The Effect of Drying Temperature and Shelf Life on the Characteristics of Cocoa Beans (Theobroma cacao L.) Fermentation Results
DOI:
https://doi.org/10.24843/JBETA.2024.v12.i02.p07Keywords:
Drying temperature, shelf life, characteristic,, ermentation, fermentationAbstract
This research was conducted to determine the effect of temperature and drying time on the characteristics of fermented cocoa beans and to obtain the best combination of drying temperature and shelf life. This research used a completely randomized design (CRD) with two factors :storage time (7 days and 14 days) and temperature (50°C, 60°C, and 70°C) . Cocoa beans are harvested and fermented using an albesia wood box measuring 26cm x 25cm x 23cm with a thickness of 2 mm for 7 days. the seed are soaked and washed with running water arter the fermentation process in complete . Drying begins by placing the seeds into the ST - 02 dehydrator. . The research results showed that temperature and drying time had a significant effect (P <0.05) on the parameters of water content, fat content, pH, organoleptic tests including color, texture, aroma. The best treatment combination is at a temperature of 50°C (S1) with a drying time of 20 hours and a storage period of 7 days (P1) to produce dry cocoa beans with characteristics according to 2323:2008 cocoa beans, SNI 3749:2009 cocoa butter and organoleptic test results. water content 6.04%, fat content 36.52%, pH 4.60, color hedonic test 4.13, seed texture 3.93, and seed aroma 4.13.References
Amin, A. S. (2005). Teknologi pasca panen kakao untuk masyarakat perkakaoan Indonesia. BPPT Press, Badan Pengkajian dan Penerapan Teknologi.
Apriyanto, M., Sutardi, S., Supriyanto, S., & Harmayani, E. (2017). Fermentasi Biji Kakao Kering Menggunakan Saccharomyces cerevisiae, Lactobacillus lactis, dan Acetobacter aceti. Agritech, 37(3), 302–311.
Arinata, I. N., Yulianti, N. L., & Arda, G. (2020). Pengaruh Variasi Dimensi Wadah dan Fermentasi terhadap Kualitas Biji Kakao (Theabroma cacao L.) Kering. Jurnal Beta (Biosistem Dan Teknik Pertanian), 8(2), 211–222.
Aryani, N. L. P. N. A., Yulianti, N. L., & Arda, G. (2018). Karakteristik Biji Kakao Hasil Fermentasi Kapasitas Kecildengan Jenis Wadah dan Lama Fermentasi yang Berbeda. Jurnal Beta (Biosistem Dan Teknik Pertanian), 6(1), 17–24.
Botutihe, F., Kusumaningrum, M. Y., & Jambang, N. (2020). Strategi Pemenuhan Syarat Mutu Standar Nasional Indonesia (Sni) Biji Kakao Fermentasi. Jurnal Teknologi Pertanian, 21(3), 191–202.
BSN. (2008). Standar Nasional Indonesia Biji Kakao. SNI 01-2323-2--8.BSN. (2009). Standar Nasional Indonesia Lemak Kakao. SNI 3749:2009.
Camu, N., De Winter, T., Addo, S. K., Takrama, J. S., Bernaert, H., & De Vuyst, L. (2008). Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate. Journal of the Science of Food and Agriculture, 88(13), 2288–2297.
Dina, S. F., Napitupulu, F. H., & Ambarita, H. (2013). Kajian Berbagai Metode Pengeringan Untuk Peningkatan Mutu Biji Kakao Indonesia. Journal of Industrial Research (Jurnal Riset Industri), 7(1), 35–52.
Ditjenbun. 2013. Pedoman Teknis Penanganan Pasca Panen Tanaman Kakao. Kementan, Jakarta.
Fibrianto, K., Widyotomo, S., & Harijono, H. (2018). Pengaruh Asal Biji Kakao Dan Lama Conching Terhadap Karakteristik Sensori Cokelat Hitam Dengan Pendekatan Discrete Time Intensity. Jurnal Teknologi Pertanian, 19(1), 1–14.
Hartuti, S., Juanda, J., & Khatir, R. (2020). Upaya Peningkatan Kualitas Biji Kakao (Theobroma Cacao L.) Melalui Tahap Penanganan Pascapanen (Ulasan). Jurnal Industri Hasil Perkebunan, 15(2), 38–52.
Manalu, R. (2019). Pengolahan Biji Kakao Produksi Perkebunan Rakyat untuk Meningkatkan Pendapatan Petani [Processing of Smallholder Plantations Cocoa Production to Increase Farmers Income]. Jurnal Ekonomi & Kebijakan Publik, 9(2), 99–112.
Purwaningsih, T. M., & Djaafar, T. F. (2019). Nilai Tambah Biji Kakao Fermentasi dengan Perlakuan Penambahan Starter Kering. RESEARCH FAIR UNISRI, 3(1).
Waluyo, S., Saputra, T. W., & Permatahati, N. (2021). Mempelajari karakteristik fisik biji kakao (Theobrema cacao L.) pada suhu pengeringan yang berbeda. Jurnal Teknik Pertanian Lampung, 10(2), 200–208.
Yulianti, N. L., & Arda, G. (2018). Studi Kombinasi Lama Fermentasi, Jenis Wadah dan Suhu Pengeringan Terhadap Karakteristik Kakao Kering. Jurnal Ilmiah Teknologi Pertanian Agrotechno, 3(1), 304.
Downloads
Published
How to Cite
Issue
Section
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/
