<![CDATA[This research aims to determine the effect of temperature and drying time on the characteristics of dry cocoabeans and to obtain the best combination of temperature and drying time. This study used a completelyrandomized design (CRD) with two factors, there is temperature (50oC, 60oC, and 70oC) and time (15 and20 hours). Cocoa beans were collected and fermented using an albesia wooden box measuring 26cm x 25cmx 23cm with a thickness of 2 mm until five days. After finished fermentation, the seeds are soaked and cleaned using running water. The drying stage begins by inserting the seeds into a dehydrator dryer modelST-02. The results showed that temperature and drying time had a significant effect (P<0.05) on theparameters (moisture content, skin content, split test after drying, fat content, and organoleptic tests color,taste of nibs, texture, aroma, and overall acceptance). Temperature and drying time did not affect the number of seeds per 100 g. The best treatment combination was 600C temperature (S2) and 20 hours of drying time (T2) with 7.56% moisture content, 10.75% skin content, 3% unfermented beans, 7% semi-fermented beans, 90% completely fermented beans, 48.83% fat content, 4.66 colors hedonic test, 4.13 chip taste, 4.13 texture, 4.33 aroma, and 4.60 total acceptance. ]]>
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