Abstract
This research was aimed to know the effect of techniques and fermentation time on of cocoa beans quality. Experiment was conducted using two variables and three replications. Variable fermentation techniques was with two factors; spontaneous and controlled. Variable fermentation time was with three factors namely 72, 120 and 168 hours. Cocoa quality was determined by physical quality test consists of temperature during fermentation. Required quality for common and special beans is in accordance to SNI 2323: 2008. Chemical test for cocoa qualities were fat, moisture content, ash, protein, carbohydrates and pH. Data were analyzed using ANOVA followed with Duncan Test. Results showed fermentation techniques and time were significantly affect to temperature, fat contents, ash, pH. Especially the fermentation time, it’s also affect significantly to the moisture and starch. Best result was shown in cocoa beans with controlled fermentation techniques at 72 hours as shown by temperature at 44,67°C, 31,46% fat content, 2,97% moisture, 1,99% ash, 39,37% starch and 5,69 pH. Following this research, better quality of cocoa beans could obtain in the next study using different microorganism (heterofermentative).
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: IOP Conference Series: Earth and Environmental Science
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
