The Effect of Variation of Container Dimension and Long Fermentation of the Quality Cocoa (Theabroma cacao L.) Beans

Authors

  • I Nyoman Arinata
  • Ni Luh Yulianti
  • Gede Arda

DOI:

https://doi.org/10.24843/JBETA.2020.v08.i02.p04

Keywords:

Container dimensions, , fermentation time, , cocoa beans drying, , and fermentation temperature.

Abstract

The purpose of this study was to determine the effect of variations in container dimensions and fermentation time on the quality of dried cocoa beans from fermented with different container dimensions variations and also to determine the best treatment of the results of drying cocoa beans after the fermentation process. This research uses a factorial completely randomized design with two factors, namely the first factor is the variation of different container dimensions and the second factor is the fermentation time, which consists
of three levels, namely 5 days, 6 days and 7 days. The results of the research carried out showed that the dimensions of the container treatment and fermentation time affect the fermentation temperature, the number of seeds per 100 grams, water content, skin content and the results of the split test ie unfermented seeds, semi-fermented seeds and perfectly fermented seeds. From the results of observations that have been made, the best treatment on the fermentation temperature parameters is the largest dimension of the wooden box container treatment with 6 days fermentation time, which shows the number of results of the most perfectly fermented seed splitting test is the most compared to the unfermented split test and fermented half seed

References

Alam, N. A. N., Saleh, M. S., & Hutomo, G. S. (2010). Karakteristik buah kakao yang dipanen pada berbagai ketinggian tempat

tumbuh dan kelas kematangan. Agroland, 17(2).

Amin, A. S. (2005). Teknologi pasca panen kakao untuk masyarakat perkakaoan Indonesia. BPPT Press, Badan Pengkajian dan Penerapan Teknologi.

Arief, R. W., & Asnawi, R. (2011). Karakterisasi sifat fisik dan kimia beberapa jenis biji kakao lindak di Lampung. Journal of Industrial and Beverage Crops, 2(3), 325-330.

Aryani, N. A., Yulianti, N. L., & Arda, G. Karakteristik Biji Kakao Hasil Fermentasi Kapasitas Kecil dengan Jenis Wadah dan Lama Fermentasi yang Berbeda. Jurnal BETA (Biosistem dan Teknik

Pertanian), 6(1), 17-24.

Biji, P. F. K. S. F., & Berperan, K. D. E. K. Y.Physico-Chemical Changes During Cocoa Fermentation and Key Enzymes Involed. Camu, N., De Winter, T., Addo, S. K., Takrama,

J. S., Bernaert, H., & De Vuyst, L. (2008). Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate. Journal of the Science of Food and Agriculture, 88(13), 2288-2297.

Haryadi, M. S. (1991). Pengolahan Kakao Menjadi Bahan Pangan. Pusat Antar Universitas Pangan dan Gizi. Universitas Gajah Mada, Yogyakarta.

Hatmi, R. U., & Rustijarno, S. (2012). Teknologi Pengolahan Biji Kakao Menuju SNI Biji Kakao 01-2323-2008. BPTP Yogyakarta.

Kustyawati, M. E., & Setyani, S. (2012). Pengaruh penambahan inokulum campuran terhadap perubahan kimia dan mikrobiologi selama fermentasi coklat. Jurnal Teknologi & Industri Hasil Pertanian, 13(2), 73-84.

Misnawi, S. J., Nazamid, S., & Jamilah, B. (2002). Activation of remaining key enzymes in dried under-fermented cocoa beans and its effect on aroma precursor formation. Food Chemistry, 78(4), 407-417.

Nasional, B. S. (2008). Standar Nasional Indonesia (SNI) 01-2323-2008 (Biji Kakao, Bubuk Kakao dan Lemak Kakao).

Rasadi, Y. (2015). Karakteristik Fisik dan Kimia Biji Kakao (Theobroma cacao L.) Hasil Fermentasi Variasi Wadah Kotak Kayu, Krat Plastik dan Daun Pisang di Pusat Penelitian Kopi dan Kakao Indonesia. Skripsi S1. Fakultas Teknologi Pertanian Universitas Jember, Jember.

Rohan, T. A. (1963). Processing of Raw Cocoa from the Market. FAO Agriculture Studies, no. 60. Food and Agriculture Organization, Rome, Italy.

Poedjiwidodo, M. S. 1996. Sambung Samping Kakao. Jawa Tengah. Trubus Agriwidya.

Sari, K. A. R. T. I. N. I. A. (2016). Pengaruh indeks kematangan buah kakao (Theobroma cacao L.) dan massa tumpukan terhadap kualitas hasil fermentasi biji kakao di Wilayah Gedong Tataan, Kabupaten Pesawaran, Lampung (Doctoral dissertation, Thesis, Universitas Lampung, Indonesia).

Schwan, R. F. (1998). Cocoa fermentations conducted with a defined microbial cocktail inoculum. Appl. Environ. Microbiol., 64(4), 1477-1483.

Sriwanda, N. (2018). Prospek Usaha Tani Kakao Kecamatan Bandar Baru Kabupaten Pidie Jaya. Jurnal Bisnis Tani, 3(2), 139-146.

Siregar, T. H., Riyadi, S., & Nuraeni, L. (1989). Budidaya, pengolahan dan pemasaran cokelat. Penerbit Swadaya.–

Wahyudi, T., Pangabean, T. R., & Pujianto, P. (2008). Panduan Lengkap Kakao Manajemen Agribisnis dari Hulu hingga Hilir. Penebar Swadaya, Jakarta, 364.

Winarno, F. G. (1997). Kimia Pangan Dan Gizi. PT Gramedia Pustaka Utama Press, Jakarta, Indonesia.

Yusianto, H. W., & Wahyudi, T. (1997). Mutu dan pola cita rasa biji beberapa klon kakao lindak. Pelita Perkebunan, 13, 171-187.

Yusianto. 1998. Analisis hubungan antar komponen cita rasa biji kakao. Pelita Perkebunan, 14 (2) : 124-140

Downloads

Published

2026-02-03

How to Cite

Arinata, I. N., Yulianti, N. L., & Arda, G. (2026). The Effect of Variation of Container Dimension and Long Fermentation of the Quality Cocoa (Theabroma cacao L.) Beans. Jurnal BETA (Biosistem Dan Teknik Pertanian), 8(2), 211–222. https://doi.org/10.24843/JBETA.2020.v08.i02.p04

Issue

Vol. 8 No. 2 (2020): September

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

License Term

All articles published in Jurnal Beta (Biosistem dan Teknik Pertanian)  are open access and licensed under the Creative Commons Attribution 4.0 International License (CC BY 4.0). This means that anyone is free to:

  • Share — copy and redistribute the material in any medium or format.

  • Adapt — remix, transform, and build upon the material for any purpose, even commercially.

However, this is granted under the following conditions:

  • Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.

  • No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.

By submitting an article to Jurnal Beta (Biosistem dan Teknik Pertanian), authors agree to the publication of their work under this open access license. The authors retain the copyright of their work, but grant Jurnal Beta (Biosistem dan Teknik Pertanian)  the right of first publication.

For more information about the CC BY 4.0 license, please visit the official website: https://creativecommons.org/licenses/by/4.0/

Most read articles by the same author(s)

<< < 1 2 3 4 5 6 > >>