for pdf vol 2 no 1 - koko.gov.my

ISSN 1675-5669 Vol. 2 No. 1 2005

Aktiviti anti-kulat oleh kulat endofitik LKM-KKM22-D4 terhadap Phytophthora palmivoraAntifungal activities of endophytic fungi LKM-KKM22-D4 against Phytophthora palmivora

Satu Penerbitan Lembaga Koko Malaysia (LKM) A Publication of the Malaysian Cocoa Board (MCB)

Kandungan (Content)

Anugerah Industri Koko 2004(Cocoa Industry Awards 2004)..................... 2

Keistimewaan lemak koko dalam kosmetik(Uniqueness of cocoa butter in cosmetics) .... 9

Mikroorganisma endofitik: kawalan biologipenyakit dan serangga perosak pokok koko(Endophytic microorganisms : biological pestsand diseases control of cocoa plants) .......... 11

Peta rangkaian genetik koko(Cocoa genetic linkage map)..................... 14

Akreditasi ISO/IEC 17025 untuk MakmalKhidmat Analisis(ISO/IEC 17025 accreditation for theanalytical services laboratory)...................17

Expo Sains, Teknologi & Inovasi 2004 danPertandingan Rekacipta 2004(Expo Science, Technology & Innovation andInvention & Innovation Competition 2004).....20

Manfaat flavonoids dalam coklat(Benefits of flavonoids in chocolate) ......... 22

Penerbitan terkini(Recent publications) ............................. 25

Perlantikan dan perpisahan(Comings and goings).............................. 26

Peristiwa akan datang(Comings events)...................................26

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Anugerah Industri Koko 2004Cocoa Industry Awards 2004

Pengenalan

Anugerah Industri Koko (AIK)adalah satu usaha Lembaga Koko Malaysiaiaitu agensi di bawah KementerianPerusahaan Perladangan dan KomoditiMalaysia, untuk memberi pengiktirafankepada organisasi atau syarikat mahupunorang perseorangan yang terlibat secaralangsung dalam industri koko Malaysia.Anugerah ini diharapkan akandapat membantu merangsang danmeningkatkan perkembangan industrikoko di Malaysia dengan mewujudkanpersaingan yang sihat dalammeningkatkan pengeluaran dan kualiti,pematuhan syarat serta inovasi.

Kategori

AIK 2004 adalah anugerahyang julung-julung kali diadakan. Padatahun ini, sebanyak 10 kategoridipertandingkan.

Kategori Pekebun Kecil: Pekebun kecilkoko adalah petani yang mempunyaitanah seluas 40.47 ha atau 100 ekar kebawah yang tanaman utamanya adalahkoko. Kategori ini terbahagi kepada tigawilayah iaitu Semenanjung, Sabah danSarawak.

Preamble

Cocoa Industry Award (CIA) is oneof the efforts conducted by MalaysianCocoa Board under the Ministry ofPlantation Industries and CommodityMalaysia, to recognize organizations,establishments and individual who aredirectly involve in Malaysian cocoaindustry. The award will hopefullyspur healthy competition in increasingproduction, improving quality,compliance with the law and innovation.

Category

CIA 2004 was the first awards ofits kind. This year, there were 10categories.

Smallholder Category: Cocoa smallholders are farmers that have 40.47 haor less than 100 ha cocoa field. Thiscategory is divided into Peninsular, Sabahand Sarawak region.

“Anugerah inidiharapkanakan dapatmembantumerangsangdanmeningkatkanperkembanganindustri koko diMalaysiadenganmewujudkanpersainganyang sihatdalammeningkatkanpengeluaran,peningkatankualiti...”

Pemenang-pemenang AIK 2004dengan Ketua Pengarah LKM danpara tetamu kehormat2004 CIA winners with MCBDirector General and specialguests

Malaysia Cocoa Vol. 2 (1)

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Estate Category: Estates or cocoaplantations are farmers or companiesthat have not less than 40.47 ha or 100ha cocoa planted land. Processing Category: Cocoa processorsare individuals or companies who processwet cocoa beans to dry cocoa beans.

Trading Category: Cocoa traders areindividuals or companies who buy andexport dry cocoa beans. The categoryis divided into i.e. Small Trader (turnover< RM 300,000 a year) and Big Trader(turnover > RM 300,000 a year).

Grinders Category: Cocoa grinders arecompanies who process dry cocoa beansto cocoa products. ’Cocoa products’ areproducts processed from cocoa beanssuch as cocoa liquor, cocoa butter, cocoamass, cocoa powder and chocolate.

Manufacturing Category: Manufacturersare companies who produced cocoa basedfinished products such as chocolate,cocoa confectionery and cocoabeverages. This category is divided intotwo i.e. Manufacturer A (not less than60% equity owned by Malaysian, 40% orless equity owned by non-Malaysian) andManufacturer B (100% equity owned byMalaysian).

Enterpreneur Category: Enterprenerusare small private company managed bythe owner or partners with small marketshare, corporated under 1965 CompanyAct, annual sales return not more thanRM 25 million, have not more than 150workers and owned by Malaysian.Chocolate enterpreneurs are handmadechocolate enterpreneur and under theMCB guidance.

Kategori Estet: Estet atau ladang kokoadalah petani atau syarikat yangmempunyai keluasan tidak kurangdaripada 40.47 ha atau 100 ekar.

Kategori Pemproses: Pemproses kokoadalah orang perseorangan atau syarikatyang menjalankan aktiviti pemprosesanbiji koko basah kepada biji koko kering.

Kategori Pedagang: Pedagang kokoadalah orang perseorangan atau syarikatyang menjalankan aktiviti membeli danmengeksport biji koko kering. Kategoriini terbahagi kepada dua iaitu PedagangKecil (urusniaga < RM 300,000 setahun)dan Pedagang Besar (urusniaga>RM300,000 setahun).

Kategori Pengisar: Pengisar koko adalahsyarikat yang menjalankan aktivitimemproses biji koko kering kepadakeluaran koko. ‘Keluaran Koko’ adalahapa-apa keluaran yang dikilang daripadabiji koko termasuk likur koko, mentegakoko, koko berbuku, serbuk koko dancoklat.

Kategori Pengilang: Pengilang adalahsyarikat yang mengeluarkan produk siapberasaskan koko seperti coklat,konfeksionari koko dan minuman koko.Kategori ini terbahagi kepada dua iaituPengilang A (sekurang-kurangnya 60 %ekuiti milik Malaysia, 40% ekuiti milikoleh bukan Malaysia) dan Pengilang B (100% ekuiti milik Malaysia).

Kategori Usahawan: Usahawan adalahsyarikat kecil persendirian yang diuruskanoleh pemilik atau perkongsian memilikisyer pasaran yang kecil yang mestidiperbadankan di bawah Akta Syarikat1965, mempunyai pulangan jualantahunan tidak melebihi RM 25 juta,memiliki tidak lebih daripada 150 pekerjadan dimiliki oleh rakyat Malaysia.Usahawan coklat ini adalah pengusahacoklat buatan tangan dan di bawahbimbingan LKM.


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Product Innovation Category: Thiscategory is for the innovation of food,beverage, cosmetic, pharmacuetical,fortified food and value added products.The product innovation must be new andunique in terms of local cocoa usage andhigh content of local ingredients.

Technology/Machine Innovation Category:This category is for the innovation oftechnology/machine for processing cocoato food and non-food products, as wellas to finished and semi-finished products.

Branding Category: Brand means thebrand that is used to identify commercialproducts or services that have beenregistered or not registered astrademark.

CRITERIA

In summary, the criteriaevaluate the motivational, planning inthe effort and activity involving cocoa,percentage increase in production andincome, budget for research anddevelopment, promotion, as well aseffective innovation.

Criteria for Smallholder Category:Personal quality, leadership, knowledge,ability to move the community to reachthe industry objectives, as well ashighly co-operative, clean, tidy andmanageable practices in conducting dailytask, and has the initiative toself-improve and increase the knowledgein cocoa.

Kategori Inovasi Produk: Kategori iniadalah untuk inovasi produk-produkmakanan, minuman, kosmetik,farmaseutikal, produk makanantambahan serta produk-produk yangmempunyai nilai tambah. Inovasi produktersebut mestilah yang baru serta unikdari segi penggunaan yang mengandungibahan produk koko tempatan sertakomponen bahan mentah tempatan yangtinggi.

Kategori Inovasi Mesin/Teknologi:Kategori ini adalah untuk inovasiteknologi/mesin untuk memproses kokokepada produk makanan dan bukanmakanan, serta produk siap dan separasiap.

Kategori Jenama: Jenama yangdimaksudkan adalah jenama yangdigunakan untuk mengenalpasti produkkomersial atau perkhidmatan yang manaberdaftar atau tidak berdaftar sebagaitanda perniagaan.

KRITERIA

Secara ringkasnya, kriteria-kriteria penilaian adalah motivasi,perancangan dalam usaha dan aktivitimelibatkan koko, peratus peningkatanpengeluaran dan pendapatan,peruntukan untuk aktiviti Penyelidikandan Pembangunan, promosi, serta inovasiyang berkesan.

Kriteria Kategori Pekebun Kecil:Kualiti peribadi, kepimpinan, berilmu,mampu mengerak serta mendorong ahli-ahli lain ke arah mencapai objektifindustri serta menjadi teladan, semangatkerjasama yang tinggi, mempunyaiamalan yang bersih, kemas dan terurusdalam mengendalikan kerja-kerjaseharian serta mempunyai inisiatifmemajukan diri dalam meningkatkanpengetahuan tentang koko.


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Criteria for Estate Category: Physicalquality of the estate, agronomicpractices, management, technologyusage and welfare.

Criteria for Processing Category: Buyingand processing activity, quality accordingto ’Malaysian Cocoa Standard’ or knownas SMC and MCB Act 343, packaging,storage, and compliance with the law.

Criteria for Product Innovation Category:The cocoa based product innovation mustbe new or the products have significantimprovement, and the products can becommercialized and have been in themarket as well as original innovation.

Criteria for Trading Category: Buying andprocessing activity, quality, packagingand storage, compliance with the lawand supporting services.

Criteria for Grinding Category:Development and products variation,income performance, cocoa usage,market destination, automation, qualityassurance, and Bumiputra workers. Criteria for Manufacturing Category:Development and products variation,income performance, local cocoa usage,quality assurance, market destination,research and development, Bumiputraworkers and packaging.

Criteria for Enterpreneurs Category:Development and products variation,income performance, local cocoaproducts usage, market destination,research and development, qualityassurance, Bumiputra workers andpackaging.

Kriteria Kategori Estet: Kualiti fizikalestet, jumlah hasil, amalan agronomi,pengurusan, pemakaian teknologi danunsur-unsur kebajikan.

Kriteria Kategori Pemproses: Aktivitipembelian dan pemprosesan, kualitimengikut piawaian “Standard MalaysiaCocoa’ atau lebih dikenali sebagai SMCdan Akta 343 LKM, pembungkusan,penyimpanan serta pematuhan syarat.

Kriteria Kategori Inovasi Produk: Hasilciptaan produk berasaskan koko mestilahsesuatu yang baru atau produk tersebuttelah dibuat penambahbaikan yangketara, serta produk tersebut bolehdikomersialkan dan telah berada dipasaran serta tulin ciptaannya.

Kriteria Kategori Pedagang: Aktivitipembelian dan pemprosesan, kualiti,pembungkusan dan penyimpanan,pematuhan syarat-syarat dan khidmatsokongan. Kriteria Kategori Pengisar:Pembangunan dan kepelbagaian produk,prestasi pendapatan, penggunaan koko,destinasi pasaran, jaminan kualiti,automasi dan gunatenaga bumiputera.

Kriteria Kategori Pengilang:Pembangunan dan kepelbagaian produk,prestasi pendapatan, penggunaan produkkoko tempatan, destinasi pasaran,pembangunan dan penyelidikan, jaminankualiti, gunatenaga bumiputera danpembungkusan.

Kriteria Kategori Usahawan:Pembangunan dan kepelbagaian produk,prestasi pendapatan, penggunaan produkkoko tempatan, destinasi pasaran,pembangunan dan penyelidikan, jaminankualiti, gunatenaga bumiputera danpembungkusan.


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Criteria for Technology / MachineCategory:Technology or machine developed mustbe new innovative improvement, newinnovative application and have specialfeatures to increase cost savingefficiency, reduction of labour usage,safety features, and environmentalfriendly. The technology or machine musthave commercial value, recognition, andpatented.

Criteria for Branding Category: Thethings to be considered are theuniqueness and originality of theidentity, promotional activity beingcarried out and market destination. COCOA INDUSTRY AWARDS 2004PRESENTATION CEREMONY

For the year 2004, there were11 award winners selected fromeight categories. Two categories i.e.manufacturing and technology/machineinnovation have no winners. The winnersreceived certificate, plaque, trophy andcocoa pod shaped chocolate produce byMCB. Whereas, the smallholder winnersalso recived RM 1000 cash. All thewinners are eligable to be nominatedto the Commodity Awards by theMinistry of Plantation Industries andCommodity (MPIC).

The Cocoa Industry Awards 2004awards presentation ceremony was heldon 25th January 2005, at Marriott Hotel,Putrajaya. The awards were presentedby YB Datuk Peter Chin Fah Kui, Ministerof MPIC, who was pleased to spare sometime to be with all guests among theindustry in the ceremony. Also presentare Parlimentary Secretary of MPIC, YBNg Lip Yong, and both Deputy SecretaryGenerals, Dr. Micheal Dosim Lunjew andPn. Fatimah Raya Nasron.

Kriteria Kategori Inovasi Teknologi /Mesin:Teknologi atau mesin yang dibangunkanmerupakan penambahbaikan ciptaanbaru, aplikasi baru yang berinovatif danmempunyai ciri-ciri keistimewaan untukmeningkatkan kecekapan penjimatankos, pengurangan penggunaan buruh, ciri-ciri keselamatan dan mesra alam.Teknologi atau mesin tersebut hendaklahbernilai komersial dan mempunyaipengiktirafan serta dipatenkan. Kriteria Kategori Jenama: Perkara yangdiambilkira adalah keunikan dan keaslianidentiti, aktiviti promosi yang dijalankandan destinasi pasaran.

MAJLIS PENYAMPAIAN ANUGERAHINDUSTRI KOKO 2004

Bagi tahun 2004, sebanyak 11pemenang anugerah telah dipilih untuklapan kategori. Dua kategori lagi iaitupengilang dan inovasi teknologi/mesintidak mempunyai pemenang. Pemenang-pemenang menerima sijil, plak, piala dancoklat berbentuk buah koko hasilkeluaran LKM. Manakala pemenangkategori pekebun kecil juga menerimawang tunai RM 1000. Kesemua pemenangadalah layak untuk dicalonkan dalamAnugerah Komoditi peringkatKementerian Perusahaan Perladangandan Komoditi (KPPK).

Majlis penyampaian AnugerahIndustri Koko 2004 telah diadakan pada25hb Januari 2005, di Hotel Marriott,Putrajaya. Anugerah telah disampaikanoleh YB Datuk Peter Chin Fah Kui, MenteriKPPK, yang telah sudi meluangkan masauntuk bersama-sama dengan para ahliindustri koko pada majlis tersebut. Turuthadir ialah YB Ng Lip Yong, SetiausahaParlimen KPPK, serta kedua-dua TimbalanKetua Setiausaha KPPK, Dr. Micheal DosimLunjew dan Pn. Fatimah Raya Nasron.


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The winner for the smallholdercategory from Peninsular region isEn. Koh Ah Kau from Sg. Ruan, Raub,Pahang. He has 10.8 ha cocoa field andachieves 4 tonnes/ha/year productivity.

The winner for the smallholdercategory from Sabah region is En. Sarullabin Mamma from Kg. Sg. Bergosong,Pulau Sebatik, Sabah. He toils on 13.38ha cocoa field that currently can reach2.4 tonnes/ha/year productivity.

The winner for the smallholdercategory from Sarawak region is En.Chang Su Kiang from Jalan GedongSerian, Sarawak. He started cocoaplanting in 1987 and more actively afterhe visited cocoa plantation in Sabah inyear 1997. He succeeded in rehabilitationhis 4 ha cocoa field with 1 ha helped byMCB. He succeded in increasing his landproductivity to 2.8 tonnes/ha/yearcurrently.

The winner for the estatecategory is Tawau Cocoa Estate Sdn.Bhd. which is situated at Mile 32, JalanBukit Quion, Tawau, Sabah. It has 414ha cocoa plantation area. It has a longhistory of involvement with cocoa,initially with cocoa hybrid in the early1950s with complete basic facilities forthe workers. The estate has three dryingprocessors with the capacity of drying50 tonnes cocoa beans, and alwaysoperating correct agronomic system.

The winner for the processingcategory is Soon Hup CommoditiesEnterprise a partnership companysituated at Mile 6, Jalan Apas, Tawau,Sabah.

Pemenang kategori pekebunkecil wilayah Semananjung ialah En. KohAh Kau dari Sg. Ruan, Raub, Pahang.Beliau mempunyai keluasan kebun 10.8ha dan produktiviti mencapai 4 tan/ha/tahun.

Pemenang kategori pekebunkecil wilayah Sabah ialah En. Sarulla binMamma dari Kg. Sg. Bergosong, PulauSebatik, Sabah. Kebun koko yangdiusahakan adalah seluas 13.38 ha danproduktiviti yang dicapai adalah 2.4 tan/ha/tahun pada masa ini.

Pemenang kategori pekebunkecil wilayah Sarawak ialah En. ChangSu Kiang dari Jalan Gedong Serian,Sarawak. Mula berkecimpung dalampenanaman koko pada tahun 1987 danbergiat secara aktif selepas beliaukembali dari lawatan ke kebun koko diSabah pada tahun 1997. Beliau berjayamemulihkan tanaman kokonya seluas 4ha dan 1 ha dengan bantuan daripadaLKM. Beliau berjaya meningkatkanproduktiviti kebunnya sebanyak 2.8 tan/ha/tahun pada masa kini.

Pemenang kategori estet ialahTawau Cocoa Estate Sdn. Bhd. yangterletak di Batu 32, Jalan Bukit Quion,Tawau, Sabah. Keluasan tanaman kokoialah 414 ha. Penglibatan yang lamadalam penanaman koko, bermula dengantanaman koko hibrid pada awal tahun1950an dengan kemudahan-kemudahanasas yang lengkap untuk pekerjanya.Estet ini mempunyai tiga buah pusatpengeringan yang mampu untukmengeringkan 50 tan biji koko kering dansentiasa mengamalkan sistem agronomiyang betul.

Pemenang kategori pemprosesialah Soon Hup Commodities Enterpriseiaitu sebuah syarikat perkongsian yangterletak di Batu 6, Jalan Apas, Tawau,Sabah.


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The main supply of wet cocoabeans are from 250 farmers aroundTawau and Semporna district. Inaddition, in order to maintain constantsupply of wet cocoa beans, the companyrent an 8 ha cocoa field with theproductivity of 5.0 tonne/ha/year. Thecompany has the capacity to process 800tonne in year 2004, and has given jobopportunity to local people.

The winner for the small tradercategory is En. Chuah Chong Cheng fromKuala Kangsar, Perak. His fatherestablished the business in year 1985.The performance of cocoa beans tradingis stable during the past five years. Thisis because the cocoa beans sold fulfilledthe quality standard required by hisclients. He always finds initiative toincrease the supply of cocoa beans bygetting them from farmers outside KualaKangsar.

The winner for the big tradercategory is a company called ADM Cocoa(Sabah) Sdn. Bhd. which is situated atMile 3.5, Jalan Sun Onn, Tawau, Sabah.The company principal activities arebuying and exporting of dry cocoa beans.Its store can keep up to 3,500 tonnes drycocoa beans.

The winner for the grinderscategory is Guan Chong CocoaManufacturer Sdn. Bhd.. The companyinitially gathered and processed cocoabean in 1980, at Parit Jawa, Muar. In year1990, the company moved to PasirGudang Industrial Park, Johor. Thecompany established his owned brandedproducts named ‘Favourich’. Currently,the grindings capacity is about 60,000tonnes dry cocoa beans.

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Sumber utama biji koko basahsyarikat ini adalah daripada 250 petanidi daerah Tawau dan Semporna. Selaindaripada itu, untuk memastikan syarikatini mendapat bekalan biji koko basahberterusan, syarikat ini telah menyewatanah seluas 8 ekar yang mempunyaiproduktiviti 5 tan/ha/ tahun. Syarikatyang berkeupayaan memproses biji kokobasah sebanyak 800 tan pada tahun 2004,telah memberi peluang pekerjaan kepadapekerja-pekerja tempatan.

Pemenang kategori pedagangkecil koko ialah En. Chuah Chong Chengdari Kuala Kangsar, Perak. Bapanya telahmemulakan perniagaan tersebut padatahun 1985. Prestasi perniagaan bijikokonya adalah stabil bagi tempoh limatahun ini. Ini adalah kerana biji koko yangdijual sentiasa menepati standard kualitiyang diperlukan oleh pelanggan-pelanggan beliau. Beliau juga sentiasamencari inisiatif untuk menambahkanbekalan biji koko beliau melaluipembeliaan di kawasan petani di luarKuala Kangsar.

Pemenang kategori pedagangbesar koko ialah syarikat ADM Cocoa(Sabah) Sdn. Bhd. yang terletak di Batu3.5, Jalan Sun Onn, Tawau, Sabah.Syarikat ini menjalankan aktiviti-aktivitimembeli serta mengeksport biji kokokering. Stor penyimpanannya bolehmemuatkan 3,500 tan biji koko.

Pemenang kategori pengisarkoko ialah Guan Chong CocoaManufacturer Sdn. Bhd.. Syarikat inibermula dengan mengumpul danmemproses biji koko pada tahun 1980 diParit Jawa, Muar. Pada tahun 1990,syarikat ini telah berpindah ke PasirGudang Industrial Park, Johor. Syarikatini telah mewujudkan jenama produknyayang dikenali sebagai ‘Favourich’. Padamasa kini, kapasiti pengisaran adalahdianggarkan sebanyak 60,000 tan bijikoko kering.

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Adakah wanita tahu bahawa krimyang anda gunakan, setiap awal pagi dansebelum tidur, mungkin mengandungilemak koko? Jika anda tahu, anda pekaterhadap barangan penjagaan diri yanganda gunakan. Jika tidak, tahukah andabahawa lemak koko juga merupakanbahan utama dalam penghasilan sabundan gincu bibir. Anda percaya?

Lemak koko berwarna putihkekuningan dengan aroma coklat yangmempesonakan. Lemak koko dihasilkanmelalui pengekstrakan biji koko melaluicara tertentu, bergantung kepada kualitiyang diingini, seperti proses penekanan.Melalui proses ini, likur koko dialirkanke dalam mesin penekan untukmemisahkan lemak koko daripada kekkoko. Kemudian, lemak koko dinyahbauuntuk proses penghasilan coklat dan jugadalam fomula barangan kosmetik.

Amnya, lemak koko diadundengan bahan lain, sama ada sebagai asasataupun bahan aktif, dalam formulaproduk. Penggunaan lemak koko di dalamlosyen adalah antara 3-5%, manakalapenambahan sehingga 6% lemak kokodapat menjadikan sabun lebih tahanlama. Ia juga digunakan sebagai asasdalam penghasilan ubat sapu (salap) ataubam (sehingga 100%), krim kulit (25%) dankrim penyembuh (25%).

Sama seperti minyak kelapasawit, lemak koko tergolong dalamkumpulan minyak sayuran. Perbezaanketara antara kedua-duanya ialahkomposisi kimia trigliserida. Lemakkoko terdiri daripada 34-36% asid oleik,yang memberikan kesan perapi dalamproduk kosmetik.

Women, do you realized that thecream you use early in the morning andbefore going to bed may contain cocoabutter? If you do, you are alert. And ifyou don’t, check this out; cocoa buttermay be the main ingredient of your soapor your lipstick too. Believe it or not.

Raw cocoa butter is yellowishwhite in colour with a remarkable smellof chocolate. Cocoa butter is extractedfrom roasted cocoa nibs by variousmethods, depending on the qualityrequired, such as cocoa liquor pressing.Pressure is applied to expel cocoa butterfrom cocoa liquor with cocoa cake asanother valuable product. Cocoa butteris then deodorized for chocolate makingand cosmetics product formulation.

Generally, cocoa butter isblended with other ingredients as a baseor an active ingredient in productformula. In lotions, the amount of cocoabutter added is within a range of 3-5%,while addition up to 6% will extend theshelf life of soaps. It is also used as abase in ointments or balms making up to100%, skin cream at 25%, and healingcream at 25%.

Similar to palm oil, cocoa butteris a vegetable oil. The difference is intheir triglyceride composition. Cocoabutter consists of 34-36% of oleic acid,which gives conditioning properties.

“Tahukah andabahawa lemakkoko jugamerupakanbahan utamadalampenghasilansabun dangincu bibir...”

Lemak kokoCocoa butter

Keistimewaan Lemak Koko dalam KosmetikUniqueness of Cocoa Butter in Cosmetics

Azila A.K.


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Stearic acid (31-35%) acts ashumectants that retain the moisture,thus, gives advantage in consumptionof cocoa butter moisturizing cream.Palmitic acid at 25-30% of compositionand 3% of linoleic acid in cocoa butterprovide the hardness for soap andlathering sensation that one experiencesupon bathing with cocoa butter soap.

Another unique property ofcocoa butter is its melting point:30-35oC, which is slightly lower thanhuman temperature body. Further, itscomposition is closely related to skinsurface fat. As a result, cocoa butteracts as a delivery substance for activeingredients in cosmetics to penetratehuman skin. It makes wonderfulemollient and lubricant, softening andprotecting dry, delicate or sensible skins.Application of cocoa butter helpssoothing diaper rash and healing scarscaused by deep penetrating wounds orburns. It is perfect for massaging dailyinto fast-growing pregnant bellies toprevent stretch marks from developing.Thus, if you are experiencing stretchmarks, rough skin, chapped lips, woundsor burns, don’t hesitate to try cosmeticsproduct consist of cocoa butterthat readily available in the market.Try it out TODAY!!!

Asid stearik (31-35%) berfungsisebagai humektan yang dapatmemerangkap kelembapan dan ciri inimemberikan kelebihan kepada lemakkoko sebagai bahan utama dalampenghasilan krim pelembab lemak koko.Kandungan asid palmitik adalah sebanyak25-30% manakala asid linoleik pulasebanyak 3% menyumbang kepadakekerasan sabun lemak koko danmemberikan kesan buih semasapenggunaannya.

Selain itu, lemak kokomempunyai kelebihan dari segi takatcairnya yang terletak bawah sedikitdaripada suhu badan manusia (30-35oC).Komposisinya juga menghampiri lemakkulit. Hasilnya, lemak koko sangatberkesan sebagai pembawa bahan aktifbagi penghasilan kosmetik kerana mudahmenyerap ke dalam kulit manusia.Lemak koko juga sangat sesuai untukmenghasilkan pelembap dan pelincir,pelembut dan pelindung kepadakulit kering, halus mahupun sensitif.Penggunaan lemak koko dapatmengurangkan ruam lampin danmemulihkan parut yang berpuncadaripada luka yang dalam dan terbakar.Lemak koko sangat sesuai untuk sapuanharian bagi ibu-ibu mengandung untukmenghalang parut selepas bersalin. Olehitu, jika anda mengalami masalah parut,kulit kasar, bibir mengelupas, luka dankesan terbakar, cubalah kosmetik yangmengandungi lemak koko yang terdapatdi pasaran. Cuba HARI INI!!!

Produk lemak koko(Cocoa butter products)


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Mikroorganisma Endofitik: Kawalan BiologiPenyakit dan Serangga Perosak Pokok Koko

Endophytic Microorganisms : Biological Pestsand Diseases Control of Cocoa Plants

Endofitik merupakan mikro-organisma (biasanya bakteria dan kulat)yang hidup di dalam tisu tumbuhan.Mereka menghuni di bahagian dalamtumbuhan terutamanya daun, dahan danbatang; serta tidak menggangguperumahnya. Proses simbiosis di antaraendofitik dan tumbuhan berlaku apabilaterbentuknya sistem pertahanan dariunsur-unsur luaran yang mengganggusistem tumbuhan sehingga terhasilnyakomponen bioaktif seperti mekanismapengawalan tumbesaran pokok, anti-bakteria, anti-kulat, anti-virus, dan anti-serangga perosak.

Pada kebiasaannya, endofitikmempunyai mekanisma yang merangsangpertahanan pokok yang didiaminya, olehitu ia berpotensi untuk digunakan sebagaiagen pengawalan biologi. Kawalan secarasemulajadi dan biologi bagi penyakit danserangga perosak menjadi salah satukaedah yang baru bagi mengurangkanpenggunaan racun kimia. Mikroorganismaendofitik merupakan satu kaedahalternatif untuk pengawalan seranggaperosak dan penyakit pokok koko.Walaupun masih diperingkat kajian tetapiia menjanjikan satu kejayaan yangmemberangsangkan.

Beberapa contoh percubaanyang telah berjaya menggunakanmikroorganisma endofitik untukpengawalan penyakit dan seranggaperosak termasuklah pokokelm daripada serangan kumbangPhysocnemum brevilineum mengguna-kan endofitik Phomopsis oblong, ryegrass(Lolium perenne) dan Festuca

Endophytes are micro-organisms(mostly fungi and bacteria) that live inthe intercellular spaces of plant tissues.They inhabit the interior of plants,especially leaves, branches and stems,showing no apparent harm to the host.The symbiosis between plant andendophyte was mutualistic, the formerprotects and feeds the latter, whichproduces ‘in return’ bioactive substancessuch as plant growth regulatory,antibacterial, antifungal, antiviral, andinsecticidal compounds.

Sometimes endophytes havemechanisms by which to induceprotection in host plants and can beconsidered as potential biological controlagents. The natural and biologicalcontrol of pests and diseases affectingcocoa plants has gained much attentionas a way of reducing the use of chemicalproducts. Endophytic microorganisms canbe an alternative methods to protectcocoa plants. Although this method stillat an experimental level, it is extremelypromising.

Some examples of successfultrials using endophytic microorganismsfor pest and disease control included inelm trees, against the beetlePhysocnemum brevilineum usingPhomopsis oblonga endophyte, ryegrass(Lolium perenne) and Festuca

“Prosessimbiosis diantaraendofitik dantumbuhanberlakuapabilaterbentuknyasistempertahanandari unsur-unsur luaran…”

Ishak Z., F.B. Anika, D.B. Furtek dan M.J. Ahmad Kamil


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arundinacea against bluegrass webwormlarvae (Parapediasia teterrella) usingAcremonium sp. endophyte, grapevineagainst gray mold disease (Botrytiscinerea) using Pseudomonas sp. strainPsJN, and maize seedlings developmentagainst Fusarium moniliforme usingBacillus mojavensis endophyte. TheChinese medicinal herb Artemisia annua,well recognized for its synthesis ofartemisinin (an antimalarial drug), wasfound to be a host for the endophyticfungus Colletotrichum sp., which canproduce antimicrobial and plant growthregulatory metabolites.

arundinacea terhadap larva bluegrasswebworm (Parapediasia teterrella)menggunakan endofitik Acremonium sp.,grapevine terhadap penyakit gray molddiseases (Botrytis cinerea) menggunakanPseudomonas sp. strain PsJN, danpembentukan bijibenih jagung terhadapserangan Fusarium moniliformemenggunakan endofitik Bacillusmojavensis. Perubatan tradisional herbaChina Artemisia annua, yang dapatmensintesiskan artemisinin (dadah anti-malaria), didapati dihuni oleh kulatendofitik Colletotrichum sp., yangmenghasilkan metabolisma pertumbuhanpokok dan anti-mikrob.

Gambar 1 : Bakteria (batang) dan kulat(tangkai) endofitik yang dipencilkandaripada pokok koko.Fig. 1. Endophytic bacteria isolatedfrom a stem (L) and a fungi isolatedfrom a petiole.

Gambar 2 : Aktiviti anti-kulat daripada kulatendofitik LKM-KKM22-D4 (A) dan LKM-BAL244-D8(B) terhadap Phytophthora palmivora (C).Fig. 2. Antifungal activities of endophytic fungiLKM-KKM22-D4 (A) and LKM-BAL244-D8 (B) againstPhytophthora palmivora (C).

In this study we plan to evaluateendophytes from cocoa plant, for theirability to control diseases (Oncobasidiumtheobromae – VSD and Phytophthorapalmivora - black pod). Many endophyticmicroorganisms have already beenisolated from different cocoa clones. Atotal of 234 fungi and 172 bacteria wereisolated from several plant parts ofcocoa (Fig. 1). Two endophytic fungalstrains, called LKM- KKM 22-D4 and LKM-BAL 244-D8 were found to produce clearinhibition zones against an indicatorstrain of Phytophthora palmivora in

Di dalam kajian ini kita merancang untukmenilai keupayaan endofitik daripokok koko, bagi mengawal penyakit(Oncobasidium theobromae - mati rosotjejalur vaskular dan Phytophthorapalmivora - buah hitam). Banyakmikroorganisma endofitik telah berjayadipencilkan daripada klon-klon koko.Sebanyak 234 koloni kulat dan 172 kolonibakteria endofitik berjaya dipencilkandari bahagian pokok koko (Gambar 1).Dua strain kulat endofitik yangditandakan LKM-KKM 22-D4 dan LKM-BAL244-D8 dapat menghasilkan zonpenghalang pertumbuhan Phytophthorapalmivora (Gambar 2).


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Kultura dinilai selepas tiga hari pertumbuhanpada agar potato dextrose dengan suhu28°C. Pertumbuhan kedua-dua strain iniadalah perlahan jika dibandingkan denganPhytophthora palmivora tetapi ianya dapatmerencat pertumbuhan Phytophthorapalmivora daripada terus merebak (Gambar2). Kajian seterusnya perlulah dilakukanuntuk mengenalpasti sifat-sifat, ciri-ciri,jenis dan profail lain sebatian yang dihasilkanoleh endofitik yang mungkin bolehdibangunkan untuk kawalan biologi penyakit-penyakit koko.

the primary screening (Fig. 2). The cultureswere observed after 3 days incubation onpotato dextrose agar at 28°C. The two strainsgrow slowly compared to Phytophthorapalmivora but they inhibit its spread.Further study needs to be done to determinethe properties, characteristics, types, andothers profiles of the compounds secretedby these endophytes, which may bedeveloped into biological control againstcocoa diseases.

sambungan dari mukasurat 8 (Anugerah Industri Koko2004)

Pemenang kategori usahawan ialahSimply Chocolate Sdn. Bhd. yang ditubuhkanpada tahun 1995, di Kota Kinabalu, Sabah.Syarikat ini mengeluarkan pelbagai jenisproduk coklat buatan tangan danmenggunakan teknik pembungkusan yangamat kreatif dan mempunyai pelbagai motifserta beridentiti tempatan yang unik. Hasilkeluarannya boleh didapati di pasaraya besarsekitar Sabah dan kedai bebas cukai diLapangan Terbang.

Pemenang kategori inovasi produkialah produk Coklat Durian yang dikeluarkanoleh syarikat Quantum Supplies (M) Sdn. Bhd..Coklat ini mengabungkan resipi antara coklatpremium bersama pes durian semulajadi yangberkrim. Produk ini telah diterima oleh orangramai. Syarikat ini sedang dalam usaha untukmeningkatkan pengeluaran kepada 2000kotak sehari untuk menampung permintaanyang memberangsangkan.

Pemenang kategori jenama ialahjenama KLC-Cocoa oleh syarikat KL-KepongCocoa Products Sdn. Bhd. Pada masa ini,jenama ini bukan sahaja dikenali di Malaysiatetapi juga di luar negara. Jenama inidiperkenalkan melalui penglibatan yangsungguh aktif dalam aktiviti-aktiviti pameran,seminar, lawatan dan juga pengiklanan dimajalah dan direktori dari dalam dan luarnegara.

continued from page 8 (Cocoa Industry Awards 2004)

The winner for the enterpreneurcategory is Simply Chocolate Sdn. Bhd.which was established in year 1995, at KotaKinabalu, Sabah. The company is able toproduce varieties of handmade chocolate byusing creative packaging technique withvarious motif as well as having unique localidentity. Their products can be found atsupermarkets around Sabah and tax free shopat airport.

The winner for the productinnovation category is Durian Chocolateproduced by Quantum Supplies (M) Sdn. Bhd..This chocolate has a recipe that combinespremium chocolate with creamy fresh durianpaste. The product is well accepted byconsumers. The company is in the process ofincreasing the production to 2000 boxes aday to fullfilled the overwelming request.

The winner of the branding categoryis KLC-Cocoa by KL-Kepong Cocoa ProductsSdn. Bhd. Currently, this brand is not onlyknown in Malaysia but also overseas. Thebrand has been introduced throughexhibition, seminar, visits and advertisementin magazines and directories in and outsidethe country.


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Apa itu Peta Rangkaian Genetik?

Ianya adalah seperti jalanrayayang mempunyai penanda DNA sebagaiisyarat. Ciri-ciri seperti kerintanganterhadap ulat pengorek buah koko (UPBK)dan penyakit buah hitam adalah umpamabangunan di antara tanda isyarattersebut. Oleh itu, untuk mencari‘bangunan’ rintang terhadap UPBK, satupenanda DNA yang paling hampir denganbangunan tersebut akan dicari.

Kenapa Peta Rangkaian Genetikdihasilkan?

Dalam program biakbakakonvensional, terutamanya bagi cirispesifik buah koko seperti rintangterhadap UPBK dan penyakit buah hitamdan juga ciri kualiti dan produktiviti lain,anakbenih koko harus ditanam dan dijagasehingga pokok mula berbuah, lazimnyamengambil masa 4-5 tahun. Ini adalahmahal dan memerlukan masa yangpanjang. Kebolehan untuk memilih pokokbagi ciri dewasa diawal tumbesaran akanmenjimatkan masa, kawasan ladang dankos menjaga pokok-pokok yang tidakmempunyai ciri yang dikehendaki.Dengan wujudnya peta rangkaian genetikakan membolehkan para pembiakbakauntuk:

• Memilih anak pokok yangmempunyai ciri dewasa yang unggulseperti rintang terhadap UPBK danpenyakit buah hitam.

• Mempercepatkan proses biakbakakoko.

• Menjimatkan masa, tenaga kerja,tanah dan wang.

What is a Genetic Linkage Map?

It is like a road with DNA markersas signs. Valuable traits like cocoa podborer (CPB) and black pod resistance arelike buildings between the signs on theroad. Thus to find the CPB resistant“building” look for the DNA marker“signs” closest to the building.

Why construct a Genetic LinkageMap?

In a conventional breedingprogram, especially for fruit- specificcharacters like CPB and black podresistance, and other quality andproductivity traits, trees must bemaintained until fruiting begins, usuallyafter 4-5 years. This is both expensiveand time-consuming. The ability toselect very early in plant developmentcould save time, land-space and theexpense of cultivating trees lackingthe traits of interest. The availabilityof a genetic linkage map will enablebreeders to:

• Select seedlings with superioradult traits such as CPB andblack pod resistance,

• Speed up the cocoa breedingprocess, and

• Save labor, land, time andmoney.

“Petarangkaiangenetik kokoadalah sepertisebuahjalanraya yangmempunyaipenanda DNAsebagaipenandajalan.”

Peta Rangkaian Genetik KokoCocoa Genetic Linkage Map

Lea J. dan A. Sairan


15

How can a Genetic Linkage Map help?

A genetic linkage map helpsgreatly because we can screen treeseven at the seedling stage for DNAmarkers associated with desirable traits.Seedlings with DNA markers associatedwith desirable traits can be planted inthe field while those that do not - thegreat majority - are discarded. Breederswill be able to identify superior plantsby just looking at DNA markers associatedwith desirable traits.

The procedure : how?

First, we collect fully expandedyoung cocoa leaves. Cocoa DNA is thenextracted using a DNA extractionprocedure that we have developed.Thirdly, we generate DNA markers fromthe cocoa DNA we have extracted usinga DNA thermocycler. Next, we separatethe DNA markers according to their sizesusing a DNA analysis machine (AmershamMegaBACE machine). Lastly, we use acomputer program to assemble the DNAmarkers along with the valuable traitsinto a genetic linkage map.

Bagaimana Peta Rangkaian GenetikMembantu?

Peta Rangkaian Genetik amatmembantu kerana pembiakbaka dapatmemilih pokok pada peringkat anak lagidengan menggunakan penanda DNA yangbersekutu/berkaitan dengan ciri dewasayang dikehendaki. Anak benih koko yangmempunyai penanda DNA yang bersekutudengan ciri dewasa yang dikehendakiakan ditanam di ladang manakala anakbenih koko yang tidak mempunyaipenanda DNA tersebut akan dibuang.Pembiakbaka akan dapat mengenalpastipokok yang unggul hanya dengan melihatpada penanda DNA yang bersekutudengan ciri yang dikehendaki.

Bagaimana caranya?

Mula-mula, daun koko yang mudaakan diambil. DNA koko kemudiannyaakan diasingkan menggunakan kaedahpengasingan DNA koko yang telahdihasilkan. Penanda DNA akan dihasilkanmenggunakan kaedah polymerase chainreaction (PCR). Seterusnya, penandaDNA akan diasingkan mengikut saizmenggunakan satu peralatan penjujukan(Amersham MegaBACE). Akhirnya, satuprogram komputer digunakan untukmenyusun penanda DNA dengan ciri yangdikehendaki untuk membina petarangkaian genetik.


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Peta Rangkaian Genetik KokoYang Sedang Dihasilkan oleh LKM

MCB Preliminary Cocoa Genetic Linkage Map

Contoh Peta Rangkaian GenetikKoko Dengan QTL

A Simplified Example of a Cocoa GeneticLinkage with QTL

5. Menggunakan program komputeruntuk menyusun penanda DNA dan ciriyang dikehendaki dan membina petarangkaian genetik.Use a computer program to assemblethe DNA markers along with valuabletraits into a genetic linkage map.

4. Pengasingan penanda DNA mengikut saiz. Measure the sizes of the DNA markers.

1. Daun koko diambil. Collect cocoa leaves.

2. DNA koko diasingkan. Extract cocoa DNA.

3. Penanda DNA dihasilkan. Generate DNA markers.


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Akreditasi ISO/IEC 17025 untukMakmal Khidmat Analisis

ISO/IEC 17025 Accreditation for theAnalytical Services Laboratory

Makmal Khidmat Analisis,Lembaga Koko Malaysia (LKM) telahmendapat sijil akreditasi ISO/IEC 17025pada 3 Mac 2004. Sijil akreditasi ini telahdianugerahkan oleh Ketua Pengarah,Jabatan Piawaian Malaysia, Puan MarianiMohammed kepada Ketua Pengarah LKMpada 13 April 2004 di Marriott Putrajaya.Pengiktirafan ini bermakna analisis-analisis yang dijalankan oleh makmal inimemenuhi piawaian yang telahditetapkan oleh standard ISO/IEC 17025.Laporan keputusan analisis yangdikeluarkan oleh makmal ini dalam skopakreditasi adalah diterima oleh negarayang menerima pakai piawaian ISO/IEC17025. Analisis-analisis dalam skopakreditasi ini termasuklah analisis kimiauntuk biji koko, dan produk-produk kokoseperti likur koko, serbuk koko, lemakkoko dan coklat (Jadual 1).

Makmal Khidmat Analisis terletakdi Pusat Penyelidikan Hiliran Koko, LKM,Bandar Baru Bangi, Selangor. Makmalini mempunyai empat kakitangantetap dan dilengkapi dengan peralatan-peralatan seperti ‘DifferentialScanning Calorimeter’, ‘UV-VisibleSpectrophotometer’, alat penimbanganalitikal, alat penimbang mikro, meterpH dan kebuk wasap. Selain ujian-ujiandalam skop akreditasi, Makmal KhidmatAnalisis ini juga menawarkan ujian-ujianlain seperti yang tersenarai dalamJadual 2.

Malaysian Cocoa Board’sAnalytical Services Laboratory wasawarded the ISO/IEC 17025 on 3 March2004. The accreditation certificate wasawarded by the Director General of theDepartment of Standards Malaysia, Ms.Mariani Mohammed to the DirectorGeneral of the Malaysian Cocoa Board,Dato’ Dr. Azhar Ismail on 13 April 2004at Marriott Putrajaya. This accreditationis an endorsement that the tests includedin the scope fulfills the standards set byISO/IEC 17025. The test reports issuedby this laboratory are accepted by othercountries that recognize the ISO/IEC17025 standard. The analyses includedin the scope of accreditation includechemical tests for cocoa beans and cocoaproducts, cocoa liquor, cocoa powder,cocoa butter and chocolate (Table 1).

The Analytical ServicesLaboratory is located at MCB’s CocoaDownstream Research Centre, BandarBaru Bangi, Selangor. The laboratory hasfour permanent staff and is equippedwith a Differential Scanning Calorimeter,UV-Visible Spectrophotometer, analyticalbalance, microbalance, pH meter andfume chamber among others. Besidesthe tests in the accreditation scope, theAnalytical Services Laboratory also offersother tests. The entire tests offered arelisted in Table 2.

“MakmalKhidmatAnalisis,LembagaKokoMalaysiatelahmendapat sijilakreditasiISO/IEC17025 …”

S. Suzannah dan M. Rahmat


18

The main objective of thislaboratory is to be a referencelaboratory for the analyses of cocoa andcocoa products for the Malaysian cocoaindustry. This is to ensure that Malaysiancocoa and cocoa products are of therequired quality and can competeglobally. In line with this objective, theAnalytical Services Laboratorydeveloped a quality system for thelaboratory that complies with theinternational requirements stated inISO/IEC 17025 and also the MalaysianLaboratory Accreditation Scheme(SAMM).

In the future, the AnalyticalServices Laboratory hopes to provide newtests to our clients. The laboratory willalso keep abreast with the new standardsand requirements for cocoa and cocoaproduct quality, such as mycotoxin,polyaromatic hydrocarbon and pesticidesas required by international bodies suchas CODEX.

Objektif utama penubuhanMakmal Khidmat Analisis ini adalahsebagai makmal rujukan untuk analisis-analisis koko dan produk-produk kokountuk industri koko Malaysia. Ini untukmemastikan bahawa koko dan produk-produk koko Malaysia yang dihasilkanberkualiti tinggi dan mampu bersaing dipasaran antarabangsa. Selaras denganhasrat ini, Makmal Khidmat Analisis telahmerangka satu sistem kualiti yangmemenuhi keperluan piawaianantarabangsa iaitu ISO/IEC 17025 danjuga piawaian-piawaian Skim AkreditasiMakmal Malaysia (SAMM).

Pada masa hadapan, MakmalKhidmat Analisis berhasrat untukmenambahkan lagi ujian-ujian barukepada pelanggan. Makmal ini juga perlumengikuti perkembangan piawaian-piawaian dan keperluan-keperluan baruuntuk kualiti koko dan produk-produkkoko seperti mikotoksin, hidrokarbanpoliaromatik dan racun seranggasebagaimana yang ditetapkan oleh badanantarabangsa seperti CODEX.

Gas chromatograph with massselective detector (GC-MSD)

Atomic AbsorptionSpectrometer

High Performance LiquidChromatography

Differential ScanningCalorimeter


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Jadual 1. Skop akreditasi Makmal Khidmat Analisis, LKMTable 1. Tests included in the scope of accreditation

Jadual 2. Jenis-jenis analisa yang ditawarkanTable 2. Types of analysis offered

Bahan/Produk yangdiuji

Biji kokoCocoa beans

Likur kokoCocoa liquor

Lemak kokoCocoa butter

Serbuk kokoCocoa powder

CoklatChocolate

Jenis ujian/Ciri-ciriyang diukur

pHKandungan lembapanMoisture contentKandungan lemakFat content


Kandungan lembapanMoisture contentTitik cair cebisanSlip melting pointProfil cairMelting profile

Nilai pupusan UVUV extinction value

pH


Kandungan lemakFat contentKandungan lembapanMoisture contentpH

Spesifikasi PiawaiTeknik

MS1119:1988/pHmeterMS293:1984/OvenmethodIOCC Page 8a-E/1972/Soxhlet

MS1119:1988/pHmeterIOCCC 105-1988/Karl FischerIOCC Page 8a-E/1972/Soxhlet

ISO 8534:1996(E)/Karl FischerISO6321:1991(E)/Capillary tubeAli and Dimick,March 1994, JOACS,Vol. 71, no. 3, Page299-302/DSCIOCCC 8d:1973 / UVspectrophotometerMS1119:1988/pHmeter

MS1119:1988/pHmeterMS1119:1988/OvenIOCC Page 8a-E/1972/Soxhlet

IOCC Page 8a-E/1972/SoxhletIOCCC 105-1988/Karl FischerMS1119:1988/pHmeter

Analisa

1. Moisture (Oven method) *

2. Moisture (Karl Fischer) *

3. Free Fatty Acid

4. Peroxide Value

5. Iodine Value

6. Slip Melting Point *7. Saponification value

8. Melting Profile (DSC) *

9. Fatty Acid Composition(GC)

10. Solid Fat Content (NMR)

11. Fat Content (Soxhlet) *

12. Ash content

13. Gross Energy value(Bomb)

14. UV-Extinction value *

15. pH *16. Theobromine

17. Total polyphenols18. Shell content (microscopic)

19. Micro-organisms count

20. Mould & Yeasts count

21. Aerobic spores count

22. Staphylococcus aureus count

23. E.coli count (MPNtechnique)

24. Enterobacteriaceae

Kaedah analisa

MS293:1984/MS 1119 : 1988IOCCC 105-

1988/ISO8534IUPAC 2.201

6th Ed.IUPAC 2.501

6th Ed.IUPAC 2.205

6th Ed.ISO6321

IUPAC 2.2026th Ed.

JAOCS, Vol.71(3) 1994

IUPAC 2.3011987

ISO 8292 :1991(E)

IOCC Page 8a-E/1972

AOAC 972.15(1990)Bomb

calorimeterIOCCC Pg 8d-

E/1973MS1119:1988

Sotelo andAlvarez (1991)

In-houseAOAC 970.23,

767-770IOCCC 118 -

1990IOCCC 118 -

1990IOCCC 118 -

1990IOCCC 118 -

1990IOCCC 118 -

1990IOCCC 118 -

RM/sample

20.00

40.00

25.00

25.00

30.00

20.0030.00

40.00

55.00

50.00

50.00

40.00

40.00

40.00

20.0050.00

70.0040.00

40.00

40.00

40.00

50.00

50.00

50.00

Singkatan (abbreviations) : IOCC and IOCCC – InternationalOffice of Cocoa, Chocolate and Sugar Confectionery, MS –Malaysian Standard, ISO – The International Organizationfor Standardization, JOACS- Journal of American ChemistSociety, DSC – Differential Scanning Calorimeter

Analisa-analisa dalam skop akreditasi ISO/IEC 17025Analyses in the scope of accredition ISO/IEC 17025


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Booth pameranExhibition booth layout

Plaque dan sijil untuk ‘booth’terbaik

Plaque and certificate for bestbooth award

Sijil, pingat perak dan produkemulsi lemak koko

Certificate, silver medal andcocoa butter emulsion products

Sijil, pingat gangsa dan 4dalam 1 minuman halia kokoCertificate, bronze medaland 4 in 1 ginger cocoabeverages

Expo Sains, Teknologi & Inovasi 2004 danPertandingan Rekacipta 2004

Expo Science, Technology & Innovation andInvention & Innovation Competition 2004

Tarikh 28hb. Ogos 2004merupakan hari bersejarah bagi LembagaKoko Malaysia (LKM) apabila diumumkansebagai pemenang booth terbaik bagikategori shell scheme oleh urusetia ExpoSains, Teknologi & Innovasi 2004. Tahniahkepada semua yang terlibat sama adasecara langsung atau tidak langsung. Bagipihak Bahagian Kimia dan Teknologi (K &T), saya ingin merakamkan setinggi-tinggiterima kasih kepada Pengurus Pusat PPPKHilir Perak, Dr. Lee Choon Hui kerana sudimeminjamkan pokok koko yang dijagarapi oleh pihak Pusat untuk menyerikanbooth. Tidak lupa juga kepada kakitanganPPPK Hilir Perak ke atas usaha dan penatlelah mereka menghantar danmengangkut pokok koko dan aksesorinyadari Hilir Perak ke PWTC, Kuala Lumpur.Terima kasih kepada En. Sazmi daripadaBahagian Pemindahan Teknologi (TOT)yang telah membantu dalam penyediaandan pemasangan booth.

28th August 2004 was amemorable date for the Malaysian CocoaBoard (MCB) when the secretariat ofExpo Science, Technology & Innovation2004 announced that MCB won the bestbooth award under the shell schemecategory. Congratulation to all personnelinvolved whether directly or indirectly.On behalf of the Chemistry & Technology(C & T) Division, I would like to extendmy utmost gratitude to Dr. Lee ChoonHui, Station Manager of PPPK, HilirPerak, for his kindness in lending Stationprecious cocoa tree in decorating thebooth. Thank you to the staff of PPPKHilir Perak for transporting this preciouscocoa tree and its accessories all the wayfrom Hilir Perak to PWTC, Kuala Lumpur.Thanks to En. Sazmi from Transfer ofTechnology (TOT) Division for his helpinghand in setting up the booth.

“Dengan itu,suka sayamenyatakanbahawakemenanganini merupakankemenangankita semua,kemenanganbagi LKM.”

Samuel Y.K.C.


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A unique design of exhibitionrack from Market Development andTechno-Economy Division and a beautifulartistic carpet from TOT Division, whichmade the booth further attractive, alsohelped us to win the award. Therefore,I would like to say that, in fact, this isour victory, a victory of MCB.

Expo Science, Technology &Innovation 2004 organized by MOSTI andco-organized by MINT, SIRIM and MARS(Malaysian Association ResearchScientists) was held in PWTC from 27-29th August 2004. Invention & InnovationCompetition 2004 managed by MARS washeld concurrently to evaluate researchfindings from scientists locally andabroad. Two research officers fromC&T Division, En. Hassan Ramli andMr. Samuel Yap Kian Chee participatedin the competition. Judging day was onthe first day of the Expo from 9.00am to5.00pm. Challenging questions werethrown at the inventors, such as ‘whatis so special about the invention’,‘commercializability’, ‘costing’, ‘marketpotential’ etc.

Preparation before competitionday was tiring, especially when wedecided to compete one week before theclosing date. Preparation includedwriting abstract, to be submitted to thesecretariat desk before the closing date,purchasing of bank draft, preparingsamples to be exhibited, brochures,posters, and booth preparation. With thestrong support and full commitmentfrom C&T director, Dr. SabariahSamsudin, Mr. Hii Ching Lik, En. FisalAhmad and Dr. Douglas Furtek, it wasaccomplished.

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Rak pameran yang unik daripadaBahagian Pemasaran dan Tekno-ekonomidan permaidani daripada Bahagian TOTjuga turut menyumbang kepada keunikanbooth dan seterusnya membawa kepadakemenangan. Dengan itu, suka sayamenyatakan bahawa kemenangan inimerupakan kemenangan kita semua,kemenangan bagi LKM.

Expo Sains, Teknologi & Innovasi2004 anjuran Kementerian Sains,Teknologi dan Inovasi dan anjuranbersama MINT, SIRIM dan MARS (MalaysianAssociation Research Scientist) telahdiadakan di PWTC dari 27-29 Ogos 2004.Pada masa yang sama, ‘PertandinganRekacipta 2004’ yang diuruskan olehMARS juga diadakan untuk menilai hasil-hasil penyelidikan daripada saintis-saintistempatan dan luar negara. Dua pegawaipenyelidik daripada Bahagian K & T, En.Hassan Ramli dan En. Samuel Yap KianChee telah menyertai pertandingantersebut. Penghakiman dijalankansepanjang hari pertama Expo dari 9.00pagi hingga ke 5.00 petang. Berbagaisoalan mencabar telah diajukan semasapertandingan seperti apakah keunikanhasil penyelidikan, keboleh komersialanproduk, kos pelaburan dan pengeluaran,potensi pasaran dan sebagainya.

Penyediaan awal sebelum haripertandingan juga agak memenatkanterutamanya keputusan untuk menyertaipertandingan dibuat seminggu sebelumtarikh tutup. Ini termasuklah kerja-kerjapenulisan abstrak untuk dihantar ke mejaurusetia sebelum tarikh tutup,penyediaan kiriman wang, penyediaansampel-sampel untuk dipamerkan,risalah, poster dan penyediaan boothpameran. Dengan adanya sokongan dankomitmen penuh daripada Pengarah K &T, Dr. Sabariah Samsudin, En. Hii ChingLik, En. Fisal Ahmad dan Dr. DouglasFurtek, kerja-kerja penyediaan ini dapatdisempurnakan dengan baik.

bersambung ke mukasurat 24


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Flavonoids iaitu suatu kumpulanbahan kimia yang mempunyai ciri anti-oksida dan boleh didapati daripadapelbagai sumber tumbuh-tumbuhan.Kehadirannya dipengaruhi oleh faktor-faktor seperti darjah keranuman buah,jenis klon, pemprosesan dan penstoran.Flavonoids yang terdapat di dalam coklatterdiri daripada flavanols iaitu (-)epicatechin dan (+) catechin, dan jugakompleks oligomer procyanidin yangterhasil daripada gabungan unit-unitmonomer tersebut. Ujian in vitro (tabunguji) dan ujian yang dilakukan ke atasmanusia (in vivo) telah membuktikanflavonoids koko boleh merendahkanpengoksidaan lipoprotein yangberketumpatan rendah (LDL), modulasipengaktifan platlet dan jugamenstabilkan rangsangan hormon ataueicosanoids. Tindakbalas tersebut akanmenyumbang kepada ketahanan sistemkardiovaskular. Kajian-kajian terhadapsistem kardiovaskular tersebutmelibatkan penggunaan produk-produkcoklat komersial berjenama M&M’S®Semi-Sweet Chocolate Mini Baking Bitsdan DOVE® Dark Chocolate Bar.

Kajian mendapati likur coklatpolifenol iaitu satu fraksi coklat yangtelah diperkayakan dengan polifenolberupaya merencatkan pengeluaranreactive oxygen species (ROS).Pengurangan kerosakan ROS pada selmembran dan molekul-molekul biologidipercayai penting untuk penjagaankesihatan sepanjang hayat. Di dalamsuatu fenomena lain pula, kajian in vitrotelah menunjukkan bahawa flavonoidskoko mampu untuk memberikan kesanaktiviti anti-oksida.

Flavonoids, a group of chemicalcompounds with antioxidant properties,are derived from variety of plants. Thepresence of flavonoids in beans dependson several factors, including degree ofripeness, variety, processing and storage.Flavonoids found in chocolate consistmostly of flavanols, which include (-)epicatechin and (+) catechin, and arelated series of complex procyanidinoligomers built from this monomericunit. In vitro (test tube) and in vivo (inhumans) studies have shown that cocoaflavonoids and certain chocolates maydecrease low-density-lipoprotein (LDL)oxidation, may modulate plateletactivation and may positively affect thebalance between certain hormones, oreicosanoids. These actions can play a rolein maintaining cardiovascular health.Some of the cardiovascular studies haveused commercial chocolate products,including M&M’S® Brand Semi-SweetChocolate Mini Baking Bits and DOVE®Dark Chocolate Bar.

One study found that chocolateliquor polyphenols (CLP), an enrichedpolyphenol fraction purified fromchocolate liquor that is a majorcomponent of chocolate, inhibited theproduction of reactive oxygen species(ROS). Decreasing ROS damage to cellmembranes and biological molecules isbelieved to play an important role inmaintaining overall good healththroughout life. In other observations,in vitro studies suggest that cocoaflavonoids may have immunoregulatoryeffects that go beyond their antioxidantactivity.

“Ujian in vitrodan ujian yangdilakukan keatas manusia(in vivo) telahmembuktikan‘flavonoids’koko bolehmerendahkanpengoksidaanlipoproteinyangberketumpatanrendah (LDL),…”

Manfaat Flavonoids Dalam CoklatBenefit of Flavonoids in Chocolate

Norliza A.W.


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A group of scientists fromUniversity of California, San Francisco(UCSF) lead by Mary Engler, PhD, RN,professor of physiological nursing in theUCSF School of Nursing have reportedthat small daily doses of flavonoid-richdark chocolate consumed over a two-week period improved blood vesselsability to dilate or expand. In therandomized, double-blind, placebo-controlled study, 11 people received 46grams of dark, flavonoid-rich chocolateevery day for 2 weeks, while 11 othersreceived dark chocolate with low-flavonoid content. In the high-flavonoidgroup, flow-mediated dilation increasedfrom an initial 10.2% at the beginning ofthe study to 11.5% at the end of thestudy, while in the low-flavonoid groupdilation decreased from 10.7% at thebeginning of the study to 9.74% at theend of the study. The mean increase inflow-mediated dilation between the 2groups showed a statistically significantdifference.

“Improvements in endothelialfunction (the ability of the artery todilate) are indicative of improvedvascular health and a lower risk for heartdisease. Arteries that are able to dilatemore have increased blood flow, and thisis especially important for the heart”,says Engler.

Engler and her group also foundthat concentrations of the cocoaflavonoid epicatechin soared in bloodsamples taken from the group thatreceived the high-flavonoid chocolate,rising from a baseline of 25.6 nmol/L to204.4 nmol/L. In the group that receivedthe low-flavonoid chocolate,

Satu kumpulan saintis dariUniversiti California, San Francisco(UCSF) yang diketuai oleh Mary Engler,PhD, RN, seorang professor dalam bidangrawatan fisiologi telah melaporkanbahawa seseorang yang memakan coklatpahit yang diperkaya dengan flavonoidssetiap hari dengan kuantiti yang sedikitselama dua minggu dapat memperbaikikeupayaan kapilari darah untukmengembang. Dalam satu kajian lainsecara rawak, 11 orang masing-masingnya telah diberikan sebanyak 46gram coklat pahit yang diperkayakandengan flavonoids setiap hari selama duaminggu manakala 11 yang lain menerimacoklat pahit yang rendah flavonoids. Padaakhir kajian, didapati garispusat kapilaridarah bagi mereka yang menerima coklatpahit yang diperkayakan denganflavonoids meningkat dari 10.2% kepada11.5%, manakala diameter kapilari darahbagi mereka yang memakan coklat pahityang rendah flavonoids menurun dari10.7% kepada 9.74%. Analisis statistikmenunjukkan perbezaan signifikan bagikedua-dua kumpulan tersebut.

“Peningkatan kepada fungsiendothelial iaitu kebolehan arteri / venauntuk mengembang merupakan tandabagi mereka yang mempunyai kesihatanvaskular serta bebas daripada penyakitjantung. Arteri / vena yang berfungsidengan baik adalah penting didalam memelihara kesihatan jantung”,ujar Engler.

Engler dan rakannya jugamendapati kepekatan koko flavonoidepicatechin meningkat di dalam sampeldarah yang diambil daripada kumpulanyang menerima coklat yang tinggiflavonoids iaitu meningkat dari aras 25.6nmol/L kepada 204.4 nmol/L. Bagikumpulan yang memakan coklat yangrendah flavonoids,


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concentrations of epicatechin decreasedslightly, from a baseline of 17.9 nmol/Lto 17.5 nmol/L. They also found that theparticipants did not have increased bloodcholesterol levels after these dailysnacks of chocolate for 2 weeks.

In the past five years, scientistshave developed increasingly accuratemethods of detecting flavonoids. Only afew years ago, dark chocolate was foundto contain more flavonoids than anyother food that’s been tested so far,including such flavonoid-rich foods asgreen and black tea, red wine andblueberries. Standard manufacturing ofchocolate destroys about a quarter tohalf of its flavonoids. Now, somecompanies are using processing methodswith reduced heat and alkalization,which can preserve as much as 70% to95% of the chocolate flavonoids. TheUCSF study also suggests that thebeneficial effects of eating small dosesof chocolate can be found in eatingchocolate with higher amount of cocoa,of at least 70% cocoa content.

kepekatan epicatechin di dalam darahmenurun sedikit dari aras 17.9 nmol/Lkepada 17.5 nmol/L. Mereka jugamendapati tiada peningkatan kolesteroldalam darah selepas pengambilan coklatberterusan selama 2 minggu.

Sejak 5 tahun yang lalu, usahatelah dilakukan oleh saintis untukmencipta kaedah penentuan flavonoidsyang tepat. Hanya beberapa tahunkebelakangan ini, mereka mendapatikandungan flavonoids di dalam coklatpahit adalah jauh lebih tinggi berbandingdengan flavonoids di dalam teh hijau, tehhitam, wain merah dan blueberries.Piawaian pembuatan coklatmemusnahkan lebih kurang seperempathingga separuh flavonoids. Kini,kebanyakan syarikat mengguna kaedahpemprosesan dengan merendahkan suhudan kaedah pengalkalian yang dapatmengekalkan sehingga 70-95% flavonoidscoklat. Kajian oleh UCSF jugamengesyorkan memakan sedikit coklatyang diperbuat dengan sekurang-kurangnya 70% kandungan kokomemberikan manfaat.

continued from page 21 (Expo Science,Technology & Innovation and Invention &Innovation Competition 2004)

We were excited when theinvention of ‘Cocoa Butter Emulsion andMethod’ by Samuel Yap Kian Chee wasannounced as Silver Medallist and ‘4 in1 Ginger Cocoa Beverages’ by HassanRamli as Bronze Medallist on 28th August2004 night. Even we felt a bit upset offailing to secure a gold medal, we shouldbe grateful for not being empty-handed.Out of 323 research findings optto compete, 33 or 10.2% were GoldMedallists, 68 or 21% Silver, and 123or 38% bronze, whereas, 99 failed tosecure any.

sambungan dari mukasurat 21 (Expo Sains,Teknologi & Inovasi 2004 dan PertandinganRekacipta 2004)

Kami tersentak apabila hasilpenyelidikan ‘Cocoa Butter Emulsion andMethod’ oleh En. Samuel Yap Kian Cheediumumkan sebagai pemenang PingatPerak dan ‘4 in 1 Cocoa Ginger Beverage’oleh En. Hassan Ramli sebagai pemenangPingat Gangsa pada malam 28 Ogos 2004.Walau terasa hampa kerana gagalmemenangi Pingat Emas, kami bersyukurjuga kerana tidak pulang dengan tangankosong. Daripada 323 hasil penyelidikanyang memasuki pertandingan, 33 atau10.2% memenangi Pingat Emas, 68 atau21% memenangi Pingat Perak dan 123atau 38% memenangi Pingat Gangsamanakala 99 yang lain gagal meraihsebarang pingat.


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Samuel, Y. K. C., Sri Nurestri,A. M. and Nazarudin, R. (2004).Determination of hydro distilledessential oils in Theobroma cacao L.Malaysian Cocoa Journal (In press).

Sulaiman, K.B. and Furtek, D.B.(2004). High Flavor Malaysia Cocoa.Poster at Biotechnology Asia 2004,Putra World Trade Centre,Kuala Lumpur, 9-11th Sept. 2004.

Suzannah, S. (2004). D-fructose additionduring Malaysian cocoa nibs roasting.Malaysian Cocoa Journal (In press).

Tan C.L. and Furtek, D.B. (2004).Recurrent embryogenesis andimplication for gene transfer inT. cacao. Malaysian Cocoa Journal(in press).

Tan C.L. (2004) Somatic embryogermination and conversion intoplantlets in cocoa (Theobroma cacaoL.). Malaysian Cocoa Journal (in press).

Wan Aidah W.I., Asimah H., Abd. SalamB and Mamot, S. (2004). Effects ofblending cocoa butter and carotinooil on the physical and sensory qualitiesof fat blends and chocolate.Malaysian Cocoa Journal (In press).

Zainal, B. Awang Adzman, A. J. Ishak,Z. and Suzannah, S. (2004). In vitroevaluation of antimicrobial compoundsfrom Theobroma cacao against humanpathogenic microorganisms. Paperpresented at Seminar on Medicinal andAromatic Plants, 20-21st July 2004,FRIM Kepong, Selangor

Zainal, B., Sir, C. Y and Awang Adzman,A. J. (2004). Preliminary work onantimicrobial compounds extractedfrom Theobroma cacao tissues.Paper at 20th Annual Seminar of TheMalaysian Natural Product Society,29 – 30th November 2004, Hilton Hotel,Kuching, Sarawak

Hii, C.L., Samuel, Y.K.C. andNor Haslita, I. (2004). Qualityassessment of cocoa beans produced bysmallholders from different regions inMalaysia. Malaysian Cocoa Journal(in press).

Ishak, Z., Anika Flora, B., Furtek,D.B. and Ahmad Kamil, M.J. (2004).Antifungal activity of endophytic fungiisolated from the cocoa tree againstPhytophthora palmivora andOncobasidium theobromae. MSMBB2004 Scientific Meeting 19–21st July2004, Century Mahkota, Melaka.

Lea, J. (2004). Extraction of DNA fromcocoa (Theobroma cacao L.). MalaysianCocoa Journal (in press).

Lea, J., Lamin, K. and Furtek, D.B.(2004). Cocoa genetic linkage mapconstruction towards QTL mapping.Malaysian Cocoa Journal (In press).

Kasran, R. (2004). Trees that Drop RipePod. Poster at Biotechnology Asia 2004,Putra World Trade Centre,Kuala Lumpur, 9-11th Sept. 2004.

Meriam M.Y. (2004).Development andscreening of suitable artificial dietsfor Cocoa Pod Borer rearing.Malaysian Cocoa Journal (In press).

Norhayati, H. (2004). Prebiotic Milkand Dark Chocolate. Poster atBiotechnology Asia 2004,Putra World Trade Centre,Kuala Lumpur, 9-11th Sept. 2004.

Rosmawati, M.S., Suzannah, S. &Siti Azriena, A. (2004). Identificationand quantification of total polyphenolin different Theobroma cacao clone.Paper presented at 20th Annual Seminarof The Malaysian Natural ProductSociety, 29–30th Nov. 2004, Hilton Hotel,Kuching, Sarawak.

PenerbitanTerkiniRecentPublications


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Malaysian International Cocoa Fair2005 (MICF) akan diadakan 15 –19Julai, 2005 di Sunway Lagoon ResortHotel and Convention Centre. MICF2005 ini termasuk MalaysianInternational Cocoa Exhibition,Malaysian International CocoaConference dan MalaysianInternational Cocoa Dinner. Untukmatlumat lanjut, sila hubungiSecretariat, Malaysian InternationalCocoa fair 2005, c/o Malaysian CocoaBoard, 5th & 6th Floor, WismaSEDCO, Locked Bag 211, 88999 KotaKinabalu, Sabah, Malaysia.Tel.: 6088-252572, Fax: 6088-239575,e-mail: [email protected]

Hari Bertemu Pelanggan 2005 diLembaga Koko Malaysia telahditetapkan pada tarikh berikut : 28Januari, 18 Februari, 18 Mac, 15 April,20 Mei, 17 Jun, 15 Julai, 19 Ogos, 23September, 14 Oktober, 18 Novemberdan 16 Disember. Waktu dari jam 9.00hingga 11.30 pagi dan 3.00 hingga4.00 petang.

Client Meeting Day 2005 at MalaysianCocoa Board will be at the followingdates : 28 January, 18 February, 18March, 15 April, 20 May, 17 June, 15July, 19 August, 23 September, 14October, 18 November and 16December. The time is from 9.00hingga 11.30 a.m. and 3.00 until4.00 p.m.

PerlantikanComings

PerpisahanGoings

Peristiwaakan datangComingevents

• Pihak Jawatankuasa Penerbitan LKM ingin mengalu-alukan kedatangan kakitanganbari berikut: Cik Maisi Tiyukok (Pembantu Tadbir), En. Kharmar Sukarno (PegawaiSistem Maklumat), En. Samsuddin Mohd. Amin (Penolong Akauntan), En. FaizalMohd. Nor (Penolong Pegawai Penyelidik), Pn. Nor Azlin Zainal (Pegawai Penyelidik)dan Cik Roslina Mohd. Shah (Pegawai Penyelidik).

• The MCB Publication Committee would like to welcome the following newpersonnel to MCB: Ms. Maisi Tiyukok (Administrative Assistant), Mr. Kharmar Sukarno(Information System Officer), Mr. Samsuddin Mohd. Amin (Assistant Accountant),Mr. Faizal Mohd. Nor (Assistant Research Officer), Ms. Nor Azlin Zainal (ResearchOfficer) and Ms. Roslina Mohd. Shah (Research Officer).

• Pihak Jawatankuasa Penerbitan LKM ingin mengambil kesempatan untuk mengucapkanSelamat Bersara kepada Hamsilah Abu Bakar, Mohd. Yunus Salamun, Abdul Aziz Menandan Selamat Maju Jaya kepada Naisah Ujin, Mustafa Asmuni, Mohd. YaaqubKamaruddin, Rizal Abdul Rahim, Safri Razali. Setinggi-tinggi penghargaan dan terimakasih, segala jasa baik akan sentiasa dikenang dan terus kekal abadi di LembagaKoko Malaysia.

• The MCB Publication Committee would like to take this opportunity to wish happyretirement to Hamsilah Abu Bakar, Mohd. Yunus Salamun, Abdul Aziz Menan andbest wishes to Naisah Ujin, Mustafa Asmuni, Mohd. Yaaqub Kamaruddin, Rizal AbdulRahim, Safri Razali. Their contributions to MCB will always be remembered.


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Malaysian International Cocoa Fair2005 (MICF) will be held from 15 –19July 2005 at Sunway Lagoon ResortHotel and Convention Centre. MICF2005 includes Malaysian InternationalCocoa Exhibition, MalaysianInternational Cocoa Conference andMalaysian International Cocoa Dinner.For further information, pleasecontact Secretariat, MalaysianInternational Cocoa Fair 2005, c/oMalaysian Cocoa Board, 5th & 6th Floor,Wisma SEDCO, Locked Bag 211, 88999Kota Kinabalu, Sabah, Malaysia.Tel.: 6088-252572, Fax: 6088-239575,e-mail: [email protected]

Kementerian Perusahaan Perladangandan Komoditi (KPPK), akanmenganjurkan program MingguKomoditi 2005 dari 8 hingga 12 Ogos2005 di The Malaysian InternationalExhibition and Convention Centre(MIECC), Mines Resort City, SriKembangan, Selangor. Tema MingguKomoditi tersebut ialah “Peluangdalam Komoditi: Dinamik, Mampandan Watan”. Majlis Perasmian MingguKomoditi 2005 akan disempurnakanoleh Y.A.B. Dato’ Seri Abdullah bin Hj.Ahmad Badawi, Perdana MenteriMalaysia pada 8 Ogos 2005. Y.A.B.Dato’ Sri Mohd. Najib bin Tun Hj.Abdul Razak, Timbalan PerdanaMenteri Malaysia, pula akanmerasmikan Conference onBiotechnology of PlantationCommodities ) pada 9 Ogos 2005.

Ministry of Plantation Industries andCommodity (MPIC) will organiseprogram on Commodity Week 2005from 8 to 12 August, 2005 atThe Malaysian InternationalExhibition and Convention Centre(MIECC), Mines Resort City, SriKembangan, Selangor. The themeof the Commodity Week is“Opportunities in Commodities:Dynamic, Sustainable and

Peristiwaakan datangComingevents

MALAYSIA COCOA

Editorial:Penasihat (Adviser)Dato’ Dr. Azhar Ismail

Ketua Penyunting (Chief Editor)Dr. Hj. Rosmin Kasran

Naib Ketua Penyunting(Vice Chief Editor)Dr. Lee Choon Hui

Setiausaha (Secretary)Dr. Tan Chia Lock

Ahli Jawatankuasa(Committee Members)Dr. Douglas Bruce FurtekDatin Norhaini UdinHj. Omar Hj. TompangAlias AwangDenamany a/l GangadaranHii Ching LikRamle KasinSuzannah Sharif

Home-grown”. The opening ceremonyfor the Commodity Week will beofficiated by Y.A.B. Dato’ SeriAbdullah bin Hj. Ahmad Badawi,prime minister of Malaysia on the 8August 2005. Y.A.B. Dato’ Sri Mohd.Najib bin Tun Hj. Abdul Razak, deputyprime minister of Malaysia, willofficiate the opening ceremony of theConference on Biotechnology ofPlantation Commodities on the9 August 2005.


LEMBAGA KOKO MALAYSIATingkat 5 & 6, Wisma SEDCO, Lorong Plaza Wawasan, Off Coastal Highway

Beg Berkunci 211, 88999 Kota Kinabalu, Sabah, Malaysia.Tel: 088 - 255 320 / 252 572 Fax: 088 - 239 575 / 253 037

Laman Web: http://www.koko.gov.myPertanyaan: [email protected]

for pdf vol 2 no 1 - koko.gov.my

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