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All Journal Salaga Journal
Abdul, Azis
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Agriculture, Biological Sciences & Forestry Control & Systems Engineering Electrical & Electronics Engineering Engineering

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The Effect of Fermentation and Soaking Time on Water Content of Cocoa (Theobroma cacao L.) Sri Wahyuni, Rahman; Abdul, Azis; Junaedi, Muhidong
Salaga Journal Volume 02, No. 2, December 2024
Publisher : Program Studi Teknik Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/salaga.v2i2.1780

Abstract

Post-harvest handling, particularly fermentation and soaking, significantly affects cocoa quality. This study investigates the effects of fermentation duration (3, 5, 7 days) and soaking time (1, 2, 3 hours) on the moisture content of MCC 02 cocoa beans. The fermented beans were sun-dried, and moisture content was analyzed using the wet/dry basis method. Results showed the lowest wet basis moisture content of 55.65% for beans fermented for 3 days and soaked for 1 hour, and the highest of 63.1% for beans fermented for 3 days and soaked for 2 hours. After drying, the control sample had a moisture content of 7.7% (63.5% before drying), while the lowest moisture content for beans fermented for 5 days with 1-hour soaking was 7.95%, and the highest was 10.65% for beans fermented for 3 days with 1-hour soaking, exceeding the SNI standard (6-7%). Temperature fluctuations (28 - 37°C) and weather-dependent drying prolonged the process, resulting in higher moisture content than the standard, indicating the need for controlled drying methods.
Co-Authors Junaedi, Muhidong Sri Wahyuni, Rahman