Characteristics of Cocoa Beans on Small Capacity Fermentation Results Based on Different Types of Containers and Different Fermentation Length

Authors

  • Ni Luh Putu Novi Adi Aryani Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian Unud
  • Ni Luh Yulianti Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian Unud
  • Gede Arda Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian Unud

DOI:

https://doi.org/10.24843/j.beta.2018.v06.i01.p03

Keywords:

cocoa, container type, fermentation length, cocoa beans characteristics.

Abstract

This study aimed to determine the characteristics of fermented cocoa beans in small-capacity containers and to identify the treatment that produces the best cocoa bean characteristics after fermentation. A factorial randomized block design with two factors was used. The first factor was container type with three levels: wooden box, bamboo basket, and plastic sack. The second factor was fermentation length with three levels: 4 days, 5 days, and 6 days. Observed parameters included fermentation temperature, external and internal cocoa bean pH, number of beans per 100 grams, skin content, water content, and split test results (unfermented, underfermented, fermented, germinating, moldy, and insect-containing beans). The results showed that both container type and fermentation time significantly affected fermentation temperature, pH, number of beans per 100 grams, skin content, water content, and split test results for unfermented and fermented beans. The best cocoa bean characteristics were obtained using a wooden box (25.5 cm × 25.5 cm × 30.5 cm) with a 7.5 kg capacity fermented for 6 days, achieving a maximum fermentation temperature of 45.45°C, external cocoa bean pH of 6.40, internal cocoa bean pH of 4.10, 87.5 beans per 100 grams, skin content of 10.95%, water content of 7.3%, and split test results of 0% unfermented, 8% underfermented, 92% fermented, 0% germinating, 0% moldy, and 0% insect-contaminated beans.

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Published

2017-11-13

How to Cite

Aryani, N. L. P. N. A., Yulianti, N. L., & Arda, G. (2017). Characteristics of Cocoa Beans on Small Capacity Fermentation Results Based on Different Types of Containers and Different Fermentation Length. Jurnal BETA (Biosistem Dan Teknik Pertanian), 6(1), 17–24. https://doi.org/10.24843/j.beta.2018.v06.i01.p03

Issue

Vol. 6 No. 1 (2018): April

Section

Articles

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