Abstract
This research aims to know the effect of the concentration of sucrose and bread yeast to the successful process of cocoa beans fermentation. The research was conducted in the form of Completely Random Design of Factorial Pattern, two Factors. The first factor is sucrose consisted of 0% (control), 1%, 2%, and 3% sucrose. The second factor was the bread yeast consists of two (2) concentrations: 0,5% and 1 %, and each repeated twice to obtain 16 experimental units. The observed parameters were fermentation index, slaty beans and the pH of cocoa beans. The result of the research showed that there was an interaction between sucrose and bread yeast in the successful process of cocoa beans fermentation in small scale. The treatment without sucrose and adding 1% of bread yeast had a better effect to the fermentations index value of 1,72; salty beans were 1,56 and pH beans was 5,30.
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