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 Teknologi Pertanian UNEJ, Jember.

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 Teknologi Pertanian UNEJ, Jember.

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 — Updated on 2026-02-11

Versions

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

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