Characteristic Quality of Pinrang’s Cocoa Beans During Fermentation Used Styrofoam Containers

Erina Septianti,Nandi K Sukendar,Jumriah Langkong,Arini Putri Hanifa,Salengke Salengke

doi:10.20956/canrea.v3i1.235

Erina Septianti, Nandi K Sukendar + Show 3 more

Open Access

https://doi.org/10.20956/canrea.v3i1.235

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Abstract

Pinrang Regency is one of the regencies that contributes the largest production in South Sulawesi. The fermentation process is the stage of processing cocoa beans that must be carried out to guarantee the taste and aroma of good chocolate. The purpose of research is to study the effect of fermentation time with different cocoa clones on the quality characteristics of cocoa beans during fermentation. Characterization was held by observing the shape and color of the cocoa beans visually and measuring the temperature, pH, total acid, water content and fat content of the beans during fermentation. The results was showed that cocoa beans from local clones were better than Sulawesi 2 clones based on the quality characteristics of the beans produced. The best beans quality is on the 4 and 5 days of fermentation which produces an optimum temperature of around 45-47°C, pH around 5-5.4, total acid around 0.90%. Cocoa beans with a physical appearance and color that is bright enough, fat content around 50.45 %, and the water content is quite low around 4.97%. The quality of the cocoa beans produced is still in accordance with SNI 2323-2008. The use of styrofoam can be used as an alternative besides fermentation with wooden boxes that are usually done by farmers. The results of the study are expected to be used to obtain data and information on the characteristics of fermented cocoa beans, especially from Pinrang Regency, South Sulawesi.

Highlights

South Sulawesi Province is the second largest of cocoa producing in Indonesia and distribution of cocoa in six districts, the one of them is in Pinrang district [1]
The results indicated the water content of the dried cocoa beans produced accordance with the standard because did not exceed the maximum standard set by BSN [29] of 7.5
The results was showed that cocoa beans from local clones from Pinrang district were better than Sulawesi 2 clones based on the quality characteristics of the seeds produced

Summary

Introduction

South Sulawesi Province is the second largest of cocoa producing in Indonesia and distribution of cocoa in six districts, the one of them is in Pinrang district [1]. Many factor significant influence the quality of cocoa products such as the raw material for cocoa beans and production process to produce cocoa products [3,4,5]. The low quality of cocoa caused by the majority of cocoa national production not fermented. Cocoa farmers are reluctant to do fermentation because the selling price of cocoa is the same between fermented and unfermented cocoa beans. The another factor is the price of fermentation box very expensive and fermentation time need more time. The good quality of cocoa beans meaning seeds have been fermentation process before moving to another stage [6,7]. The quality of cocoa beans is a concern for consumers because cocoa beans used as raw material for food or drink [8]

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Results

Conclusion