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All Journal Agrointek Jurnal Pangan dan Agroindustri Biology, Medicine, & Natural Product Chemistry Planta Tropika Jurnal Sains dan Teknologi Pangan Jurnal Teknologi Pangan dan Hasil Pertanian MATAPPA: Jurnal Pengabdian Kepada Masyarakat Food Science and Technology Journal (Foodscitech) Studi Kasus Inovasi Ekonomi Journal of Community Service and Empowerment Food Technology and Halal Science Journal
Vritta Amroini Wahyudi
Universitas Muhammadiyah Malang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Immunology & microbiology Medicine & Pharmacology Public Health Social Sciences Other

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Pengaruh perbedaan jenis wadah fermentasi terhadap keberhasilan fermentasi dan kualitas biji kakao: review Nengsi, Sulistia; Wahyudi, Vritta Amroini; Warkoyo, Warkoyo
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.25366

Abstract

This paper aims to determine the effect of different types of fermentation containers. Fermentation of cocoa beans can be done using several types of fermentation containers such as fermentation boxes, bamboo baskets and styrofoam. Each type of container will produce different types of fermentation containers will influence changes in temperature and pH profiles during the cocoa bean fermentation process.    In this discussion we will discuss the influence of different types of fermentation containers used on the quality of the cocoa beans produced, so that this study can provide information regarding the influence of the type of fermentation container used on the success and quality of the cocoa beans. The method used is to review several previous articles using Google School and draw conclusionsUsing wooden boxes as fermentation media will produce more optimal temperature and pH than other container types because they have insulating properties. The duration of the length of the cocoa bean fermentation process will affect the result of the moisture content of the fermented cocoa beans. The longer the cocoa fermentation process, the lower the dried cocoa beans' moisture content. Limit The maximum moisture content of cocoa beans, according to SNI, is 7.5%. The total phenolic value of fermented cocoa beans is influenced by several differences, namely differences in fruit varieties, fruit maturity levels, fermentation processes, drying, and roasting or roasting.
Co-Authors Afifah Nuril Aini Aini, Afifah Nuril Aldebaran, Deksa Anjarsar, Sintya Aulia AYU LESTARI Ayu Ramadhani Kumala Dewi Cahya, Salsabilla Aulia Damat, D. Damat, Damat Dana Marsetya Utama Desiana Nuriza Putri Devi Dwi Siskawardani Dewi, Ayu Ramadhani Kumala Dian Puspita Dian Puspita Edwin Eka Haprinata Elfi Anis Saati Elfi Anis Saati Elfi Anis Saati Elianarni, Dahlia Erykawati, Lubenah Hadi, Vina Miftahurrahmah Putri Hafid, Ibnu Hanif Alamudin Manshur Haprinata, Edwin Eka Husna, Afifa Husna, Afifah Joko Susilo Utomo Laurent Octaviana M. Zul Mazwan Maharani, Putri Kirana Mansur, Hanif Alamudin Maulana, Abel Alqurni Melindasari, Febi Mochammad Wachid Mochammad Wachid Nafis, Dzakia Nengsi, Sulistia Noor Harini Noverita Resya Nur Fitriana Nur Sahirah Nur, Nafidzah Puspa Seqip Putri, Elita Mahda Gatra Putri, Nina Nurazizah Purnomo Qonnitasya, Athira Racita Sekar Mauliddyah Rista Anggriani Rizma Amalia Natazza Sa'ati, Elfi Anis Sansi, Delfira Hisana Selvy Triskiana Wista Sri Winarsih Sukardi Sukardi Sukardi Sukardi Sukardi, S. Sutrisno Sutrisno Tiara Ayu Paramita Warkoyo Warkoyo . Warkoyo, W. Winda Cancerina Harsono Putri Wulandari, Tanasya Mey Zahro, Nur Alfiatus