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Ni Kadek Febrina Dwi Pradnyadari
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Pengaruh SuhuPengeringan dan Masa Simpan terhadap Karakteristik Biji Kakao (Theobroma cacao L.) Hasil Fermentasi Ni Kadek Febrina Dwi Pradnyadari; Pande Ketut Diah Kencana; I Nyoman Sucipta
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 12 No 2 (2024): September
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2024.v12.i02.p07

Abstract

This research was conducted to determine the effect of temperature and drying time on the characteristics of fermented cocoa beans and to obtain the best combination of drying temperature and shelf life. This research used a completely randomized design (CRD) with two factors :storage time (7 days and 14 days) and temperature (50°C, 60°C, and 70°C) . Cocoa beans are harvested and fermented using an albesia wood box measuring 26cm x 25cm x 23cm with a thickness of 2 mm for 7 days. the seed are soaked and washed with running water arter the fermentation process in complete . Drying begins by placing the seeds into the ST - 02 dehydrator. . The research results showed that temperature and drying time had a significant effect (P <0.05) on the parameters of water content, fat content, pH, organoleptic tests including color, texture, aroma. The best treatment combination is at a temperature of 50°C (S1) with a drying time of 20 hours and a storage period of 7 days (P1) to produce dry cocoa beans with characteristics according to 2323:2008 cocoa beans, SNI 3749:2009 cocoa butter and organoleptic test results. water content 6.04%, fat content 36.52%, pH 4.60, color hedonic test 4.13, seed texture 3.93, and seed aroma 4.13.
Co-Authors I Nyoman Sucipta Pande Ketut Diah Kencana