Peningkatan Mutu Kakao Melalui Teknologi Bioproses Pemerasan Pulp (Depulping) Biji Kakao Secara Mekanis

Abstract

In general, the classic problem s faced by the cocoa farmer are low productivity and quality of cocoa beans as f armers do not perform fermentation due to a longer processing time. Bulk c ocoa beans covered with pulp presumably affecting the fermentation time and bean quality. The research objective was to assess a combination of bioprocess ing technology and mechanized-depulping to improve the quality of fermented cocoa beans. The study was conducted from July 2011 to July 2012 on cocoa farmer g roup s in Pacitan Regency , East Java, using engine d epulper (500 kg/hour capacity) and manually ( 20 kg/10 minutes or about 120 kg/hour capac i ty) . The results showed that fermentation time was shorter in squeezed pulp, either using engine depulper or manually. Both the temperature and pH of fermented beans reached its highest point on the fourth day and decreased on day five, from which obtained higher quality beans indicated by clean and bright brown color with better flavour and color as well as lower acidity, astringent, and smell.