S1 and Sulawesi 2 S2 from Central Sulawesi, to obtain biomimetics prototype, to test the efficacy of the alkaloid formula to tooth enamel i.e. enamel microhardhess, surface and apatite crystal characteristics test, and also enamel surface characteristics test after demineralization and remineralization process of tooth enamel. The results of this research showed that the cacao beans s alkaloid compounds of clones S1 and S2 from Central Sulawesi contains Theobromine T , Theophylline TF and Caffeine K , with composition T TF K 6 1 1 for S1 and T TF K 4 1 1 for S2. The S1 biomimic alkaloid formula was more significant in increasing tooth enamel microhardness than S2. S1 biomimic alkaloid formula affected the characteristics of the surface and increased the degree of apatite crystallinity of tooth enamel, as well as efficacious against the remineralization of tooth enamel. Thus Central Sulawesi cacao beans alkaloid in the form of biomimic formula, have potential as an alternative remineralization agents of tooth enamel."

"Green Synthesis Nanokomposit ZnO-CuO menggunakan ekstrak kulit biji Theobroma Cacao L dan uji aktivitas fotodegradasi zat warna metilen biru Abstract. Metode ramah lingkungan yaitu green synthesis of ZnO menggunakan ekstrak kulit biji coklat telah ditemukan. Percobaan tersebut menggunakan precursor Zn NO3 2 dan Cu NO3 2. TCL adalah bahan utama pengganti NaOH, yang terkandung dalam alkaloid yang memiliki kemampuan menghidrolisis melepaskan OH-. Persiapan dari ZnO bergantung pada rasio dari konsentrasi OH-/Cu2 . Identifikasi zat aktif pada ekstrak kulit biji coklat dapat dilakukan dengan menggunakan uji fitokimia. Green sintesis ZnO-CuO dikarakterisasi menggunakan UV-Vis DRS spectrophotometer, Fourier-transform infrared FT-IR spectroscopy, scanning electron microscopy-energy dispersive X-ray Spectroscopy SEM-EDS and X-ray diffraction analysis XRD.

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Name Taufik hidayatProgram Study Undergraduate Program Departement of ChemistryTitle Green Synthesis Nanocomposite ZnO CuO using Theobroma Cacao L Seed Extract and Fotodegradation Activity Test of Methylene Blue Abstract. Eco friendly method for green synthesis of ZnO using leaf extract of Theobroma cacao L was reported. It uses Zn NO3 2 and Cu NO3 2 precursor as raw material. TCL is as source of base to replace NaOH, due to contains alkaloid which has ability for hydrolyzing to release OH . Preparation of ZnO depends on the ratio of OH Cu2 concentrations. Identification of active compounds in leaf extract was obtained by phytochemical analysis. The green synthesis ZnO CuO was characterized by UV Vis DRS spectrophotometer, Fourier transform infrared FT IR spectroscopy, scanning electron microscopy energy dispersive X ray Spectroscopy SEM EDS and X ray diffraction analysis XRD."

"This state of the art text thoroughly explores the different aspects of the relationship between chocolate and health. After introductory discussion of the historical background, careful attention is devoted to technological developments designed to improve the health-giving qualities of chocolate and biochemical and clinical trials of cocoa and its components. Various health impacts of cocoa and chocolate are thoroughly evaluated, including acute vascular effects and effects on blood pressure, blood lipids, and platelets. Psychological drivers of chocolate consumption and craving are also considered."