ANALISIS MUTU KIMIA DAN PATOLOGIS PADA BIJI KAKAO (Theobroma cacao L.) DENGAN WADAH DAN MASA SIMPAN YANG BERBEDA - Jumiati, Jumiati (JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO, 2018)
ABSTRACT The purpose of this study was to determine the chemical and pathological qualities of cocoa beans (Theobroma cacao L.) with containers and different shelf life. This study used a completely randomized design (CRD) with two factors, namely storage time and storage power. Observation variables consisted of seed classification, pH, water content, ash content, fat content, protein content, mold presentation and type of mold. The results showed that storage time had a very significant effect on pH, water content, fat, protein and carbohydrate contents ie. T0 = 5.88, namely T0 = 6.36, T3 = 50.7, T0 = 97.14 and T1 = 86.05, respectively and had significant effect on ash content T0 namely = 5.09 and was not significantly effect on mold presentation. Storage containers showed a very significant effect on the testing of PH, moisture content, fat, protein and carbohydrates contents ie. P1 = 5.59, P2 = 3.53, P1 = 37.1 and P2 = 48.74, respectively and was not significantly effect on ash content and mold percentage. The duration of storage and storage container interactions showed a very significant effect on the testing of fat content namely T2P2 = 69.21 and had significant effect on carbohydrate levels of T2P2 = 59.21. The best storage was in gunny sacks with a shelf life of 0 days. Keywords: Cocoa beans, mold, mycotoxins. ABSTRAK Tujuan dari penelitian ini adalah mengetahui mutu kimia dan patologis pada biji kakao (Theobroma cacao L.) Dengan Wadah dan masa simpan yang berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor yaitu lama penyimpanan dan daya simpan. Variabel pengamatan terdiri dari penggolongan biji, pH, kadar air, kadar abu, kadar lemak, kadar protein, presentasi kapang dan jenis kapang. Hasil penelitian menunjukkan lama penyimpanan berpengaruh sangat nyata terhadap pH, kadar air, lemak, protein dan karbohidrat yaitu T0= 5. 88, yaitu T0=6.36, T3 =50.7, T0=97.14 dan T1=86.05, berpengaruh nyata pada kadar abu T0 yaitu =5.09 dan berpengaruh tidak nyata pada presentasi kapang. Wadah penyimpanan menunjukkan berpengaruh sangat nyata terhadap pengujian PH, kadar air, lemak, protein dan karbohidrat yaitu P1= 5.59, P2= 3.53, P1=37.1 dan P2=48.74 serta berpengaruh tidak nyata terhadap kadar abu dan presentase kapang. Interaksi lama penyimpanan dan wadah simpan menunjukkan berpengaruh sangat nyata terhadap pengujian kadar lemak yaitu T2P2=69.21 serta berpengruh nyata terhadap kadar karbohidrat yaitu T2P2= 59. 21. Penyimpanan yang terbaik yaitu pada karung goni dengan lama simpan 0 hari. Kata Kunci: Biji Kakao, Kapang, Mikotoksin