Fermentasi Isothermal Biji Kakao (Theobroma cacao. L) dengan Sistem Aerasi Terkendali

https://doi.org/10.22146/agritech.35412

Sri Hartuti(1*), Nursigit Bintoro(2), Joko Nugroho Wahyu Karyadi(3), Yudi Pranoto(4)

(1) Department of Agricultural Engineering, Universitas Syiah Kuala. Jl. Tgk. Hasan Krueng Kalee, No. 3 Kopelma Darussalam-Banda Aceh 23111, Indonesia
(2) Department of Agricultural and Biosystem Engineering, Universitas Gadjah Mada. Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia
(3) Department of Agricultural and Biosystem Engineering, Universitas Gadjah Mada. Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia
(4) Department of Food and Agricultural Product Technology, Universitas Gadjah Mada. Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia
(*) Corresponding Author

Abstract


Cocoa bean fermentation is one of the important factors that must be done to produce high-quality chocolate. The success of the process is usually determined by changes in air temperature that occur during fermentation and the change in color of cocoa beans from purple to brown after going through a process of fermentation and drying. This study aims to determine the changes in the temperature of isothermal fermentation, as well as the quality of cocoa beans produced. Aeration rate and air temperature during fermentation are controlled to ensure optimal heat changes during the fermentation process. The parameters varied during the test were: the length of ripening of the cocoa fruit before fermentation, as well as the rate of aeration and the air temperature of the fermenter during fermentation. The results showed that during the fermentation process, there was an increase in the temperature of the cocoa beans from 25 °C to 63 °C. The results of the split test showed that the percentage of fermented cocoa beans was 67 - 87%, the percentage of partially fermented cocoa beans was 10 - 24% and unfermented cocoa beans 1 - 8%, and the average yield of dried cocoa beans was 38,5%. The fermented cocoa beans that have been carried out have met the quality standards of Indonesian cocoa beans (SNI 2323: 2008 / Amd 1: 2010).

Keywords


Aeration rate; isothermal fermentation; quality of dried cocoa beans



References

Afoakwa, E. O., Jennifer, Q., Agnes, S. B., Jemmy, S. T., & Firibu, K. S. (2012). Influence of pulp-preconditioning and fermentation on fermentative quality and appearance of ghanaian cocoa (theobroma cacao) beans. International Food Research Journal, 19(1), 127–133.

Afoakwa, E. O., Kongor, J. E., Takrama, J., & Budu, A. S. (2013). Changes in nib acidification and biochemical composition during fermentation of pulp pre-conditioned cocoa (theobroma cacao) beans. International Food Research Journal, 20(4), 1843–1853.

BSN. (2008). Biji kakao, SNI 2323:2, 1–37.

BSN. (2010). SNI Biji Kakao Amandemen 1, SNI 2323:2(1), 1–37.

Costa, A., Entzminger, C., Fredericq, A., Gilmour, M., Matissek, R., & Quintana, S. (2016). Cocoa Beans : Chocolate & Cocoa Industry Quality Requirements. ECA-Caobisco-FCC Cocoa Research Fund www.cocoaquality.eu.

Dirjen Perkebunan dan Kementan. (2016). Kakao 2015 - 2017. Sekretariat Direktorat Jenderal Perkebunan Kementerian Pertanian. Retrieved from http://ditjenbun.pertanian.go.id

Evina, E. V. J., De Taeye, C., Niemenak, N., Youmbi, E., & Collin, S. (2016). Influence of acetic and lactic acids on cocoa flavan-3-ol degradation through fermentation-like incubations. LWT - Food Science and Technology, 68, 514–522. https://doi.org/10.1016/j.lwt.2015.12.047

Gu F., Lehe T., Wu H., Yiming F., Fei X., Zhong C., dan Q. W. (2013). Comparison of Cocoa Beans from China, Indonesia and Papua New Guinea. Foods, Foods 2013.

ICCO. (2014). Annual Report 2013/2014. Retrieved from https://www.icco.org/about-us/international-cocoa-agreements/doc_download/2648-annual-report-2013-2014-english-french-spanish-russian-full.html

International Trade Centre. (2001). Cocoa - A guide to trade practices. Geneva.

JOHN DAVIT M., RIA PUSPA Yusuf, D. A. S. Y. (2013). Pengaruh Cara Pengolahan Kakao Fermentasi dan Non Fermentasi Terhadap Kualitas , Harga Jual Produk pada Unit Usaha Produktif ( UUP ) Tunjung Sari , Kabupaten Tabanan. E-Jurnal Agribisnis Dan Agrowisata ISSN: 2301-6523 Vol. 2, No. 4, Oktober 2013, 2(4), 191–203.

Kadow, D., Niemenak, N., Rohn, S., & Lieberei, R. (2015). LWT - Food Science and Technology Fermentation-like incubation of cocoa seeds ( Theobroma cacao L .) e Reconstruction and guidance of the fermentation process. LWT - Food Science and Technology, 62(1), 357–361. https://doi.org/10.1016/j.lwt.2015.01.015

Kongor, J. E., Hinneh, M., de Walle, D. Van, Afoakwa, E. O., Boeckx, P., & Dewettinck, K. (2016). Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile - A review. Food Research International, 82, 44–52. https://doi.org/10.1016/j.foodres.2016.01.012

Misnawi. (2008). Physico-Chemical Changes During Cocoa Fermentation and Key Enzymes Involved. Review Penelitian Kopi Dan Kakao, 24(1), 47–64.

Mulato, S, Widyotomo, Misnawi, S. (2005). Pengolahan Produk Primer dan Sekunder Kakao. Indonesian Coffee and Cocoa Research Institute (ICCRI). Indonesia.

Pato, U., Yusmarini, & Jumar. (2003). Studi mutu biji kakao Forastero yang diolah dengan metode Sime-Cadbury. SAGU.

Permentan_No.51. Pedoman Penanganan Pascapanen Kakao (2012).

Pusat Data dan Sistem Informasi_Pertanian. (2016). Outlook Kakao Komoditas Pertanian Subsektor Perkebunan. Pusat Data dan Sistem Informasi Pertanian Kementerian Pertanian 2016.

Saludes, R. B., Iwabuchi, K., Kayanuma, A., & Shiga, T. (2007). Composting of dairy cattle manure using a thermophilic-mesophilic sequence. Biosystems Engineering, 98(2), 198–205. https://doi.org/10.1016/j.biosystemseng.2007.07.003

Sanagi, M. M., Hung, W. P., & Yasir, S. M. (1997). Supercritical fluid extraction of pyrazines in roasted cocoa beans. Effect of pod storage period. Journal of Chromatography A, 785(1–2), 361–367. https://doi.org/10.1016/S0021-9673(97)00569-4

SCCP-Swisscontact. (2013). Pasca panen, kualitas biji kakao & fermentasi. Medan, Indonesia.

Sekretariat Jenderal Departemen Perindustrian. (2007). Gambaran Sekilas Industri Kakao. Sekretariat Jenderal Departemen Perindustrian.

Sulaiman, K. B., & Yang, T. A. (2015). Color Characteristics of Dried Cocoa Using Shallow Box Fermentation Technique, 9(12), 1277–1281.

Widyastutik dan Reni Kristina Arianti. (2013). Strategi Kebijakan Mutu dan Standar Produk Ekspor dalam Meningkatkan Daya Saing ( Studi Kasus Produk Ekspor Biji Kakao ), 10(2), 98–108.



DOI: https://doi.org/10.22146/agritech.35412

Article Metrics

Abstract views : 4909 | views : 21024

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2018 Sri Hartuti, Nursigit Bintoro, Joko Nugroho Wahyu Karyadi, Yudi Pranoto

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

agriTECH has been Indexed by:

Emerging Source Citation Index Directory of Open Access Journals CABI.org Dimensions Google Scholar Sinta Garuda

agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.

website statisticsView My Stats