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All Journal Journal of Halal Science and Research Journal of Experimental and Applied Physics
Permata, Annisa
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Control & Systems Engineering Electrical & Electronics Engineering Materials Science & Nanotechnology Physics Other

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Analysis of the effect of fermentation duration on the organoleptic properties of dried cocoa beans (Theobroma cacao L.) at Nglanggeran Agricultural Technology Park Permata, Annisa; Hidayah, Nurul
Journal of Halal Science and Research Vol. 5 No. 2 (2024): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v5i2.9957

Abstract

The post-harvest process of cocoa fruits includes fruit harvesting, cracking, wet bean sorting, fermentation, drying, dry bean sorting, and packaging. One of the post-harvest processes that significantly affects the quality of cocoa beans is fermentation. The fermentation process, facilitated by acetic acid and lactic acid bacteria, aims to reduce moisture content, enhance aroma and flavor, and improve the quality of cocoa beans. Acetic acid bacteria, such as Acetobacter and Gluconobacter, contribute to acetic acid production, giving cocoa beans their characteristic flavor. These bacteria convert alcohol into acetic acid, a process crucial for developing the beans' flavor. On the other hand, lactic acid bacteria, like Lactobacillus and Pediococcus, play a role in the breakdown of complex compounds, enhancing the aroma. These bacteria produce lactic acid, which contributes to the beans' aroma. One factor that influences the success of cocoa fruit fermentation is the duration of fermentation. The optimal fermentation time for cocoa fruits is 5 – 6 days. If it is less or exceeds the optimal time, the fermentation of cocoa fruits will not be perfect. The duration of cocoa fruit fermentation has been proven to affect the aroma, taste, texture, and color of dried cocoa beans.   Keywords: Cocoa, Fermentation, Post-harvest process of cocoa, Organoleptic
Design of a Gravity Acceleration Measurement System Using a Pendulum Oscillation Tool and Tracker Analysis Permata, Annisa; Asrizal, Asrizal; Amir, Harman; Sari, Mona
Journal of Experimental and Applied Physics Vol 4 No 1 (2026): March Edition
Publisher : Department of Physics, Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jeap.v4i1.162

Abstract

Experiment has a crucial role in physics, one of the fundamental science for research and technology. This research focuses on gravitation and utilizes methods of experimental design and execution. Measuring gravitation is a frequently studied topic and related to the oscillation pendulum's harmonic. In practice, pendulum oscillations are often still calculated manually without visualizing the pendulum's trajectory during oscillation. With modern learning tools development, harmonic oscillations' measurements can be calculated and analysed by using video tracking software, for example, by generating graphs. A static pendulum with a string in three lengths: 50 cm, 60 cm, and 70 cm is required. The swinging pendulum loaded with a 100-gram weight and filmed by a camera. The recordings were analysed using the tracker software. The results were displayed as a sinusoidal waveform plotted from the points along the pendulum's path during oscillation.
Co-Authors Asrizal Harman Amir NURUL HIDAYAH Sari, Mona