KAJIAN PENGARUH BERAT BIJI KAKAO PERKOTAK DAN WAKTU PENGADUKAN TERHADAP KEBERHASILAN PROSES FERMENTASI
Abstrak
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
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