STUDI MUTU BIJI KAKAO FORASTERO YANG DIOLAH DENGAN METODE SIME-CADBURY

Usman Pato
Yusmarini '
Jumar '

Sagu
Vol 2, No 03 (2003)

The effect of various fermentation times on the quality of dried Forastero cacao beans was evaluated. Dataobtained were treated by the analysts of variance followed by a least significant difference test Various fermen-tiition times significantly affected the total acids, weight of 100 of beans, number of mould-infected beans, andthe colour of cacao beans, however no effect of fermentation times on the fermentation index, p H , aroma andtaste of cocoa beans was observed. The higher quality of d ried Forastero cacao beans processed by use of Slnie-Cadbury method was found when raw beans were fermented for 5 d than for 3 or 7 d.