The effect of techniques and fermentation time on cocoa beans quality (Theobroma cacao L.)

Abstract

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).