Kajian Fermentasi dan Suhu Pengeringan pada Mutu Kakao (Theobroma cacao L.)
Abstract
ABSTRACT
A study on the Fermentation and drying temperature in cacao quality was carried out. From result of research was fermentation 8 day at temperature 60 0C representing best treatment from all treatment. However accelerate drying the higher content 1.32%/hours and the decrease amount equal to 0.39%/hours. The best colour of quality cacao was produced using the fermentation (8 day) and drying temperature (40 0C). It met the standard attributes rating the higher the texture was fermentation (4 day) and drying temperature (60 0 C). However the fermentation 6 day and drying temperature 60 0C with high panelist acceptance.
Keywords: Fermentation, temperature, drying, cacao
ABSTRAK
Kajian fermentasi dan suhu pengeringan terhadap mutu kakao telah dilakukan. Hasil penelitian menunjukkan bahwa fermentasi 8 hari pada suhu 60 0C merupakan perlakuan terbaik dari semua perlakuan. Namun laju pengeringan lebih tinggi 1,32%/jam dan jumlah penurunan sebesar 0,39%/ jam. Warna terbaik kualitas kakao yang diproduksi menggunakan fermentasi (8 hari) dan suhu pengeringan (40 0C), tetapi nilai atribut tertinggi adalah atribut tekstur yang ditemukan pada fermentasi (4 hari) dan suhu pengeringan (60 0C), bagaimanapun penerimaan panelis tertinggi didapati pada perlakuan fermentasi 6 hari dan suhu pengeringan 60 0C.
Katakunci: Fermentasi, temperatur, pengeringan, kakao.Authors
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