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

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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

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