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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.

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Published

2023-09-30 — Updated on 2026-02-11

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How to Cite

Sudarsa, I. K. A. A., Yulianti, N. L., & Arthawan, I. G. K. A. (2026). 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 (Original work published September 30, 2023)

Issue

Vol. 11 No. 2 (2023): September

Section

Articles

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