This is an outdated version published on 2023-09-30. Read the most recent version.

Study of Variation of Drying Temperature and Fermentation Container Capacity on the Characteristics of Dry Cocoa Beans (Theobroma cacao L.)

Authors

  • I Ketut Adwitya Ari Sudarsa Program Studi Teknik Pertanian dan Biosistem , Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia
  • Ni Luh Yulianti Program Studi Teknik Pertanian dan Biosistem , Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia
  • I Gusti Ketut Arya Arthawan Program Studi Teknik Pertanian dan Biosistem , Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

DOI:

https://doi.org/10.24843/JBETA.2023.v11.i02.p11

Keywords:

dried cocoa beans, cocoa, drying temperature, fermentation container capacity

Abstract

Cocoa (Theobroma cacao L.) is one of the primary commodities of plantations that has an important
role in the national economy. Cocoa production in Indonesia in recent years has continued to increase
and this is directly proportional to the increase in the area of cocoa plantations. From the cocoa
production, only a small part of it applies post-harvest processes such as cocoa bean fermentation. The
purpose of this study was to determine the effect of air drying temperature treatment and storage on dry
cocoa beans to produce quality cocoa beans according to SNI standards. This study used a completely
randomized design with two factors, the first factor is the storage capacity of the fermentation, which
consists of 5.5 kg, 7.5 kg, and 9.5 kg and the second factor is the drying temperature, which consists of
40oC, 50oC, and 60oC. The parameters studied include: fermentation temperature, moisture content, skin
content, and split test. The results showed that based on the observed parameters, the A2B3 treatment
with a fermentation capacity of 7.5 kg and a drying temperature of 60oC produced the best dry cocoa
beans characteristics, namely the temperature of fermented cocoa beans at 46.5oC, moisture content of
7.54%, skin content of 10 .79%, 2.67% unfermented beans, 14% semi-fermented beans, and 83.88%
fully fermented beans.

References

Alvian S., H., Harnesa Putri, S., & Iflah, T. (2020).

Perubahan Fisik Dan Kimia Biji Kakao

Selama

Fermentasi.

Jurnal

Industri

Pertanian (JUSTIN), 2, 158-165.

Arinata, I., Yulianti, N., & Arda, G. (2019).

Pengaruh Variasi Dimensi Wadah dan

Lama Fermentasi Terhadap Kualitas Biji

Kakao (Theobroma cacao L.) Kering.

Jurnal BETA (Biosisten dan Teknik

Pertanian, 8, 1-3.

Ariningsih, E., Purba, H., Sinuraya, J., Septanti, K.,

& Suharyono, S. (2021). Permasalahan dan

Strategi Peningkatan Produksi dan Mutu

Kakao Indonesia. Analisis kebijakan

Pertanian, 19, 89-108.

Ariyanti, M. (2017). Karakteristik Mutu Biji Kakao

(Theobroma Cacao L) Dengan Perlakuan

Waktu Fermentasi Berdasar SNI2323-2008.

Jurnal Industri Hasil Perkebunan, 12, 34

42.

Cahyaningrum, N., Safitri, A., Kobarsih, M., Fajri,

M.,

& Marwati, T. (2019). Kajian

Pengeringan Biji Kakao Hasil Panen Akhir

Musim di Gunungkidul Yogyakarta.

Research Fair Unisri, 3, 655-662.

Hayati, R., Yusmanizar, Mustafril, & Fauzi, H.

(2012). Kajian Fermentasi dan Suhu

Pengeringan padaMutu Kakao (Theobroma

cacao L.). JTEP (Jurnal Keteknikan

Pertanian), 26, 129-135.

Karinawantika, E. (2015). Karakteristik Fisik dan

Kimia Biji Kakao Hasil Fermentasi dalam

Wadah Karung Plastik di Pusat Penelitian

Kopi dan Kako Indonesia. Skripsi S1. Tidak

dipublikasikan.

Fakultas

Pertanian UNEJ, Jember.

Teknologi

Kustyawati, M., E., dan Setyani, S. (2008).

Pengaruh Penambahan Inokulum Campuran

Terhadap

Perubahan

Kimia

dan Mikrobiologi Selama Fermentasi Coklat.

Jurnal Teknologi Industri dan Hasil

Pertanian, 13(2).

Mahardika, E. (2015). Karakteristik Fisiko Kimia

Biji Kakao (Theobroma cacao L.) Hasil

Variasi

Jenis

Ukuran dan Wadah

Fermentasi di Pusat Penelitian Kopi dan

Kakao Indonesia. Skripsi S1. Tidak

dipublikasikan.

Fakultas

Pertanian UNEJ, Jember.

Teknologi

Marwati, H., Suprapto, & Yulianti. (2013).

Pengaruh Tingkat Kematangan Terhadap

Mutu Biji Kakao (Theobroma cacao L.)

yang Dihasilkan Petani Kakao di Teluk

Kedondong Bayur Samarinda. Jurnal

Teknologi Pertanian, 8(1), 6-11.

Nursalam, N. (2016). Mutu Biji Kakao Lindak pada

Berbagai Lama Waktu Fermentasi. Jurnal

Agrisains, 6(2).

Putra, G. G., Sutardi, S., & Kartika, B. (2017).

Peranan Perubahan Komponen Prekursor

Aroma dan Cita Rasa Biji Kakao Selama

Fermentasi Terhadap Cita Rasa Bubuk

Kakao yang Dihasilkan. Jurnal Agritech,

13(4), 13-17.

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. Tidak dipublikasikan. Fakultas

Teknologi Pertanian UNEJ, Jember.

SNI 2323. (2008). Standar Nasional Indonesia Biji

Kakao. Jakarta: Dewan Standarisasi

Nasional.

Rachmatullah, D., Putri, D., Herianto, F., & Harini,

N.

(2021). Karakteristik Biji Kakao

(Theobroma cacao L.) Hasil Fermentasi

Dengan Ukuran Wadah Berbeda. Jurnal

Viabel Pertanian, 15(1), 32-44.

Suprapti & Direktorat Jenderal Perkebunan. (2011).

Statistik Perkebunan Kakao 2009-2012.

Jakarta: Direktorat Jenderal Perkebunan

Kementerian Pertanian.

Utami, H., & Rustijarno, S. (2012). Teknologi

Pengolahan Biji Kako Menuju SNI Biji

Kakao . Yogyakarta: Badan Pengkajian

Teknologi Pertanian.

Utami, R. R., Supriyanto, S., Rahardjo, S., &

Armunanto,

R.

(2016).

Aktivitas

Antioksidan Kulit Biji Kakao dari Hasil

Penyangraian Biji Kakao Kering pada

Derajat Ringan, Sedang dan Berat. Agritech,

37. 88-94.

Winarno, F. G., (1997). Kimia Pangan dan Gizi.

Jakarta: Gramedia Pustaka Utama.

Downloads

Published

2023-09-30

Versions

How to Cite

Sudarsa, I. K. A. A., Yulianti, N. L., & Arthawan, I. G. K. A. (2023). Study of Variation of Drying Temperature and Fermentation Container Capacity on the Characteristics of Dry Cocoa Beans (Theobroma cacao L.) . Jurnal BETA (Biosistem Dan Teknik Pertanian), 11(2), 336–343. https://doi.org/10.24843/JBETA.2023.v11.i02.p11

Issue

Vol. 11 No. 2 (2023): 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