Pengaruh Kadar Air dan Persamaan Model Bet untuk Prediksi Masa Simpan Kakao (Theobroma cacao L.)
Abstract: Effect of moisture
content and BET equation to the shelf life of cocoa (Theobroma cacao L.) has
been conducted. Increasing the quality of cocoa beans is with proper
post-harvest handling, including how the harvest, the level of ripeness, curing,
fermenting, drying up storage. The purpose of this study was to determine the
water content and the appropriate levels of critical in determining the shelf
life of cocoa. The benefits of this research are as information for farmers in
determining the shelf life of cocoa in order to design a storage area
corresponding to the respiratory system owned by cocoa. The results showed that
the effect of fermentation facilitator (Staphilococcus cerevisiae) and drying
temperature on water content showed that the fermentation facilitator
(Staphilococcus cerevisiae) highly significant effect on water content. The
drying temperature is also highly significant effect on water content. BET
equation obtained was Y = 2,912x + 1.238 (R2 = 0.965), Y = 2,897x + 1.353 (R2 =
0.968) and Y = 2,806x + 1.89 (R2 = 0.954).
Penulis: Rita Hayati
Kode Jurnal: jppertaniandd170516