KAJIAN Mutu Biji Kakao Petani di KABUPATEN LUWU TIMUR, SOPPENG DAN BULUKUMBA
Abstrak
The research objective is to assess physical and sensory quality of dried cocoa beans produced
in Bulukumba, Soppeng, and East Luwu Regions. The research was conducted by taking samples of
cocoa directly from farmers of those three districts, as the cocoa producer regions in South Sulawesi
Province. The physical quality of the samples was examined in accordance with SNI 2323-2008 and for
sensory testing, the samples were sent to Puslitkoka, Jember for flavor and aroma. Data analysis was
carried out using descriptive statistical analysis. The result shows that the beans from those three regions
do not meet the standard of SNI 2323-2008 for water content, slaty beans, level of foreign objects and
insects, while the level of free fatty acid ranges from 1.02 – 1.65%. Total fat content of cocoa beans from
Bulukumba region, higher than the others, is 35.74% and the pH level for all samples are neutral (6.47 –
6.78). The result of sensory test shows that cocoa beans from Bulukumba region have astringent flavor,
those from Soppeng region have very niceflowery flavor, and those from East Luwu shows half-fermented
cocoa beans and chocolate medium.
Keywords: cocoa beans, physical quality, aroma, flavor
in Bulukumba, Soppeng, and East Luwu Regions. The research was conducted by taking samples of
cocoa directly from farmers of those three districts, as the cocoa producer regions in South Sulawesi
Province. The physical quality of the samples was examined in accordance with SNI 2323-2008 and for
sensory testing, the samples were sent to Puslitkoka, Jember for flavor and aroma. Data analysis was
carried out using descriptive statistical analysis. The result shows that the beans from those three regions
do not meet the standard of SNI 2323-2008 for water content, slaty beans, level of foreign objects and
insects, while the level of free fatty acid ranges from 1.02 – 1.65%. Total fat content of cocoa beans from
Bulukumba region, higher than the others, is 35.74% and the pH level for all samples are neutral (6.47 –
6.78). The result of sensory test shows that cocoa beans from Bulukumba region have astringent flavor,
those from Soppeng region have very niceflowery flavor, and those from East Luwu shows half-fermented
cocoa beans and chocolate medium.
Keywords: cocoa beans, physical quality, aroma, flavor