Karakteristik Mutu Biji Kakao Aceh Hasil Fermentasi Dengan Berbagai Cara Dan Interval Waktu Pengadukan
ABSTRACT: Response of cocoa
beans to any fermentation treatment may vary according to crop variety, farming
conditions and practices, and fermentation methods; including type of beans
stirring methods and stirring frequencies applied during fermentation period.
The objective of this research is to study quality characteristics of Aceh
fermented cocoa beans treated with different stirring methods and stirring
frequencies. The cocoa beans of 40 cm mass depth were kept in 53x40x50 cm
rattan buckets and were fermented for 5 days. Beans stirring during
fermentation was conducted either by in-place stirring andreplace-stirring to
other rattan bucket. Stirring period was set for each 12 hours, 24 hours, and
48 hours of fermentation time. Beans temperature, pH, and total sugar content
for each stirring period along five days-fermentationtime were recorded. The
fermented beans were sundried for moisture content of approximately 6%. The
results showed that the beans temperature during fermentation increased up to
45.7-46.6oC on the third-day and then decreased to 37.9-40.4oC on the
fifth-day. The highest temperature (46.6oC) was recorded for in-place stirring
with stirring period of 48 hours. The pH value of the beans decreased from
5.6-5.9 on the first-day to 3.2-3.4 on the fourth-day and then slightly
increased to 3.4 in average on the fifth-day. The total sugar content decreased
from 9.1-9.6% on the first-day to approximately 0.4% on the fifth-day. Quality
analysis of the fermented beans showed that pH value varied 5.5-5.8 and fat
content was 47.9-49.1%. The best quality of fermented beans was found for
replace-stirring method with stirring period of 24 hours. This treatment
resulted in fermented cocoa beans with 0.4% moldy, 17.5% partly purple, 3.0%
slaty, and 76.7% fully fermented.
Penulis: Heru Prono Widayat
Kode Jurna: jppertaniandd150973