Abstract
This study aim to influence seed weight per box of fermentation and stirring time on the success of the fermentation process. Research using a randomized block design with two factors. The first factor seed weight per box consists of: 15 kg, 20 kg and 25 kg. The second factor, while stirring during fermentation: stirring during 48 hours (1 time), and a stirring time of 48, 72, and 96 hours (3 times) fermentation. The results showed fermentation of cocoa beans each 15 kg, 20 kg and 25 kg has no effect on changes in temperature, pH, total acid and fermentation index. The highest temperature during fermentation at 44-45oC, while stirring time (aeration) significantly affects the pH, fermentation index and slaty beans. Stirring 3 times better than one times in terms of pH (5.6), fermentation index of 1.62 and 3.4% slaty beans.Keywords: fermentation, seed weight, stirring, index fermentation
Highlights
Indonesia memiliki luas areal kakao saat ini sudah mencapai 1,7 juta hektar, dimana 1 juta ha terdapat di Pulau Sulawesi
The results showed fermentation of cocoa beans each 15 kg, 20 kg and 25 kg has no effect on changes in temperature, pH, total acid and fermentation index
Review Penelitian Kopi dan Kakao, Vol 24, No.
Summary
Pengaruh berat biji per kotak dan waktu pengadukan selama fermentasi tidak berpengaruh nyata terhadap suhu selama fermentasi biji kakao. Rata-rata suhu harian selama proses fermentasi disajikan pada Gambar 1. Gambar 1 menunjukkan bahwa suhu fermentasi tidak mengalami perubahan yang signifikan setelah dilakukan pembalikan (pengadukan) pada saat 48 jam, 72 jam maupun 96 jam baik pada berat biji 15 kg, 20 kg maupun 25 kg biji per kotak. Suhu 45oC merupakan suhu tertinggi dicapai pada hari ke lima pada volume biji kakao 15 kg/kotak dengan waktu pengadukan 48 jam, 72 jam dan 96 jam (3 kali pembalikan). Suhu yang dicapai selama berlangsungnya proses fermentasi antara 39-42oC. Pengaruh berat biji perkotak fermentasi dan interaksinya dengan waktu pengadukan tidak berpengaruh nyata, sedangkan waktu pengadukan berpengaruh nyata terhadap pH biji kakao. Rata-rata pH biji diperlihatkan pada Tabel 1
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